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Golden Raisin Zucchini Loaf
- Active Time 30m
- Total Time 1h 25m
Bake up a loaf of this sweet bread for breakfast or teatime -- it’s best served warm with a pat of butter.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 1/4 cups sugar
- 2 tablespoons canola oil
- 1/4 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- 1/2 cup golden raisins
- 1 cup grated zucchini, liquid squeezed out
- 1/2 cup chopped toasted walnuts
Preheat oven to 325 degrees F. Grease a 4 1/2-inch x 8 1/2-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together the eggs, sugar, oil, yogurt, vanilla extract, lemon juice and lemon zest. Stir in the raisins and zucchini.
Gradually mix the wet ingredients into the dry. Fold in the walnuts. Spoon the batter into the loaf pan.
Bake the loaf about 50 to 55 minutes or until a toothpick comes out clean -- start checking at 50 minutes so as to not overcook. Transfer to a wire rack for 15 minutes, then remove from the pan. When cooled, slice and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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