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Zucchini-Walnut Bread

Zucchini-Walnut Bread

Quick, easy, delicious Zucchini Walnut Bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.


3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts


Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.

In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.

Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Information

Recipe makes two 9 x 5 inch loaves.

Did You Know?

Chemically leavened breads, what we now know and enjoy as quick bread, which most zucchini bread recipes are, were not developed until the end of the 18th century.

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