Zucchini, raisins and walnuts pack nature's harvest into a sweet and crunchy quick bread.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
1 hr
cool:
10 mins
total:
1 hr 35 mins
Servings:
28
Yield:
2 loaves (28 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of flour mixture; set aside.

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  • In a medium bowl combine eggs, shredded zucchini, sugar, oil, 1/2 cup honey, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, stir in nuts and raisins. Spoon batter into the prepared loaf pans, spreading evenly. Sprinkle with granola.

  • Bake for 60 to 70 minutes or until a wooden toothpick inserted near the centers comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.

  • Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. If desired, serve with additional honey.

Nutrition Facts

190 calories; fat 8g; cholesterol 13mg; saturated fat 1g; carbohydrates 26g; mono fat 2g; poly fat 5g; insoluble fiber 1g; sugars 15g; protein 2g; vitamin a 39.8IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 28.6mcg; sodium 132mg; potassium 47mg; calcium 43mg; iron 0.8mg.
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