Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Prep Time

20 minutes

Cook Time

70 minutes


12 people

American Black Walnuts, unlike English walnuts, grow in the wild and are hand-harvested in the fall. These delicious walnuts add a rich robust nutty flavor to this zucchini bread recipe.  

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  • 3 1/4 cups flour
  • 2 cups sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 4 eggs, beaten
  • 2 cups grated zucchini
  • 1 cup vegetable oil
  • ⅓ cup buttermilk
  • 1 teaspoon fresh lemon juice
  • 1 ¼ cups Hammons® Fancy Large Black Walnuts
  • 1 cup confectioner’s sugar
  • ¼ cup granulated sugar
  • ¼ cup fresh squeezed lemon juice


  • 1 Preheat oven to 350°F.
  • 2 Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.
  • 3 Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
  • 4 Combine eggs, grated zucchini, oil, buttermilk and lemon juice in a separate bowl and stir to blend.
  • 5 Add zucchini mixture to dry ingredients and stir to blend. Fold in black walnuts.
  • 6 Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 to 70 minutes or until tester comes out clean. Cool.
  • 7 To prepare glaze: combine confectioner’s sugar, granulated sugar and lemon juice in a small bowl and whisk to blend; drizzle over zucchini bread.


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