Best 4 Zucchini Raisin Bread Recipes

Zucchini raisin bread is a moist and flavorful quick bread made with grated zucchini, raisins, and spices. It's a great way to use up summer zucchini and is perfect for breakfast, lunch, or a snack. This article includes three different recipes for zucchini raisin bread: a classic recipe, a gluten-free recipe, and a vegan recipe. The classic recipe is made with all-purpose flour, sugar, baking soda, baking powder, salt, eggs, oil, vanilla extract, grated zucchini, and raisins. The gluten-free recipe uses a blend of gluten-free flours, and the vegan recipe uses flax eggs and plant-based milk instead of eggs and dairy milk. All three recipes are easy to follow and can be made in about an hour. Zucchini raisin bread is a delicious and versatile bread that can be enjoyed by people of all ages. It's a great way to get your daily dose of fruits and vegetables, and it's also a good source of fiber.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD

Zucchini, Apple, Carrot Raisin Nut Bread image

Most know I love to play in the kitchen. I combined Zucchini, Apple, Carrot, Raisins, and Walnuts. I reduced the sugar and oil. It came out absolutely delicious. It is not overly sweet. It has just the perfect amount of sugar and oil. The natural sweetness from the apples with the golden raisins makes it quite moist and...

Provided by Nor Mac

Categories Sweet Breads

Time 1h15m

Number Of Ingredients 15

Ingredients

1 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
11/2 tsp cinnamon
2 large eggs
1/2 c plus 1 tb canola oil
1/2 c packed light brown sugar
1/2 c granulated sugar
1 tsp vanilla extract
1 1/2 c zucchini shredded ( about 1 medium zucchini)
1 c chopped apple ( about 1 apple)
1/2-3/4 c raisins
2 medium carrots shredded
1 c chopped walnuts

Steps:

1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)

BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD

Blue Ribbon Zucchini Carrot Raisin Bread image

It won't be long and we will all be overrun with zucchini. So tuck this wonderful recipe away and you'll be all set when they arrive! For variation, you can substitute dried cranberries or dried cherries for the raisins. I also sometimes add a pinch of nutmeg and about 1/4 tsp. of allspice. Great flavor additions for...

Provided by Family Favorites

Categories Other Snacks

Time 1h15m

Number Of Ingredients 13

Ingredients

3 c flour
1 Tbsp cinnamon
1 tsp baking soda
3 large eggs, beaten
1 Tbsp vanilla
1 c shredded carrot
2 c sugar
1 tsp salt
1/4 tsp baking powder
1 c vegetable oil
1 c shredded zucchini
1 c chopped walnuts or pecans, optional
1/2 c raisins soaked for 5 minutes in 1/2 cup hot water to plump, then drain, optional

Steps:

1. Preheat oven to 325 degrees.
2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
7. Makes 2 loaves.

ZUCCHINI CARROT RAISIN WALNUT BREAD

Zucchini Carrot Raisin Walnut Bread image

Make and share this Zucchini Carrot Raisin Walnut Bread recipe from Food.com.

Provided by Julieannie

Categories Quick Breads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
3/4 cup applesauce
1 1/2 cups zucchini, grated
1 1/2 cups carrots, grated
3/4 cup walnuts, chopped
3/4 cup raisins

Steps:

Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
Mix together flour, spices, salt, baking powder and soda.
In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.

Nutrition Facts : Calories 586, Fat 12.9, SaturatedFat 1.9, Cholesterol 105.8, Sodium 514.4, Carbohydrate 111.2, Fiber 4.8, Sugar 64.9, Protein 11

ZUCCHINI RAISIN BREAD

Zucchini Raisin Bread image

Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (about 1-1/2 pounds).

Number Of Ingredients 10

Ingredients

3/4 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons butter, softened
1 cup shredded zucchini
2 tablespoons sugar
4-1/2 teaspoons nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3-1/2 cups bread flour
2-1/2 teaspoons active dry yeast
1/2 cup raisins

Steps:

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins.

Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh zucchini. Grating the zucchini releases its moisture, so it's important to use fresh zucchini that is crisp and firm.
Don't overmix the batter. Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
Bake the bread at the right temperature. The bread should be baked at 350 degrees Fahrenheit for about an hour, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing. This will help the bread to hold its shape and prevent it from crumbling.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

Zucchini raisin bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover zucchini. With its moist texture, sweet flavor, and crunchy raisins, zucchini raisin bread is sure to be a hit with everyone who tries it.