Do I need to peel zucchini before making this bread?

No, peeling zucchini is not necessary. The green peel adds color and extra nutrients. However, if you want the zucchini to blend completely into the loaf, peeling it before shredding will make it less noticeable.

Why is my zucchini bread too wet?

The most common reason is excess moisture from the zucchini. Always squeeze shredded zucchini before adding it to the batter. Measuring ingredients accurately and baking until the center is fully set will also help prevent a wet texture.

Can I freeze Walnut Zucchini Raisin Bread?

Yes, this bread freezes very well. Wrap the cooled loaf or individual slices tightly and store them in a freezer-safe container. Thaw at room temperature before serving.

Easy Walnut Zucchini Raisin Bread Recipe

Name: Walnut Zucchini Raisin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour: provides structure for the loaf; 1 teaspoon baking soda: helps the bread rise; 1/2 teaspoon baking powder: adds extra lift and softness; 1 teaspoon ground cinnamon: adds warm spice and aroma; 1/2 teaspoon salt: balances the flavors; 1 cup shredded zucchini: keeps the bread moist and tender; 3/4 cup raisins: adds natural sweetness and chewy texture; 3/4 cup chopped walnuts: adds crunch and nutty flavor; 3/4 cup granulated sugar: sweetens the bread; 1/2 cup unsalted butter, melted: adds richness and moisture; 2 large eggs: provides structure and binding; 1/2 cup plain yogurt or Greek yogurt: creates a soft, moist crumb; 1 tablespoon lemon juice: brightens the flavors

Description

Walnut Zucchini Raisin Bread is a moist and flavorful homemade quick bread made with fresh zucchini, crunchy walnuts, sweet raisins, and warm cinnamon. This easy zucchini bread recipe creates a tender loaf that is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1 1/2 cups all-purpose flour: provides structure for the loaf
1 teaspoon baking soda: helps the bread rise
1/2 teaspoon baking powder: adds extra lift and softness
1 teaspoon ground cinnamon: adds warm spice and aroma
1/2 teaspoon salt: balances the flavors
1 cup shredded zucchini: keeps the bread moist and tender
3/4 cup raisins: adds natural sweetness and chewy texture
3/4 cup chopped walnuts: adds crunch and nutty flavor
3/4 cup granulated sugar: sweetens the bread
1/2 cup unsalted butter, melted: adds richness and moisture
2 large eggs: provides structure and binding
1/2 cup plain yogurt or Greek yogurt: creates a soft, moist crumb
1 tablespoon lemon juice: brightens the flavors

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Instructions

Preheat the oven to 375°F and prepare a loaf pan with nonstick cooking spray.
Wash and shred the zucchini, then squeeze out excess moisture using a clean towel.
In a large bowl, combine flour, baking soda, baking powder, cinnamon, salt, raisins, and walnuts.
In another bowl, whisk together sugar, melted butter, eggs, yogurt, and lemon juice until smooth.
Add the wet ingredients and shredded zucchini to the dry ingredients and gently mix until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Squeeze excess water from zucchini to prevent a soggy loaf.
Do not overmix the batter to keep the bread soft and tender.
Walnuts can be replaced with pecans or omitted for a nut-free version.
The bread can be stored in an airtight container for 3 to 4 days.
Freeze individual slices for longer storage and easy snacks.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approximately 280 kcal
Sugar: 18g
Sodium: 220mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg