Cinnamon Walnut Zucchini Bread
A pair of tender zucchini loaves spiced with cinnamon and studded with nuts. Two 9x5 pans out of one bowl, from Rose's tin box.
as written in Rose's hand
The one recipe on this site that comes straight from the garden. Zucchini peaks in August around here, and when the vines start giving you two or three at a time, this is where they go.
The bread stays moist for days on the counter under a piece of foil, and a loaf wrapped tight and frozen keeps for months. Rose used to send one home with anybody who came by in September.
Ingredients
Scale the recipe
Tap the boxes to check ingredients off as you go.
How to make it
- Heat the oven to 350°F. Grease and flour two 9x5 loaf pans.
- Mix the ingredients together in the order listed. Stir just until the flour disappears — a lumpy batter is fine.
- Divide the batter between the two loaf pans.
- Bake at 350°F for 50 minutes, until a straw from the broom comes out clean from the center.
- Let the loaves cool in the pans for 10 minutes, then turn them out onto a rack to finish cooling.
You'll also find in the tin box
This one lives in the breads & rolls drawer of the recipe box, right next to 7 Up Sheet Cake. If a cousin's coming over on short notice and you need a whole meal from Rose's kitchen, the recipe box is where to start.
Rose kept this recipe with the ones the family expected at canning season and potluck time, so it'll show up in those seasonal collections whenever you're planning ahead.
Cooking by what's already on your shelf? Every ingredient across every card sits in the ingredient index, so you can start from the pantry and work backward to the recipe.
More from the tin box
7 Up Sheet Cake
A tender yellow cake made with a can of 7 Up and topped with a hot pineapple coconut frosting poured over while the cake is still warm.
Church-Supper Cream Cheese Bars
Grandma Rose's cream cheese bars. A yellow cake mix crust pressed flat, with a soft cream cheese and powdered sugar filling poured over the top.
Corn Flake Pantry Potatoes
A church-basement classic. Hash browns baked with cream of chicken soup, sour cream, Velveeta, and a crushed corn flake topping.
Handwritten by Rose. Typed by the family. ← Back to breads & rolls