Zucchini Nut Loaf

Makes 10 servings (1 loaf)

Serve this easy-to-make loaf as a delicious snack or for dessert.


1 1/2 cups all-purpose flour 375 mL
1 tsp ground cinnamon 5 mL
1/2 tsp baking soda 2 mL
1/2 tsp each salt and ground nutmeg 2 mL
1/4 tsp baking powder 1 mL
3/4 cup granulated sugar 175 mL
1/3 cup vegetable oil 75 mL
2 tbsp 2% milk 25 mL
1 cup shredded zucchini (unpeeled) 250 mL
1/2 cup chopped walnuts or pecans 125 mL
1/2 tsp grated lemon zest (optional) 2 mL
  • Preheat oven to 350°F (180°C)
  • 8- by 4-inch (1.5 L) loaf pan, greased


Step 1
In a large bowl, combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.

Step 2
In a medium bowl, beat egg; whisk in sugar, oil and milk. Stir in zucchini, nuts, and lemon zest, if desired; stir zucchini mixture into dry ingredients.

Step 3
Pour batter into greased 8- by 4-inch (1.5 L) loaf pan. Bake in preheated oven for 50 minutes or until tester inserted in center comes out clean. Cool for 10 minutes in pan. Turn out onto rack to cool completely.


This classic quick bread freezes well. Wrap individual slices in plastic wrap and freeze to have on hand for a quick snack or unexpected guests.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 241
Fat / Lipides 12.2 g
Saturated / saturés 1.2 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 19 mg
Sodium / Sodium 194 mg
Carbohydrates / Glucides 30 g
Fiber / Fibres 1.2 g
Sugars / Sucres 15.8 g
Protein Protéines 4 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Keep frozen slices of this nutritious bread on hand for those days when you need a quick bite before dashing out again. Just pop into the toaster for a snack that counts. To reduce the fat in this recipe, substitute 1⁄2 cup (125 mL) chopped fruit or raisins for the nuts. 
Dean Mitchell, Chef
Suzanne Journault- Hemstock, Dietitian