Zucchini Loaves

Zucchini Loaves

Make 2 loaves, each serving 12.

These nutritious loaves are a delight to have on hand when unexpected visitors pop in. They remain fresh for quite a few days refrigerated. They also freeze very well.


  • 1¼ pounds zucchini, 3 medium
  • 1 ½ cup walnuts
  • ¾ cup vegetable oil, plus 1 tablespoon for greasing the pan.
  • 1 1/3 cups sugar
  • 2 cups unbleached flour, plus 1½ tablespoons for flouring the pans
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon


  1. Rinse the zucchini, pat dry with paper towels, and discard the ends.
  2. Coarsely grate the zucchini in a food processor fitted with the medium grating attachment. Wring out in a dish towel, IN SMALL BATCHES, to remove all the moisture. Place in a bowl and set aside.
  3. Coarsely chop the walnuts in a food processor fitted with the steel blade. Set aside.
  4. Preheat oven to 350F.
  5. Grease two 9-by-5 inch loaf pans with oil.
  6. Dust evenly with flour. Invert pans and tap to shake out the excess flour.
  7. In a large bowl combine oil with the sugar, stirring with a wooden spoon.
  8. Sift together the flour along with the baking powder and baking soda directly into a measuring cup.
  9. To the oil-sugar mixture, add small amounts of the flour alternating with 1 egg at a time, mixing well with a wooden spoon after each addition. Fold in vanilla, cinnamon, zucchini and walnuts until well blended.
  10. Divide batter equally between the two pans.
  11. Bake in the center of the oven, (making sure that the pans do not touch) for 45 minutes. Test with a cake tester in the center – it should come out dry (the loaves will not rise to the top).
  12. Cool on a wire rack. Loosen the sides with a metal spatula before unmolding.