Simple Zucchini Bread

Makes one 8 1/2" × 4 1/2" loaf

prepPreheat oven to 350°F / 175°C
prepLightly grease an 8 1/2" × 4 1/2" loaf pan
3/4 cup / 159 g light brown sugar or dark brown sugar, packed	Beat wet ingredients until smooth	Whisk dry ingredients, add to wet & stir until smooth	Fold in zucchini, walnuts & raisins	Scoop into pan, sprinkle with sugar & bake 350°F / 175°C, 55–65 min	Cool in pan 10 min, turn out onto rack to cool completely
2 tablespoons / 28 g apple juice, orange juice, milk, water, or boiled cider
1/2 cup / 99 g vegetable oil
2 large eggs
1 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 1/2 teaspoons ground cinnamon, optional
1 3/4 cups / 210 g King Arthur Unbleached All-Purpose Flour
2 cups / 242–300 g grated or shredded zucchini, patted dry
3/4 cup / 85 g chopped walnuts, toasted until golden
3/4 cup / 128 g raisins or currants, golden raisins preferred
2 tablespoons / 28 g light brown sugar or dark brown sugar, for sprinkling, optional

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.