You are here: Home » Recipes » Zucchini Bread with Walnuts Zucchini Bread with Walnuts Kitchen Tested Yield 20 servings Prep 15 mins Cook 45 mins Do you have an over-abundance of zucchini from the garden? Make this classic Zucchini Bread. Mark Boughton/styling: Teresa Blackburn PrintEmail Bake a couple of batches of this bread, wrap the cooled loaves well, and stash them in the freezer. Ingredients 3 cups self-rising flour1 tablespoon ground cinnamon1 teaspoon grated nutmeg1/2 teaspoon ground cloves1/2 teaspoon salt3 -- eggs1/2 cup vegetable oil1/2 cup 2 percent reduced-fat milk2 1/4 cups sugar1 tablespoon vanilla extract2 cups grated zucchini1 cup chopped walnuts or pecans Instructions Preheat oven to 325F. Grease two 9 x 5-inch loaf pans and dust with flour. Sift flour, cinnamon, nutmeg, cloves and salt into a bowl. Beat eggs, oil, milk, sugar and vanilla in a large bowl until combined. Add flour mixture to egg mixture and stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans. Bake 45 to 60 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 20 minutes. Remove from pans and cool completely before slicing. Makes 2 loaves. Recipe by Robin Mather.