Wednesday, February 8, 2012

Zucchini Walnut Bread

This would be the second zucchini bread that I've made. The First one was the Raspberry one. Out of the two  would say this is a more traditional recipe. It made two generous loaves that were pretty good. I mean they weren't amazing but they were good. If I were looking for an average recipe, this would be one too try.

I did have a little trouble with one of them not completely cooking in the center but that was my fault because I didn't leave it in long enough.

By: Barbara Domurat 

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen."


  • 1 cup chopped walnuts
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 2 cups grated zucchini
  • 1 cup raisins
  • 1 teaspoon vanilla extract


  1. Whisk together flour, baking soda, salt, cinnamon, and baking powder.
  2. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
  3. Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.