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  • Zucchini Golden Raisin and Sunflower Seeds Bread

    1 vote
    Zucchini Golden Raisin and Sunflower Seeds Bread
    Prep: 20 min Cook: 50 min Servings: 12
    by Salad Foodie
    406 recipes
    >
    I haven’t tasted a better zucchini quick bread than this. The moist golden loaf makes a great seasonal or hostess gift. I almost tampered with perfection on my trial run with the recipe (from Lou Seibert Pappas’ A Harvest of Pumpkins and Squash), but then decided to go with the original version, and am I ever glad I did - it’s delightful. The balance of spice with brown sugar, and the crunch of toasted sunflower seeds - in a word - divine! This is now my zucchini nut bread recipe keeper!

    Ingredients

    • 1 medium zucchini (about 8 ounces - I used 2 cups) finely shredded
    • 3/4 cup raw sunflower seeds, divided
    • 2/3 cup canola oil
    • 1/2 cup granulated sugar
    • 1/2 cup firmly packed brown sugar
    • 2 large eggs, beaten
    • 1 1/2 cups all-purpose flour (may be 1/2 white whole wheat flour)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 teaspoon vanilla extract
    • 1/2 cup golden raisins

    Directions

    1. Drain zucchini over a strainer for 20-30 minutes.
    2. Grease and flour one 9-by-5-inch loaf pan. Toast 1/2 cup of sunflower seeds and set aside. Heat oven to 350 degrees F.
    3. In a large bowl combine the oil, granulated and brown sugars, eggs, and beat until thoroughly blended.
    4. In medium bowl stir together the whole wheat and all-purpose flours, baking powder, baking soda, salt, cinnamon and allspice.
    5. Add flour mixture to egg mixture and beat til smooth.
    6. Stir in vanilla, raisins, drained zucchini and the toasted 1/2 cup sunflower seeds.
    7. Scrape the batter into prepared pan and smooth the top. Sprinkle with the remaining untoasted 1/4 cup raw sunflower seeds.
    8. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Remove from pan and let cool completely on the rack.
    9. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.

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    Comments

    • Arturo Féliz-Camilo
      Arturo Féliz-Camilo
      yummy!

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