Traditional recipes

Spiced Zucchini and Walnut Bread

Spiced Zucchini and Walnut Bread

Ingredients

  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons grated lemon peel
  • 2 cups coarsely grated zucchini (from about 2 medium)
  • 1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Recipe Preparation

  • Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.

  • Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Recipe by Sabrina Henderson of Gardena CaliforniaReviews SectionI’ve made this recipe a few times - it’s a hit for me with just a couple small tweaks. I add ground nutmeg and ginger, and cut down sugar to two cups. I also think a sprinkling of raw sugar over the top of the mix before baking gives it a little extra crust. Pairs nicely with a dark southern pecan coffee

Zucchini & Walnut Bread


My Mom used to make the best Zucchini Bread when I was growing up. I remember it wasn’t nearly as common a thing back then, and at school kids and teachers alike would give me a look of disgust when I told them what I had brought for my morning snack.

Well 20 years later it seems SA is now the one giving me that same look when I told him about this recipe… but then he tasted it. While grocery shopping last week, I saw a deal on zucchini and may have taken things a little too far (this will become very evident with the number of zucchini recipes I post in the coming week).

This bread is very quick and easy to make, it takes just 5 minutes of preparation time and an hour in the oven. It’s incredibly moist and can last up to 6 months in the freezer.

I enjoy eating it straight from the oven, or for breakfast toasted and topped with jam. To ease kids into the idea of zucchini bread try adding a handful of chocolate chips into the first few batches.

Here are a few more sweet bread recipes you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Walnut Zucchini Bread

  • Quick Glance
  • (2)
  • 15 M
  • 1 H, 5 M
  • Makes 8 servings | One 8 1/2- by 4 1/2-inch loaf

Ingredients US Metric

  • 1/2 cup mild olive oil or walnut oil, plus more for the pan
  • 1/2 cup honey
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (6 oz) coarsely grated zucchini, from 1 medium zucchini, squeezed in paper towels to remove moisture
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts

Directions

Preheat the oven to 350°F (180°C). Adjust the rack to the center position. Lightly oil a 8 1/2-by-4 1/2-inch (22-by-11-cm) loaf pan.

In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla, and zucchini and mix until well combined, about 1 minute.

In another medium bowl, whisk together the flours, baking powder, baking soda, spices, and salt. Stir the dry ingredients into the wet ingredients until no traces of flour remain. Gently stir in the walnuts. Do not overmix.

Scrape the batter into the prepared loaf pan and bake until the loaf is golden brown and a toothpick inserted in the center of the bread comes out clean, 45 to 50 minutes.

Cool the walnut zucchini bread in the pan on a wire rack for 15 minutes.

Turn the walnut zucchini bread onto a wire rack to cool completely before slicing. The loaf will keep, wrapped tightly in plastic and stored at room temperature, for up to 4 days.

Walnut Zucchini Muffins

Simply spoon the batter into 12 well-oiled muffin cups. Bake the muffins for 20 to 25 minutes and let them cool in the pan on a wire rack for 10 minutes before turning them out onto the rack to cool completely.

Recipe Testers' Reviews

Jennifer Combs

This quick bread recipe is very reminiscent of one that my grandmother used to make. My children are the harshest critics of my cooking. My son and daughter both really enjoyed the loaf. It’s not too sweet, is quite moist with a nice crumb, and possesses a nuttiness that’s enhanced by the use of walnut oil in addition to walnut pieces.

Some people might find that they need to increase the amount of honey in the recipe by 2 to 4 tablespoons, but I love that it’s not sugar forward. It doesn’t tip into the dessert or cake category. The restraint with the sweetener means that it can be enjoyed with breakfast or a mid-morning snack and won’t leave you buzzing. I love that I could detect the warm, floral, and sweet fragrance of the honey throughout the baking process and in the cooled loaf as well.

The bread was terrific warm from the oven as well as reheated and slathered with butter the next day and also just eaten plain. It remained moist over 2 days kept in a sealed storage bag.

Chiyo Ueyama

I’d love a slice of this delicious zucchini bread anytime of the day! The warm aroma of the spices is comforting and the texture stays moist and tender at room temperature, even after a few days when wrapped tightly in foil. Whole wheat flour makes it healthier, and chopped walnuts are a satisfying addition. It’s easy and fast to make the bread, too: no need to melt butter and you can mix the batter with just a whisk and a wooden spoon.

I used grapeseed oil instead of walnut oil. It took all of 15 seconds to mix the wet ingredients well.

Jessica Roble-Cinelli

Best. Zucchini. Bread. Ever. It's moist. It's flavorful. It's the perfect late afternoon pick-me-up. And I’m not a fan of quick breads. banana, pumpkin, zucchini. they're okay to tide you over til the next meal, but the taste never seemed to be worth the calories. This recipe changed all that for me.

