Zucchini Raisin Bread

My Favourite Cakes and Bakes

Zucchini Raisin Bread myfavouritepastime.com_2110I spent two days baking with Zucchini (my mother calls it courgette), so that’s the name I knew for a very long time. The first cake I made was the Chocolate Zucchini Apple Bread. Chocolate and zucchini seem to be a crazy combination for some people, but think about all those chocolate coated fruits you’ve indulged in: apples, strawberries, bananas, pineapples, just to mention a few; and all those chocolate coated vegetables: carrots, French beans and chillies, just to mention a few. I think chocolate goes with anything and everything.

Zucchini Raisin Bread myfavouritepastime.com_2111To this Zucchini Raisin Bread, I added some sultanas. You can add any dried fruits, like dates, apricots, candied peel, currants or whichever fruit you dream of. I have no boundaries when it comes to cooking. How else will one know if something is good unless you try it? Did you ever hear the quote: “one man’s meat is another man’s poison?”. When I first travelled to Ghana I ate this nice and spicy soup thinking it was some sort of goat stew, but I was later told it was the grasscutter soup. Oh yes you must be wondering what ‘grasscutter’ is. I wondered too, It’s some sort of unusually large rodent found in the tropical rain forests. Human beings eat all sorts of things; it just depends on which corner of the world you spring from. I hope I didn’t make you lose the appetite for my cake….It tasted extremely nice and I hope you’ll find time to try it. I wish you a fantastic weekend! Mine is full of food.

  • Ingredients
  • 250g (2 cups, 9oz) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 100g (3.5oz, ½ cup), raisins
  • 180g (6.3oz, ¾ cup) brown sugar fully packed
  • 2 large eggs
  • 120ml (½ cup) vegetable oil
  • 120ml (½ cup) buttermilk
  • 1 teaspoon vanilla essence
  • 1½ cups shredded zucchini (1 medium zucchini, skin on, squeeze out a little water after shredding)

Zucchini Raisin Bread myfavouritepastime.com_2342Please always remember to assemble all the ingredients before you start baking. Preheat the oven to 350°F (180°C) and grease an 8½” x 4½” loaf pan with oil or nonstick cooking spray.

Zucchini Raisin Bread myfavouritepastime.com_2348Sift the flour, baking powder, baking soda and salt into a medium bowl.

Zucchini Raisin Bread myfavouritepastime.com_2351Add the raisins and stir until combined

Zucchini Raisin Bread myfavouritepastime.com_2353then make a well in the centre.

Zucchini Raisin Bread myfavouritepastime.com_2354In a separate bowl, whisk together brown sugar, egg, vegetable oil, buttermilk and vanilla essence. (I forgot vanilla essence, oops!)

Zucchini Raisin Bread myfavouritepastime.com_2356until thoroughly combined

Zucchini Raisin Bread myfavouritepastime.com_2358Add the egg-buttermilk mixture into the well

Zucchini Raisin Bread myfavouritepastime.com_2360and stir until combined.

Zucchini Raisin Bread myfavouritepastime.com_2363Fold in the shredded zucchini.

Zucchini Raisin Bread myfavouritepastime.com_2366Pour the batter into the prepared loaf pan and spread evenly.

Zucchini Raisin Bread myfavouritepastime.com_2100Bake for 60-75 minutes, or until a skewer inserted into the centre comes out clean. Let the loaf cool in the pan for about 10 minutes before turning out onto a rack to cool completely. (1 baked 65 minutes)

Zucchini Raisin Bread myfavouritepastime.com_2392Enjoy the loaf

Zucchini Raisin Bread myfavouritepastime.com_2393I slathered some butter on a warm slice. It was delicious but I felt very guilty later on (LOL). All that butter…ugh but it did taste very nice so I would probably do it again.

Zucchini Raisin Bread

Preparation Time: 30 minutes; Baking time: 60-75 minutes; Makes: 8-10 slices

Ingredients

  • 250g (2 cups, 9oz) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 100g (3.5oz, ½ cup), raisins
  • 180g (6.3oz, ¾ cup) brown sugar fully packed
  • 2 large eggs
  • 120ml (½ cup) vegetable oil
  • 120ml (½ cup) buttermilk
  • 1 teaspoon vanilla essence
  • 1½ cups shredded zucchini (1 medium zucchini, skin on, squeeze out a little water after shredding)

Instructions

  • Preheat the oven to 350°F (180°C) and grease an 8½” x 4½” loaf pan with oil or nonstick cooking spray.
  •  Sift the flour, baking powder, baking soda and salt into a medium bowl. Add the raisins and stir until combined then make a well in the centre.
  • In a separate bowl, whisk together brown sugar, egg, vegetable oil, buttermilk and vanilla essence.
  • Add the egg-buttermilk mixture into the well and stir until combined. Fold in the shredded zucchini.
  • Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes before turning out onto a rack to cool completely.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 65 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

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32 thoughts on “Zucchini Raisin Bread

    1. […] week cooking with zucchini. The first two breads I made were the Chocolate Zucchini Apple Bread and Zucchini Raisin Bread. Then I made this Zucchini Coconut Bread, which is my favourite of the three. I think it’s […]

  1. It’s really hard to not put butter on bread. Hehehe. The grasscutter soup sounds interesting and we think we can try it also if given the chance. 🙂

    1. Ha ha the soup tasted really nice. But then I realized I’d just eaten some huge overgrown rodent. I was horrified…I wished I could rewind the clock and start by asking, “what soup is this?” Now I never eat without asking what am eating. Have a lovely weekend my dear friends!!!
      Liz

    1. Oh yes, Lignum. These days I cook by ingredients. It’s much more efficient and results in less waste. Have a delightful week!
      Liz

  2. When we used to garden and were knee deep in zucchinis (which always seemed to grow and multiply at an amazing rate) zucchini bread or cake or loaf was my favorite way to use them up, even when they got quite large. (Waste not, want not) One of my very most favorite recipes was for almond zucchini bread followed by the raisin variety. Isn’t it great? So pleased to see the recipe on your blog Liz! Now that I don’t have a garden, I have to beg zucchinis from my gardening friends! LOL!! I love that you have a “print” function for recipes! Aren’t you smart!!!

    1. Hi there Sandy,
      It’s always a pleasure to see your Gravatar…I smile or laugh immediately. Thank God I have visitors like you. You’re ever so positive. Can you imagine all that Zucchini and yet the price in the store…so expensive. I would like to try an almond zucchini bread. Sounds like one I would really enjoy coz I love nuts. At least you have gardening friends. I’ve none (LOL). I finally discovered the print function a few months ago. I think they never used to have it? I never saw it before. I’m so glad people can print. Have a fantastic week Sandy. I saw your avalanche of posts. I shall be taking a trip to Ladysmith soon…best wishes!
      Liz

  3. Another yummy looking bread. Zucchini bread is one of my favorites. I still use my grandma’s recipe, though I have tweaked it now and then. Enjoy your weekend.

  4. You could dip a bit of an end of a slice into melted chocolate – like the little cookies that get that treatment. ;->

    Virtual hugs,

    Judie

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