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Learn how to make an extra moist zucchini bread recipe from Entertaining with Beth.
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BETH’S ZUCCHINI BREAD RECIPE
Makes 1 loaf
½ cup (120ml) pure pumpkin puree
3/4 cup (150g) of sugar
1/2 cup (120 ml) of canola or vegetable oil
¼ cup (60 ml) of water
1 tsp (5 ml) vanilla
2 ½ cups (300 g) of flour
2 teaspoons (10 ml) baking soda
1/2 teaspoon (2.5ml) salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
½ tsp (2.5ml) nutmeg
¼ tsp (1.25ml) ground cloves
1 ½ cups (350 ml) of zucchini, grated and drained of moisture
¼ cup (60 ml) golden raisins
¼ cup black (60 ml) raisins
½ cup (120 ml) chopped walnuts
Preheat oven to 350F (176C) degrees.
Grease and flour a 9” x 5″ loaf pan.
In a large bowl mix the eggs, pumpkin, sugar, oil, water and vanilla until combined.
In a medium bowl whisk together the dry ingredients.
Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Fold in the zucchini, raisins and walnuts, mix until combined. Pour into a loaf pan that has been sprayed with baking spray.
Bake for 55 mins-1 hour or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.
Slice into thick slices and serve. Enjoy!