Raisin Zucchini Bread Recipe

Name: Raisin Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. shredded zucchini; 2 c. sugar; 1 c. oil; 3 eggs, beaten; 1 tsp. vanilla; 3 c. flour; 1 Tbsp. cinnamon; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 1 c. seedless raisins; 1 c. chopped walnuts

Servings: persons

2 c. shredded zucchini
2 c. sugar
1 c. oil
3 eggs, beaten
1 tsp. vanilla
3 c. flour
1 Tbsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. seedless raisins
1 c. chopped walnuts

1
Finely shred zucchini; set aside.
2
Cream the sugar and oil; add eggs, zucchini and vanilla.
3
Mix well.
4
Combine flour, cinnamon, salt, baking soda and baking powder; mix well.
5
Add raisins and walnuts into dry ingredients.
6
Combine with zucchini mixture; mix well.
7
Pour into two 9 x 5-inch, greased and floured pans.
8
Bake at 350u00b0 for 1 hour.
9
Let stand 10 minutes, then turn out on wire rack to cool.
10
Enjoy.

2184

kcal

Calories

108

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. shredded zucchini, 2 c. sugar, 1 c. oil, 3 eggs, beaten, and more.

Yes, Raisin Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin Zucchini Bread

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