Betty's Zucchini Bread

When your garden is drowning in zucchini (and it will be), this is the recipe you reach for.

Betty’s version beats the eggs until thick and lemon-colored, streams in the oil, then folds in grated zucchini, chopped walnuts, and raisins before blending in cinnamon-spiked flour.

The result is a deeply moist bread with a tender crumb, warm spice in every bite, and just enough crunch from the walnuts to keep things interesting.

Bake it in a bundt pan for a stunning presentation or split the batter between two loaf pans for slicing and sharing.

Pro Tips

• Grate the zucchini on the large holes of a box grater and squeeze out the excess moisture with a clean kitchen towel. Too much water makes the bread gummy in the center.
• Beat the eggs and sugar until thick and pale. This step adds air to the batter and gives the bread a lighter lift.
• Let the bread cool completely before slicing. It’s tempting, but warm zucchini bread crumbles apart.
• Wraps well in plastic and freezes beautifully for up to 3 months. Bake an extra loaf while you’re at it.

Variations

• Add a cup of chocolate chips for a kid-friendly version that hides the vegetables even better.
• Swap raisins for dried cranberries and add a teaspoon of orange zest for a fall twist.
• Use pecans instead of walnuts for a slightly sweeter, buttery nut flavor.