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. 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.
The only time to eat diet food is while you’re waiting for the steak to cook.
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.
Delightful Walnut Raisin Zucchini Loaf
- 3 Egg(s) Beaten
- 1 Cup Canola Oil
- 2 Cups White Sugar
- 2 Tsp Vanilla Extract
- 2 Cups Zucchini Peeled and Grated
- 3 Cups All Purpose Flour
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 3/4 Tsp Ground Nutmeg
- 3 Tsp Ground Cinnamon
- 1 Cup Raisins
- 1 Cup Walnuts Chopped
how to make this recipe
- 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 1/4 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.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.