• 3 Cups all-purpose flour
  • 11/2 Cups sugar
  • 3 Teaspoons ground cinnamon
  • 1 Teaspoon salt
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 3 eggs
  • 2 Teaspoons vanilla extract
  • 1 Cup extra light olive oil
  • 3 Cups shredded, unpeeled zucchini
  • 11/2 Cups California natural raisins
  • 11/2 Cups California golden raisins
  • 1 Cup chopped walnuts


Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.

From: The Best of Food Digest, a Reader’s Digest Cookbook

Lemon Icing

  • 11/2 Cups powdered sugar
  • 1 Teaspoon lemon zest
  • 3 Tablespoons lemon juice
  • 1 Tablespoon extra light olive oil

Nutrition Facts Per Serving

Calories 640 (Calories from Fat 35%); Total Fat 26 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 45; Sodium 340; Potassium 496; Total Carbohydrate 99; Dietary Fiber 4; Sugars 67; Protein 8; Calcium 48; Iron 3;

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