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Zucchini Nut Bread


Breakfast and Brunch _ Nancy N. Wilson

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Rate this recipe 4.5/5 (21 Votes)


  • 3 cups flour
  • 2 cups sugar
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 3 lg eggs
  • 1/2 cup butter, melted (1 cube)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups zucchini, washed, scraped, trimmed and grated
  • 3/4 cup nuts, chopped


Adapted from


Step 1

Wash, trim, scrape, and grate zucchini. Preheat the oven to 350 degree F. Butter 2 loaf pans 8 1/2x4 1/2x2 1/2". Melt butter and set aside to cool slightly.

Place all dry ingredients in large mixing bowl and stir together. In separate bowl, place eggs, cooled melted butter, oil and vanilla; Blend together with wire whisk or electric hand mixer. Add grated zucchini and nuts (can be made without nuts, if you prefer). Add dry ingredients and stir until thoroughly blended- do not over mix. Pour into loaf pans and bake for 1 hour or until toothpick comes out clean.

Cool in loaf pans for 10 minutes on wire rack, remove from tins and continue to cool loaves on wire rack.

Optional- Glaze with simple white icing made of 2 cups powdered sugar, 3 tbsp milk and 1 tsp vanilla.

OR-slice and serve warmed with butter or at room temperature with whipped cream cheese.

Store in airtight container at room temperature.


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