Simplicity is the ultimate sophistication ~Leonardo da Vinci
This zucchini bread is, quite simply, the best. And it’s the best in the simplest of ways: nothing fancy, nothing sneaky, no twist. Just the best traditional zucchini bread that has ever crossed your lips. Generous provisions of zucchini, raisins and toasted walnuts, all enveloped by a sweet, rich, dense, fragrant bread.
Your house will smell lovely. Your friends will love you because you can give away one loaf while hoarding the other one for yourself. You will save at least a slice’s worth of the luscious batter to eat with a spatula while your child naps. You will scoff at those who don’t eat batter due to the presence of raw eggs. (Good. More for me.)
There are a million ways to use a bumper crop of summer’s most tasteless, yet surprisingly versatile, vegetable. Put this one at the top of the list!
- 1 c dark raisins
- 4 large eggs
- 2¼ c sugar
- 1 c canola oil
- 3 t vanilla
- 3½ c whole wheat or AP flour (I use whole wheat-- it adds to the deliciously nutty flavor)
- 1½ t baking soda
- 1½ t salt
- ¾ t baking powder
- 1 t cinnamon
- 2 c grated zucchini
- 1 c chopped toasted walnut or pecans (don't skip the toasting!)
- Preheat oven to 350 degrees F.
- Cover raisins with boiling water and let stand to plump the raisins.
- Beat the eggs well. Gradually beat in sugar, oil and vanilla. Combine the dry ingredients and gradually add to the egg mixture, alternating with the zucchini. Drain the raisins. Stir raisins and nuts into batter.
- Spoon the batter into two greased and floured 9"x5" loaf pans. Bake for 55 minutes, or until toothpick inserted into center comes out clean. Let stand for 10 minutes, then turn out onto a rack to cool.