Zucchini Cinnamon Walnut Bread Recipe

Name: Zucchini Cinnamon Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/2 cups sugar; 3/4 cup vegetable oil; 3 eggs; 2 cups grated zucchini (unpeeled); 1 cup chopped walnuts (optional)

Servings: persons

1
Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan.
2
Sift together flour, cinnamon, cloves, baking soda, baking powder and salt.
3
In a large bowl mix sugar, oil and eggs. Mix or beat until smooth.
4
Add sifted dry ingredients to sugar mixture. *It is easier to mix if you add dry ingredients a little at a time. Mix until smooth. Add zucchini, vanilla, and nuts (optional). Stir until all ingredients are well combined.
5
Pour batter into prepared loaf pan. Bake for 1 hour and 15 minutes or until cake tester comes out clean.
6
Let bread cool in the pan for about 10 minutes. Remove from pan and let cool and enjoy.

1286

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 2 teaspoons baking soda, and more.

Yes, Zucchini Cinnamon Walnut 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.

That's it — enjoy your meal!

Zucchini Cinnamon Walnut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions