Any suggestions on how to keep nuts (and raisins) from sinking?  I just tried a zucchini bread twice & the raisins sunk to the bottom both times.    I also have this problem at times with nuts in my banana bread.  I’ve never tried coating them with flour - just read about it & some say it works & others say you get remnants of the flour on the nut/raisins when you cut into the bread.  Any ideas?

I find coating the nuts/fruit/chocolate chips with a dusting of flour really does help to keep them suspended in the batter.  You shouldn’t get any remnants of uncooked flour at all.  Give it a try - remember, you just need a dusting, they shouldn’t be heavily coated with flour.

Yes, coating with flour works well.

I take a small amount of the flour in the recipe and toss the raisins in it to coat.  Then I shake them in a sieve over the dry ingredients bowl, returning all the excess flour.  You get a very fine coating of flour on your raisins, and even though my batter is very dark, I have never had clumps of flour showing in the final product.