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Zucchini Nut Bread
Recipe Summary
Yield: Makes 2 loaves
Ingredients
Ingredient Checklist
2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract
Gallery
Zucchini Nut Bread
Recipe Summary
Yield: Makes 2 loaves
Gallery
Zucchini Nut Bread
Zucchini Nut Bread
Zucchini Nut Bread
Recipe Summary
Yield: Makes 2 loaves
Recipe Summary
Yield: Makes 2 loaves
Yield: Makes 2 loaves
Makes 2 loaves
Ingredients
Ingredients
- 2 cups finely grated zucchini (about 2 zucchini)
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 cup chopped walnuts
- 1/4 teaspoon almond extract
Directions
Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
Reviews (16)
Add Rating & Review
296 Ratings
5 star values:
53
4 star values:
68
3 star values:
102
2 star values:
61
1 star values:
12
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Reviews (16)
Add Rating & Review
296 Ratings
5 star values:
53
4 star values:
68
3 star values:
102
2 star values:
61
1 star values:
12
Add Rating & Review
296 Ratings
5 star values:
53
4 star values:
68
3 star values:
102
2 star values:
61
1 star values:
12
296 Ratings
5 star values:
53
4 star values:
68
3 star values:
102
2 star values:
61
1 star values:
12
296 Ratings
5 star values:
53
4 star values:
68
3 star values:
102
2 star values:
61
1 star values:
12
- 5 star values:
- 53
- 4 star values:
- 68
- 3 star values:
- 102
- 2 star values:
- 61
- 1 star values:
- 12
Martha Stewart Member
Rating: 5.0 stars
07/25/2020
I have made this bread several times, with no tweaks, to rave reviews. I’m so glad it makes two loaves, because I usually have to give half of one away to friends and family who would have never thought they would like zucchini bread.
It’s definitely a five star worthy recipe!
Martha Stewart Member
Rating: 5 stars
03/18/2019
Absolutely good! I have been making this during major holidays . It’s a favorite of every one - family and guests.
Martha Stewart Member
Rating: 5 stars
12/16/2018
So, so good as is! It was very easy to make and I had all the ingredients in my pantry. I eat less sugar so it did taste sweeter at first, but Not after the second slice!
I may add a banana or applesauce next time because I love them both.
This is now my new Favorite bread!!
Martha Stewart Member
Rating: 3 stars
08/27/2017
I made this as muffins (a generous two dozen). I reduced the cinnamon to two teaspoons. Next time I would double the almond extract. I also substituted white-whole-wheat for a quarter of the flour, with no negative effects. It's pretty sweet, not a health food, but tasty and moist.
Martha Stewart Member
Rating: 5 stars
08/21/2016
Made this yesterday. I followed the recipe exactly and it was just wonderful. One of the loafs was gone last night. This morning had another piece and it was just as fresh as yesterday. This will always be my zucchini recipe. Thanks
Martha Stewart Member
Rating: Unrated
08/19/2014
I used walnut oil (because it sounded good and I had some on hand), but otherwise made this recipe as written. Delicious! The almond extract really makes the difference.
Martha Stewart Member
Rating: Unrated
01/25/2013
Try substituting old fashioned oat meal for the nuts in this recipe and add some vanilla extract and a little maple syrup.
Martha Stewart Member
Rating: 3 stars
07/27/2012
This was amazing. Not sure why not getting a full 5 star rating!!! The almond extract really elevates it above your normal humdrum zucchini bread recipe.
Martha Stewart Member
Rating: 4 stars
09/05/2011
I enjoyed this bread and found it moist even though I halved the oil and substituted the remainder with applesauce. I did find that I needed to cut the baking time to 55 minutes, although I am not sure that reducing the amount of oil was the reason. I did not reduce the sugar amounts and did not find the bread overly sweet at all. In fact, I would not recommend reducing the sugar quantity.
Martha Stewart Member
Rating: Unrated
11/13/2010
Made this last night, very easy to prepare. Ate two slices for breakfast this morning with a little butter and a big mug of tea mmmh...
Halved the sugar (1 cup total) and it still tasted great.
Baked in convection oven so only required aprox 45 mins.
Next time, I will take into account the readers tip of applesauce and half amount of oil.
Martha Stewart Member
Rating: Unrated
12/28/2008
My husband has been dying for me to make this and I could never find the recipe. Thank goodness for Martha Stewart.
