Walnut Raisin Zucchini Bread is a quick and easy zucchini bread recipe. Cinnamon, raisins, and chopped walnuts flavor this zucchini squash bread. Great for breakfast, brunch, dessert, or a snack. #zucchinibread #zucchinirecipes
Preheat oven to 375F with the rack in the middle position.
Remove the stems from the zucchini and shred on a large hole grater. Let the zucchini strain in a sieve or place between clean towels and squeeze extra moisture out of the zucchini.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, raisins, and chopped walnuts.
In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt, and lemon juice.
Add the egg mixture and zucchini to the flour mixture. Fold until the ingredients are just combined. You will have a very thick batter.
Spray a bread loaf baking pan generously with nonstick spray. Scoop the batter into the pan and level out the top. If desired, add a few more raisins and chopped walnuts to the top.
Bake for approximately 50-60 minutes until a toothpick inserted in the center is clean of dough and has just a few crumbs.
When done, remove the bread from the oven and let cool in the pan for 10 minutes. Remove the bread from the pan and finish cooling on a rack for one hour.
Notes
It is very important to remove the moisture from the zucchini, otherwise it will end up in your bread.