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Very similar to a zucchini bread, we have adapted this Allrecipes recipe to be our own. Switching out and adding some ingredients that we like to bake with. We switched All-Purpose flour out for Whole Wheat White to give to more nutrients and we loved the addition of different berries we could use from the farm! It’s also a great way to preserve those end-of-season green tomatoes that just don’t seem to want to ripen.

Prep Time: 10 Minutes
Cook Time: 60 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 16


  • 2 Cups Fined Shredded Green Tomatoes
  • 2 Cups Sugar
  • 1 1/2 Cups Chopped Walnuts
  • 1 Cup Canola Oil
  • 2 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Salt
  • 3 Cups Whole Wheat White Flour
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1 Cup Blueberries


  1. Preheat Oven to 350 degrees.

  2. In a bowl whisk together Oil, Eggs, Sugar, and Vanilla.

  3. Add in Flour, Cinnamon, Baking Powder, Baking Soda, and Salt.

  4. Add in well drained shredded tomatoes. (If there is any excess liquid reserve it in case the batter looks a little dry.). Add in Walnuts and Blueberries.

  5. Stir everything together until well combined.

  6. Prepare two 9X5 loaf pans, and divide the batter evenly between them.

  7. Bake for about an hour. If an inserted toothpick comes out clean then they are done.

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