Zucchini Raisin Nut Bread

By Jaye Norris, 2007 Wise Choices Recipe Contest
Moist with a perfect crust, enjoy this bread often.
  • Yields 2 loaves
  • Details


    • 1 cup sugar
    • 1 cup light brown sugar
    • 1 cup canola oil
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon salt
    • 3 cups unbleached flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 tablespoon ground cinnamon
    • 2 cups grated fresh zucchini squash, drained
    • 3/4 cup walnut pieces
    • 3 1/2 cups California raisins


    Preheat oven to 350°F. Grease and flour two 5x9x2 1/2-inch loaf pans; set aside.

    Blend sugars, oil and eggs together in that order. Beat for 5 minutes; add vanilla and beat for 1 minute more. Mix dry ingredients together until evenly blended; stir into sugar mixture and mix well. Add zucchini and mix thoroughly. Stir in raisins and walnuts; mix well. Bake loaves at 350°F, at least 1 hour, until toothpick inserted in center comes out clean.

    Nutrition Facts Per Serving

    Calories 270 (35% from fat); Total Fat 11g (sat 1g, mono 6g, poly 4g, trans 0g ); Cholesterol 25mg; Protein 4g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 15g; ); Iron 1mg; Sodium 160mg; Calcium 29mg; Potassium 225mg

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    2 Responses

    1. Vickie Bogert says:

      Thank you for receving my comment. I still do not know how much raisins to add to the recipe . Could you tell me please. All I know is add raisins. Thank you.

    2. Melinda says:

      I have adjusted the recipe to show that 3.5 cups of California Raisins were added. My apologies for the mistake.

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