Zucchini Nut Bread Recipe
Zucchini Nut Bread Recipe photo by Taste of Home
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Zucchini Nut Bread Recipe

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Lighter and fluffier than most zucchini breads, this recipe is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 24 servings


  • 2 cups sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini (about 2 medium)
  • 1/2 cup chopped walnuts or pecans

Nutritional Facts

1 slice: 229 calories, 11g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
  2. Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Originally published as Zucchini Bread in Taste of Home October/November 2002, p43

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emfleming User ID: 4512655 253000
Reviewed Aug. 21, 2016

"My first zucchini bread; easy and delicious. Used a full cup of pecans. I will definitely make it again.

The website is frustrating, however, with all the advertisements."

KRothove User ID: 8892167 250317
Reviewed Jul. 11, 2016

"I used 9x5" pans so cooked a few minutes less. This is a really good recipe, like the addition of lemon, and it did turn out with a nice texture. It will replace my old recipe, I like this much better."

kjbell03 User ID: 2865334 250194
Reviewed Jul. 7, 2016

"My family loves this bread. Because of allergies I substitute 3/4 c of applesauce for the eggs and mini semi-sweet chocolate chips for the nuts. It's amazing!"

julie loveless User ID: 2165716 249989
Reviewed Jul. 1, 2016

"I left out the cheese but added 1/2 lb cooked salad shrimp & served open face on french bread with fresh fruit & a green salad. A very tasty "cold plate" f or a summer dinner"

s_pants User ID: 174050 242677
Reviewed Jan. 27, 2016

"Best zucchini bread ever! I make it without nuts for my kids. I almost always use lemon extract instead of the zest because I usually don't have a lemon on hand."

equatorkater User ID: 8232774 242129
Reviewed Jan. 20, 2016

"I haven't tried this recipe yet, but I'm required to rate it. But, I will say this: If this zucchini bread tastes anything like my aunt's I'm going to love it."

riley60 User ID: 2995546 231407
Reviewed Aug. 18, 2015

"This bread rose the highest of any zucchini bread I have ever made! I used 7 3/4 x 4 1/2 pans and the loaves rose 1/2 inch over the top of the pan. They still came out of the pan just fine. The bread is moist and delicious. The lemon zest gives it a sparkle of flavor. Yay for a new go-to zucchini bread recipe!"

Kaitlym User ID: 7721156 231170
Reviewed Aug. 13, 2015

"I made it exactly except for lemon zest(didn't have any). Very good recipe great flavor not too dense and flavorful. Will make again"

mamadawnie User ID: 6678959 230964
Reviewed Aug. 9, 2015

"Made 6 loaves last week! Best zucchini bread ever!"

stollski User ID: 8451067 229635
Reviewed Jul. 16, 2015

"I make a lot of zucchini bread (my garden gets out of control), and my family asked me yesterday to keep this one as my go-to recipe. The cookbook I found it in has a chocolate version, too, so I made both and both are big hits. The regular is just sweet enough to get my kids to forget there is zucchini it, and the chocolate version tasted just like chocolate muffins I would get at my favorite bakery. I am making more today to stock my freezer!"

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