Zucchini Walnut Bread

1 cake
1 hr 15 min

If you need to use up some extra zucchini or need to feed your kids some vegetables without them knowing it, this zucchini walnut bread is the perfect solution! This zucchini bread recipe is a somewhat healthier version that requires no butter and uses skim milk. You can easily adapt the recipe to fit what you want. Swap the all-purpose flour for gluten free flour for a gluten free version. Substitute the walnuts for hazelnuts, almonds, or take them out altogether. You can even add chocolate chips for a chocolate chip zucchini walnut bread! The perfect treat for kids and adults.

zucchini walnut bread


bread mix

baked zucchini walnut bread

Recipe details
  • 1  cake
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 2 cups all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • 2 cups brown sugar
  • 2 eggs
  • 3 tbsp nonfat milk
  • 3/4 cup canola oil
  • 1 1/2 cups zucchini, shredded (about 1 large zucchini)
  • 3/4 cup walnuts, toasted

Preheat the oven to 350 degrees Fahrenheit. Spray your loaf pan with cooking spray.
In a large bowl, combine dry ingredients, from the flour to the cinnamon. In a separate bowl, whisk together the eggs, oil, and milk.
Add the egg mixture to the dry ingredients, followed by the zucchini and walnuts. Mix well to combine.
Pour the batter into the prepared loaf pan. Bake in the oven for 45 minutes - 1 hr or until done. The bread is ready when a toothpick inserted in the center comes out clean. Let it sit in the pan for 5 minutes, remove and cool completely on a wire rack.
Christine Ma
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