• 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 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 (Calories from Fat 35%); Total Fat 11 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 25; Sodium 160; Potassium 225; Total Carbohydrate 43; Dietary Fiber 2; Sugars 15; Protein 4; Calcium 29; Iron 1;

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.