Zucchini Bread with Walnuts

Zucchini Bread with Walnuts
Mark Boughton/styling: Teresa Blackburn
  • Yield: 20 servings
  • Prep: 15 mins
  • Cook: 45 mins

Bake a couple of batches of this bread, wrap the cooled loaves well, and stash them in the freezer.


3cups self-rising flour
1tablespoon ground cinnamon
1teaspoon grated nutmeg
1/2teaspoon ground cloves
1/2teaspoon salt
3-- eggs
1/2cup vegetable oil
1/2cup 2 percent reduced-fat milk
2 1/4cups sugar
1tablespoon vanilla extract
2cups grated zucchini
1cup chopped walnuts or pecans


  1. Preheat oven to 325F. Grease two 9 x 5-inch loaf pans and dust with flour.
  2. Sift flour, cinnamon, nutmeg, cloves and salt into a bowl.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 15
  • Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 2g
  • Cholesterol 30mg
  • Sodium 250mg
  • Potassium 105mg
  • Carbohydrate 39g
  • Fiber 1g
  • Sugars 24g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 8%