Zucchini Holiday Bread

This Eggless Zucchini Holiday Bread is studded with walnuts, raisins and cranberries. The warm spices make it perfect for holiday season. 

ABOUT ZUCCHINI HOLIDAY BREAD

When I was little my mom would make this zucchini holiday bread, wrap it in colorful baking paper and send me off to school to give it to my teachers. Year after year it was the same, until we moved during my middle school years when somehow that tradition got left behind. The other day while scrolling through moms recipe Rolodex (yes she has one of these!!) I stumbled upon this recipe. It’s been ages since she made it and we had some zucchini which needed to be used, so off I went to make it! The recipe I’m sharing is an eggless one but I am also providing you with with the swap if you want to make it with eggs!

You can get as creative as you want with this recipe. We add walnuts, raisins and cranberries but feel free to make this nut free if needed, or add chocolate chips for the chocolate lovers in your life! Other additions could be cacao nibs, chopped dates or coconut chips, make it yours! If you like tea loafs try this Cardamom Walnut Chai Cake.

TIPS TO GRATE ZUCCHINI

• No need to peel the zucchini before grating, you can leave the skin on.
• Do not drain out or squeeze out any of the liquid from the zucchini, this is what helps it be so moist!
• Use the large grate of a box grater to grate the zucchini, skip the store bought pre shredded stuff as there’s not enough moisture.
• Approximately 1 medium zucchini = 1 cup of grated zucchini.

BAKING ZUCCHINI HOLIDAY BREAD

A regular 8-9 inch loaf pan will take 50-55 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake for 20-25 minutes. To check for doneness, insert  a toothpick in the center and have it come out clean.

This eggless zucchini holiday bread is studded with walnuts, raisins and cranberries. The warm cinnamon notes make it perfect for holiday season. 

Zucchini Holiday Bread

 

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Prep time

5 mins

Cook time

50 mins

Total time

55 mins

 

This eggless zucchini holiday bread is studded with walnuts, raisins and cranberries. The warm cinnamon notes make it perfect for holiday season.

Author: Nisha Vedi Pawar

Recipe type: Dessert

Ingredients

• 1¾ cup all purpose flour
• 1 cup zucchini; grated
• ½ cup oil; I used canola
• 1 cup sugar
• ⅓ cup walnuts; chopped
• ¼ cup dried cranberries
• ¼ cup raisins
• 1 mashed banana (or 2 tablespoon applesauce or 2 eggs — only add one of those choices)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking powder
• ½ teaspoon salt

Method

1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with butter or oil.
2. In a mixing bowl beat mashed bananas (or applesauce or eggs) with sugar until well mixed.
3. Add the oil, grated zucchini, and vanilla, mix well.
4. In another bowl mix together the four, salt, baking powder, baking soda, cinnamon and nutmeg.
5. Add the dry ingredients to the wet zucchini batter in three parts, mixing gently each time you add the dry ingredients. Scrape the sides to ensure all the mixture is incorporated.
6. Fold in the walnuts, dried cranberries and raisins.
7. Pour the batter into the loaf pan. Bake for 50 to 55 minutes.
8. Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.

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