We’ve always been fans of turning humble veggies into irresistible treats, and our Zucchini Raisin Bread recipe is no exception. This moist quick bread blends fresh zucchini with plump raisins for a sweet twist that’s perfect for breakfast or a snack.
It’s a simple way to sneak in nutrients while satisfying your cravings and it’s become a staple in our kitchen. Whether you’re new to baking or a pro this easy recipe will have you whipping up loaves that everyone loves in no time.
Ingredients
To craft our moist and flavorful Zucchini Raisin Bread, we start by gathering high-quality ingredients that blend the freshness of zucchini with sweet raisins for a nutritious twist. Below, we’ve listed them in the order they’re used, with precise measurements and prep notes for accuracy.
- 2 cups grated zucchini: We begin with fresh zucchini; grate it finely and squeeze out excess moisture to ensure the bread stays light and not soggy.
- 1 ½ cups all-purpose flour: Next, measure this flour and sift it lightly for even mixing and a tender crumb.
- 1 cup granulated sugar: Add this for sweetness; use organic if available to enhance the natural flavors.
- ½ cup vegetable oil: Pour in this oil after the wet ingredients; it keeps our bread incredibly moist.
- 2 large eggs: Crack these in once the oil is added; they bind the mixture for a perfect rise.
- 1 teaspoon baking soda: Follow with this leavening agent; it reacts with acidic components for a fluffy texture.
- 1 teaspoon ground cinnamon: Stir in this spice for a warm, aromatic depth that complements the zucchini.
- ½ teaspoon salt: A pinch here balances the sweetness and enhances overall taste.
- 1 teaspoon vanilla extract: Add this extract just before mixing dry ingredients; it boosts the bread’s rich flavor profile.
- 1 cup raisins: Finally, fold in these plump raisins; we recommend soaking them in warm water for 10 minutes if they’re dry, to keep them juicy in the baked loaf.
Instructions
With our ingredients ready from the earlier list, we guide you through the simple steps to bake this moist and flavorful Zucchini Raisin Bread. Let’s ensure each stage is executed perfectly for a delightful outcome.
Prep
First, preheat your oven to 350°F (177°C) to guarantee even baking. Grate 2 cups of zucchini using a box grater and gently squeeze out excess moisture with a clean kitchen towel to keep the bread light and airy. Grease a 9×5-inch loaf pan with a bit of vegetable oil or line it with parchment paper for easy removal later.
Mix
In a large mixing bowl, whisk together the dry ingredients—1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt—until fully combined for a uniform base. In another bowl, beat 2 large eggs with 1 cup of granulated sugar and ½ cup of vegetable oil using a hand mixer on medium speed for about 2 minutes until the mixture is smooth and creamy. Fold in 1 teaspoon of vanilla extract, the grated zucchini, and 1 cup of raisins into the wet mixture then gradually incorporate the dry ingredients stirring just until blended to avoid overmixing and maintain the bread’s tender texture.
Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even rise. Place the pan in the preheated oven and Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean indicating it’s fully cooked. We recommend rotating the pan halfway through baking at the 25-minute mark to ensure uniform browning and optimal results.
Cool
Once baked, remove the pan from the oven and let it rest on a wire rack for 10 minutes to set. Carefully invert the bread onto the rack and allow it to cool completely for about 1 hour before slicing to preserve its moist interior and enhance the flavors of zucchini and raisins.
Equipment Needed
To bring our Zucchini Raisin Bread to life, we rely on a few key tools that ensure smooth preparation and perfect results. Below, we’ve outlined the essential equipment, emphasizing items used in the grating, mixing, baking, and cooling stages for optimal texture and flavor.
- Grater: We use a box grater or food processor grater to finely shred the zucchini, removing excess moisture for a light, moist crumb in our bread.
- Large mixing bowls: Two bowls are ideal—one for combining dry ingredients like flour and cinnamon, and another for wet ingredients such as eggs, oil, and grated zucchini—to keep the batter well-blended without lumps.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe’s success, so we recommend a set of dry measuring cups (for flour and sugar) and spoons (for baking soda and salt) to achieve the right balance of flavors.
- Whisk or wooden spoon: A whisk helps us incorporate air into the wet mixture for a fluffy texture, while a spoon works for folding in the raisins and zucchini evenly.
- 9×5-inch loaf pan: This size is perfect for our batter, allowing it to bake evenly and produce a golden-brown crust on the Zucchini Raisin Bread.
- Oven: Preheated to 350°F, it’s the heart of baking our bread to perfection, ensuring even heat distribution for that moist interior.
