Description
A moist, warmly spiced zucchini bread filled with pecans and raisins—this old-fashioned recipe is tender, sweet, and full of nostalgic flavor. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 3 eggs
- 2 cups sugar
- 3/4 cups vegetable oil
- 2 cups flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 cups zucchini, grated
- 3 teaspoons vanilla extract
- 1 cup pecans, chopped
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan or spray with non-stick baking spray.
- In a large mixing bowl or stand mixer, beat together the eggs, sugar, and oil on medium-low speed until smooth and combined.
- Add flour, baking powder, baking soda, salt, and cinnamon. Mix until fully incorporated.
- Squeeze excess moisture from the grated zucchini using a clean towel. Add zucchini and vanilla extract to the batter, and mix well.
- Fold in chopped pecans and raisins by hand until evenly distributed.
- Pour the batter into the prepared pan. Tap gently to remove air bubbles.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the pan for 10–15 minutes, then turn out onto a wire rack. Let cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 421 kcal per serving