Zucchini is one of my favourite vegetables. It’s so easy to prepare and it’s so versatile. It can be used in a variety of cakes and other baked goods. It doesn’t alter the taste and it’s super healthy and so moist.
When I saw this recipe from King Arthur Flour, I decided that I must try it. The result was so good and the best part about it is it’s so easy. It was chock full of walnuts and raisins and very moist. The top tends to be a bit soft, but as long as the toothpick comes out clean, the bread is done.
Since it contains zucchini, it doesn’t keep for very long. It can be stored in a container for several days or frozen if you want to keep it for a longer period. But I must tell you, it doesn’t last that long!
This recipe yields an 8 ½” x 4” loaf.
PREP: 15 minutes COOK TIME: 50 minutes
- 3/4th cup brown sugar
- 2 tbsp milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 1 3/4th cup all purpose flour
- 2 cups grated zucchini
- 3/4th cup walnuts, chopped
- 3/4th cup golden raisins
- 2 tbsp brown sugar for sprinkling on top
Preheat the oven to 350 F. Lightly grease an 8 1/2”x 4” loaf pan.
Beat the brown sugar, milk, vegetable oil, eggs and vanilla in a large mixing bowl until smooth.
In a separate bowl, mix the baking powder, baking soda, salt and cinnamon into the flour. Mix the dry ingredients with the liquid ingredients until creamy and smooth.
Stir in the zucchini, walnuts and raisins.
Scoop the batter into the prepared loaf pan, smoothing the top as required and sprinkle the brown sugar on top.
Bake for 50 minutes until a toothpick inserted in the centre comes out clean. Remove the bread from the pan after it has cooled for 10 minutes. Turn it out on to a rack to cool completely. Slice the bread after it has cooled completely.