Zucchini Nut Bread Recipe

Reviewed on May. 10, 2013 by lolohiser

Need to dice up the pecan pieces just a little more. Then it would be five star instead of four.

Reviewed on Feb. 25, 2013 by Cleosuzyq

Smelled wonderful baking and tasted just as wonderful when it came out of the over. The only change I made was as others suggested - using 1/2 c unsweetened applesauce for 1/2 c Canola oil. Will definitely make again.

Reviewed on Oct. 09, 2012 by Cindy4765

Loved this recipe, just added some raisins....... Used a bundt cake pan and it came out perfect :) Thanx!

Reviewed on Aug. 27, 2012 by delowenstein

A post script: Instead of using grated lemon peel, I used 1 Tbsp. of ground Navel orange! I do have lemon peel available & I will use that at another time! Dawn E. Lowenstein

Reviewed on Aug. 27, 2012 by delowenstein

I made the bread today & I did modify it-I used 1 tsp. each of baking powder, baking soda & salt , 1 tsp. cinnamon & 1/2 tsp. ground cloves. 0n my 2nd batch of breads, I added a finely diced apple (Granny Smith) along with the zucchini I had leftover to make 2 cups! The breads baked up nice and high! I baked 1 hour at 350- F. I added 1/2 cup raisins along with 1/8 cup all-purpose flour to 1 batch and 1/4 cup each raisins & semi-sweet chocolate chips to the 2nd batch. I didn't use nuts! I also greased and floured my loaf pans to allow easier removal of loaves!

I was very pleased with the results of this recipe! thank you again, Kevin, for sharing this recipe! Dawn E. Lowenstein

Reviewed on Aug. 24, 2012 by delowenstein

I admit that I plan to adapt this recipe to my needs & not use nuts since nuts are a challenge for people with food allergies! I plan to use raisins or chocolate chips or chopped dried fruit instead of nuts & see how that goes! Dawn E. Lowenstein

Reviewed on Aug. 24, 2012 by delowenstein

I haven't yet made this bread, but I am definitely planning to make it! It really sounds delicious! Thank you, Kevin, for sharing this recipe with Taste of Home!

Reviewed on Aug. 06, 2012 by Jpeck93

This recipe was quite easy. I took it to a family gathering and it was huge success. I decreased the oil to 1/2 c. and added 1/2 c. plain yogurt. I also omitted the nuts. Everyone loved it, thanks for a great recipe.

Reviewed on May. 07, 2012 by pettymama

I made this for a friend the other day and now she's asked me to make more for her to give to Teachers for gifts.

Reviewed on Nov. 11, 2011 by debsre

We all loved it!

Reviewed on Oct. 24, 2011 by texmexqueen

yummy!!!!!! everyone loved it...

Reviewed on Oct. 12, 2011 by shirlstars

Everyone loves it!

Reviewed on Sep. 21, 2011 by robrose

Very Good...But,I also add a 1/2 c.of sour cream...mmmm its delicious..Very moist too!!!

Reviewed on Sep. 11, 2011 by bval

I love this bread!! Great recipe!!!

Reviewed on Sep. 10, 2011 by sandie822

Good recipe, but I also added raisins.

Reviewed on Sep. 05, 2011 by ange120

This bread is delicious! I have a 2-year-old and a husband who go through a whole loaf of this bread in less than two days!

Reviewed on Sep. 03, 2011 by GaylaAJ

and with Chocolate omg so good

Reviewed on Aug. 28, 2011 by lanaott

I have made this recipe for sometime. The only thing that I don't add is the lemon. Since it makes two loaves, I can make one without nuts and one with. Everybody has loved it.

Reviewed on Aug. 21, 2011 by kls258

I wanted to make this recipe healthier to encourage my kids to eat more vegetables. Instead of 2 c. sugar, I used 1c. splenda/sugar mix. Instead of 1 c. oil I used 1 c. applesauce + 1 T. oil, and a mixture of whole wheat flour and white flour. I used mini-loaf pans and the kids have gone CRAZY for this bread!!! I will make it again and again, using this healthy version!

Reviewed on Aug. 13, 2011 by gonzales573113

family and friends could not get enough of the bread.

