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Zucchini & Walnut Bread



2 portion(s)

Zucchini & Walnut Bread

  • 250 g raw sugar
  • 80 g walnuts
  • 400 g zucchini, roughly chopped
  • 3 eggs
  • 3 teaspoon vanilla essence
  • 150 g olive oil
  • 450 g plain flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoon cinnamon ground

Recipe's preparation

    Zucchini & Walnut Bread
  1. Preheat oven to 180C and line 2 loaf tins

  2. Mill sugar 2 seconds, speed 9.  Set aside.

  3. Chop wallnuts  and press Turbo 2 times.  Set aside.

  4. Grate zucchini 3 seconds, speed 4.  Scrape down sides of bowl and repeat.  Set aside.  Wash and dry bowl.

  5. Beat eggs untiil light and foamy.  1 minute, speed 5.

  6.  Add reserved sugar, vanilla and oil and beat until thick and mousse like. 1 minute,speed 5.

  7.  Add flour, baking powder, salt, bicarbonate of soda and cinnamon.  Mix 10 seconds, speed 4.

  8.  Add reserved zucchini and wallnuts.  Mix 10 seconds, , speed 4.

  9.  Pour mixture into 2 loaf tins and bake at 180C for 1 hour.  Once an inserted skewer comes out clean it's ready!  Let sit for 5-10 minutes in tin before turning onto a wire rack to cool.

    Once cold - cut and serve with butter.


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Use only fresh Zucchinis.  The smaller the better.  If using large zucchinis, peeland seed before grating.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I only used 80g of rapadura

    Submitted by Paula De on 26. October 2016 - 09:37.

    I only used 80g of rapadura sugar and it was still quite sweet. I also added some cranberries. Forgot to add the cinnamon. Very moist and tasty.

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