Mom’s Zucchini Bread with a Twist

Preheat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with a tiny bit of butter or cooking spray and line it with parchment paper.

Add the chopped walnuts to a baking sheet and bake in the preheated oven for 3 to 5 minutes, or until they start to smell nutty but not burnt. Remove from oven.

In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.

In a separate large bowl, mix together the eggs and sugars with a whisk or electric beater until the texture resembles wet sand. Add the applesauce, oil, and vanilla and mix until fully combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, being careful not to overmix or the bread will become gummy.

Add the grated zucchini, golden raisins, and toasted walnuts and mix in carefully with a spoon or spatula.

Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until the edges darken and pull away from the sides and a toothpick inserted comes out with only a few crumbs.

Remove the zucchini bread from the oven and let it sit for 10 to 15 minutes. After it has rested, turn the bread out onto a surface to cool before slicing. Optional: serve with butter or whipped cream cheese.