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Zucchini Bread


  • 1-1/2 cup unbleached flour
  • 1-1/2 cup whole wheat flour
  • 1 cup sugar
  • 1 14- inch zucchini or 2 zucchini of more modest size grated (roughly 4 cups)
  • 2 teaspoons baking powder
  • 1 teasoon baking soda
  • 1 tablespoon cinnamon
  • 1-1/2 cup raisins
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon vanilla
  • 1/2 cup molasses
  • 3/4 cup canola oil


  • Preheat oven to 350.  Lightly grease 2 9X5 loaf pans (alternately, use a single 9X13 baking pan).
  • In a large bowl, sift together white and whole wheat flours, baking powder, baking soda and cinnamon.  Stir in grated zucchini.
  • In a medium bowl, pour in oil, molasses, egg and vanilla.  Whisk briefly until emulsified.  Gradually pour into the flour and zucchini mixture.  Batter will be thick).  Stir in raisins and mix until batter is just combined.
  • Pour into baking pans and bake for 1 hour, or until tops are golden and breads are fragrant. Wrapped in foil, they keep in the fridge for up to a week and freeze beautifully.  Nice to have when guests drop by, nice way to use up a giant zucchini.