Walnut Zucchini Bread Recipe

Name: Walnut Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups self-rising flour; 1 tablespoon cinnamon; 1 teaspoon nutmeg; ½ teaspoon ground cloves; ½ teaspoon salt; 3 eggs; ½ cup canola oil; ½ cup 2% low-fat milk; 2 ¼ cups sugar; 1 tablespoon vanilla extract; 2 cups grated zucchini; 1 cup chopped walnuts (or pecans)

Servings: persons

3 cups self-rising flour
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon salt
3 eggs
½ cup canola oil
½ cup 2% low-fat milk
2 ¼ cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (or pecans)

1
Preheat oven to 325.
2
Grease 2 loaf pans (9x5 inch) and dust with flour.
3
Sift flour, cinnamon, nutmeg, cloves and salt into bowl.
4
Beat eggs, oil, milk, sugar & vanilla in a large bowl until combined.
5
Add flour mixture to egg mixture & stir to combine thoroughly.
6
Stir in zucchini and nuts.
7
Pour into prepared pans.
8
Bake 45 - 60 minutes until a wooden pick inserted into center comes out clean.
9
Cool in pans on wire rack for 20 minutes.
10
Remove from pans & cool completely.

1386

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups self-rising flour, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon ground cloves, and more.

Yes, Walnut Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut Zucchini Bread

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