I did not grow up eating zucchini bread. I was introduced to zucchini bread when I worked for corporate America. I was very skeptical at first, but I took a chance and went all in with my eyes wide open for the new experience. I was pleasantly surprised, zucchini bread is delicious. The zucchini keeps the bread moist. I added pecans and golden raisins to add a settle crunch and bits of sweetness to the bread.
If you love zucchini bread you got to try the banana nut bread or the banana nut muffins both equally as moist and delicious. Bread recipes are so versatile because, you have the ability to change up the flavor with fruits and nuts.
This mild slightly sweet bread has a similar take of a muffin, with the warm cinnamon spice and a hint of nutmeg flavor that marries well with the bits of pecans and golden plumb raisins makes it so so satisfying.
Frequently Asked Questions
Should I leave the zucchini bread in the loaf pan to cool?
Line the loaf pan with parchment paper, I normally spray with non stick spray. After the zucchini bread is removed from the oven. Allow to cool for about 8-10 minutes then remove and rest on cooking rack from the pan to avoid the hot pan harden the edges from the heat.
How do you keep zucchini bread from falling?
Make sure to squeeze the excess water from the zucchini after grating it. Less moisture will help the bread from falling.
Ingredients Zucchini Bread
2 cups All Purpose Flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1 1/2 cup granulated sugar
8 Tbsp salted butter (1 stick)
2 large eggs
2 cups shredded zucchini
1/2 cup pecan
1/2 cup golden raisins
Let's Cook!
Preheat the oven to 350°F
In a mixing bowl add the flour, baking soda, cinnamon, ginger, nutmeg, and baking powder.
Using a separate bowl combine the sugar and eggs.
Whisk the sugar and egg mixture well and slowly add in the melted butter.
Shred the zucchini and squeeze out any excess water with a paper towel. Repeat several times and add to the wet ingredients.
Begin folding in the flour mixture until it is well blended.
Fold in golden raisins and pecans or nuts of your choice.
Line the loaf pan with parchment paper. Spray the parchment paper with non stick cooking spray.
Pour in the zucchini batter. Bake for 50-60 minutes or until the middle of the bread comes out clean with a toothpick.
Allow the zucchini bread to cool for 5-10 minutes remove from loaf pan and continue to cool on cooking rack.
Bon Appetit, ENJOY!
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