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Zucchini Nut Bread Recipe

Zucchini Nut Bread Recipe

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 YIELD:24 servings

Ingredients

  • 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

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).

Nutritional Facts

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

Reviews for Zucchini Nut Bread

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MY REVIEW
KRothove
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."

MY REVIEW
kjbell03
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!"

MY REVIEW
julie loveless
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"

MY REVIEW
s_pants
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."

MY REVIEW
equatorkater
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."

MY REVIEW
riley60
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!"

MY REVIEW
Kaitlym
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"

MY REVIEW
mamadawnie
Reviewed Aug. 9, 2015

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

MY REVIEW
stollski
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!"

MY REVIEW
jmkasprak
Reviewed Jun. 21, 2015

"I liked the fresh taste the bread got from the lemon zest. My bread was rather flat, so I measured my bread pans. Sure enough, they were 9x5. That must have been the problem. I still think it was a little bit dense though."

MY REVIEW
rllewis7
Reviewed Apr. 4, 2015

"This is a really great zucchini bread recipe. Adding the lemon zest is a must - it gives so much brightness and enhances all the flavors of the bread!"

MY REVIEW
Missmarilyn
Reviewed Sep. 14, 2014

"I love this recipe. Very light and moist. Did not add lemon zest (didn't have a lemon) but I did add a fourth teaspoon of ground cloves (I've always added ground cloves to my zucchini bread recipe) it really makes the flavor pop. Of all the zucchini bread recipes I've tried, this one is the best by far."

MY REVIEW
sugababe
Reviewed Aug. 23, 2014

"This a vey good zucchini bread recipe, it's a keeper and will make again."

MY REVIEW
NEWSMSl
Reviewed Aug. 22, 2014

"Delicious How long would you bake four mini loaves?"

MY REVIEW
Jennifer K
Reviewed Jul. 31, 2014

"I have made this recipe many, many times and the lemon zest really adds to the recipe. I have had several requests for the recipe after serving this wonderful loaf!"

MY REVIEW
Miss Patty 1972
Reviewed Jul. 6, 2014

"Very good recipe."

MY REVIEW
Angel182009
Reviewed Jun. 17, 2014

"I have a recipe I use every year for zucchini bread but this year I decided to try something different. This was good BUT it didn't have enough flavor for me. I use nutmeg in mine and it makes the bread taste great and I missed not having it in this recipe."

MY REVIEW
paul3303
Reviewed Jun. 3, 2014

"I have made a lot of zucchini bread and sold them at farmers markets. This is as good a recipe as I have found, Thank You for sharing."

MY REVIEW
danali2001
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
cbader1
Reviewed Sep. 3, 2013

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

MY REVIEW
choclots
Reviewed Sep. 2, 2013

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

MY REVIEW
ebramkamp
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
pepper1788
Reviewed Aug. 19, 2013

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

MY REVIEW
edcnlc
Reviewed Aug. 17, 2013

"I made this for my grandchildren, but didn't tell them what it was until they tasted it. Every time they come over they want to know if I have some made."

MY REVIEW
momtomatt
Reviewed Jul. 31, 2013

"Great recipe to use up all that zucchini in the garden! I make this in mini bread pans and freeze the extras. I also like to toast the pecans in the oven before adding to the batter. I substitute 1 cup of wheat flour for 1 cup of the all-purpose flour."

MY REVIEW
skg55
Reviewed Jul. 25, 2013

"very good and taste, easy to put together too."

MY REVIEW
popoaggie
Reviewed Jul. 6, 2013

"I made this earlier today. I found it to be moist and flavorful. I like the lightness of it compared to some of the heavier ones I have had in the past. I actually added 1 cup of mini chocolate chips to it for a blast of chocolate flavor. I will make it again."

MY REVIEW
SuziT
Reviewed Jul. 4, 2013

"Found a few extra large zucchini in our garden so I shredded them and made this bread today...it is great!!! Didn't have any shelled pecans ready so I added 1/4 cup ground flaxseed to add a nutty flavor and baked in a bundt pan...bread is lighter than other recipes I've tried before...this will be my "go to" one in the future!! will try the 1/2 cup applesauce in place of oil next time! Thanks for this great recipe!"

MY REVIEW
lolohiser
Reviewed May. 10, 2013

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

MY REVIEW
Cleosuzyq
Reviewed Feb. 25, 2013

"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."

