Delightful Walnut Raisin Zucchini Loaf
This is a Delightful Walnut Raisin Zucchini Loaf recipe. The walnuts and raisins can be left out of this versatile Zucchini Loaf recipe.
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 Allergy Warning
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
Recipe Tip
Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
Gather your Ingredients
You will need the following ingredients to make this Walnut Raisin Zucchini Loaf recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Eggs
- Canola Oil
- White Sugar
- Vanilla Extract – try my Instant Pot Homemade Vanilla Extract
- Zucchini
- All Purpose Flour
- Salt
- Baking Soda
- Baking Powder
- Ground Nutmeg
- Ground Cinnamon
- Raisins
How to Make Walnut Raisin Zucchini Loaf
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the first 5 ingredients.
- Add the 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 the batter into 2 greased loaf pans. Bake for approximately 60-75 minutes or until a toothpick comes out clean.
Delightful Walnut Raisin Zucchini Loaf
Equipment
- Loaf Pan
Ingredients
- 3 Eggs, 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
- ¼ Tsp Baking Powder
- ¾ Tsp Ground Nutmeg
- 3 Tsp Ground Cinnamon
- 1 Cup Raisins
- 1 Cup Walnuts, Chopped
Instructions
- 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 60-75 minutes or until toothpick comes out clean.
Notes
Nutrition
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.
This zucchini loaf is very tasty. Very easy to make and is very moist. A good recipe.