Recipes :: Mini Zucchini Walnut Loaf

Hello, Lisa here from With Style and Grace, bringing you some delicious zucchini walnut bread!

I don’t know about you, but I have been loving zucchini this season. It’s great for throwing on the grill, adding to salads, mixed into a big pot of Ratatouille, homemade zucchini “pasta” and of course, zucchini bread, one of my all time favorites!

What are some favorite zucchini dishes that you’ve enjoyed this season?

Mini loaves make the perfect ‘thank you’, ‘feel better soon’ or ‘just because’ gift. Throw in a mini cutting board, a milk bottle filled with milk and maybe the recipe or a personal note and you’re set!

If you’re looking for a gluten-free version of this bread, no problem, I have just the recipe for you!

Mini Zucchini Walnut Loaf Recipe

Lisa Thiele | With Style and Grace


  • 2 cups grated zucchini (about 2-3 zucchini)
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup chopped walnuts


Preheat oven to 350 degrees. Coat two [or three] 5 1/2 by 3-inch loaf pans with nonstick spray, line with parchment paper, and then spray paper.

To reduce the moisture, press the grated zucchini between sheets of paper towel. When most of the moisture has been absorbed, you can fluff with your hands or a fork and then set aside.

In a small bowl, mix together flour, salt, baking powder, baking soda, and cinnamon.

In a large bowl, combine sugar, brown sugar, vegetable oil, almond extract and eggs and mix until well combined. Stir in the zucchini.

Add dry ingredients to the bowl of wet ingredients and mix well. Fold in nuts. Divide batter between the two mini loaf pans. If you have extra batter, you can drop liners into a muffin pan and make a few zucchini muffins.

Bake for 35-45 minutes. Use a toothpick to test – if it comes out clean, it’s ready to take out. Let cool for about 10 minutes on wire rack before removing from the pan to cool completely.


Recipe adapted from Martha Stewart

Images Photographed by Lisa Thiele | With Style and Grace


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