This zucchini bread recipe is a longtime family favorite! A moist delicious quick bread loaded with fresh zucchini, crunchy walnuts, and mouthwatering spices. Making homemade bread has never been so easy!
Zucchini walnut nut bread is one of my favorite ways to showcase my farmer’s market haul!
I do grow my own tomatoes and herbs and use them in dishes such as a fresh tomato galette, but the rest of my produce I tend to buy locally, picking up at my nearest farmer’s market.
After planting zucchini one year and ending up with enough to feed an army, I swore I’d never grow it again! The silver lining to that, however, was being forced to find as many ways as I could to use it all up, like in this zucchini bruschetta noodle recipe.
Today’s Recipe kicks off a week of recipes with some of my other food writers that all are made from produce that is from a Farmer’s market. There are so many great ideas of what to make with what is in season I know you’ll find something you like!
Did you know there is actually a day called “sneak some zucchini onto your neighbor’s front porch day”?
It came about because it’s a known phenomenon that zucchini produces so much. If you’re interested in participating, it’s on August 8th. So whether you’ve got an abundance yourself or you’ve been gifted some zucchini, this recipe is a great one to try.
Zucchini is very versatile and whether it’s grilled, roasted, sautéed or baked, it’s always delicious. But how amazing is it that it can also be used in a sweet bread?!
This is my grandmother’s tried and true zucchini walnut bread recipe. A moist loaf filled with crunchy walnuts, warming spices such as cinnamon, nutmeg, and cloves and sweetened just right. The only adaptation I’ve made to her recipe over the years is reducing the sugar a bit.
It’s a super simple recipe that is easily adaptable to suit your tastes. Want chocolate it in? Add chocolate chips and a swirl of cocoa powder! Banana chunks are a great addition as well as raisins, cranberries, and any other nut you like. I used walnuts but pistachios, pecans, and almonds work just as well.
Serve warm with a bit of melted butter or slather with your favorite spread. Enjoy plain with a cup of tea or coffee in the morning or for an after-dinner dessert.
How to Grate Zucchini for Bread
- Rinse well, cut off the ends.
- Don’t peel off the skin, it’s not necessary.
- Cut the zucchini in half lengthwise, then using a melon baller or the back of your spoon scoop out and remove all of the seeds.
- Use a coarse grind on your box grater, or you can also do it in a food processor.
- Place the grated zucchini into a strainer and press out all of the water. Alternatively, you can put it into a towel, roll it up then twist the ends to remove liquid.
- Removing the seeds and the liquid is VITAL to the soft texture. The seeds are bitter, (no one wants that, and too much water messes with the texture, and it won’t rise properly.
- Eggs – You will need 3 large eggs for this recipe. Needed to help bind the ingredients together.
- Vegetable oil – Helps add moisture into the bread.
- White sugar – Needed for a subtle sweetness.
- Zucchini – Grated and water removed
- Unsifted all-purpose flour – Used as the foundation of the loaf to create structure.
- Baking soda & baking powder – Helps with creating a nice fluffy rise.
- Spices – Cinnamon, cloves, & nutmeg
- Walnuts – Chopped. Can substitute for your preferred nut– pecans, or hazelnuts work great, as well as raisins and dates if you don’t like nuts! .
How to make Zucchini Walnut Bread easily!
- Preheat the oven and grease 2 loaf pans.
- Beat the eggs, oil, sugar, and vanilla in a large bowl until thick and light. Gently fold in the zucchini by hand using a spatula.
- Make sure you remove all the liquid from the shredded zucchini or your bread will be to wet (press water out with a paper towel over a strainer or let dry on a paper towel for a while.
- In a separate small bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and 1/2 tsp of salt. Mix well.
- Add the dry ingredients to the wet in 3 batches, using a wooden spoon to incorporate everything. Then, fold in the nuts.
- Pour batter into prepared pans and give them a gentle shake to level them out.
- Bake until a toothpick poked into the center comes out clean. Remove and let cool in the pan before transferring to a wire rack to continue to cool completely.
This recipe yields 2 loaves. If you have leftovers or want to freeze your extra loaf it will keep for up to 3 months. Wrap in plastic after it has completely cooled then place into a ziplock bag to prevent any excess moisture from coming into the bread. After 3 months the zucchini breaks down and can be an odd texture.
Personally, I’ve never had any leftovers except when I was doing the testing of seeing how it does in the freezer.
You can absolutely peel it and it will work just fine.
Hashtag any recipes you make from West Via Midwest #westviamidwestrecipes or tag me @michele_westviamidwest on Instagram to be featured on our stories!
- 3 large eggs
- 1 1/4 cup vegetable oil
- 1 1/2 cup white sugar
- 2 cups grated zucchini, water removed
- 2 1/2 cups unsifted all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
- Preheat oven to 350°
- Grease 2 loaf pans (8X4X2) (I use butter)
- Into the bowl of the mixer meat the eggs, oil sugar and vanilla until thick and light.- about 4 minutes.
- Fold in by hand the zucchini.
- In a seperate bowl combine flour, bakind soda, baking powder, cinamon, cloves nutmet and 1/2 teaspoon salt and mix well.
- Add the flour mixture in 3 batches, and use a wooden spoon to incorporate it into the wet mixtture. Lastly add in the nuts.
- Evenly spoon the mixture into the prepared pans.
- Bake for 75- 90 minutes or until a toothpick comes out clean from the center.
- Remove from the oven and let cool in the pan for 15 minutes. Then using a knife slip around the edges to release the sides of the loaf. Then carefully remove the loaf and place onot a wire rack to allow to cool completely.
Amount Per Serving: Calories: 362Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 35mgSodium: 203mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 5g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
Here’s more Farmer’s Market Week Recipes
Starters and Drinks Recipes
- Baked Feta Pasta with Spinach by SueBee Homemaker
- Cheese Stuffed Banana Peppers by Savory Moments
- Dill Vinegar by Palatable Pastime
- Herb Cream Cheese Dip by Take Two Tapas
- Zucchini Walnut Bread by West Via Midwest
- Watermelon Slush by The Fresh Cooky
- Whipped Feta with Honey by Books n’ Cooks
- Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal
Side Dishes Recipes
- Air-Fried Zucchini by Our Good Life
- Air Fryer Parmesan Squash Fries by Cookaholic Wife
- Brussels and Bowties by A Day in the Life on the Farm
- Classic 3-Bean Salad by Cheese Curd In Paradise
- Green Beans with Shallots by Family Around the Table
- Heirloom Tomato Salad with Burrata by House of Nash Eats
- Mexican Street Corn by Blogghetti
- Watermelon and Feta Salad by Life Love and Good Food
Main Dish Recipes
- Asparagus and Coconut Stir-Fry by Magical Ingredients
- Fresh Chicken and Veggie Pizza by The Freshman Cook
- Gluten Free Eggplant Parmesan by Frugal & Fit
- Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures
- Blueberry Pie by Lemon Blossoms
- Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
- Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
- Peach Bruschetta by The Redhead Baker
- Peach Ice Cream by Devour Dinner
- Peach Kuchen by Hostess At Heart
- Peaches and Cream Cake Roll by Kate’s Recipe Box
- Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories