Zucchini bread is the perfect way to use up an abundance of the summer vegetable. This version is with raisins and toasted walnuts, which gives it extra flavor.
Featured in: NYC to CSA: Zucchini Bread
- Unsalted butter, for greasing
- 3 cups all-purpose flour, plus more for dusting
- 1 tbsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄4 tsp. baking soda
- 3⁄4 cup olive oil
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 1 lb. zucchini, grated
- 1 cup raisins
- 1 cup walnuts, toasted
- Plain yogurt, dried sour cherries, unsweetened coconut flakes, and shelled pistachios, for serving
- Heat the oven to 350°. Grease two 9-by-5-by-2 3⁄4-inch loaf pans with butter and the dust with flour. In a large bowl, whisk the flour with the cinnamon, baking powder, salt, nutmeg, and baking soda. In another bowl, whisk the oil with both sugars, the vanilla, and the eggs until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Stir in the zucchini, raisins, and walnuts, and divide the batter between the prepared pans, smoothing the tops.
- Bake until golden brown and a toothpick inserted in the middle of the loaves comes out clean, about 45 minutes. Let the loaves cool for 30 minutes then unmold and let cool completely.
- To make into a parfait, crumble 1 slice of the zucchini bread into the bottom of a wide-mouth jar and then top with some yogurt, dried cherries, coconut, and pistachios.