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
Cuisine: Vegetarian
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

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)

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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Zucchini Cinnamon Walnut Bread

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