Best Golden Raisin Zucchini Bread Recipes
ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!
Provided by Beth Stauffer
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
- Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
- Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g
ZUCCHINI RAISIN BREAD
Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins.
Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN RAISIN ZUCCHINI BREAD
Got this from a cook book called A Harvest of Pumpkins and Squash...makes a nice and moist bread, the sunflower seeds provide a nice crunch...and this is a healthy twist to the classic zucchini bread as it takes white whole wheat flour! The original recipe has more sugar...I tweaked it a bit so as to make it a little less sweet. I also substitute mini chocolate chips instead of the raisins...but that is a personal choice.
Provided by Marz7215
Categories Breakfast
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and flour one 9x5-inch loaf pan. Make sure you cover the entire pan, as the batter may stick if you do not do a good job!
- In a large bowl, combine the oil, sugars and eggs and beat until thoroughly blended.
- In a medium bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the egg mixture and beat until smooth. Stir in vanilla, raisins, zucchini and 1/2 cup sunflower seeds.
- Scrap batter into the prepared pan and sprinkle with reserved sunflower seeds if desired. Bake for 50 to 60 minutes or until tooth pick comes out clean when inserted into the center. Transfer to a wire rack and let cool for 10 minutes. Remove from pan and let cool completely on the rack.
Nutrition Facts : Calories 333, Fat 19.1, SaturatedFat 1.7, Cholesterol 42.3, Sodium 148, Carbohydrate 37.7, Fiber 2.7, Sugar 20.6, Protein 5.2
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
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