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  • 3 cups self-rising flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup 2 percent reduced-fat milk
  • 2 1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts or pecans


  1. Preheat oven to 325F. Grease two 9 x 5-inch loaf pans and dust with flour.
  2. Sift flour, cinnamon, nutmeg, cloves and salt into a bowl.
  3. Beat eggs, oil, milk, sugar and vanilla in a large bowl until combined. Add flour mixture to egg mixture and stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans.
  4. Bake 45 to 60 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 20 minutes. Remove from pans and cool completely before slicing. Makes 2 loaves.

Recipe by Robin Mather.

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The recipe was originally published as Zucchini Bread with Walnuts on

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