Zucchini bread always takes me home to New York. Not just because it’s zucchini bread and not “courgette bread” but because the smell is full of memories of freshly baked goodies waiting in the kitchen when my brother and I came home from school. It was always one of my favourites. Of course, when I came to London, I copied down the recipe. I like it best just out of the oven, the teeniest bit still gooey inside. (And no, it doesn’t taste like zucchini, if you were wondering. It’s sweet!)
Note: You can use two loaf tins or make one bigger square cake in an 8×8 or 9×9 pan, which is what I did with this one. Just keep an eye on the baking time. It’s ready when a toothpick comes out just clean.
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 31/2 cups flour
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 2 cups peeled and grated zucchini
- 1 cup raisins
- 1 tsp vanilla
Preheat the oven to 350F / 176C.
I always start by washing, peeling and grating the zucchini.
Set the zucchini aside and in a separate bowl, combine the eggs, sugar and oil.
Add the dry ingredients and the vanilla.
Fold in zucchini and raisins.
Pour into a pan and pop into the oven for about 50-55 minutes.
Best served warm.