Chai-Spiced Zucchini Bread with Black Walnuts

Try this newfangled, chai-spiced zucchini bread, an old-fashioned quick bread made new again.

As far as zucchini bread is concerned, been there, done that. So have a lot of you. That’s why I want you to bake zucchini bread (yes, you can use overgrown zucchini) enhanced with a homemade chai spice blend and black walnuts. The haunting flavor of chai spice melds well with the unique taste of black walnuts. The bonus? All the breads freeze well. And so do zucchinis, so stock up.

Don’t worry if you don’t want to make a homemade chai blend, purchase a chai seasoning blend. Just make sure it has spices only, since some contain sugar.

Zucchini Bread Ingredients

• 3 cups grated zucchini, peeled or not (squeeze moisture out before measuring, and pack zucchini firmly into cup)
• 3 cups sugar
• 1-1/2 cups grape seed or favorite oil
• 4 large eggs
• 2 teaspoons vanilla
• 3-1/4 cups all-purpose flour
• 1 teaspoon cinnamon
• 2 to 3 teaspoons chai blend
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• Up to 1-1/2 cups black walnuts, chopped coarsely (optional)

Chai Spice Blend

• 1-1/2 tablespoons ground cinnamon
• 1-1/2 teaspoons ground cardamom
• 1-1/2teaspoons powdered ginger
• 3/4 teaspoon each ground allspice and nutmeg
• 1/4 to 1/2 teaspoon powdered cloves
• Optional: Pinch or so black pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Spray 2 large loaf pans (9-by-5-inch).
3. Beat zucchini, sugar, oil, eggs, and vanilla on medium speed or by hand for 2 minutes. Set aside.
4. Combine flour, cinnamon, chai spice blend, baking powder, soda, salt, and nuts.
5. Gradually blend in flour mixture into zucchini mixture. Don’t overmix or bread will be dense.
6. Pour into pans.
7. Bake 45 minutes to one hour, until done. A toothpick inserted deep into center will come out clean. My 2 large loaf pans took 55 minutes.
8. Let sit a few minutes, then invert on rack to cool.

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Rita Heikenfeld comes from a family of wise women in tune with nature. She’s a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she’s a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She’s a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course. AboutEating.com column: Rita@CommunityPress.com

Originally published in the April/May 2025 issue of Backyard Poultry and regularly vetted for accuracy.