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“Zucchini and walnut loaf fresh out of the oven, sliced to reveal a soft, moist interior and golden crust.”

Zucchini and walnut Loaf

This zucchini and walnut loaf is soft, moist, and gently spiced, making it perfect for morning tea, lunchboxes, or an easy everyday bake. Freshly grated zucchini keeps the loaf tender without tasting vegetable, while chopped walnuts add texture and a subtle nutty richness. Simple pantry ingredients make this loaf reliable and approachable, with consistent results every time. Enjoy it warm from the oven or sliced and toasted with butter.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 10 people
Course: Breakfast, Dessert, Snack
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

  • 360 gm plain flour
  • 8 gm bicarbonate of soda
  • 6 gm baking powder
  • 4 gm salt
  • 4 gm cinnamon
  • 3 large eggs
  • 220 gm soft brown sugar
  • 100 gm m castor sugar
  • 240 ml olive oil cold pressed
  • 390 gm grated zucchini
  • 180 gm roughly chopped walnuts
  • Baking paper

Equipment

  • 1 Stand Mixer
  • 1 Stand Mixer Whisk
  • 1 Medium Bowl
  • 1 Sieve
  • 1 grater
  • 1 knife
  • 1 Spatula
  • 1 Wooden or Metal spoon for mixing
  • 1 Loaf Tin
  • 1 Oven
  • 1 Brush for oiing

Method
 

  1. Preheat oven to 160C.
  2. Line and oil 1 x loaf pan the bottom with Baking paper (oil the sides and bottom ) only line the bottom
  3. In a large bowl, sift and combine the flour, baking soda, baking powder, and cinnamon.
  4. Add the salt
  5. In a stand mixer whisk the eggs and both sugars until thick and light in color.
  6. Add the oil slowly and whisk to combine.
  7. Fold in the grated zucchini.
  8. Pour the wet mixture into the dry including the walnuts, then stir until just combined.
  9. Add the batter into the prepared loaf pan and spread it into an even layer.
  10. Bake for 55 to 60 minutes- the top should spring back and not sound wet.
  11. Check not to over bake - a skewer inserted into the center of the loaf comes out clean.
  12. Or You can check with a thermometer the inside should reach 85C.
  13. Let the loaf cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.

Video