Raisin Zucchini Bread

Name: Raisin Zucchini Bread
Total time: 90 min
Yield: 10
Ingredients: 2 cup zucchini (coarsely grated, about 2 medium); 1 tsp salt (divided: shreds and batter); 2 cup flour; 1 tsp baking soda; ½ tsp baking powder; 2 tsp cinnamon (ground); ¼ tsp nutmeg (grated); 2 unit eggs; ½ cup vegetable oil; ¾ cup sugar; ¼ cup brown sugar; 2 tsp vanilla extract; ¾ cup walnuts (toasted, chopped); ½ cup raisins

Breads & Baking · American

A variant of Zucchini Bread — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

14 ingredients · 90 minutes · 10 servings

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Contains gluten, egg, tree nut

Restrictions

Containsgluten · egg · tree nutIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 cup	zucchini (coarsely grated, about 2 medium)
1 tsp	salt (divided: shreds and batter)
2 cup	flour
1 tsp	baking soda
½ tsp	baking powder
2 tsp	cinnamon (ground)
¼ tsp	nutmeg (grated)
2 unit	eggs
½ cup	vegetable oil
¾ cup	sugar
¼ cup	brown sugar
2 tsp	vanilla extract
¾ cup	walnuts (toasted, chopped)
½ cup	raisins

Steps

season12 min
shreds salted, rested, squeezed ONCE
the grated zucchini tossed with 1/2 tsp salt and left ten minutes, then gathered in a towel for one moderate squeeze — the calibrated middle of the water war: enough pressed out to save the crumb's center, enough left in to keep the name honest. The skins stay on; the green flecks are the point
whisk2 min
flour + soda + powder + cinnamon + nutmeg + remaining salt — soda for the browning, powder for the lift, the quick-bread standard pair
whisk3 min
wet: eggs + oil + both sugars + vanilla
until thick and uniform — the oil-based batter that keeps quick breads moist for days, the same bet carrot cake makes and for the same reason
fold3 min
dry into wet, zucchini and walnuts last, minimal strokes
combined to the last streak, shreds and nuts folded through — a shaggy, thick batter is right; a pourable one means the squeeze was skipped. Fold in the listed raisins with the zucchini and walnuts at the last streak of flour.
bake60 min
350°F, greased 9x5 loaf, tester clean at the center
the long low bake all that moisture demands — the top cracks like every good quick bread, the tester goes into the crack's deepest point, and foil tents the top if it browns ahead of the middle; underbaked-center zucchini bread is the second most common failure after the unsqueezed kind
rest15 min
10 in the pan, then on a rack
before slicing — and like its cousin the banana bread, it is genuinely better wrapped overnight, when the crumb settles from cakey to dense-moist and the cinnamon finds its level