my sister’s zucchini walnut raisin bread

by Stevie on January 10, 2011

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My sister, Kris, makes wonderful cakes and quick breads. She lives back East so I don’t see her that often. Years ago she would make this zucchini bread around the holidays in large volume and give it as gifts to friends and family. I’ve never made it before now though I’ve had the recipe for a while. I managed to misplace it in our last move and have finally gotten around to having her send it my way again. It reminds me of her warm kitchen filled with aromas of baking bread, cookies and cinnamon. Aaaaa.

my sister’s zucchini walnut raisin bread

my sister’s zucchini walnut raisin bread

Her recipe doesn’t call for sesame seeds but I had some extra (leftover from Hegui’s yummy wakame salad) so threw them into the mix.

This quick bread is easy to make and a real crowd pleaser. I devoured some right out of the oven with butter melting on top. Heavenly! Thanks for this, Kris, and happy holidays!

my sister’s zucchini walnut raisin bread

2 cups Italian zucchini, shredded (about three medium zucchini)
3 cups flour
1 tsp salt
1 cup vegetable oil
1 tbsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
1 cup walnuts
1 cup raisins
¼ cup sesame seeds
3 eggs
2 cups sugar
1 tbsp vanilla

Pre-heat oven to 350F.

I used disposable wax paper cake pans. If using a regular baking dish, grease and dust with flour before use.

In a large bowl, mix together flour, salt, cinnamon, baking powder and baking soda. In another bowl, beat eggs until frothy. Mix in sugar and vanilla. Fold nuts and raisins into egg mixture. Fold flour mix into wet ingredients in two stages until everything is moist.

Pour batter into baking dishes. I made a ring cake and a smaller loaf from this recipe. My sister says that it can make two regular sized loafs.

Bake about one hour or until a toothpick comes out clean. My smaller loaf only needed about 50 minutes. Kris says that muffins might be ready after a mere 20 minutes.

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{ 6 comments… read them below or add one }

Heavenly Housewife January 10, 2011 at 10:18 am

This looks beautiful, I bet this goes amazing with a nice cup of tea. I love the flavour.
*kisses* HH

Monet January 10, 2011 at 6:48 pm

Oh I just adore zucchini bread…I could eat some every day of the week. I love how you made this in a tube pan. Such a pretty presentation. Thank you for sharing! I hope you had a happy start to your week…I’m trying to stay warm down here in Austin. We had a cold snap here, and it finally feels like winter 🙂

Shelley January 11, 2011 at 6:40 am

I’ll bet the sesame seeds gave the bread a nice texture and pop of flavor- good idea! The bread looks delish! For some reason I never make healthy desserts. Hmmm, maybe that’s a good NY resolution for me.

Jane July 16, 2011 at 8:06 am

Is this recipe missing the fat? Oil or butter?

Heguiberto July 16, 2011 at 3:15 pm

Of course, you’re right! I don’t know how it slipped my mind. I. I’ve fixed it now: 1 cup vegetable or corn oil. Mix in with the liquid ingredients first.

Anne March 1, 2012 at 6:28 pm

Love this recipe…you just left out adding the Shredded Zucchini (best if you wrap the shredded zucchini in a towel and wring all the juices out of it before adding to the batter) and sesame seeds in your instructions. I added 1/2 sesame seeds in the batter and the other half sprinkled on top before baking. Otherwise so yummy:) Thank you,

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