A friend of ours gave us a bunch of Zucchini's from her garden recently. Didn't want them to go to waste so I decided to make this old family recipe for a Delightful Walnut Raisin Zucchini Loaf.
I am not the biggest fan of Zucchini, not sure why though. It's not like they have a strong flavor or anything. Maybe something happened as a kid… Regardless of my issues, this Zucchini Loaf is really good.
Since this recipe yields 2 good-sized loaves, I usually make one without walnuts and raisins. This not only give your guests options, but it's also convenient if one of your guests has a nut allergy or doesn't like raisins.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
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📋 What Ingredients do I need
You will need the following ingredients to make this Walnut Raisin Zucchini Loaf: Eggs, Canola Oil, White Sugar, Vanilla Extract, Zucchini, All Purpose Flour, Salt, Baking Soda, Baking Powder, Ground Nutmeg, Ground Cinnamon, Raisins and Walnuts.
🥣 How to make Walnut Raisin Zucchini Loaf
Preheat Oven to 350°F.
In a large mixing bowl, whisk together the first 5 ingredients.
Add remaining ingredients and mix well. If you are planning on adding the raisins, first toss in a ¼ cup of flour before adding to the batter.
Pour batter into 2 greased loaf pans. Bake for approximately 75 minutes or until a toothpick comes out clean.
Delightful Walnut Raisin Zucchini Loaf
- 3 Eggs, Beaten
- 1 Cup Canola Oil
- 2 Cups White Sugar
- 2 teaspoon Vanilla Extract
- 2 Cups Zucchini, Peeled and Grated
- 3 Cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¾ teaspoon Ground Nutmeg
- 3 teaspoon Ground Cinnamon
- 1 Cup Raisins
- 1 Cup Walnuts, Chopped
- Preheat Oven to 350°F.
- In a large mixing bowl, whisk together the first 5 ingredients.
- Add remaining ingredients and mix well. If you are planning on adding the raisins, first toss in a ¼ cup of flour before adding to the batter.
- Pour batter into 2 greased loaf pans. Bake for approximately 75 minutes or until toothpick comes out clean.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.