How To make Raisin Zucchini Bread
2 medium zucchini
2 cups sugar
1 cup oil
3 eggs
beaten
1 tbsp vanilla extract
3 cups flour
1 tbsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup seedless raisins
1 cup walnuts :
chopped
Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini, and vanilla; mix well. Combine flour, cinnamon, salt, baking soda and baking powder; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well. Pour into two greased and floured 9x5-inch loaf pans. bake at 350 deg F, 1 hour or until tests done. Let stand 10 minutes; turn out on wire rack to cool.
How To make Raisin Zucchini Bread's Videos
Classic Gluten-Free Zucchini Bread
Bake up a loaf of classic gluten-free zucchini bread that's moist and delicious. Simple, easy recipe that makes the best breakfast treat or dessert!
Recipe:
Zucchini Raisin Nut Bread - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Zucchini Raisin Nut Bread Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Double-acting Baking Powder
1/2 c : Raisins
2 ts : Grated Lemon Zest
1 c : Whole Wheat Flour
1/2 c : Walnuts; Chopped
2 c : Coarsely Grated Zucchini
1/4 ts : Ground Cloves
1/2 c : Milk
3/4 ts : Salt
1 : Stick Unsalted Butter, 1/2
1 1/2 c : Plus 2 Tablespoons
3/4 c : Granulated Sugar
1 ts : Cinnamon
2 lg : Eggs, Lightly Beaten
Beth's Ultimate Zucchini Bread Recipe | ENTERTAINING WITH BETH
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BETH’S ZUCCHINI BREAD RECIPE
Makes 1 loaf
*Printable Recipe on blog*
INGREDIENTS:
3 eggs
½ cup (120ml) pure pumpkin puree
3/4 cup (150g) of sugar
1/2 cup (120 ml) of canola or vegetable oil
¼ cup (60 ml) of water
1 tsp (5 ml) vanilla
2 ½ cups (300 g) of flour
2 teaspoons (10 ml) baking soda
1/2 teaspoon (2.5ml) salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
½ tsp (2.5ml) nutmeg
¼ tsp (1.25ml) ground cloves
1 ½ cups (350 ml) of zucchini, grated and drained of moisture
¼ cup (60 ml) golden raisins
¼ cup black (60 ml) raisins
½ cup (120 ml) chopped walnuts
Method:
Preheat oven to 350F (176C) degrees.
Grease and flour a 9” x 5 loaf pan.
In a large bowl mix the eggs, pumpkin, sugar, oil, water and vanilla until combined.
In a medium bowl whisk together the dry ingredients.
Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Fold in the zucchini, raisins and walnuts, mix until combined. Pour into a loaf pan that has been sprayed with baking spray.
Bake for 55 mins-1 hour or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.
Slice into thick slices and serve. Enjoy!
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Almond and Raisins Zucchini Bread Lanie's World S1-EP75 HD 720p
Almond and Raisins Zucchini Bread
Ingredients
4 1/2 cups Zucchini (grated) or 2 large zucchinis
1 cup chopped almonds
6 tsp vanilla
4 1/2 cup white sugar
2 1/4 vegetable oil (or used canola oil)
7 eggs
2 tsp ground cinnamon
2 tsp baking powder
2 stop baking soda
2 tsp salt
6 cups flour
Coarsely grind almonds. Grate your zucchini and set aside. Sift your flour same time add your baking powder, baking dosa and salt. Continue sifting then add your cinnamon. Set aside. In small container beat your eggs. Then add your coarsely grind almond, followed by raisins and mix well. Add your flour, mix well till the ingredients are incorporated. Butter or spray oil to your pan and pour your zucchini mixture.
Meantime, preheat the oven 325 F and bake for 50 minutes and check it out. Insert toothpick in the middle, if not ready, cook for another 10 minute.
Zucchini Raisin Bread - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Zucchini Raisin Bread Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 : Eggs
1 c : Seedless Raisins
3 c : All-purpose Flour
1 ts : Double-acting Baking Powder
1 2/3 c : Sugar
2 ts : Cinnamon
1 c : Vegetable Oil
2 c : Zucchini; Coarsely Shredded
1 1/2 ts : Vanilla Extract
1 ts : Baking Soda
1 ts : Ground Nutmeg
3/4 c : Nuts; Chopped
1 ts : Salt
The BEST Zucchini Bread Recipe (4 ways)
I've been making this foolproof zucchini bread for 10 years! It's easy, soft and moist - and perfect for breakfast or snack! Learn 4 ways to make it: chocolate chip zucchini bread, blueberry zucchini bread and make zucchini muffins too!
PRINTABLE RECIPES:
Basic Bread:
Blueberry Zucchini Bread:
Chocolate Chip Zucchini Bread:
Zucchini Muffins:
Base Zucchini Bread Recipe:
INGREDIENTS
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
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