We’ve always loved how zucchini bread transforms everyday veggies into something irresistible, and our version with plump raisins takes it to the next level. It’s a moist, flavorful quick bread that’s perfect for using up summer harvests or sneaking nutrients into family favorites.
Hailing from classic American baking traditions, this recipe adds a sweet, chewy twist with raisins that we’ll guide you through step by step. Whether you’re a beginner or a pro, it’s an easy way to bake something wholesome yet decadent.
Ingredients
In our Zucchini Bread with Raisins recipe, we focus on fresh, wholesome ingredients that create a moist, flavorful loaf packed with the earthy crunch of zucchini and the sweet burst of plump raisins. Below, we list them in the order they are typically incorporated, with prep specifics noted for accuracy.
- 2 cups all-purpose flour: Sifted, as the dry base to give our bread structure.
- 1 teaspoon baking soda: Combined with dry ingredients, to help our loaf rise perfectly.
- 1/2 teaspoon baking powder: Mixed in with dry ingredients, for additional lift and tenderness.
- 1 teaspoon ground cinnamon: Added to dry ingredients, to infuse warm, spicy notes that enhance the zucchini’s flavor.
- 1/2 teaspoon salt: Incorporated into dry ingredients, to balance sweetness and highlight the raisins.
- 1 cup granulated sugar: Blended with wet ingredients, for a subtle sweetness that complements the natural moisture.
- 1/2 cup vegetable oil: Poured into wet mix, to keep our bread incredibly moist and tender.
- 2 large eggs: Beaten and added to wet ingredients, to bind everything together.
- 2 cups grated zucchini: Freshly grated and lightly squeezed to remove excess moisture, as the star vegetable that adds nutrition and texture.
- 1/2 cup raisins: Plump and ready to fold in last, for bursts of sweetness that make our Zucchini Bread with Raisins irresistible.
- 1 teaspoon vanilla extract: Stirred into wet ingredients, to add a rich, aromatic depth.
Required Tools and Equipment
To bring our zucchini bread with raisins to life, we need a selection of essential baking tools that ensure precision and ease. These items help us mix, measure, and bake the batter smoothly, transitioning seamlessly from the fresh ingredients we discussed earlier.
Essential Baking Tools
We recommend the following tools, organized by their role in the process:
- Mixing Bowls: Two medium-sized bowls—one for dry ingredients like flour and cinnamon, and another for wet ingredients such as eggs and oil—to keep our batter well-combined without cross-contamination.
- Grater: A box grater or food processor with a grating attachment for freshly grating the zucchini, which adds moisture and nutrients to our loaf.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for oil), plus spoons for smaller measurements, ensuring accuracy in our recipe for the perfect texture.
- Whisk and Spatula: A sturdy whisk for blending dry ingredients and a silicone spatula for folding in the raisins and zucchini, promoting even distribution and a moist, flavorful crumb.
- Loaf Pan: A standard 9×5-inch loaf pan, greased or lined with parchment paper, where our batter bakes into a golden loaf.
- Oven: A conventional or convection oven preheated to 350°F, crucial for achieving the bread’s warm, aromatic finish.
- Cooling Rack: An optional but helpful wire rack for cooling the baked bread, allowing air circulation to prevent sogginess and enhance its delightful texture.
By having these tools ready, we set ourselves up for a confident and efficient baking experience with our zucchini bread recipe.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to create our moist, flavorful Zucchini Bread with Raisins. We’ll ensure each stage is straightforward for a perfect, aromatic loaf every time.
Prepare the Ingredients
Before mixing, we start by prepping our ingredients to guarantee the best texture and taste. Begin by grating 2 cups of fresh zucchini using a box grater, then place it in a clean kitchen towel and squeeze out excess moisture to avoid a soggy batter—this step is crucial for achieving a tender crumb. Next, in a medium bowl, measure and combine the dry ingredients: 2 cups of sifted all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of ground cinnamon, whisking them together until evenly blended.
In a separate medium bowl, prepare the wet ingredients: whisk 1 cup of granulated sugar with 1/2 cup of vegetable oil until smooth, then beat in 2 large eggs one at a time. Add 1 teaspoon of vanilla extract for a warm, aromatic depth, and fold in the grated zucchini along with 1/2 cup of plump raisins, ensuring they are evenly distributed for bursts of sweetness in every bite.
Mix the Batter
With our ingredients prepped, we now combine them to form a rich, cohesive batter that captures the essence of this classic bake. Pour the wet mixture into the bowl of dry ingredients and gently fold everything together using a spatula, stirring just until no dry streaks remain—overmixing can make the bread tough, so keep it light. The batter should be thick and slightly glossy, with visible flecks of zucchini and raisins that promise a moist, nutty flavor in the finished loaf.
Once mixed, let the batter rest for 5 minutes to allow the flavors to meld, enhancing the cinnamon’s warmth and the raisins’ plumpness. Transfer the batter to a greased 9×5-inch loaf pan, smoothing the top with the back of the spatula for an even rise and a golden crust.
Bake the Bread
Now it’s time to bake our zucchini bread to golden perfection, transforming the batter into a fragrant, irresistible treat. Preheat your oven to 350°F and place the filled loaf pan on the middle rack for optimal heat circulation. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, allowing the bread to develop a crisp exterior while keeping the inside soft and moist.
