The Recipes

Zucchini Raisin Bread

I really, really needed to find a use for a zucchini in my fridge tonight.  A little Google action on the interwebz, a few tweaks later, and here you have it.

Zucchini Raisin Bread


- 2 c. flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 c. sugar, plus a T. or so extra
- 2 eggs, lightly beaten
- 1/2 c. vegetable oil
- 1/2 c. Greek yogurt
- 1 medium zucchini, grated
- 1 c. raisins
- 1/4 c. liquor of your choice
- cooking spray

Preheat the oven to 350 degrees.

Pour the liquor over the raisins and set aside.

If you have a stand mixer, add the dry ingredients and start them on a low speed.  If not, then sift them together in a large bowl.  Combine the sugar, eggs, oil and yogurt.  Add them slowly into the dry ingredients.  Next add the zucchini, and finally the raisins and their liquid.

Spray a 9 x 4-in. baking pan with cooking spray.  Pour the batter in and transfer to the oven.  Bake for 70 minutes, or until a toothpick inserted into the center of the bread comes out clean.  Let it rest before slicing.