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Zucchini Nut Bread

Lighter and fluffier than most zucchini breads, this recipe is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    2 loaves (12 slices each)

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini (about 2 medium)
  • 1/2 cup chopped walnuts or pecans

Directions

  • 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 zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
  • 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.
Nutrition Facts
1 slice: 229 calories, 11g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • sjpoor
    Sep 8, 2020

    Made this yesterday and was holding my breath until we tasted it as I used 1 cup of Truvia instead of sugar. My husband is diabetic and can't have that much sugar so I decided to take a chance. HUGE SUCCESS! Will definitely make this again and again.

  • Brenda
    Aug 22, 2020

    First time baking zucchini bread, love love love this recipe. Thank you

  • Kimosaabe
    Aug 22, 2020

    PlatinumChef is joking...right?

  • PlatinumChef
    Aug 13, 2020

    I’m not seeing zucchini in the ingredients

  • Coelle
    Aug 13, 2020

    These are the almost exact measurements of what I use to make zucchini bread; however, I use KAF's White Whole Wheat flour, add golden raisins, and pumpkin seeds. The only measurement I change is only using 1 1/2 cups sugar...3/4 cup white sugar and 3/4 cup brown sugar....oops and a biggie....1 Tablespoon of cinnamon!

  • Jane
    Aug 13, 2020

    The amount of sugar in this recipe will knock your socks off. No wonder people are so over a week. I used 3/4 cup of sugar for the entire thing and it was perfect Also reduced the oil to 3/4 cup. I’m surprised people don’t question the amount of fat and sugar in the recipe. In my opinion this Bread was in edible as the recipe was.

  • Geraldine
    Aug 13, 2020

    Ty u for the recipe

  • angelasandoval
    Jul 28, 2020

    This recipe was almost identical to the one my mom passed on to me. Her recipe didn't have the lemon zest and had a little more cinnamon. Adding that lemon zest really took it up a notch...brightened and freshened it! I will never make it without lemon zest again!

  • lbmoscati
    Jul 19, 2020

    I made the zucchini bread recipe exactly as given. It was delicious and moist. I plan to add Craisins with pecans in one loaf and chocolate chips in the other loaf. This recipe is a keeper.

  • babrah
    Jul 7, 2020

    I have been baking this delicious zucchini bread for years!! First started baking it for my husband