Name: Easy Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 135 min
Ingredients: 1 cup grated zucchini (unpeeled); 2 large eggs; ¾ cup granulated sugar; ½ cup unsalted butter (melted); 1 teaspoon vanilla extract; 1 ⅔ cups all-purpose flour; 1 teaspoon ground cinnamon; ¾ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon ground ginger; ¾ cup chopped walnuts ( or pecans); ¾ cup raisins

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This zucchini bread with raisins is soft, moist, and warmly spiced with cinnamon and a little ginger. Raisins add sweetness, while walnuts or pecans give it plenty of texture and crunch.

This is an easy quick bread to make during zucchini season, but it works great any time you’re in the mood for a homemade loaf. Serve it for breakfast, as an afternoon snack, or even for dessert.

How to Avoid Dry or Gummy Zucchini Bread

Zucchini holds quite a bit of water, so removing the excess moisture helps the center of the bread bake evenly. After grating the zucchini, wrap it in a clean kitchen towel, paper towels, or cheesecloth and press out the extra liquid before adding it to the batter.

It’s also important to measure the flour carefully. Spoon it into the measuring cup and level it off instead of scooping it directly from the bag. Scooping can pack in too much flour and leave the loaf dry or crumbly.

Once the dry ingredients are added, stir only until the batter is combined and no dry streaks remain. Overmixing can make quick bread dense or tough.

How to Make Zucchini Bread with Raisins

Start by preheating the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, then lightly coat the parchment with cooking spray.

Whisk the eggs, sugar, melted butter, and vanilla in a large bowl. Stir in the prepared zucchini.

Eggs, sugar, butter and vanilla in a bowl with zucchini.

In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and ginger. Add the dry ingredients to the wet ingredients and stir just until combined.

Fold in the raisins and your choice of walnuts or pecans, then transfer the batter to the prepared pan. Spread it into an even layer so the loaf bakes evenly.

Zucchini bread batter, raisins and nuts stirred in a bowl.

Bake for 50 to 60 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. If you see wet batter, continue baking and check it again after about 5 minutes.

If the top begins getting too brown before the center is finished, loosely cover the loaf with aluminum foil for the remainder of the baking time.

Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing so the loaf has time to set and doesn’t fall apart.

Raisins and Nuts

Dark raisins give the bread its classic flavor, but golden raisins can also be used. Either one works well with the cinnamon and ginger in the batter.

Walnuts and pecans are both good options. Walnuts have a slightly stronger flavor, while pecans are a little sweeter. Chop them into small pieces so they’re spread evenly throughout the loaf.

How to Store and Freeze It

Once the bread has cooled completely, store it in an airtight container or resealable bag at room temperature for up to 4 to 5 days. It can also be refrigerated for up to one week.

To freeze it, wrap the whole loaf or individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 3 months, then thaw overnight in the refrigerator or for several hours at room temperature.

More Quick Breads You’ll Love

For another fruit-filled loaf, try my strawberry bread or apple cinnamon bread. Pumpkin cream cheese bread and eggnog bread are also great options when you’re looking for something a little more seasonal.