Classic Zucchini Nut Bread

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread A classic, moist zucchini bread loaded with warm cinnamon, crunchy nuts, and sweet raisins. This recipe makes two delicious loaves, perfect for sharing or freezing.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour	10 mins	2 loaves

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🔪 Key Equipment

• Two 8x5 inch loaf pans
• Large mixing bowl
• Separate mixing bowl
• Wire cooling rack

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Ingredients

Measurements	Ingredients	Prep / Notes
3	Eggs	Large
1 Cup	Vegetable Oil	None
1 1/2 Cups	Sugar	None
2 Cups	Zucchini	Grated and well-drained, from 3 medium
2 Teaspoons	Vanilla Extract	None
3 Cups	Flour	Sifted
1/4 Teaspoon	Baking Powder	None
1 Teaspoon	Baking Soda	None
3 Teaspoons	Cinnamon	None
1 Teaspoon	Salt	None
1 Cup	Raisins	None
1 Cup	Chopped Nuts	Walnuts or pecans recommended

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Instructions

Step 1: Prep and Wet Ingredients

1. Preheat your oven to 375°F. Grease and flour two 8x5 inch loaf pans.
2. In a large bowl, beat the 3 eggs. Stir in the 1 cup vegetable oil, 1 1/2 cups sugar, 2 cups zucchini, and 2 teaspoons vanilla extract until well combined.

Step 2: Combine and Bake

3. In a separate bowl, sift together the 3 cups flour, 1/4 teaspoon baking powder, 1 teaspoon baking soda, 3 teaspoons cinnamon, and 1 teaspoon salt.
4. Add the dry ingredients to the zucchini mixture and stir until just well blended, being careful not to overmix.
5. Stir in the 1 cup raisins and 1 cup chopped nuts.
6. Spoon the batter evenly into the two prepared loaf pans.
7. Bake for 1 hour, or until a toothpick inserted into the center of the loaves comes out clean and the top is golden brown.
8. Cool the bread in the pans for 10 minutes before removing them to a wire rack to cool completely.

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💡 Make-Ahead & Storage: Store sealed tightly in plastic wrap at room temperature for up to 3 days, or freeze the extra loaf for up to 3 months.

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Original Recipe Scan