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

Zucchini Nut Bread Recipe

Read Reviews (55)
4.85 55
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 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(55)

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 6, 2014

Very good recipe.

MY REVIEW
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
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
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!!

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