Rating: 4 stars
204 Ratings
  • 5 star values: 114
  • 4 star values: 33
  • 3 star values: 22
  • 2 star values: 12
  • 1 star values: 23

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.

Source: Better Homes and Gardens


Credit: Marty Baldwin

Recipe Summary

20 mins
50 mins
1 hr 10 mins
1 loaf (16 slices)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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.

  • 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.

  • 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.

Apple Bread:

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

Nutrition Facts

147 calories; fat 6g; cholesterol 13mg; saturated fat 1g; carbohydrates 21g; mono fat 2g; poly fat 3g; insoluble fiber 1g; sugars 12g; protein 2g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 123mg; potassium 49mg; calcium 10.1mg; iron 0.7mg.