This recipe makes the moistest, nuttiest, and tenderest zucchini bread ever. It’s great for the whole family, and the little bit of spice from the cinnamon is what makes this zucchini bread irresistible.
The reason this bread is extra moist and delicious is that when baked, zucchini releases a lot of water, but don’t worry, you can’t really taste the zucchini. However, if you don’t like raisins feel free to leave them out of the recipe.
How to make the perfect zucchini bread:
- 3 cups all-purpose flour
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1 3/4 cup sugar
- 2 tsp vanilla extract
- 2 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3 eggs
- 2 sticks unsalted butter
Start by preheating the oven to 325 °F, and grease 2 loaf pans with cooking spray.
Combine the flour, nutmeg, cinnamon, baking powder, baking soda and salt in a medium-sized bowl and mix until ingredients have combined well.
Then in a large bowl, beat the eggs with the sugar, and add the shredded zucchini, vanilla extract, and butter. After that using a spatula, mix all the ingredients.
Add the dry ingredients to the wet mixture, including the walnuts and raisins. Then spread the batter evenly into the prepared loaf pans.
Bake for approximately 1 hour, or until tester inserted in the center comes out clean. After the bread has finished baking, let it cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.