Delicious Zucchini Bread with Raisins

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Zucchini bread has been part of my baking routine since I first learned to cook. There’s something comforting about turning simple garden vegetables into a sweet, homey treat. When my kids were younger, they’d turn their noses up at zucchini on their dinner plates, but they never said no to a thick slice of this bread – especially with plump raisins scattered throughout.

I started adding raisins to my zucchini bread after finding my grandmother’s old recipe card, tucked away in a kitchen drawer. The little dried fruits add just the right amount of natural sweetness and make each bite more interesting. Now when summer rolls around and neighbors start sharing their overflow of garden zucchini, I know exactly what I’m going to make.

The best part? This recipe is pretty forgiving. You don’t need fancy equipment or special ingredients – just a couple of bowls, a grater, and ingredients you probably already have in your pantry. Sometimes I’ll make a double batch and freeze one loaf for later, though it rarely stays in the freezer for long.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you’ve got giant garden zucchini, you can still use them, but make sure to cut them in half lengthwise and scoop out the seedy center first. When grating your zucchini, there’s no need to peel it – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. One tip that’ll make a big difference: after grating, give your zucchini a gentle squeeze to remove some excess moisture, but don’t wring it completely dry since that moisture helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread recipe is pretty flexible and you can make several swaps depending on what you have in your pantry:

• Zucchini: You can swap grated zucchini with yellow summer squash or carrots. Just make sure to squeeze out excess moisture before adding to the batter.
• Raisins: Not a fan of raisins? Try dried cranberries, chopped dates, or even chocolate chips instead. You can also use chopped nuts like walnuts or pecans.
• Butter: Feel free to use unsalted butter (just add ¼ teaspoon salt), coconut oil, or vegetable oil as alternatives. Each will give slightly different results but all work well.
• All-purpose flour: You can use whole wheat flour for up to half of the flour amount. For gluten-free needs, try a 1:1 gluten-free flour blend.
• Milk: Any type of milk works here – dairy or non-dairy options like almond, soy, or oat milk are all good choices.
• Brown sugar: Out of brown sugar? Mix regular sugar with a teaspoon of molasses, or just use regular sugar – the bread will be slightly less moist but still tasty.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or paper towels, otherwise your bread might end up gummy in the middle. Another common mistake is overmixing the batter, which can lead to a dense, tough loaf – instead, fold the ingredients together just until combined, and a few small lumps are perfectly fine. To prevent your raisins from sinking to the bottom of the bread, toss them in a tablespoon of flour before adding them to the batter, and don’t forget to tap your loaf pan on the counter a few times before baking to remove any air bubbles. For the best texture, let the bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can make it crumbly and difficult to serve.

What to Serve With Zucchini Bread?

This sweet and moist zucchini bread makes a wonderful breakfast or afternoon snack, and there are so many tasty ways to enjoy it! Spread a warm slice with some softened butter or cream cheese – both options bring out the cinnamon flavor and complement the sweetness of the raisins perfectly. For breakfast, serve it alongside a hot cup of coffee or tea, or pair it with some fresh fruit and yogurt for a more filling morning meal. If you’re serving it as an afternoon treat, try it with a scoop of vanilla ice cream or a drizzle of honey for an extra touch of sweetness.

Storage Instructions

Counter Storage: Your zucchini bread will stay fresh at room temperature for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. I like to place a paper towel under the bread to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your wrapped zucchini bread in the fridge where it’ll stay good for up to a week. The cool temperature helps maintain its moisture without getting soggy – perfect for when you want to make it ahead for the week!

Freeze: This bread freezes really well for up to 3 months! Wrap it tightly in plastic wrap, then aluminum foil, or place it in a freezer bag. You can even slice it before freezing, so you can thaw just what you need. When you’re ready to eat, let it thaw overnight in the fridge or for a few hours on the counter.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 180-200 g

Ingredients

• 1 egg
• 1/4 cup melted salted butter
• 2/3 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla essence
• 1 1/4 cups all-purpose flour, unbleached
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1 cup tightly packed grated zucchini
• 1 cup raisins
• 1 tablespoon melted salted butter
• 3 tablespoons all-purpose flour, unbleached
• 1/4 cup packed brown sugar

Step 1: Prepare the Streusel Topping

Stir together melted butter, brown sugar, and flour until the mixture becomes crumbly.

Once mixed to a crumbly texture, set the streusel topping aside for later.

Step 2: Preheat the Oven and Prepare the Loaf Pan

Preheat your oven to 350 degrees Fahrenheit.

While the oven is heating, grease a loaf pan thoroughly to prevent the bread from sticking.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon.

Once combined, set the dry ingredients aside as you prepare the wet mixture.

Step 4: Prepare the Wet Ingredients

In another bowl, whisk together the egg, melted butter, milk, sugar, and vanilla extract until everything is completely emulsified.

The mixture should be smooth and uniform.

Step 5: Combine Ingredients and Add Mix-Ins

Pour the wet ingredients into the bowl of dry ingredients, stirring gently until almost combined.

Add the zucchini and raisins, then mix until everything is thoroughly incorporated, taking care not to over-mix.

Step 6: Assemble and Bake

Spread the batter into the prepared loaf pan, smoothing the top with a spatula.

Sprinkle the streusel topping evenly over the batter.

Place the loaf pan in the preheated oven and bake for 50 minutes to 1 hour, or until a tester inserted in the center comes out clean.

Step 7: Cool and Serve

Once baked, allow the loaf to cool in the pan for 10 minutes.

After the initial cooling, remove the bread from the pan and place it on wire racks to cool completely.

Slice and serve as desired.

Enjoy your delicious homemade zucchini bread!