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Zucchini Walnut Loaf

2 loaves (16 servings)


Dairy Free Vegetarian

Nutritional Facts Per Serving

4.9 g
52.7 g
1.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 280
  • Fat 6.3 g
    • Saturated   0.8 g
    • + Trans 
  • Cholesterol 35 mg
  • Sodium   250 mg
  • Carbohydrate 52.7 g
    • Fibre   1.7 g
    • Sugars  
  • Protein 4.9 g
    • Vitamin A 2 %
    • Vitamin C 3 %
    • Calcium 3 %
    • Iron 11 %


Preheat the oven to 350 degrees F. Lightly grease two 4 1/2 by 8 1/2 -inch loaf pans. In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Mix well and set aside. Beat together the apple sauce and sugar in a large mixing bowl. Beat in the eggs one at a time. Stir in the zucchini, walnuts and vanilla. Add the dry ingredients and stir until just combined. Divide the batter between the prepared loaf pans. Bake one 1 hour, or until a toothpick inserted in the centre comes out clean. Cool the loaves in their pans 10 minutes. Unmould and cool to room temperature. Loaves freeze well.

Serving Suggestions

This loaf is delicious for breakfast, brunch or afternoon tea. It freezes well, and can be quickly thawed to provide a quick treat to serve a guest when they are over for a cup of coffee or tea.

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