
Summer is zucchini’s time to shine! This moist and warmly spiced bread is packed with tender shredded zucchini, a touch of cinnamon, and a generous handful of walnuts for crunch. Even better—it’s an easy one-bowl recipe that makes two delicious loaves. One for now, one to share… or freeze for later!
You’ll need:
- 3 cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ cups cane sugar
- 1 cup vegetable oil (plus a little extra for greasing the pans)
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini (about 2 medium-sized; no need to squeeze out the moisture)
- 1 cup chopped walnuts, plus a little more for sprinkling on top
To make:
Preheat your oven to 325°F. Lightly grease two standard loaf pans (8×4 or 9×5-inch both work well).
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
In another large bowl, mix the sugar, oil, eggs, and vanilla until smooth. Stir in the grated zucchini—don’t worry about squeezing out any moisture; it helps keep the bread nice and tender.
Add the dry mixture to the wet and stir gently until just combined. Fold in the chopped walnuts.
Pour the batter evenly into your prepared pans and sprinkle with a few extra walnuts for a pretty, crunchy top.
Bake for 40 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Serve with butter and a hot cup of coffee!
Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.