This is the perfect recipe to use up that late summer zucchini when you are starting to crave those delightful fall flavors. We love using golden raisins in this recipe, but the key is soaking them ahead of time to rehydrate!

This recipe requires a little bit more pre-planning but I promise you, it's worth it!   We soak the golden raisins used in this recipe for at least 4 hours (overnight, 1 day, 2 days, the longer the better!) to rehydrate to their fullest, plumpest state.   This makes the resulting zucchini bread even more moist and delicious.  

Another pro tip!  Make sure you toss the raisins in just a little bit of flour before incorporating them into the batter - it will help suspend them and keep the raisins from sinking down to the bottom during baking.

Cinnamon Green Apple Zucchini Bread
60-75 minutes, plus overnight soak total (45-55 minutes cook • 15-20 minutes, plus overnight soak prep)
Ingredients
  • 1/4 cup Cinnamon Green Apple White Balsamic Vinegar
  • 1/2 cup water
  • 1 cup golden or regular raisins
  • 3/4 cup Butter Extra Virgin Olive Oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini
  • soaking liquid from raisins
  • soaked raisins, tossed in a bit of flour
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup powdered sugar
  • 1 teaspoon Cinnamon Green Apple White Balsamic
  • 2 teaspoons water
Instructions

Combine ¼ cup Cinnamon Green Apple White Balsamic, ½ cup water and raisins in a bowl.  Cover bowl with plastic wrap and let sit for 4+ hours, overnight is best!  When ready to bake, pour the raisin mixture into a strainer over a bowl to reserve the soaking liquid.  Place strained raisins in a small bowl and dust with 1-2 tbsp of flour - this helps keep the raisins from settling to the bottom while baking. Set aside.

Preheat oven to 350°F.  Prepare two 9x5 loaf pans - spray with cooking spray/shortening and dust with flour or line with parchment paper. In a medium bowl, whisk Butter Extra Virgin Olive Oil, eggs and vanilla extract together.  Once that is well-mixed, whisk in the reserved liquid from the soaked raisins.  Stir in shredded zucchini and flour dusted raisins with a spatula.  In a separate bowl, combine flour, granulated sugar, brown sugar, salt, baking powder and cinnamon.  Pour into wet ingredients and stir with spatula until just mixed.

Pour into prepared loaf pans. Bake for 45-55 minutes or until toothpick inserted in center comes out clean.  Let cool for 30 minutes or more.

As the bread is cooling, add powdered sugar, 1 tsp Cinnamon Green Apple White Balsamic and 2 tsp water into a small bowl.  Whisk together to create a smooth glaze.  Remove cooled loaves from pans and drizzle each with half of the glaze.

Enjoy!

Makes 2 loaves

Notes

We like using the Butter Extra Virgin Olive Oil here but any olive oil will work!

Try:

  • Blood Orange EVOO
  • Basil Olive Oil
  • Meyer Lemon EVOO
  • Persian Lime EVOO
  • Vanilla EVOO
  • any lighter Varietal EVOO (Spanish Signature Blend, Chilean Arbequina, Spanish Hojiblanca)

Not feeling Cinnamon Green Apple?  Try one of these other balsamics instead!

  • Butter Pecan Dark Balsamic
  • Caramel Dark Balsamic
  • Cinnamon Pear Dark Balsamic
  • Green Apple White Balsamic
  • Lemon White Balsamic
  • Lime White Balsamic
  • Pecan Praline Dark Balsamic

 

Comments
Comments

Post a comment