Zucchini Loaf | Recipes

Zucchini Loaf

(25) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves

This amazingly moist loaf tastes great and freezes just as well. Use up any leftover zucchini and make a few extra to store in your freezer.


1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
1 1/2 cups 375 mL Robin Hood All Purpose Whole Wheat Flour
1 ½ tsp 7 mL cinnamon
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1 tsp 5 mL salt
3 eggs
1 1/2 cups 375 mL granulated sugar
1 cup 250 mL Crisco® Vegetable or Canola Oil
2 tsp 10 mL vanilla extract
2 cups 500 mL shredded and unpeeled zucchini
1/2 cup 125 mL chopped walnuts
1/2 cup 125 mL raisins


  1. Preheat oven to 350°F (180°C). Grease two 8½” x 4½“ (1.5 L) loaf pans.
  2. Combine flours, baking powder, baking soda, salt and cinnamon in a large bowl. Stir well to blend.
  3. 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.
  4. 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.


  • Use small zucchini. Large ones have more seeds and a tougher skin.
  • Replace zucchini with peeled, grated carrot.

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