Best 4 Zucchini Raisin Bread Recipes

Zucchini raisin bread is a delightful and versatile treat that combines the wholesome goodness of zucchini and the sweetness of raisins. Whether you're looking for a quick and easy breakfast, a satisfying snack, or a special dessert, this bread is a great option. The combination of zucchini and raisins provides a moist and flavorful texture that is sure to please everyone who tries it.

Let's cook with our recipes!

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.

Baking raisin bread:

Use fresh or plump raisins; if using old or dry raisins, soak them in warm water for 10 minutes to plump up, then dry them and remove stems.
Don't use a metal spoon while stirring the yeast and sugar mixture; metal can affect the yeast.
When proofing the yeast mixture, keep it in a place where the temperature is between 80-90 degrees Fahrenheit.
Do not let the yeast mixture get too bubbly and fo幹線my while proofing; if this happens, it may not yield as good results.
Knead the bread until it is smooth and stretchy.
Add raisins during the late stages of the first rise when the gluten is fully-formed, which may occur at the end of the first rise.
Use good-quality butter. Good butter will create a better crumb and overall taste. Use butter that is at room temperature, which will mix smoothly into the bread without tearing the gluten.
Bake the bread until the crust is golden brown and it sounds hollow when tapped.
Let the bread cool completely before consuming.
Store the bread in an airtight container at room temperature for up to 4 days.

Conclusion:

Zuchinni Raisins Bread is a simple and delicious treat perfect for any occasion. While it can be a bit time-consuming to make, the beautiful, soft loaf is absolutely worth the wait. Feel free to experiment with different types of raisins and spices to create a unique and personalized loaf. No matter what combination you choose, this bread will be a hit with everyone who enjoys it.