Zucchini Bread with Golden Raisins - the best thing since sliced bread and a good book!
The Occasion: A little quiet Me Time. Curled up in a comfy chair, reading another chapter or two with a sweet bite and cup of tea alongside.
The zucchini bread is also good for potlucks, office treats, and bake sales thanks to its ease of transport and ability to be made ahead.
Why It Works: This is an old-fashioned cake that has stood the test of time. Sometimes you don’t want layers and fillings and frostings, sometimes a good old slice of Zucchini Bread (or carrot cake, or date loaf, etc.) is exactly what you crave. Toasted with a pat of butter, if you really want to know.
The zucchini bread is also good for potlucks, office treats, and bake sales thanks to its ease of transport and ability to be made ahead.
Why It Works: This is an old-fashioned cake that has stood the test of time. Sometimes you don’t want layers and fillings and frostings, sometimes a good old slice of Zucchini Bread (or carrot cake, or date loaf, etc.) is exactly what you crave. Toasted with a pat of butter, if you really want to know.
|
The Playlist: Zucchini Beach by Armenian-American acoustic musician Michael Gulezian. Click here to visit his website and learn more.
|
|
The Verdict: Crispy on top, dense and moist inside, and flavorful all over. As a devoted raisin fan, I was delighted to encounter frequent pops of golden sweetness within the cake. Yes, I said it. This is a special treat, not a loaf of bread. Just because it’s not flashy with frosting makes it no less a cake. A tea cake, if you please!
Click on the photos to enlarge them and read the captions.
Click on the photos to enlarge them and read the captions.
| Printable Recipe- Zucchini Bread with Golden Raisins |
Zucchini Bread with Golden Raisins
Recipe source: The America’s Test Kitchen Family Baking Book
INGREDIENTS:
DIRECTIONS:
Recipe source: The America’s Test Kitchen Family Baking Book
INGREDIENTS:
- 2 small zucchini (1 pound), ends trimmed
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 ½ cups (10 ½ ounces) sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 2 large eggs
- ¼ cup whole or low-fat plain yogurt
- 1 tablespoon fresh lemon juice
- Optional: ½ cup (2 ounces) pecans or walnuts, toasted and chopped
- Optional: ¾ cup golden raisins
DIRECTIONS:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8 ½ by 4 ½ inch loaf pan. Shred the zucchini using the large holes of a box grater. Squeeze the shredded zucchini between several layers of paper towels to absorb excess moisture.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. In a medium bowl, whisk the sugar, melted butter, eggs, yogurt, and lemon juice together until smooth. Gently fold the shredded zucchini and yogurt mixture into the flour mixture with a rubber spatula until just combined (do not over-mix). Gently fold in the pecans and raisins.
- Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 1 hour, rotating the pan halfway through baking.
- Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.
Click the photo for a closer look at the vintage snack set - 4 plates and cups for tea parties with your pals
RSS Feed