Average: 0 (0 votes)
Active time
10 minutes
Total time
1 hour
1 loaf
Serving Size
1 slice - 1/16 loaf (101g)

2 large eggs

¼ cup molasses

½ cup vegetable oil

½ cup granulated or brown sugar

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

¾ cup unbleached all-purpose flour

½ tsp baking soda

¼ tsp baking powder

1 tsp ground cinnamon

1 cup shredded, unpeeled zucchini (1 small to medium)

¾ cup raisins (golden are nice)

¾ cup chopped walnuts

  1. Preheat the oven to 350°F; lightly grease a standard 8 ½” by 4 ½” loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.
  2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
  3. Stir the dry ingredients into the wet mixture.
  4. Stir in the zucchini, raisins and walnuts.
  5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Recipe and photo © 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website for other bakers’ comments on this recipe.


Calories: 230g
Fat: 11g
Saturated Fat: 1.5g
Sodium: 60mg
Carbohydrate: 30g
Fiber: 2g
Sugar: 15g (Added Sugar: 10g)
Protein: 4g

Yield: 1 loaf

Serving Size: 1 slice - 1/16 loaf (101g)

How'd it Taste?

Faith Camp
All I have is frozen z spirals - steamers - can I use those/
Hi Faith, Yes you can! Just be cautious because zucchini contains a lot of water. I would thaw it out and blot dry before adding to your batter.

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