• Preparation Time 20 minutes
  • Baking Time 60 minutes
  • Makes 2 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 cups Robin Hood All Purpose Whole Wheat Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp cinnamon
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 1 cup Crisco® Vegetable or Canola Oil
  • 2 tsp vanilla extract
  • 2 cups shredded and unpeeled zucchini
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Preheat oven to 350°F (180°C). Grease two 8½” x 4½“ (1.5 L) loaf pans.
  • Combine flours, baking powder, baking soda, salt and cinnamon in a large bowl. Stir well to blend.
  • Beat eggs in separate large mixing bowl using an electric mixer. Gradually beat in sugar, then oil and vanilla. Add flour mixture gradually, mixing well. Stir in zucchini, walnuts and raisins. Pour batter into prepared pans.
  • Bake in preheated oven for 55 to 60 minutes or until toothpick inserted in centre comes out clean. Cool in pans for 10 minutes, and turn out onto wire rack to cool completely.


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