Serves 16
195 cal · 65 min
Zucchini Bread
Recipe GLPR37023a2ecc1ca8
A moist and flavorful quick bread combining grated zucchini with warm spices and wholesome whole wheat flour. This classic loaf is studded with raisins and makes a wonderful breakfast or dessert treat. The result is tender, slightly sweet, and perfectly suited for serving warm with butter or enjoying as a satisfying snack.
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Ingredients
3 eggs
1 cup sugar
1/4 cup vegetable oil
2 cups grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 cup raisins
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 325°F. Lightly grease and flour a 9x5-inch loaf pan, tapping out any excess flour.
In a large mixing bowl, lightly beat the eggs until just combined.
Add the sugar, vegetable oil, grated zucchini, and vanilla extract to the eggs. Mix until all ingredients are well incorporated.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, and baking powder.
Fold the raisins into the dry ingredient mixture.
Pour the dry ingredients into the wet ingredient mixture and stir gently just until all flour streaks disappear and ingredients are evenly moistened. Do not overmix.
Transfer the batter to the prepared loaf pan, smoothing the top slightly.
Bake at 325°F for approximately 50 minutes, until a toothpick inserted in the center comes out clean with no moist crumbs.
Remove the loaf from the oven and allow it to cool in the pan for 5 to 10 minutes, then turn it out onto a wire cooling rack.
Serve the zucchini bread warm with butter or allow it to cool completely before slicing and storing.
