Zucchini Carrot Black Walnut Bread Recipe

This moist and delicious Zucchini Carrot Black Walnut Bread is perfect for any occasion! Featuring the unique, slightly bitter flavor of black walnuts (easily substituted with regular walnuts), this recipe is a delightful twist on classic zucchini bread. Imagine the warm spice notes mingling with the sweetness of carrots and the satisfying crunch of walnuts. This bread freezes beautifully, making it ideal for holiday baking or enjoying throughout the fall and winter. Make a batch today and savor the taste of autumn!

Prep Time 20 mins
Cook Time 55 mins
Calories 3470.8 kcal
Protein 136g
Rating 5.0 (1 Reviews)
Zucchini Carrot Black Walnut Bread 54

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Carrot Black Walnut Bread

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How to Make Zucchini Carrot Black Walnut Bread

  1. Preheat oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2 inch loaf pan or three 5 3/4 x 3 1/2 inch loaf pans.
  2. In a large bowl, beat 2 large eggs until light and foamy.
  3. Add 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1 teaspoon vanilla extract. Beat on high speed until light, fluffy, and thick.
  4. In a separate bowl, gently stir together 2 cups shredded zucchini, 1 cup shredded carrots, and 1 cup chopped black walnuts (or regular walnuts).
  5. Add the zucchini-carrot-walnut mixture to the wet ingredients and stir until just combined.
  6. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup wheat germ, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Pour batter into the prepared loaf pan(s).
  9. Bake for 55-60 minutes for a large loaf, or 35-40 minutes for smaller loaves, or until a wooden skewer inserted into the center comes out clean.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. Once cooled, wrap tightly in plastic wrap or foil and freeze for up to 3 months. To thaw, leave wrapped at room temperature or reheat in a 350°F oven for 10-15 minutes.

Nutrition Information (Approximate per serving)

Sodium

163 g

Sugar

848g

Fat

103g

Carbs

148g

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Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation Breads Quick Breads