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

Zucchini Nut Bread Recipe

Read Reviews (52)
4.86 52
Publisher Photo
I like this bread because it's lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant 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

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups King Arthur Unbleached 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 equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Zucchini Nut Bread(52)

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 5, 2013

Very good. For a healthier bread, I reduced the sugar to 1 1/2 cups, replaced 1 cup of flour with wheat flour (2 cups white, 1 cup wheat) and used part applesauce in place of oil (about 2/3 cup applesauce and 1/3 cup oil). Also omitted the lemon peel just because I didn't have lemons on hand.

MY REVIEW
Reviewed Sep. 3, 2013

Swapped out melted margrine and only used a 1.5 cup of sugar. Delish!!

MY REVIEW
Reviewed Sep. 2, 2013

Enjoyed the flavor that the lemon peel added!! I've made it before but not with lemon!!!

MY REVIEW
Reviewed Aug. 25, 2013 Edited Feb. 28, 2014

This is absolutely delicious. It was a hit with all my family members including my grandchildren. I did add an additional tsp of vanilla, 1/4 heaping tsp of cinnamon plus 1/4 heaping tsp each nutmeg and cloves. I am definitely making this again.

MY REVIEW
Reviewed Aug. 19, 2013

Delicious. For portion control, I made this recipe into 24 muffins. Everyone loved them!

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