Zucchini Walnut Bread Recipe

Name: Zucchini Walnut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup chopped walnuts; 4 eggs; 2 cups white sugar; 1 cup vegetable oil; 3 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 3/4 teaspoon baking powder; 2 cups grated zucchini; 1 cup raisins; 1 teaspoon vanilla extract

Servings: persons

1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

1
Whisk together flour, baking soda, salt, cinnamon, and baking powder.
2
In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
3
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

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 12 ingredients. The key ingredients include: 1 cup chopped walnuts, 4 eggs, 2 cups white sugar, 1 cup vegetable oil, and more.

Yes, Zucchini 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 Walnut Bread

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