Zucchini Bread

A great recipe for zucchini season, when the fresh vegetable abounds. Makes a large loaf, loaded with nuts and raisins. The Pasquaney Inn, Bridgewater, New Hampshire


3 eggs
1 cup oil
1/2 cup sugar
2 cups grated and drained zucchini
2 teaspoons vanilla
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts


Beat eggs slightly in a large bowl; stir in oil, sugar, zucchini, and vanilla. Sift together flour, baking powder, soda, cinnamon, and salt. Stir into egg mixture until well blended, then add raisins and nuts and stir. Bake in large greased loaf pan at 375 degrees F for 1 hour.

Cooking & Recipes


Makes 1 large loaf

Preparation Method


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I doubled this recipe and it

I doubled this recipe and it came out okay, but was too oily. Reducing the oil to 1 1/2 cups for the doubled recipe produced better results. I'm not sure if the regular, single-loaf recipe needs to reduce the oil, though.