When I was seven years old, my family lived in Dollard des Ormeaux, just outside of Montreal. Our neighbor, Joelle, had just moved to the area from Paris, France, with her two children, Laurent and Florence, who quickly became friends with my brother Bernardo and me. She was a petit, well-dressed woman with a characteristically heavy French accent. Every Friday, Joelle would bake different homemade cakes, sweet breads or desserts for her family to eat over the weekend.
The aroma that breezed through the air from their house to ours was so enticing that my mom made a habit of stopping by Joelle′s house to say hello, especially on Friday afternoons just after school let out. Joelle was always very sweet and would invite us in for a warm slice of whatever she had baked that afternoon. This recipe is a take on Joelle’s original recipe, which my mother has kept safely tucked away in her drawer for more than thirty years.
The raisins will sink to the bottom, making a wonderfully crunchy caramelized bottom crust.
1 ¼ cups gluten-free or gluten-full all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
2 large eggs, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract
½ cup vegetable oil
1 ½ cups shredded zucchini (about 1 zucchini)
½ cup golden raisins
- Preheat the oven to 350 °.
- Grease an 8 ½-by-4 ½-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. In a small bowl, whisk together the eggs, sugar, vanilla and oil; fold in the shredded zucchini and raisins.
- Stir the wet ingredients into the dry until just combined. Transfer the batter to the prepared pan; bake until golden and a toothpick inserted comes out dry, 50 to 55 minutes; let cool completely on a rack.