Zucchini Raisin Bread Recipes

ZUCCHINI RAISIN BREAD

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.

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

ZUCCHINI MOLASSES RAISIN BREAD

Steps:

• Beat eggs in a large mixing bowl at medium speed until foamy.
• Gradually add sugar, beating well.
• Add oil and beat until blended.
• Add the zucchini, molasses and vanilla, strirring well.
• Combine flour and the next 7 ingredients until blended.
• Add flour mixture to zucchini mixture and stir until well combined.
• Add raisins and stir well.
• Pour batter into 2 greased and floured 9x5x3 inch loafpans.
• Bake at 350* for 55 to 60 minutes or until toothpick inserted in center comes out clean.
• Let cool in pans 10 and then remove from pans and cool completely on wire racks.
• Makes 2 loaves.

ZUCCHINI BREAD WITH GOLDEN RAISINS

Steps:

• Preheat oven to 350 degrees.
• Grate zucchini- set aside.
• Cream sugar and oil together. Add eggs, zucchini and vanilla, mixing well.
• Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts.
• Combine wet and dry ingredients and mix well (but dont overmix).
• Pour into two greased and floured 9 x 5 inch loaf pans.
• Bake for 1 hour or until tests done.
• Let stand 10 minutes before turning out onto wire racks to cool.
• To freeze: Let bread cool completely. Wrap tightly with multiple layers of plastic wrap. Freeze. When ready to eat, take out of the freezer and remove plastic wrap. Thaw on counter and enjoy- tastes like you just got it out of the oven!

ZUCCHINI RAISIN MUFFINS

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.