Cinnamon Walnut Zucchini Bread or Baseball?

Cinnamon Walnut Zucchini Bread

We have been having so much fun lately picking vegetables from our garden.  There are certain recipes I only make during this time.  I love cooking seasonally.  It makes you appreciate what you are eating, and we look forward to this time all year. A lot of the dishes I make contain ripe tomatoes just harvested that morning or fresh, almost sweet red potatoes roasted with garlic and rosemary that have also just recently been picked.  One of the other vegetables I have been using a lot lately is zucchini in every form – from appetizers to main dishes and everything in between.  But one of our favorite ways to eat it is in Cinnamon Walnut Zucchini Bread.

I have been making loaves and loaves of this lately.  What I like about it is that it is full of cinnamon and nuts and is very moist. You don’t taste the zucchini.  It just helps keep it moist, kind of like carrot cake.  It can be easily frozen and brought out when you have company or need a quick breakfast.  It is also a very simple recipe where you pretty much just throw everything together in a bowl, mix it up, and throw it in the oven.

For someone who often times gets busy, waits too long in between picking vegetables from the garden, and whose zucchini is the size of a small baseball bat, zucchini bread is a great remedy! Not that I would ever do that.  Actually we grow multi-purpose zucchini.  You can either play baseball with it or eat it, or if you prefer, play baseball with the zucchini, and then make bread with the pieces afterwards.  Either way works!:) One of our zucchinis got so big while we were out-of-town, I put it on a scale to see how much it weighed.  It rang in at a healthy 4 1/2 pounds!  So you can see why I’ve been making a lot of zucchini bread lately.  It’s a good thing I found a great recipe.  But garden or no garden, this bread is delicious and totally worth buying zucchini at the store if you have to.  Not quite as much fun as playing veggie baseball, but delicious, none the less!

Cinnamon Walnut Zucchini Bread

  • Time: 1hr15mins
  • Difficulty: easy
  • Print

  • 3 eggs
  • 2 c sugar
  • 1 c oil
  • 2 c all-purpose flour
  • 2 Tbsp. cinnamon (this is not a typo – it really is 2 Tablespoons)
  • 1/4 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 2 c grated zucchini
  • 1 c chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with cooking spray.
  3. Grate zucchini with a cheese grater, and set aside.
  4. In a mixing bowl, beat eggs, sugar, oil, and vanilla until just blended.
  5. In a separate medium size bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.
  6. Pour dry ingredients, zucchini, and nuts into sugar/egg/oil mixture and mix on low-speed until just blended.  Don’t over-mix.
  7. Pour into loaf pan filling 3/4 of the way full.
  8. Bake for approximately 50 minutes, depending on the size of your loaf pan.  Don’t over-bake.  In fact, take it out when a toothpick inserted into the middle comes out a tiny bit moist, just about 2 minutes from being completely cooked through.  Otherwise, the bread will be too dry.
  9. I usually have a little batter left and fill a few cupcake papers in a cupcake pan with the leftover batter for zucchini muffins.  Those I fill 3/4 full, and bake for approximately 18 minutes.
  10. Let cool and serve.
  11. Freeze or refrigerate any leftovers.


Categories: Breads and Rolls, Breakfast Recipes, Food Gifts, Recipes, Summer Recipes, Zucchini Recipes

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them!


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