Print & Share This Recipe!
Unveil the secret to our delicious, fragrant zucchini bread recipe, a comforting and sweet treat enriched with anise seeds, walnuts, and golden raisins. Perfect as a breakfast delight or a cozy afternoon snack, this recipe will show you how easy it is to bring a piece of heartwarming nostalgia into your kitchen.
Type of Cuisine:
American
Prep Time: 20 Minutes.
Cook Time: 60 Minutes
How Many Servings?
2 loaves/ 6 mini loaves
Ingredients:
1X
2X
3X
Adjust Servings
| 4 cups grated zucchini, about 5 large zucchini | |
| 1 teaspoon salt | |
| 3 cups all-purpose flour | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| 2 teaspoons ground cinnamon | |
| 1 teaspoon cardamom | |
| 1 teaspoon ginger | |
| 1 tablespoon of anise seeds, toasted and ground | |
| ¾ cup melted butter room temperture | |
| 1¼ cup sugar | |
| 2 large eggs | |
| 1 tablespoon vanilla extract | |
| 1 1/2 cups walnut, toasted and chopped cup | |
| of golden raisins (optional) |
Preparation
1
Prep the Zucchini & Toast the Anise
Grate the zucchini and sprinkle with salt. Let it rest in a colander for 15 minutes to release excess moisture. While the zucchini drains, lightly toast the anise seeds in a dry pan until fragrant. Let them cool, then grind them for a sweet, aromatic boost. Preheat your oven to 375°F (190°C) and grease your baking dishes.
Grate the zucchini and sprinkle with salt. Let it rest in a colander for 15 minutes to release excess moisture. While the zucchini drains, lightly toast the anise seeds in a dry pan until fragrant. Let them cool, then grind them for a sweet, aromatic boost. Preheat your oven to 375°F (190°C) and grease your baking dishes.
2
Mix the Dry & Cream the Wet
n a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, cardamom, and ground anise seeds. In a separate bowl, cream the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
n a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, cardamom, and ground anise seeds. In a separate bowl, cream the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3
Combine & Fold
After the zucchini has rested, rinse it under cold water and pat dry thoroughly. Stir it into the butter and sugar mixture. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix. Fold in the toasted, chopped walnuts and golden raisins for extra texture and sweetness, if using.
After the zucchini has rested, rinse it under cold water and pat dry thoroughly. Stir it into the butter and sugar mixture. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix. Fold in the toasted, chopped walnuts and golden raisins for extra texture and sweetness, if using.
4
Bake the Loaves
Divide the batter evenly between your two prepared baking dishes. Bake at 375°F (190°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
Divide the batter evenly between your two prepared baking dishes. Bake at 375°F (190°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
5
Serve & Enjoy
Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
Let the loaves cool slightly before removing from the pans. Slice, serve, and enjoy!
Rana’s Notes!
How to Store Zucchini Bread Allow the bread to cool completely: Once your zucchini bread is done baking, let it cool in the pan for about 15 minutes. Then remove it from the pan and let it cool completely on a wire rack. This step is crucial as storing warm bread can lead to condensation and make your bread soggy. Wrap it properly: Once your bread is completely cool, wrap it in plastic wrap or aluminum foil. You can also place it in a zip-top bag. These methods will keep your bread from drying out. Store at room temperature: Store your wrapped zucchini bread at room temperature. It should stay fresh for about 2 to 3 days.
How to Freeze Zucchini Bread Wrap and bag the bread: Once your zucchini bread is completely cool, wrap it tightly in plastic wrap or aluminum foil. Then put the wrapped loaf in a freezer-safe zip-top bag. Label your bread: Don't forget to write the date and the contents on the bag with a permanent marker. Zucchini bread should maintain its best quality for about 2-3 months in the freezer, but will remain safe to eat beyond that time. Thaw before eating: When you're ready to enjoy your frozen zucchini bread, let it thaw overnight at room temperature. For a quick thaw, you can use the defrost function on your microwave. Just be sure to unwrap the bread before defrosting to prevent the plastic wrap from melting.