Room-temperature zucchini bread definitely has more satisfying flavor than warm zucchini bread. The spices were stronger (but not overpowering) after the bread had cooled off. And the bread's flavor and texture was consistent over multiple days.

I will try toasting the walnuts in the future. I'm curious to see how they would add or detract from the recipe. It's another step in the prep work, but it could be oh so worth it.

K. Zimmerman

Yum! This smells delicious from the moment the spices are mixed into the batter. Then the whole house warms up with a wonderful fall aroma. The bread bakes up moist with a lovely dark exterior. The combination of spices and walnuts is spot on.

I turned on the oven and started measuring and mixing. This took me a total of fifteen minutes to put together including grating the zucchini and chopping the walnuts. The bread was fully baked at 50 minutes.

Perfect for an afternoon tea, plain, or, as my son tried it, with some butter and a smear of honey.

Susan Bingaman

I’m really, really happy about this zucchini bread and will gladly take everyone’s monster garden zucchini. This bread is pleasantly spiced and very quick to make—like 10 minutes, people—and stays fresh-tasting for days! If it lasts that long.

The zucchini I picked up was just shy of a pound and it yielded 1 loaf and 12 muffins. (more on that later). I couldn’t find decent walnut oil so I used a light-tasting olive oil instead without issue. Coarsely chopped walnuts and whole wheat flour more than make up for the lovely nuttiness in the bread.

My 8-by-4-inch loaf pan broke (no, I do not want to talk about it), so I dumped the batter into a 1-pound dark nonstick metal loaf pan roughly measuring 9-by-5. The loaf tested done after 50 minutes, probably due to the color and size of the pan. Do start checking when the bread begins to smell deeply nutty.

Since my zucchini yielded 3 cups of shredded zucchini, I divided a second batch of batter among 12 well-oiled muffin cups. I bumped up the ginger to 1/2 teaspoon and quickly realized how forgiving this recipe is. Next time, I’ll try some pumpkin pie spice to see how that goes. Anyway, bake the muffins for 20 to 25 minutes and let them cool in the pan on a rack for 10 minutes before flipping out. I froze them and now my kid can’t stop eating them. He’s 3.

Serve it warm (lightly toasted with butter will do nicely with coffee or tea) and at room temperature. I kept it tightly wrapped in my cool kitchen and sawed off a hunk for breakfast, an afternoon snack, or a quick nibble before bed.

Adrienne Lee

I like zucchini bread. My husband thinks it's just okay. A friend's son loves zucchini bread. So this was a great, late-season loaf that was easy to make.

I used walnut oil. I did toast the walnuts and let them cool before using. The loaf held well for 2 days.

Barb P.

needs a good zucchini bread recipe, either because they’re a successful gardener or because, like me, they have friends who are successful gardeners combined with my own inability to say no. When faced with a basket or bag of zucchini, I can only think that it’s a sin to waste good food. So I've baked more than my fair share of zucchini bread.

This is a nice recipe because it’s easy and has the added flavors of several spices. Making it again, I might be inclined to add more ginger, but that decision may be influenced by the 40° temperature tonight and the longing for the spices of autumn.

Preparation was simple, taking about 15 minutes, most of which was grating zucchini. I used walnut oil.

The loaf was fully baked after 45 minutes. After cooling it for 15 minutes, I removed it from the pan and tasted a small slice. Warm or room temperature were both good but toasted eventually won. The loaf did not really cut well until completely cooled.

HUNGRY FOR MORE?

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

Love this recipe, everyone loved it. I didn’t use the whole wheat flour as i didn’t have any on hand however it was delicious.

Thanks for taking the time to let us know, Patricia. I’m so glad you’ve found a keeper!


Spiced Ginger Zucchini Bread

This post is sponsored by Thrive Algae Oil. Thank you for supporting the growth of Food Heaven!!

Anybody else in the holiday spirit? Once November hits, I start thinking comfort foods, seasonal produce, thick woven sweaters, and…Spiced Zucchini Ginger Holiday Bread! At my farmers market, they always sell zucchini bread when the weather starts to cool down, and it tastes SO good. I figured I’d give it a shot myself, and this one right here is a winner.

Zucchini is a type of summer squash that can typically be found all year long. Its peak months are from June to late August, but they’re available during the cooler months as well. It is an excellent source of vitamin C, vitamin B12, and manganese. Zucchini also provides vitamin A, potassium, phosphorous, and folate. We love freezing zucchini and adding it to smoothies, and also like to throw it into stews and salads. I love that this vegetable is so flexible, and can be enjoyed in sweets like this one!


Recipe Summary

  • 2 cups finely grated zucchini (about 2 zucchini)
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 cup chopped walnuts
  • 1/4 teaspoon almond extract

Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.


