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Zucchini Raisin Bread Recipe

By Adrian Mott ⋅ April 22, 2010 ⋅  Print Recipe ⋅ Post a comment

The first time I ever heard of Zucchini bread, I thought is was rather gross sounding, but that was before I tasted it.  You see I’ve never been a huge fan of zucchini, besides in certain French applications like ratatouille.  This recipe was adapted from an old friend who swore by it (and by this, I mean typically made it like once a week).  So I’ve finally decided to try it for myself.  I couldn’t find Christina’s recipe, so I took the recipe from Smitten Kitchen and adapted it a bit to our tastes.

What I found through the process of making zucchini bread, is that it’s a lot like banana bread or other sweet breads like this blueberry bread recipe.  In all honestly, I messed up in making this a bit and actually added a little bit too much sugar, which made the bread a bit sweeter that I was looking for, but I’ve adjusted that in the recipe, so that should be good to go.

This is also one of those recipes that you can use with some of the larger zucchinis too, you know, the ones that are supposedly bad to eat.  Use this recipe for them.  Also, my zucchini bread always comes out a little darker – a direct result of using brown sugar instead of white.  The molasses gives it a good taste and texture.

Wet Stuff

• 2 medium zucchinis – around 1 1/4 cups – grated on the medium holes of a box grater
• 1 egg + 1 egg yolk
• 1 1/2  cups brown sugar
• 1/2 cup canola oil
• 1 1/4 tsp. vanilla extract

Dry Stuff

• 1 1/2 cups all purpose flour
• 1/8 tsp. freshly ground nutmeg
• 1 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 2 pinches of salt
• Heaping 3/4 cup raisins (more or less depending on your taste)

This recipe is actually really easy.  Preheat your oven to 350 F.  Grab your trusty (non-stick if you have it) loaf pan (see the pick for what I’m talking about…) and lightly oil it with some vegetable or canola oil.

In a mixer with a whisk attachment or simply with a whisk and a mixing bowl, beat the eggs with the oil and sugar until there are some streaks left by your whisk.  Add the zucchini and vanilla and continue mixing until the mixture is well combined.

Separately, add the raisins to a large mixing bowl and then sift in the rest of the dry ingredients listed above on top of the raisins – make sure there are no lumps left.  While stirring the wet stuff, add the dry ingredients in three parts, waiting until the last part is combined well before adding the next part.  Once all of the dry ingredients have been mixed in, pour the mixture into your loaf pan and cut a small line down the center of your batter to create a nice ‘crack’ in the finished cake.

Bake in the oven for about an hour, but check after 50 minutes – you want a small skewer stuck in the middle of the cake to come out just clean, with potentially a few crumbs still sticking to it.  Let your cake cool, cut and serve!  It’s delicious with some peanut butter btw…Enjoy!