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: 1/2 c. flour; 1 1/2 tsp. ground cinnamon; 1/2 tsp. salt; 1 tsp. baking powder; 1/2 tsp. baking soda; 2 eggs, beaten; 1 c. sugar; 1 1/2 tsp. vanilla; 1/2 c. vegetable oil; 1 1/2 c. shredded zucchini; 1/2 c. walnuts

Servings: persons

1/2 c. flour
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
1 c. sugar
1 1/2 tsp. vanilla
1/2 c. vegetable oil
1 1/2 c. shredded zucchini
1/2 c. walnuts

1
Preheat oven to 350u00b0.
2
Grease a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2-inch pans.
3
In a medium bowl, stir together flour, cinnamon, salt, baking powder and soda.
4
In another bowl, beat the eggs with the sugar, vanilla and vegetable oil until thick.
5
Fold dry ingredients into the beaten mixture until well-blended.
6
Stir in the zucchini and nuts.
7
Pour into prepared loaf pan or pans and bake 1 hour for large loaf or 40 to 45 minutes for small loaves, until an inserted toothpick comes out clean.
8
Remove and cool on rack.

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: 1/2 c. flour, 1 1/2 tsp. ground cinnamon, 1/2 tsp. salt, 1 tsp. baking powder, 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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