Recipe courtesy of Gourmet Magazine
Yield:
one loaf
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F. Butter a 9 by 5 by 3-inch loaf pan. In a bowl sift together the 1 1/2 cups all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and cloves. Stir in the sugar. In a separate bowl toss the raisins and walnuts with the remaining 2 tablespoons flour. Add the butter, eggs, milk, lemon zest, raisins, walnuts and zucchini and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and tester inserted in the middle comes out clean. Cool bread in pan on a rack for 15 minutes, remove from pan and allow to completely cool before cutting.

IDEAS YOU'LL LOVE

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Beer Bread

Recipe courtesy of Cathy Bieniek

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Food Network Kitchen

Asparagus and Zucchini Crudi

Recipe courtesy of Giada De Laurentiis

Irish Soda Bread

Recipe courtesy of Ina Garten

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking