Zucchini Walnut Bread

Succulent raisins and chewy walnuts enhance this cinnamon-scented zucchini bread.


two 9 x 5-inch loaves (24 servings)


1 cup chopped walnuts
4 eggs
2 cups granulated (white) sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Grease two 9 x 5 x 3-inch loaf pans with Pan Release or cooking spray.

Whisk together flour, baking soda, salt, cinnamon, and baking powder.

In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into prepared loaf pans.

Bake on lowest rack of the oven for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto wire cooling racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Nutritional Information

Amount Per Serving: Calories: 277; Total Fat: 13.5 g; Cholesterol: 35 mg; Sodium: 251 mg; Total Carbs: 36.5 g (Dietary Fiber: 1.2 g); Protein: 4 g

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