Zucchini Nut Bread Recipe

I suppose just about anybody that grows zucchini has a collection of recipes for their abundant bounty, including one for a sweet quick bread. On the other hand, those of us who are lucky enough to be the recipient of bags of that bounty, sometimes just don't know what all to do with them! This recipe is for the latter of us.

My savory preference from the group of summer squash is yellow crookneck, but I adore sweet bread made with shredded zucchini. If you've never tried zucchini bread before, just think along the lines of carrot cake, because it really is deliciously sweet and truly, but for the little specks of green that are scattered about in the bread, you'd never know you were eating something with zucchini in it.

Back when I last worked at a law firm, the wife of my boss, a wonderful southern gentleman from Pontotoc, Mississippi, would flip over a loaf of zucchini bread. People love home baked goodies and frankly it never hurts to find favor in the wife of the boss!

Zucchini Nut Bread (makes 2 Loaves) / The Grateful Girl Cooks!

This recipe makes two loaves - one to share or freeze, and another to enjoy, and it's a very simple recipe. You don't even need a mixer.

Beat the eggs, add the oil and granulated sugar and beat until blended and thickened. Beat in the brown sugar. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt, breaking up any flour lumps. If you're making chocolate zucchini bread, add in 1/2 cup natural, unsweetened cocoa here and up to 1/2 cup semi-sweet or dark chocolate chips. Adding in 1/4 to 1/2 teaspoon instant coffee powder really enhances the chocolate version.

Add the vanilla to the zucchini mixture and stir. Combine the dry ingredients with the wet and gently mix together. Don't beat!

Zucchini Bread (better Than Ever!)

Pour evenly into the prepared loaf pans and bake at 350 degrees Ffor about 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Let loaves rest in the pans for 5 minutes, then remove from the pans and transfer to a rack to finish cooling.

Zucchini, like crooknecks and other summer squash, are greatin casseroles of course, cut up and stir fried, cut into ribbons and skewered with shrimp or cut into long thick strips, marinated in Italian dressingand grilled, or evenstuffed, but it is especially delicious in a sweet bread. Pick up some zucchini at the grocery store and give it a try!

James Beard's Dairy Free Zucchini Bread Recipe (walnut Option)

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Zucchini Walnut Bread

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Easy Zucchini Bread

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.

I have at least a dozen recipes on this site devoted to using up summer’s surplus of zucchini, from zucchini muffins to zucchini fritters to zucchini soup, but this classic zucchini bread is my most requested. A good bit of shredded zucchini goes into the batter, but it miraculously disappears once baked, so the bread tastes more like spice cake than anything else. It’s easy to make and a great way to get kids to eat zucchini, although for kids you’ll likely want to swap out the nuts and currants for chocolate chips.

If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.

Zucchini Pineapple Bread Recipe: How To Make It

Begin by grating the zucchini. I use a food processor, but a box grater works well too. There is no need to wring out the liquid.

Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

Zucchini Bread Recipe

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.