Zucchini and walnut loaf

This zucchini and walnut loaf is beautiful served warm or toasted with a generous spread of butter. The addition of zucchini gives a wonderful texture to the bread, and you can be assured you're serving your family their dose of vegetables, disguised in a sweet, nutty slice.

  • 15 mins preparation
  • 55 mins cooking
  • Makes 1 Item
  • Print


Zucchini and walnut loaf
  • 1 1/2 cup plain flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup brown sugar
  • 1 small zucchini, grated
  • 1/2 cup chopped pitted dates
  • 1/4 cup chopped walnuts
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract butter, to serve


Zucchini and walnut loaf
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 10 x 20cm loaf pan and line with baking paper.
  • 2
    Sift flour, baking powder, cinnamon and soda together into a large bowl. Stir in sugar, zucchini, dates and walnuts until well combined.
  • 3
    In jug, whisk together oil, eggs and vanilla. Pour into flour mixture. Lightly mix until combined. Pour into prepared pan, smoothing top.
  • 4
    Bake 50-55 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes, before turning onto a wire rack to cool completely. Serve sliced with butter.


Toast slices of this loaf and serve for breakfast. Add a grated carrot, if liked.

More From Women's Weekly Food