38 spiced zucchini bread Recipes

Spiced Zucchini Bread

Spiced Zucchini Bread

Spiced Zucchini Bread

Spiced Zucchini Bread

Spiced Pear Zucchini Bread

Spiced Pear Zucchini Bread

Spiced Zucchini Walnut Bread

Spiced Zucchini Walnut Bread

Spiced Zucchini Walnut Bread with Sour Cream Glaze

Spiced Zucchini Walnut Bread with Sour Cream Glaze

Carrot Zucchini Bread

Carrot Zucchini Bread

Killer Zucchini Bread

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These zucchini muffins are easy to put together without the need for an electric mixer. Just combine the dry ingredients in one bowl the sugar, eggs, oil, and vanilla in another mix it all gently and pour the batter into muffin tins. After about half an hour in the oven, plus a little time to cool, you’ll have a tender, flavorful breakfast muffin—enjoy with our cold brew coffee recipe.

For more breakfast baked goods, try our zucchini bread recipe.

Tips for Christmas and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


Preheat oven to 350F line the inside of an 8 1/2 by 4 1/2-inch metal loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides and spray the corners with coconut or avocado oil.

Whisk together the almond flour, flaxseed meal, erythritol, tapioca starch, oat fiber, cinnamon, salt, baking soda, and nutmeg in a large bowl.

Whisk together the slightly cooled butter or coconut oil, eggs, cream/water mixture, vinegar, vanilla, and stevia glycerite in a medium bowl.

Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. Fold in the zucchini and walnuts.

Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour, 15 minutes.

Once it&rsquos done cooking, turn off the oven and let the bread sit in the hot oven for 10 minutes before removing to a wire rack to cool completely.

WHEN YOU GRATE ZUCCHINI DO YOU LEAVE THE SKIN ON?

Yes! We leave the skin on when we grate our zucchini. It gives the bread a better texture, plus it&rsquos one less step you have to take to make this bread.

Just make sure to wash the outside of the zucchini before grating it 🙂

HOW TO STORE LEFTOVER ZUCCHINI BREAD

We like to store our leftover zucchini bread in glass containers instead of wrapping them in plastic wrap or aluminum foil. These containers are air tight and this easy zucchini bread will last for about 1 week in the fridge.

You can also freeze the leftover zucchini bread and it should stay good for at least a month.

We&rsquove experimented with a bunch of different low carb zucchini bread recipes and this texture by far has been the best. We can honestly say that this is the BEST zucchini bread recipe we&rsquove had regardless of carb content.

Zucchini Nutrition per 100g

Zucchini nutrition: 17 calories, 3.1g carbs, 1.0g fiber, 2.1g net carbs, 0.3g fat, 1.2g protein.

Zucchini Bread Calories

This low sugar zucchini bread serves 10 and has 288 calories per serving.


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Who am I?

Tenina Holder is a wife and mum and more recently grandmother, who fell in love with cooking as a 13 year old working in a cafe.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her cookbooks frequently appear on the Australian best seller lists and her site attracts over 500K page views per month. Her videos are funny and entertaining as well as instructional. The Insider Club has grown way beyond the boundaries of Australia and her following is global with people as far away as Chile and Kazakhstan and Greece loving her books and sending her email!

Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.


Butter Pecan Bread

For those in a rush, I&rsquom re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

  • 300 Grams (2 ½ Cups) All Purpose Flour
  • 2 Grams (½ Teaspoon) Baking Soda
  • 8 Grams (2 Teaspoons) Baking Powder
  • 2.5 Grams (½ Teaspoon) Salt
  • 0.5 Grams (¼ Teaspoon) Nutmeg
  • 1.3 Grams (½ Teaspoon) Cinnamon
  • 200 Grams (1 Cup) Brown Sugar
  • 242 Grams (1 Cup) Buttermilk*
  • 1 Egg
  • 42 Grams (3 Tablespoons) Melted Butter
  • 109 Grams (1 Cup) Chopped Pecans

And don&rsquot forget some oven mitts to be safe!

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. In a large mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, nutmeg, cinnamon, and brown sugar.

3. In a smaller bowl, combine the wet ingredients: buttermilk, egg, and melted butter.

4. Add the wet ingredients to the dry ingredients. Don&rsquot overmix! Just stir until the flour is just incorporated.

5. Fold in the chopped pecans.

6. Spoon the batter into a lightly greased baking pan.

7. Bake for 45 to 50 minutes. Insert a toothpick &ndash if it comes out clean, you&rsquore done!

8. Allow the bread to cool in the pan on a rack for about 10 to 15 minutes. Turn the loaf out onto the cooling rack and allow the loaf to cool completely before slicing and serving.