Zucchini Bread

Come summer squash season, little tastes better than moist Zucchini Bread fresh out of the oven. A handful of toasted walnuts gives our easy Zucchini Bread recipe a hint of saltiness and crunch.

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Zucchini Bread

Reviews (0)

4.0 by 213 people

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  • Makes: 1 loaf (16 slices)
  • Prep: 20 mins
  • Bake: 50 mins 350°F

Zucchini Bread

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
  2. In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
  3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

From the Test Kitchen

Apple Bread:

Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

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Nutrition Facts (Zucchini Bread)

  • Per serving:
  • 147 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 13 mg chol.,
  • 123 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (10)

213 Ratings
112 Days Ago
5.0
Great Recipe.. sure to please but make more than one or you won't get any when the family is done :)
112 Days Ago
1.0
the video shows 2 eggs, yet the recipe calls for one. Any thoughts?
348 Days Ago
When I printed this recipe a while ago the oil wasn't on the ingredient list. Now I see vanilla being added in the video that also wasn't on the list. I guess I will just put in a teaspoon? Glad I looked it up!!!
Amy Stringfello 348 Days Ago
When I printed this recipe it omitted (like it wasn't on the ingredient list) the oil and now I see it on the recipe online but do not see the vanilla that was added in the video. I guess I will just put in a teaspoon? Glad I looked it up!!!!
Nancy Giovannini 404 Days Ago
I always make a triple recipe and use way more zucchini than the recipe calls for (min 4 cups in a triple recipe). Why not when the zucchini are crazy in the garden? Other variations...I use 1/2 wheat flour, 1/2 white. And everyone loves it when I substitute chocolate chips for the walnuts. I also make it in muffin tins and cook for 20 min less than the loaf bread time. Makes for a great way to share.
Linda Sonia 898 Days Ago
was not moist at all????
Hilary Van Hoose 1190 Days Ago
Excellent recipe. Prepared any other way, I can't stand zucchini; but I love this bread. I made it entirely with whole wheat flour, olive oil for the cooking oil, and left out the salt. Came out delicious.
Becky Stevens 1481 Days Ago
Did I miss something...how much zucchini?
Jessica Christensen 1509 Days Ago
LOVE this recipe. Since the zucchini started popping this year, I've made 6 or 7 batches of it. I have tried different ratios of whole wheat flour in the mix and found that the bread is so moist, it handles up to 1 cup whole wheat flour (with 1/2 cup all-purpose). So it makes it a little healthier. I also add 1 teaspoon vanilla to each batch.
My only complaint is that it doesn't use more zucchini! There's so much this time of year and the recipe only uses 1 cup shredded.
April Hobbs 1520 Days Ago
thank you for posting this my cook book is warn and tattered and i put it up so it would be safe and cant find it this morning with a load of zucchini on my kitchen table and this is my most favorite recipe for it

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