My Favorite Zucchini Nut Bread
A moist, flavorful zucchini nut bread featuring warm cinnamon and crunchy nuts, perfect for breakfast, snacks, or sharing with friends and family.
Ingredients
Instructions
- With a mixer, beat the eggs.
- Add sugar, oil, and grated zucchini; mix well.
- Sift together flour, soda, baking powder, and cinnamon, then add to the wet ingredients.
- Mix thoroughly until combined.
- Add vanilla and chopped nuts; stir in.
- Pour batter into 2 oiled and floured 5 x 9-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour.
- Remove from pans and cool before serving.
- These loaves freeze well for future enjoyment.
Tips & Substitutions
For a moister zucchini bread, make sure to squeeze excess moisture from the grated zucchini before adding it to the batter. You can substitute half the oil with unsweetened applesauce for a lighter version. If you're looking for a nut-free option, try adding chocolate chips instead of nuts for a delightful twist. You can also add raisins or dried cranberries for extra sweetness.
Serving Suggestions
This zucchini nut bread is delicious on its own, but you can serve it with a spread of cream cheese or butter for added richness. It pairs beautifully with a cup of tea or coffee for a cozy afternoon snack. You can also enjoy it as a breakfast option alongside Buttered Browned Potatoes for a hearty meal.
Storage & Reheating
Store leftover zucchini nut bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap the cooled loaves tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw at room temperature or reheat slices in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Zucchini Nut Bread contains roughly 484 calories, with 5g protein, 49g carbohydrates, and 20g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so you might want to add a tablespoon of water or milk to balance it out. Whole wheat flour adds a nutty flavor and additional nutrients, making it a great option for a healthier version of this bread.
What can I do if my bread is too dry?
If your zucchini nut bread turns out too dry, it may be due to overbaking or not enough moisture from the zucchini. To remedy this, serve it with a spread like butter or cream cheese to add moisture. Alternatively, you can drizzle a simple syrup over the slices to enhance their moisture. For future batches, consider checking the bread a few minutes early while baking.
How can I make this recipe vegan?
To make a vegan version of zucchini nut bread, replace the eggs with flaxseed meal or applesauce as a binding agent. Use a plant-based oil, such as coconut or canola oil, and ensure that the sugar is vegan-friendly. This way, you can enjoy the same delicious flavors while sticking to a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).