This Zucchini Nut Bread recipe is a moist, flavorful quick bread that combines the subtle sweetness of zucchini with the crunch of nuts, perfect for breakfast or a snack. It’s a great way to use up summer zucchini and pairs well with the comforting hot cup of coffee or tea.
Ingredients:
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- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Directions:
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- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 F.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.
- Stir in zucchini and nuts until well combined.
- Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Tips:
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- Zucchini: No need to peel; the skin adds texture and nutrients. Squeeze out enough moisture to prevent a soggy loaf but keep it slightly damp for moistness.
- Nuts: Toast walnuts (350°F for 8-10 minutes) for deeper flavor, as in your Walnut Chocolate Chip Cookies. Substitute pecans or omit for nut-free.
- Variations: Add 1/2 tsp ground ginger for spice or swirl in 1/4 cup of your Buttercream Frosting for a decadent twist. Use half whole wheat flour for a heartier loaf.
- Storage: Store in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or freeze (wrapped tightly) for up to 3 months.
- Make Ahead: Bake the day before; flavors deepen overnight. Freeze unbaked batter in the loaf pan (covered) and bake from frozen, adding 5-10 minutes to the time.
Enjoy your Zucchini Nut Bread!
If you want a vegan version, tips for a sweeter or spicier loaf, or pairing ideas with your other recipes, let me know in the comments below.
