Zucchini Molasses Raisin Bread
Indulge in the comforting flavors of Zucchini Molasses Raisin Bread, a moist and spiced quick bread that’s perfect for any occasion. This delightful recipe blends the natural sweetness of raisins, the richness of molasses, and the subtle warmth of cinnamon and nutmeg to create a vibrant loaf packed with flavor. Freshly shredded zucchini adds incredible moisture while keeping the loaf light and tender, and optional chopped walnuts bring a satisfying crunch. Easy to make with pantry staples, this bread bakes to perfection in under an hour, making it an ideal treat for breakfast, snack time, or dessert. Serve it warm or at room temperature, and enjoy its rich, earthy sweetness with a pat of butter or a drizzle of honey. Plus, it stores beautifully, so you can savor its goodness all week long!
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Recipe Information
Ingredients
- 2 cups (shredded) Zucchini
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Molasses
- 0.5 cup Vegetable oil
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 teaspoon Vanilla extract
- 1 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Wash and dry your zucchini. Using a box grater, shred the zucchini until you have 2 full cups. Set it aside and lightly press with paper towels to remove excess moisture.
In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and set aside.
In another mixing bowl, beat the eggs until light and fluffy. Add the molasses, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—do not overmix.
Fold in the shredded zucchini, raisins, and walnuts (if using), ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Serve slices warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 44.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 499 mg | 11% | |
*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.