Reviewed on Aug. 09, 2011 by quiltingstitcher

Loved this recipe, it did seem really thick so I added a small individual size serving of plain apple sauce and that seemed to do the trick.

Reviewed on Aug. 08, 2011 by KaylaG

I've never even heard of zucchini bread until my husband told me to make some with the zucchini that I've grown in my garden....I used this recipe and omg! I can't believe how good it is! This is my new favorite bread!

Reviewed on Aug. 08, 2011 by luvdis1

My husband loved it. Will absolutely make this again

Reviewed on Aug. 01, 2011 by swagner

Great zucchini bread! I omitted the nuts and lemon peel and added chocolate chips. It was wonderful!

Reviewed on Jul. 25, 2011 by sfreeman68

I have tried many zucchini bread recipes over the years and this is my favorite. I only use 1 3/4 cup of sugar; sub 1/2 cup unsweetened apple sauce and 1/2 cup oil for the cup of oil. I add 3/4 cup mini chocolate chips and 1/2 cup chopped pecans. I make it in 6 ( 5/75 X 3") loaf pans. They freeze well and make wonderful gifts any time of the year.

Reviewed on Jul. 25, 2011 by bvmay2282

I liked this recipe alot, next time I may add some golden raisins as well. The lemon zest gives it just the right touch.

Reviewed on Jun. 15, 2011 by grammadebby

Let me add a note to my previous review. This bread was not as dry after it stood overnight. It is very flavorful toasted with some butter or cheese on top. I may try it again substituting applesauce for part of the oil, as another review suggested.

Reviewed on Jun. 04, 2011 by grammadebby

Tried this bread this AM. It was very dry. We have lots of zucchini and I love bread. I will be looking for a different recipe to use next time.

Reviewed on May. 23, 2011 by ladybugksm

I substituted 1/2 cup sugar for applesauce and took out the nuts and added chocolate chips (in hopes of getting my toddler to eat more vegetables). It came out wonderfully and I will make it again and again.

Reviewed on May. 23, 2011 by ladybugksm

I substituted 1/2 cup sugar for applesauce and took out the nuts and added chocolate chips (in hopes of getting my toddler to eat more vegetables). It came out wonderfully and I will make it again and again.

Reviewed on Oct. 20, 2010 by johnsonvillebratz

Best, moistest recipe I have found ever!! Love it!

Reviewed on Sep. 08, 2010 by shanan78

Best I ever made!!

Reviewed on Sep. 02, 2010 by veedwa9

man of littlewrods,excellent,needes no changes

Reviewed on Aug. 15, 2010 by bassangel1

Not enough spice. Taste is bland

Reviewed on Jul. 30, 2010 by housebunny715

This bread is SOOO good! Very light and fluffy and SO easy to make!

Reviewed on Oct. 02, 2009 by nicole1067

My grandmother makes this recipe almost exactly however shoe doesn't add any lemon juice and she uses 1 cup of walnuts and 1 cup of coconut. She also added another cup of zucchini for a total of 3. Whenever I make this recipe for bake sales I can't bake enough!! Great recipe and it also freezes great!

Reviewed on Sep. 19, 2009 by Leslie N

I used whole wheat flour and no lemon (didn't have in the house!) I made 12 muffins for school snacks and froze a loaf for latter! It was delish! Great recipe!

Reviewed on Aug. 30, 2009 by cdrielick

Reviewed on Aug. 12, 2009 by RoxyBr

This is the exact recipe that I have used for many years. Mine calls for 3 tsp. of Cinn. It is very good, especially when the zucchini is fresh out of the garden. I use the little mini loaf pans and then you can give away to friends or neighbors.

Reviewed on Jul. 22, 2009 by beckeypdorn

I use this recipe all the time and everyone I give bread to, asks for more each year when the zucchini comes in.

Reviewed on Jul. 21, 2009 by djhixson

great recipe,very moist and sweet,like I like it.I made 6 loafs and put 5 in the freezer.

Reviewed on Aug. 02, 2008 by Jazzmen3

very fluffy bread. A little on the sweet side might use not 2

full cups of sugar. But it had a nice crisp top from the sugar.Jazzmen