Dried Fruit and Walnut Zucchini Bread

Yield: 16 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 31.1g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 235mg
  • Calories from fat: 20%
  • Fiber: 1.0g
  • Calcium: 89mg


  • 1 cup packed dark brown sugar, divided
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon, divided
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 cup packed shredded zucchini (about 1 large)
  • 3/4 cup low-fat buttermilk
  • 1/2 cup golden raisins
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated orange rind
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray


  1. Preheat oven to 350°.
  2. . Combine 2 tablespoons brown sugar, walnuts, and 1/4 teaspoon cinnamon in a small bowl. Set aside.
  3. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining brown sugar, remaining 3/4 teaspoon cinnamon, baking powder, and next 4 ingredients in a large bowl; make a well in center of mixture.
  4. . Combine zucchini and next 6 ingredients in a medium bowl; add to flour mixture. Stir just until moist.
  5. . Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnut mixture evenly over batter.
  6. . Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out almost clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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