Friday, June 10, 2011

Zucchini Spice Bread with Walnuts and Olive Oil

Zucchini Spice Bread with Walnuts and Olive Oil recipe by Barefeet In The Kitchen

I have several zucchini bread recipes that I use each year when the squash is plentiful. This bread is the most requested recipe of them all. The olive oil gives it a deeper flavor and the whole wheat gives the bread a great texture and slightly nutty flavor as well.

I still love my Brown Sugar Spice Zucchini Muffins, but this is a different flavor entirely. This bread is richer in flavor and not cake-like at all. It is moist when first baked and stays that way even days later. It is delicious by itself or with butter or whipped cream cheese on top.

I’ve been playing with my zucchini bread recipes a lot lately, due to the overabundance of squash in my garden.  Hopefully, squash are as plentiful in your area as they are in mine. This is a large recipe. It makes 3 full sized loaves of bread, perfect for the freezer and for gifts.

Zucchini Spice Bread with Walnuts and Olive Oil
Yield: (3) 4”x8” loaves
(printable recipe)

6 small zucchini, approximately 5 1/2 cups shredded
3 1/2 cups light brown sugar, packed
2 cups light olive oil, not extra virgin (this makes a big difference)
2 tablespoons vanilla extract
6 large eggs
1 1/2 cups all-purpose flour
3 cups whole wheat flour, I used freshly ground hard white wheat
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
4 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons kosher salt
2 cups walnuts, chopped and divided – set aside 1/2 cup

Preheat oven to 350 degrees. Grate zucchini and then press most of the water out with a towel. Combine the oil, sugar, vanilla and eggs. Whisk together the flours, baking powder, baking soda and the spices. Add the dry ingredients to the wet ingredients and stir until well combined. Stir in the grated zucchini and then the nuts.

Grease loaf pans and then pour batter into them as evenly as possible. Very lightly sprinkle the additional nuts on top of the loaves. If you have too many nuts on top, it will cause the bread to fall slightly. Bake for 50-55 minutes, or until toothpick inserted into loaf comes out clean or with crumbs. Enjoy!


  1. This looks like some mighty good zucchini bread! YUM!!!

  2. Do you have any tips on making this gluten free? Would you use half rice flour and half oat flour (my usual go-to replacement), or do you think the zucchini is so moist that I could get away with using all or mostly rice flour?

  3. Amanda - I think your usual mix of rice and oat would work well. You might get away with a full rice flour as well, though, because it really is a moist bread. When I am baking GF, I almost always use a GF flour mixture, so I'm probably not your best source! Sorry.

    Last time I checked on a sweet bread to convert GF, I considered a 2/3 sorghum to 1/3 tapioca flour combination. That's just my two cents though. I haven't tried this particular recipe GF though. Good luck!