Recipe courtesy of Gourmet Magazine

Zucchini Raisin Nut Bread

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  • Level: Easy
  • Yield: one loaf
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1 1/2 cups plus 2 tablespoons all-purpose flour

1 cup whole wheat flour

1 tablespoon double-acting baking powder

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

3/4 cup granulated sugar

1/2 cup raisins

1/2 cup chopped walnuts

1 stick (1/2 cup) unsalted butter, melted

2 large eggs, lightly beaten

1/2 cup milk

2 teaspoons grated lemon zest

2 cups coarsely grated zucchini


  1. 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.