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Zucchini-Walnut Bread

Zucchini-Walnut Bread
4 votes, 3.75 avg. rating (75% score)
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Yield: Makes 2 loaves.

This is more than just another recipe for zucchini bread. Fewer spices are used in the batter, allowing the subtle zucchini flavor to come through. The golden raisins give it an appealing appearance as well as texture. The inn suggests serving it warm for breakfast with cream cheese that has a bit of grated orange peel mixed in. –The 1770 House, East Hampton, New York

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  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 3-1/2 cups flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 2 cups grated, unpeeled zucchini
  • 2 teaspoons vanilla
  • 1 cup golden raisins
  • 1 cup chopped walnuts


Preheat oven to 350°F. Beat together the eggs, sugar, and oil until very light and lemon colored. Mix together the flour, baking soda, salt, cinnamon, and baking powder. Add alternately to the egg mixture along with the zucchini. Add the vanilla, raisins, and nuts. Pour the batter into 2 greased and floured 8-1/2x4-1/2-inch loaf pans and spread evenly into the corners. Bake 60 minutes or until done.
Updated Monday, October 26th, 2009

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One Response to Zucchini-Walnut Bread

  1. anne muise August 19, 2010 at 7:43 pm #

    Of all the Zucchini Bread recipes that I have tried, my family and friends agreed hands down, that this is the best they’ve ever had. I think the word that was used was “awesome”.

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