Exceptional Zucchini Bread
A moist, buttery, sweet and spicy quick break bursting with zucchini and chopped raisins.
Servings 1 loag
Ingredients
- 2/3 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups shredded zucchini
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon lemon extract (optional)
- 2 teaspoons cinnamon
- 1/4 teaspoon salt (double if using unsalted butter)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup raisins, chopped coarsely (can substitute with an equal amount of crushed pineapple)
- 1/2 cup walnuts, finely chopped or ground
- 1/4 cup ground flaxseeds/flaxmeal
Instructions
- Preheat oven to 350 F/177 C. Grease and flour a bread loaf pan. Shred the zucchini, coarsely chop the raisins, and set aside.
- Cream butter and sugar, then add the eggs and mix until light and fluffy. Stir in shredded zucchini, vanilla, and lemon extract.
- Add cinnamon, salt, flour, baking soda and powder, and mix until well combined. Stir in chopped raisins, nuts, and flaxmeal.
- Spread batter into prepared loaf pan, and bake for 60-65 minutes, until a toothpick stuck in the center comes out clean.
- Let cool completely before slicing for the cleanest slices. Store in an airtight container at room temperature. Freeze in a zip top freezer bag for longer storage, and thaw completely before slicing.
Notes
Recipe adapted from my friend Anita Anderson Cooper.