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

Zucchini Nut Bread Recipe

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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


  • 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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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."

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."

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!"

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"

Reviewed Aug. 9, 2015

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

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