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The Whole Foods Kosher kitchen

Zucchini Walnut Bread Recipe

Posted on 9th of March, 2011 by Lévana


Zucchini Walnut Bread Recipe

This and all other quick breads and muffins are a snap to make: Look out in my upcoming cookbook (due in June please G-D!) where you will find a major chapter on all hand mixed cakes, quick breads and muffins.

You will love the pairing of zucchini, lemon and walnuts! Freezes perfectly too!


9 cups flour: all purpose, whole wheat pastry or spelt

2 1/4  cups sugar

1 1/2 cups chopped walnuts

3 tablespoons baking powder

1 tablespoon salt

12 large eggs

1 1/2 cups oil

6 cups unpeeled grated zucchini, packed (use the food processor for grating)

3 tablespoons grated  lemon zest


Preheat oven to 350 degrees.

Thoroughly combine flour, sugar, walnuts, baking powder and salt in a mixing bowl

Thoroughly combine eggs, oil, zucchini and lemon peel in another bowl

Combine both mixtures thoroughly but mix only it is  combined : Overmixing will get the bread too tough.

Pour into a dozen small greased loaf pans, or 4 dozen greased muffin molds, and bake for about 40 minutes, or until a knife inserted in the center comes out clean

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Filed under: Bread Recipes, Muffins Recipes, Natural Foods Recipes, Vegetarian Recipes, Zucchini Recipes

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