Zucchini Nut Bread

This moist and tender quick bread is studded with chopped walnuts and features flecks of yellow and green thanks to farmers' market zucchini.  


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I had serious reservations about sharing this recipe for Zucchini Nut Bread with you now. Part of me wanted to wait until the end of the summer to share it, when gardens and farmers' markets seem to be overrun with zucchini. After all, it was farmers' market produce that inspired this recipe last summer after a reader emailed me asking for ways she could use up some of the zucchini that a coworker had given her.

Then I realized that my recipe would be merely one of hundreds (thousands?) of zucchini bread recipes being shared online. It would get lost in the noise, especially since my version is a relatively simple one. So, even though the "it" thing to do with zucchini these days is to turn it into "noodles" with a vegetable spiralizer, I'm hoping enough of you will feel compelled to do some baking with it instead.

Are you ready to get my Zucchini Nut Bread recipe? Then keep reading!


To start, mix the dry ingredients -- flour, baking soda, baking powder, and a touch of ground cinnamon -- together in a large bowl. Mix sugar, beaten eggs, vegetable oil, vanilla extract, and salt in a separate bowl. Then combine the dry ingredients with the wet ingredients until fully incorporated.


Because I decided to bake this quick bread recipe after a trip to one of our local farmers' markets, I used one green zucchini and one yellow zucchini to add a little more color. Feel free to do the same or to use all of one kind or the other.


Grate enough zucchini until you have 2 cups and then gently squeeze all of the excess moisture from it.


Next, chop up some nuts. I used walnuts because Stephen prefers them (and I knew he'd wind up eating most of the zucchini bread), but you can also use pecans here. If you'd like, you may omit the nuts altogether -- which is what I typically do when I make baked goods -- but, in this case, I do think they add a nice contrast in texture.



Gently fold the grated zucchini and the chopped nuts into the batter until everything is well combined, then pour the batter into a greased 9 x 5-inch loaf pan. Don't be alarmed if the batter turns out to be very thick -- it should be that way!



Bake the bread in an oven that has been preheated to 350°F for about 45 minutes. When the bread has pulled away from the sides of your loaf pan, it's time to take it out.

Allow the Zucchini Nut Bread to cool on a wire rack for 10 minutes before removing it from the pan.



Ideally, you'll allow the bread to cool completely on the rack before slicing it and serving it...


... But, if the smell of the bread is just too tempting for you to ignore, then go ahead and slice it up while it's still warm.

I won't tell.

Zucchini Nut Bread
Prep Time: 10-15 minutes | Cook Time: 45 minutes | Total Time: 55-60 minutes | Printable Recipe

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups grated green and yellow zucchini, squeezed of excess moisture
  • 1 cup walnuts, chopped

  1. Preheat the oven to 350°F.
  2. Grease a 9 x 5-inch loaf pan.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
  4. In another large bowl, blend together the sugar, eggs, vegetable oil, vanilla, and salt.
  5. Gently combine the dry ingredients and the wet ingredients until incorporated, being careful not to over-mix the batter.
  6. Fold in the grated zucchini and chopped pecans.
  7. Pour the batter into the greased loaf pan. Bake for about 45 minutes, or until the bread pulls away from the sides of the pan.
  8. Remove the bread from the oven and allow to cool on a wire rack for 10 minutes.
  9. Take the bread out of the pan and allow to cool completely on the rack before slicing and serving.

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