Zucchini Bread with Roasted Walnut Oil

Zucchini Bread with Roasted Walnut Oil


3 eggs, beaten

1/2 cup Midtown Olive Oil Roasted Walnut Oil

1/2 cup applesauce

1 cup sugar

2 cups fresh zucchini, grated

2 tsp vanilla

2 cups all purpose flour

1 1/4 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

1 tsp salt

1 cup raisins

1 cup chopped walnuts


In large mixing bowl, stir together first 6 ingredients. Slowly add flours through salt. Add raisins and chopped walnuts, and stir until just combined. Pour into two greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in pans for ten minutes, then loosen around edges and flip out onto cooling rack. Serve warm or at room temperature. You may also freeze loaves and use at a later time.

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