This zucchini raisin bread is moist with a crunchy topping making it perfect for brunch and lunchboxes alike!
Every gardener or friend of a gardener needs ways to use up zucchini in late summer and zucchini bread is always a classic, easy baked good.
Light on Spice
This particular bread has just a hint of spice. Many zucchini bread recipes are particularly heavy on cinnamon and other spices. While that can be tasty, here the spice is merely a compliment not the main flavor.
Lots of Raisins
Yes, you absolutely can put raisins in zucchini bread — and once you try it, you may never go back to plain. The raisins add sweetness, texture, and a chewiness that makes this loaf something special.
There is an entire cup of raisins in one loaf of bread. Admittedly, that’s quite a bit but it gives this bread a wonderful texture and flavor.
Golden raisins would add a beautiful color but I don’t generally have those in my pantry.
Streusel Topping
The streusel topping could be skipped if desired. However, it adds texture and flavor that is really worth doing. It’s just a small extra step and honestly so very tasty.
Easy to Double
Have a lot of zucchini? Double the recipe and make 2 loaves. Heck, make more and freeze or give away extras.
If you’re swimming in garden zucchini, my Summer Squash Bread and Zucchini Cornbread with Hot Peppers and Cheese are two more great ways to bake your way through the abundance.
Optional Additions
This is already a pretty hearty loaf. However, there are ways to bulk it up even more:
- Add up to 1 cup of chopped nuts
- Toss in 1 cup of chocolate chips
- Substitute dried cranberries for the raisins
Troubleshooting
The bread is wet or gummy in the center. Zucchini releases moisture as it bakes. Make sure your shredded zucchini is packed into the measuring cup as directed but not overly wet — if it seems especially moist, give it a light squeeze in a clean kitchen towel before adding to the batter. If the bread is underbaked, return it to the oven in 5-minute increments until a tester comes out clean.
The raisins sank to the bottom. Toss the raisins in a teaspoon of flour before folding into the batter to help them stay distributed throughout the loaf.
The streusel topping sank into the bread. Make sure the streusel is crumbly rather than wet before sprinkling. The topping should clump loosely, not clump together in a paste.
The bread didn’t rise well. Check your baking powder and baking soda — both lose potency over time. If either has been open more than 6 months, replace them. Also avoid overmixing once wet and dry ingredients are combined.
The top is browning too fast. Tent loosely with foil after the first 35–40 minutes if the top is getting dark before the center is done.
How to Store
Store cooled bread in an airtight container at room temperature for up to 4 days. For longer storage, place the cooled loaf in an airtight bag and freeze. Use within 6 months for best flavor and to prevent freezer burn.
Zucchini Raisin Bread
A moist loaf with crunchy struesel topping zucchini raisin bread is perfect for snacks and dessert.
Ingredients
- 1 Egg
- 1/4 Salted Butter, melted
- 2/3 Cup Sugar
- 1/4 Cup Milk
- 1 teaspoon Vanilla Extract
- 1 1/4 Cups Unbleached, All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 Cup Shredded Zucchini, packed
- 1 Cup Raisins
Streusel Topping
- 1 Tablespoon Salted Butter, melted
- 3 Tablespoons Unbleached, All-Purpose Flour
- 1/4 Cup Brown Sugar, Packed
Instructions
Make the Topping
- Stir together the melted butter, brown sugar, and flour until everything is mixed and a bit crumbly. Set aside.
Make the Bread
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside.
- Whisk together the egg, melted butter, milk, sugar, and vanilla extract until completely emulsified.
- Pour the wet ingredients into the dry and stir until almost completely combined.
- Add the zucchini and raisins, mix until everything is thoroughly incorporated.
- Spread into the prepared loaf pan.
- Sprinkle the streusel topping over the batter.
- Bake in the preheated oven for 50 minutes to 1 hour or until an inserted tester comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan to cool completely on wire racks.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 180Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 120mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
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