Walnut Raisin Zucchini Bread one of my favorite recipe of all time!
Whether you love raisins, nuts or just use chocolate chips this bread recipe is awesome!
Perfect for on the go use
disposable cupcake tins!
Walnut Raisin Zucchini Bread Recipe
3 cups all-purpose flour2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup chopped walnuts or pecans
1 cup raisins chopped in a food processor
Optional: omit the raisin and walnuts and add
1- 1/ 2 cups chocolate chips
DIRECTIONS In a large bowl or heavy mixer (such as Kitchen aide), combine the first seven ingredients. In another bowl, beat eggs, add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the raisins and walnuts.
Pour into two heavily greased and floured 9-in. x 5-in. x 3-in. loaf pans or various shaped pans I prefer to use disposable ones, they freeze better and much easier, and lightly spray with oil first. I also line my pans with parchment paper on the bottom of Christmas trees or non disposable cupcake or loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. These freeze nicely!