Zucchini Walnut Bread

Zucchini Bread

It’s a good thing there are so many delicious ways to prepare zucchini because I have tons of it!   I bet most of you do too.  Thank heavens it is as versatile as it is and can be used in everything from entrees to side dishes to dessert.   A neighbor gave me this recipe in the ’60’s and it has been my favorite zucchini bread ever since.   It freezes beautifully so by the end of the season I’ll have many loaves stashed in the freezer to get us through until next zucchini season.  When my friends, Susan and Dale, SCHNITZEL AND THE TROUT, visited me last month they brought me this embroidered tea towel that is the perfect size to wrap around a loaf of homemade bread.  Thanks, Susan and Dale, I think of you every time I use this lovely gift.

Zucchini Bread

The grated ZUCCHINI in this delicious recipe produces a moist and tender bread with lots of flavor.  The nuts are optional…I like them…my kids don’t…so leave them out if you must. I think they add a lot of flavor and texture so I usually make one loaf with nuts…one without. You won’t find an easier recipe…everything goes into one bowl and makes 2 nice sized loaves. Grated zucchini freezes well in zip lock bags and is all ready for fritters, pancakes, breads and cakes when you want them.  

Zucchini Bread

This recipe is linked to FOODIE FRIDAY at Rattlebridge Farm.
 I hope you will stop by and visit all this week’s entrants. 

Zucchini Walnut Bread
  • 3 eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 3 teaspoons cinnamon
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 cups zucchini, grated
  • ½ cup walnuts, chopped
  1. Mix together eggs, oil and vanilla. Set aside. In another bowl mix sugar, flour, salt, soda, baking powder and cinnamon. Add egg mixture and combine well. Mix in nuts and zucchini.
  2. Bake in 2 greased and floured 8-1/4“ x 4-1/4” loaf pans at 325 degrees for 50-60 minutes until a toothpick comes out clean when inserted in the top of the bread.


  1. says

    This is a tasty way to use that extra zucchini. I sorely miss not having a garden this year. Hubby could not till one up due to the torn rotator cup.

    Have a great weekend.

  2. says

    Ooooo, that looks delicious, Cathy & I’d love the ones with the nuts. Funny, but Ms. C. doesn’t like them in anything…not brownies nor cookies. ??? Strange!

    Would you believe we’ve been given just ONE zucchini this year??? I made quiche with it.
    Guess I’ll have to break down & BUY one, so I can try your recipe.
    Thanks for sharing it…I’m pinning!
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  3. says

    I just made your perfect soft boiled egg and it was perfect as you said. Now to try this. I have had so much of this growing up, but have not had it for years. I like the nuts in mine. I like easy, and I like something to have in the freezer in case I have company.

    The towel your friend brought you was very thoughtful. The minute I saw your picture I thought how wonderful.

  4. says

    I LOVE that tea towel. Very cool! And sadly, I am without zucchini unless I purchase it at the market. Everyone else’s glut has me thinking I should try a plant in a pot next year to see what happens. The bread sounds wonderful. I haven’t had it in a while and know it would hit the spot about now.
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