Zucchini Bread Recipes With Nuts

This is a family favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins or try this similar zucchini muffins recipe.

Adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?

Now slightly scaled up to yield a taller 9×5 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Walnut Zucchini Bread

A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!

Zucchini is one of my favorite ingredients for baking and I have a lot of published recipes using this summer vegetable. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).

One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.

Zucchini Bread (better Than Ever!)

Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5 inch loaf pan.You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use.

Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.

Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.

A Moist And Delicious Cranberry Zucchini Bread

And let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!

Reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!

This zucchini bread recipe yields 1 9×5 inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!

The Best Zucchini Bread Recipe (classic)

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis 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.

The Best Chocolate Chip Zucchini Bread

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 @.

Classic 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.