Zucchini Walnut Bread


  • 1 cup whole wheat flour
  • 1-1/4 cups all purpose flour
  • 1-1/4 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 heaping teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups toasted walnut halves coarsely chopped
  • 6 tablespoons unsalted butter, at room temperature, plus extra to grease the pan
  • 3/4 cup sugar
  • 1/3 cup firmly backed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2-1/2 cups grated zucchini
  • ½ cup diced candied ginger
  • Coarse white sugar for sprinkling on top of loaf


  1. Preheat oven to 350°F Generously butter a 9x5-inch loaf pan and set aside. In a medium size bowl combine the flours, baking soda, baking powder, cinnamon and salt.
  2. In a separate large bowl, beat the butter until lemon colored and fluffy. Beat in the sugars until mixture is well combined. Beat in the eggs one at a time, Stir in the vanilla. Stir in the zucchini, 1 cup of the walnuts and ginger.
  3. Add the dry ingredients to the wet ingredients in batches and combine into a thick batter. Spoon the batter evenly into the prepared pan. Press the remaining ½ cup of walnuts into top of batter and sprinkle the coarse sugar evenly over the top.
  4. Bake for 35 to 40 minutes or until nicely browned and a cake skewer comes out clean when inserted into the middle of the loaf.
  5. Remove from the oven and let cool for 30 minutes. Run a butter knife along the inside pan edges and carefully tip pan on its side to remove the bread. Cool on wire rack.
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