Thursday, July 14, 2011

Raisin Pecan Zucchini Bread

We got a bunch of zucchini out of my husband’s parents’ garden and some of it was too big to grill or sauté and I was sooo……EXCITED! Because big zucchini is PERFECT for making zucchini bread and I LOVE zucchini bread!!!
Around here, we are all trying to watch our eating habits since we returned from vacation where we all gained a bunch of weight!!! (and I mean BUNCH!) I this original recipe from my Betty Crocker Cookbook. I did change a few ingredients around, though. So here is my revised recipe…
3 c. shredded zucchini
1 c. Splenda
2/3 c. sugar (original recipe called for all sugar)
4 large eggs (or 1 c. egg substitute)
2/3 c. natural applesauce (original recipe called for oil)
2 tsp. vanilla
3 c. whole wheat flour (original recipe said either all purpose or whole wheat)
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking powder
1/2 c. chopped nuts (I used pecans)
1/2 c. raisins

Lower your oven rack so that your bread will be more centered. Preheat the oven to 350 degrees. Grease or spray the bottom of two loaf pans.
In a small mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cloves.
In a large mixing bowl, combine the zucchini, sugar, Splenda, applesauce, vanilla, and eggs.
Slowly add the dry ingredients to the wet ingredients, then add the nuts and raisins. Divide the batter between the two loaf pans and bake for 50-60 minutes. Check for doneness with a toothpick (if it  comes out clean, the bread is done).
Cool the bread in the pan for at least 10 minutes on a wire rack , then loosen the bread from the loaf pan with a butter knife. Let the bread cool completely, then wrap tightly. It will keep at room temp. for 4 days or refrigerated for 10 days. Or you can do like I am going to if any is left and freeze it.

NOTES: The original recipe says that 3 c. shredded zucchini is about 2-3 medium. I used 4 medium-large zucchini and ended up with enough to make four batches of this recipe (which I did all day yesterday Smile)!
I have found that this bread works really well with the disposable foil pans because it doesn’t overbrown and it comes out of the pan easier.
I have made this bread without the nuts and raisins and it was still super good.
The best way to shred the zucchini is in the food processor. If I had to shred all that zucchini with a cheese grater I would lose my mind!
I wrap my bread first in wax paper, then in aluminum foil to make sure it is tightly sealed.

zucchini bread

My oldest daughter helped me make my first batch of this yummy bread yesterday. I was so glad to have such an eager helper!

Tempt my Tummy Tuesdays

TastyTuesday200pix How One Sandwich Will Feed a Village


  1. I found you from the Tasty Tuesday linky. I'm a fan of these breads--love that you can load in fruit and veggies. I hope you'll take a moment and share them over at Momtrends' Friday Food Linky. We're always on the hunt for scrumptious treats!

  2. That zucchini bread with raisins and pecans sound so good! I haven't tried baking with zucchini yet, but seeing your photo makes me wanna try!

    Oh, btw, I'd like to invite you to join Weekday Potluck Meme and link up your food entries for the week! :)