MY REVIEW
Cindy4765
Reviewed Oct. 9, 2012

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

MY REVIEW
delowenstein
Reviewed Aug. 27, 2012 Edited Aug. 23, 2014

"A post script: Instead of using grated lemon peel, I used 1 Tbsp. of ground Navel orange! I prepared this recipe again 8/23/14. I'd used 1/2 brown and 1/2 white sugar and 1 Tbsp. vanilla extract. I also used : a total of 1/2 cup each chocolate chips, raisins and this time I DID use 1/2 cup chopped walnuts along with the raisins and chocolate chips mixed with

1/8 cup all-purpose flour. I'd used 1-1/2 tsp. ground cinnamon! I used 1 tsp. baking powder!
I baked breads 1 hour at 350o F. and I'd greased and floured the loaf pans, using three
8-1/2 x 4-1/2" loaf pans! I learned the importance of squeezing the liquid from the zucchini
to avoid a soggy, dense loaf! This recipe is excellent! delowenstein"

MY REVIEW
delowenstein
Reviewed Aug. 27, 2012 Edited Aug. 23, 2014

"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"

MY REVIEW
delowenstein
Reviewed Aug. 24, 2012 Edited Aug. 23, 2014

"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"

MY REVIEW
delowenstein
Reviewed Aug. 24, 2012 Edited Aug. 23, 2014

"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!"

MY REVIEW
Jpeck93
Reviewed Aug. 6, 2012

"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."

MY REVIEW
pettymama
Reviewed May. 7, 2012

"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."

MY REVIEW
debsre
Reviewed Nov. 11, 2011

"We all loved it!"

MY REVIEW
texmexqueen
Reviewed Oct. 24, 2011

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

MY REVIEW
shirlstars
Reviewed Oct. 12, 2011

"Everyone loves it!"

MY REVIEW
robrose
Reviewed Sep. 21, 2011

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

MY REVIEW
bval
Reviewed Sep. 11, 2011

"I love this bread!! Great recipe!!!"

MY REVIEW
sandie822
Reviewed Sep. 10, 2011

"Good recipe, but I also added raisins."

MY REVIEW
ange120
Reviewed Sep. 5, 2011

"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!"

MY REVIEW
GaylaAJ
Reviewed Sep. 3, 2011

"and with Chocolate omg so good"

MY REVIEW
lanaott
Reviewed Aug. 28, 2011

"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."

MY REVIEW
kls258
Reviewed Aug. 21, 2011

"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!"

MY REVIEW
gonzales573113
Reviewed Aug. 13, 2011

"family and friends could not get enough of the bread."

MY REVIEW
quiltingstitcher
Reviewed Aug. 9, 2011

"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."

MY REVIEW
KaylaG
Reviewed Aug. 8, 2011

"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!"

MY REVIEW
luvdis1
Reviewed Aug. 8, 2011

"My husband loved it. Will absolutely make this again"

MY REVIEW
swagner
Reviewed Aug. 1, 2011

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

MY REVIEW
sfreeman68
Reviewed Jul. 25, 2011

"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."

MY REVIEW
bvmay2282
Reviewed Jul. 25, 2011

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

MY REVIEW
grammadebby
Reviewed Jun. 15, 2011

"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."

MY REVIEW
grammadebby
Reviewed Jun. 4, 2011

"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."

MY REVIEW
ladybugksm
Reviewed May. 23, 2011

"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."

MY REVIEW
ladybugksm
Reviewed May. 23, 2011

"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."

MY REVIEW
johnsonvillebratz
Reviewed Oct. 20, 2010

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

MY REVIEW
shanan78
Reviewed Sep. 8, 2010

"Best I ever made!!"

MY REVIEW
veedwa9
Reviewed Sep. 2, 2010

"man of littlewrods,excellent,needes no changes"

MY REVIEW
bassangel1
Reviewed Aug. 15, 2010

"Not enough spice. Taste is bland"

MY REVIEW
housebunny715
Reviewed Jul. 30, 2010

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

MY REVIEW
nicole1067
Reviewed Oct. 2, 2009

"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!"

MY REVIEW
Leslie N
Reviewed Sep. 19, 2009

"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!"

MY REVIEW
RoxyBr
Reviewed Aug. 12, 2009

"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."

MY REVIEW
beckeypdorn
Reviewed Jul. 22, 2009

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

MY REVIEW
djhixson
Reviewed Jul. 21, 2009

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

MY REVIEW
Jazzmen3
Reviewed Aug. 2, 2008

"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"

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