- Wire rack: After baking, we cool the loaf on this to prevent sogginess, letting flavors develop fully before slicing.
| Equipment Item | Quantity Needed | Primary Purpose |
|---|---|---|
| Grater | 1 | Shred zucchini for moisture control |
| Mixing bowls | 2 | Separate dry and wet ingredients |
| Measuring cups and spoons | 1 set | Ensure precise measurements |
| Whisk or wooden spoon | 1 | Mix batter for even texture |
| Loaf pan | 1 (9×5-inch) | Bake the bread uniformly |
| Oven | 1 | Heat for baking |
| Wire rack | 1 | Cool bread post-bake |
Make-Ahead and Storage
One of the best features of our Zucchini Raisin Bread recipe is its flexibility for busy schedules. We love how you can prepare it ahead or store it to enjoy that moist, flavorful texture with hints of cinnamon and juicy raisins whenever you crave a wholesome treat. Below, we break down the steps for making it in advance and storing it properly to maintain its fresh taste and soft crumb.
Make-Ahead Tips
Preparing Zucchini Raisin Bread ahead ensures you have a delicious, nutrient-packed snack ready without last-minute effort. Follow these steps to plan effectively:
- Grate and Prep Zucchini in Advance: We recommend grating the zucchini up to 24 hours ahead. Simply grate 2 cups of zucchini, squeeze out excess moisture using a clean kitchen towel, and store it in an airtight container in the refrigerator. This keeps it fresh and prevents sogginess in your batter.
- Mix Dry Ingredients Early: Combine the dry components—such as 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt—up to a day before baking. Store the mixture in a sealed bag or bowl at room temperature to save time during assembly.
- Bake and Freeze the Loaf: For longer make-ahead options, bake the full loaf as outlined in our recipe. Once cooled completely on the wire rack, wrap it tightly in plastic wrap or aluminum foil. You can freeze the entire loaf for up to 3 months, allowing you to pull it out for a quick breakfast or snack.
Storage Instructions
Proper storage helps preserve the inviting aroma and tender texture of Zucchini Raisin Bread, keeping it moist and full of flavor. Here’s how we store ours for optimal results:
- Room Temperature Storage: If you’ll enjoy the bread within a couple of days, store it at room temperature. Wrap the cooled loaf in plastic wrap or place it in a bread bag to lock in moisture and prevent staleness.
- Refrigerator Storage: For extended freshness, refrigerate the bread in an airtight container. This method maintains its soft interior for up to a week—simply slice as needed and reheat gently in the microwave for 10-15 seconds to restore that warm, just-baked feel.
To summarize storage durations and tips clearly, refer to the table below:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | 2-3 days | Wrap tightly to avoid drying out; ideal for short-term enjoyment. |
| Refrigerator | Up to 1 week | Use an airtight container; prevents mold and retains moisture. |
| Freezer | Up to 3 months | Double-wrap in plastic and foil; thaw overnight in the fridge before reheating. |
By following these guidelines, your Zucchini Raisin Bread will stay as delightful as the day you baked it.
Conclusion
We’ve loved sharing this Zucchini Raisin Bread recipe as it’s become a favorite in our kitchen. It’s a simple way to blend nutrition with indulgence that keeps us coming back for more.
As we wrap up, we encourage you to give it a try and make it your own—it’s sure to brighten your baking routine and satisfy those sweet cravings effortlessly.
Frequently Asked Questions
What is Zucchini Raisin Bread?
Zucchini Raisin Bread is a moist, flavorful quick bread that combines fresh grated zucchini with sweet raisins, creating a nutritious treat perfect for breakfast or snacks. It’s an easy way to sneak veggies into your diet while enjoying a sweet, cinnamon-spiced loaf that appeals to both novice and experienced bakers.
What ingredients are needed for Zucchini Raisin Bread?
The key ingredients include 2 cups grated zucchini, 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 teaspoon vanilla extract, and 1 cup raisins. Using high-quality components ensures a light, moist texture and enhanced flavor.
How do I make Zucchini Raisin Bread?
Preheat your oven to 350°F. Grate and squeeze excess moisture from 2 cups of zucchini. Mix dry ingredients (flour, baking soda, cinnamon, salt) in one bowl. In another, combine wet ingredients (eggs, sugar, oil, vanilla, zucchini, raisins). Blend mixtures, pour into a greased 9×5-inch loaf pan, and bake for 50-60 minutes. Cool on a wire rack for an hour.
How long does it take to bake Zucchini Raisin Bread?
It takes 50 to 60 minutes to bake at 350°F. Rotate the pan halfway through for even browning. After baking, let it cool on a wire rack for about an hour to ensure a moist interior and fully developed flavors.
Can I make Zucchini Raisin Bread ahead of time?
Yes, grate zucchini and mix dry ingredients in advance for quick assembly. Bake and store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw frozen loaves at room temperature to maintain freshness and soft texture.
What equipment is required for Zucchini Raisin Bread?
You’ll need a grater for zucchini, large mixing bowls, measuring cups and spoons, a whisk or wooden spoon, a 9×5-inch loaf pan, an oven preheated to 350°F, and a wire rack for cooling. These tools help achieve even baking and the perfect moist crumb.