Judith Hausman
January 18, 2016

Vegetable Walnut Quick Bread - Photo by Rachael Brugger (UrbanFarmOnline.com)

Photo by Rachael Brugger

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In a world where once summer hits, zucchini bread seems to be the only logical use for the summer squash piling up on the counter, I love the way this vegetable quick bread turns the usual on its head. Quick breads are so often sweet, even when made with overgrown zucchini, but this savory loaf is not only fast to make, it’s perfect served with smoked fish, hummus or cheese for a light lunch. Plus, it’s chock full of carrots and celery—a welcome change from the ho-hum sticks chilled for dip that these vegetables are typically used for.

I like to use this bread as a palette to highlight the season’s fresh herbs, and it’s easy to substitute in the flavors you’re itching to use. For today’s batch, I included leftover fennel fronds for a subtle anise flavor, but you’re welcome to use parsley, feathery dill or another fresh herb that’s catching your attention.

Vegetable Walnut Quick Bread - Photo by Rachael Brugger (UrbanFarmOnline.com)

Photo by Rachael Brugger

The walnuts are the best nut choice to match the crunch of the vegetables, but swap them out for another nut if you prefer or omit nuts altogether.

If you foresee a week (or month) where you’ll be short on time—as tends to be the case when we jump head-first into the summer growing season—make several loaves at once. The bread freezes nicely and travels well to parties.

Yield: 1 loaf


  • 1 cup white flour
  • 1 cup whole-wheat flour
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup canola oil
  • 1 cup grated carrot
  • 1/2 cup finely chopped celery with leaves
  • 1-3 T. chopped fresh dill, parsley or fennel fronds
  • 2/3 cup walnuts, chopped


Preheat oven to 350 degrees F. Oil standard loaf pan.

In large bowl, combine dry ingredients. In separate bowl, beat together eggs, milk and oil. Combine wet ingredients, dry ingredients, and herbs, carrots, celery and walnuts, until just moistened.

Fill loaf pan and let sit for 10 minutes or so before baking.

Bake for 1 hour, or until toothpick inserted comes out clean. Cool briefly, then turn out of pan to cool further.

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