zucchini nut bread recipe

Written ByJenny Smyth Posted on
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The Best zucchini nut bread recipe

I’ve always been a fan of zucchini nut bread, and it’s a staple in my household. It’s a recipe that’s been passed down through generations, and it never fails to impress.

The combination of grated zucchini, crunchy nuts, and sweet spices creates a delicious flavor profile that’s hard to resist. I love that it’s a versatile recipe that can be enjoyed as a snack, a side dish, or even as a dessert.

My kids adore helping me in the kitchen, and this recipe is always a crowd-pleaser. They love mashing up the zucchini with their hands and watching it transform into a tasty treat.

This recipe is perfect for any occasion, whether it’s a family gathering or just a quick weeknight dinner. Plus, the added bonus of using up excess zucchini from our garden is always a win in my book.

The technique of grating the zucchini adds moisture and texture to the bread without overpowering the other flavors. It’s an easy recipe to make and customize to your liking.

I often add in some chopped walnuts or pecans for extra crunch or swap out the spices for different flavors like cinnamon or nutmeg.

Zucchini Nut Bread

4.7 from 957 votes

A moist and delicious zucchini nut bread perfect for breakfast or snack. This recipe combines the goodness of zucchini with the crunch of nuts for a delightful treat.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup chopped pecans

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3In a large mixing bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
4Mix well to ensure all dry ingredients are evenly distributed.
5In a separate bowl, mix together the vegetable oil, granulated sugar, and brown sugar until well combined.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the grated zucchini and chopped nuts.
11Pour the batter into the prepared loaf pan.
12Spread it evenly with a spatula.
13Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
14The top should be golden brown and springy to the touch.
15Remove the bread from the oven and let it cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before slicing.
17This allows the bread to set and makes it easier to slice.

🔧Equipment

Mixing bowl
Baking loaf pan
Oven
Mixing spoon
Grate

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 300mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. Add 1/2 tsp of lemon zest for a hint of citrus flavor.

This zucchini nut bread recipe is always a good idea for any occasion. Whether you’re hosting a family gathering or just need a quick snack, this recipe never fails to impress.

It’s also an excellent way to use up excess zucchini from your garden. One of my favorite things about this recipe is how easily it reheats – simply wrap slices in foil and bake until warm and crispy.

I also love serving it as part of a brunch spread or alongside soups and stews.

❓ Frequently Asked Questions About Zucchini Nut Bread

Q: Can I use fresh or frozen zucchini for this recipe?

Yes, you can use either fresh or frozen zucchini for this recipe. If using frozen zucchini, make sure to thaw it first before grating.

Q: What type of nuts are best for this recipe?

Walnuts and pecans work well in this recipe due to their rich flavor and crunchy texture. You can also experiment with other types of nuts like hazelnuts or almonds for added variety.

Q: Can I make this recipe gluten-free?

This recipe can be adapted to be gluten-free by substituting gluten-free flour in place of traditional flour. However, keep in mind that gluten-free flours may affect the texture of the bread.

Q: How long does this bread keep fresh?

This bread will keep at room temperature for up to 3 days or can be stored in an airtight container in the fridge for up to 5 days.

Q: Can I make this recipe vegan?

This recipe is already vegan-friendly as it doesn’t contain any dairy products. However, if you’re using eggs as an ingredient, you can substitute them with flax eggs or other egg replacers.

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