Zucchini Bread with Golden Raisins
Elevate your homemade baking with this moist and flavorful Zucchini Bread with Golden Raisins! Perfectly spiced with warm notes of cinnamon and nutmeg, this easy-to-make quick bread transforms shredded zucchini into a tender, sweet treat that's ideal for breakfast or an afternoon snack. The addition of golden raisins adds a delightful burst of natural sweetness and chewy texture, while optional chopped walnuts or pecans provide a satisfying crunch. Prepared with simple pantry staples, this recipe comes together in just 15 minutes of prep and bakes to golden perfection in under an hour. Whether served warm with a pat of butter or enjoyed on its own, this zucchini bread is the perfect way to make the most of your seasonal produce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups zucchini, grated
- 0.75 cups golden raisins
- 0.5 cups optional chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs lightly. Add the granulated sugar, light brown sugar, vegetable oil, and vanilla extract. Mix until smooth and fully combined.
Stir the grated zucchini into the wet ingredients until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the golden raisins and optional chopped walnuts or pecans, if using.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the zucchini bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 454.9 g | 165% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 242.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 314 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2843 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
