Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup raisins
Special equipment needed:
- Loaf pan
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with cooking spray or butter.
2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In another mixing bowl, beat the eggs until light and fluffy. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
4. Add the grated zucchini to the wet ingredients and stir until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the raisins.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Remove the bread from the pan and let cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Sodium: 220mg
Fiber: 1g
Sugar: 20g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Coconut oil or melted butter can be used instead of vegetable oil.
- Honey or maple syrup can be used instead of granulated sugar and brown sugar.
- Walnuts or pecans can be used instead of raisins.
Variations:
- Add 1/2 cup of shredded carrots for a carrot-zucchini raisin bread.
- Add 1/2 cup of chopped nuts for a nutty zucchini raisin bread.
- Add 1/2 cup of chocolate chips for a chocolate zucchini raisin bread.
Tips and tricks:
- Squeeze out excess moisture from the grated zucchini before adding it to the batter.
- Do not overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the zucchini raisin bread in an airtight container at room temperature for up to 3 days. Alternatively, wrap the bread in plastic wrap and store in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the zucchini raisin bread, slice it and toast it in a toaster or toaster oven until warm.
Presentation ideas:
Serve the zucchini raisin bread sliced and arranged on a platter. Dust with powdered sugar or drizzle with a glaze for added sweetness.
Garnishes:
Sprinkle chopped nuts or raisins on top of the bread for added texture and flavor.
Pairings:
The zucchini raisin bread pairs well with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve the zucchini raisin bread with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the bread is too dry, add a tablespoon of milk or water to the batter.
- If the bread is too moist, bake it for an additional 5-10 minutes or until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to wash the zucchini thoroughly before grating it. Store the bread in an airtight container to prevent mold growth.
Food history:
Zucchini bread originated in the United States in the 1960s as a way to use up excess zucchini from home gardens.
Flavor profiles:
The zucchini raisin bread has a sweet and slightly spicy flavor from the cinnamon and raisins. The zucchini adds moisture and a subtle vegetable flavor.
Serving suggestions:
Serve the zucchini raisin bread warm or at room temperature with a cup of coffee or tea for breakfast or as a snack.
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Taste: Sweet, Nutty, Moist, Cinnamon, Cinnamon-Y