To monitor doneness accurately, we recommend checking at the 50-minute mark and rotating the pan if your oven heats unevenly. The bread will fill your kitchen with the inviting aroma of cinnamon and vanilla, signaling it’s ready to cool.
Cool and Serve
After baking, we cool the bread to set its structure and enhance its flavors, ensuring it slices beautifully. Remove the loaf pan from the oven and let it rest on a cooling rack for 10 minutes, then carefully invert the bread onto the rack to cool completely for about 1 hour—this prevents sogginess and allows the raisins to settle into the crumb.
Once cooled, slice the bread into thick pieces and serve it warm for a delightful contrast of textures, or store it in an airtight container for up to 3 days to enjoy the lingering moisture and taste. Pair it with a spread of butter or a dollop of cream cheese to elevate its wholesome appeal.
Make-Ahead Instructions
To make our zucchini bread with raisins even more convenient, we can prepare elements in advance without compromising its moist texture and warm, cinnamon-kissed flavor. This approach allows us to enjoy fresh-baked goodness on busy days, saving time while preserving the bread’s wholesome appeal.
Preparing Ingredients Ahead
We recommend prepping key ingredients up to 24 hours in advance to streamline baking. Start by grating the zucchini and gently squeezing out excess moisture with a clean kitchen towel—this prevents sogginess and ensures the bread’s tender crumb. Store the grated zucchini in an airtight container in the refrigerator. For dry ingredients like all-purpose flour, baking soda, and ground cinnamon, combine them in a bowl, cover tightly, and set aside at room temperature. This simple step melds flavors subtly, making assembly quicker and more efficient.
Making the Batter in Advance
If we want to go further, prepare the full batter up to 12 hours ahead. After mixing the wet ingredients—such as eggs, vegetable oil, and vanilla extract—with the grated zucchini and raisins, gently fold in the dry mix until just combined. Transfer the batter to an airtight container or cover the mixing bowl with plastic wrap, then refrigerate it. We find this resting period enhances the raisins’ plumpness and allows the zucchini’s natural sweetness to infuse the mix, resulting in a more flavorful loaf. When ready to bake, let the batter sit at room temperature for 15–20 minutes to soften before pouring it into the greased loaf pan and proceeding with the original baking instructions.
Baking and Storing the Loaf
For longer make-ahead options, bake the entire loaf ahead of time and store it properly. Once cooled completely on a rack, wrap the baked zucchini bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months—ensuring that delightful, nutty aroma and soft texture remain intact for later enjoyment.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerator | Up to 5 days | Slice and reheat in a 300°F oven for 10 minutes to restore warmth and moisture. |
| Freezer | Up to 3 months | Thaw overnight in the refrigerator, then warm in the oven to revive the bread’s fresh-baked appeal. |
By following these steps, we keep our zucchini bread with raisins ready to savor, maintaining its irresistible balance of sweetness and healthiness whenever we need it.
Conclusion
We’ve loved sharing this zucchini bread with raisins recipe, turning simple ingredients into a moist, flavorful treat that’s perfect for any occasion. It’s a versatile favorite that brings warmth to our kitchens and nutrients to our tables.
As we wrap up, we encourage you to bake this loaf and make it your own—whether for a quick breakfast or a sweet snack. You’ll find it’s not just baking; it’s creating memories we’ll cherish with every bite.
Frequently Asked Questions
What are the key ingredients in this zucchini bread recipe?
The main ingredients include freshly grated zucchini, plump raisins, sifted all-purpose flour, baking soda and powder, ground cinnamon, granulated sugar, vegetable oil, eggs, and vanilla extract. These create a moist, flavorful loaf that’s both wholesome and indulgent, perfect for using summer veggies.
How do I prepare the zucchini for the bread?
Start by grating fresh zucchini to release its moisture, which adds texture and nutrients. Combine it with wet ingredients like oil, eggs, and vanilla, then gently mix with dry ingredients to avoid toughness. This step ensures the bread stays moist and flavorful.
What tools and equipment do I need to bake this zucchini bread?
You’ll need two medium mixing bowls for separating dry and wet ingredients, a grater for the zucchini, measuring cups and spoons, a whisk and spatula for mixing, a standard loaf pan, and an oven preheated to 350°F. A cooling rack helps set the texture after baking.
Can I make this zucchini bread recipe ahead of time?
Yes, grate the zucchini and mix dry ingredients up to 24 hours in advance. You can prepare the full batter up to 12 hours ahead and refrigerate it for flavor melding. Bake as directed, then store the loaf for up to 5 days in the fridge or 3 months in the freezer.
How should I store zucchini bread to keep it fresh?
Let the bread cool completely on a rack, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw in the fridge and warm before serving to maintain its moist texture.
Is this zucchini bread recipe suitable for beginners?
Absolutely! It’s a simple, step-by-step guide with classic American baking techniques. Beginners can easily follow the instructions for prepping ingredients, mixing, and baking, making it accessible while yielding a delicious, moist result every time.
What makes this zucchini bread with raisins so moist and flavorful?
The combination of grated zucchini, vegetable oil, and eggs ensures moisture, while raisins add sweetness and texture. Ground cinnamon and vanilla provide warmth and depth, creating a wholesome treat that’s perfect for family meals or using summer produce.