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Zucchini Bread

Zucchini Bread

By Traeger Kitchen

Baking Zucchini Bread on the Traeger brings out fall flavors. The wood-fired smoke encircles and infuses a flavorful addition that creates an amazingly delicious breakfast treat.

Prep Time

10 Minutes

Cook Time

50 Minutes




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Units of Measurement:
1 Cup walnuts, chopped
2 Large zucchini
1 Teaspoon Salt
1 Teaspoon ground cinnamon
1/4 Teaspoon ground cloves
1/4 Teaspoon baking powder
3 Cup all-purpose flour
1 eggs
2 Cup Sugar
1/2 Cup vegetable oil
1/2 Cup whole milk yogurt
1 1/2 Teaspoon vanilla extract


  • 1

    Grease and flour two 9- by 5-inch bread pans, preferably nonstick.

  • 2

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

  • 3

    Spread the walnuts on a pie plate and toast for 10 minutes, stirring once. Let cool, then coarsely chop. Set aside.

    350 ˚F / 177 ˚C

    • 1 Cup walnuts, chopped

  • 4

    Trim the ends off the zucchini, then coarsely grate into a colander set over the sink on a box grater (or use the shredding disk on a food processor). You'll need 2 cups.

    • 2 Large zucchini

  • 5

    Sprinkle with the salt and let drain for 30 minutes. Press on the zucchini with paper towels to expel excess water.

    • 1 Teaspoon Salt

  • 6

    Sift the flour, baking powder, cinnamon, and cloves in a mixing bowl or on a large sheet of parchment or wax paper.

    • 1 Teaspoon ground cinnamon

    • 1/4 Teaspoon ground cloves

    • 1/4 Teaspoon baking powder

    • 3 Cup all-purpose flour

  • 7

    Combine the eggs, sugar, oil, yogurt, and vanilla in a large mixing bowl and mix on medium speed. (You can mix the batter by hand, if desired.) Add half the dry ingredients and mix on low speed; add the remaining dry ingredients and mix until just combined.

    • 1  eggs

    • 2 Cup Sugar

    • 1/2 Cup vegetable oil

    • 1/2 Cup whole milk yogurt

    • 1 1/2 Teaspoon vanilla extract

  • 8

    Stir in the walnuts and zucchini by hand.

  • 9

    Divide the batter between the prepared baking pans.

  • 10

    Arrange the pans directly on the grill grate and bake for 50 minutes, or until a bamboo skewer inserted in the center of the breads comes out clean.

    350 ˚F / 177 ˚C

  • 11

    Transfer to a wire rack and let cool for 10 minutes, then remove the breads from the pans. For best results, let the breads cool completely before slicing.

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