Zucchini Harvest Bread

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READY IN: 1hr 20mins
Recipe by MA HIKER

A healthy delicious way to use up all that zucchini that swamps you in the summer (and I shred the zucchini and freeze it in 2 cup portions so I can use it all year in breads, stews & soups!).

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
  3. By hand, stir in zucchini and walnuts.
  4. Spread into 2 greased 8 by 4 inch loaf pans.
  5. Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
  6. Cool for 10 minutes.
  7. Remove from pans.
  8. Cool completely.
  9. Store refrigerated.

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