Dilled Zucchini Bread


Try giving your zucchini bread a flavorful boost by adding in fresh dill. Try a slice of this zucchini bread recipe for breakfast, or have a slice alongside dinner.

Dilled Zucchini Bread
Photo: Jacob Fox
Prep Time:
25 mins
Bake Time:
55 mins
Cool Time:
2 hrs
Total Time:
3 hrs 20 mins
2 loaves (28 slices)


  • 1 ½ cup all-purpose flour

  • 1 ½ cup whole wheat flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 eggs, lightly beaten

  • 2 ½ cup coarsely shredded unpeeled zucchini

  • 1 ½ cup sugar

  • 1 cup vegetable oil

  • 1 teaspoon vanilla

  • 1 cup coarsely chopped walnuts or pecans

  • ½ cup chopped fresh dill weed

  • Dill weed sprigs

  • Walnut or pecan pieces

  • Coarse sea salt or kosher salt


  1. Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of two 8x4-inch loaf pans. In a large bowl stir together the first four ingredients (through 1 tsp. salt).

  2. In a medium bowl combine the next five ingredients (through vanilla). Make a well in center of flour mixture. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup nuts and 1/2 cup dill weed. Spoon batter into prepared pans. Arrange dill sprigs and nut pieces on top of batter and sprinkle with coarse salt.

  3. Bake about 55 minutes or until a toothpick comes out clean. Cool in pans 15 minutes. Remove loaves from pans. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (per serving)

195 Calories
11g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 195
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 163mg 7%
Total Carbohydrate 22g 8%
Total Sugars 11g
Protein 3g
Vitamin C 2mg 10%
Calcium 41mg 3%
Iron 0.9mg 5%
Potassium 84mg 2%
Folate, total 24.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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