Martha Stewart Member
Rating: Unrated
08/15/2008
WELL I HATE MUFFINS, BUT WITH THIS RECIPE I WILL GIVE IT A TRY, AND EVEN MAKE SOME FOR THE NEIGHBORS AND WORKERS. THANKS FOR THE TIP ANNEMARIE
Martha Stewart Member
Rating: Unrated
08/15/2008
I made this substituting xylitol for the white sugar and using 1/2 cup unsweetened apple sauce plus 1/2 cup oil. I also added sweetened ginger chunks, sweetened lemon zest, dried pineapple bits and some dried cranberies. It is super good. I've made it twice and cant wait to make it again. Also baked in a silicone bread load pan and it cuts baking time in half. I bought the lemon zest from King Arthur. and used a couple of T...I think. Anyway it adds a wonderful flavor.
Martha Stewart Member
Rating: Unrated
08/13/2008
I made this bread using half all purpose flour and half whole wheat. I also added mini chocolate chips. The combination of the cinnamon and chocolate chips is delicious! This recipe is a keeper!
Martha Stewart Member
Rating: Unrated
08/06/2008
I had a huge zucchini from our garden (about 7 pounds) and used this recipe make zucchini bread and muffins - the muffins were even better than the bread and in one batch of each, I substituted pine nuts for the walnuts. Very delicious!
Martha Stewart Member
Rating: Unrated
12/23/2007
I made this without the nuts and with half the sugar and it was DELISH! loved it. Never thought that I could make bread :)
Martha Stewart Member
Rating: 5.0 stars
07/25/2020
I have made this bread several times, with no tweaks, to rave reviews. I’m so glad it makes two loaves, because I usually have to give half of one away to friends and family who would have never thought they would like zucchini bread.
It’s definitely a five star worthy recipe!
Rating: 5.0 stars
Rating: 5 stars
03/18/2019
Absolutely good! I have been making this during major holidays . It’s a favorite of every one - family and guests.
Rating: 5 stars
Rating: 5 stars
12/16/2018
So, so good as is! It was very easy to make and I had all the ingredients in my pantry. I eat less sugar so it did taste sweeter at first, but Not after the second slice!
I may add a banana or applesauce next time because I love them both.
This is now my new Favorite bread!!
Rating: 3 stars
08/27/2017
I made this as muffins (a generous two dozen). I reduced the cinnamon to two teaspoons. Next time I would double the almond extract. I also substituted white-whole-wheat for a quarter of the flour, with no negative effects. It's pretty sweet, not a health food, but tasty and moist.
Rating: 3 stars
Rating: 5 stars
08/21/2016
Made this yesterday. I followed the recipe exactly and it was just wonderful. One of the loafs was gone last night. This morning had another piece and it was just as fresh as yesterday. This will always be my zucchini recipe. Thanks
Rating: Unrated
08/19/2014
I used walnut oil (because it sounded good and I had some on hand), but otherwise made this recipe as written. Delicious! The almond extract really makes the difference.
Rating: Unrated
Rating: Unrated
01/25/2013
Try substituting old fashioned oat meal for the nuts in this recipe and add some vanilla extract and a little maple syrup.
Rating: 3 stars
07/27/2012
This was amazing. Not sure why not getting a full 5 star rating!!! The almond extract really elevates it above your normal humdrum zucchini bread recipe.
Rating: 4 stars
09/05/2011
I enjoyed this bread and found it moist even though I halved the oil and substituted the remainder with applesauce. I did find that I needed to cut the baking time to 55 minutes, although I am not sure that reducing the amount of oil was the reason. I did not reduce the sugar amounts and did not find the bread overly sweet at all. In fact, I would not recommend reducing the sugar quantity.
Rating: 4 stars
Rating: Unrated
11/13/2010
Made this last night, very easy to prepare. Ate two slices for breakfast this morning with a little butter and a big mug of tea mmmh...
Halved the sugar (1 cup total) and it still tasted great.
Baked in convection oven so only required aprox 45 mins.
Next time, I will take into account the readers tip of applesauce and half amount of oil.
Rating: Unrated
12/28/2008
My husband has been dying for me to make this and I could never find the recipe. Thank goodness for Martha Stewart.
Rating: Unrated
08/15/2008
WELL I HATE MUFFINS, BUT WITH THIS RECIPE I WILL GIVE IT A TRY, AND EVEN MAKE SOME FOR THE NEIGHBORS AND WORKERS. THANKS FOR THE TIP ANNEMARIE
I made this substituting xylitol for the white sugar and using 1/2 cup unsweetened apple sauce plus 1/2 cup oil. I also added sweetened ginger chunks, sweetened lemon zest, dried pineapple bits and some dried cranberies. It is super good. I've made it twice and cant wait to make it again. Also baked in a silicone bread load pan and it cuts baking time in half. I bought the lemon zest from King Arthur. and used a couple of T...I think. Anyway it adds a wonderful flavor.
Rating: Unrated
08/13/2008
I made this bread using half all purpose flour and half whole wheat. I also added mini chocolate chips. The combination of the cinnamon and chocolate chips is delicious! This recipe is a keeper!
Rating: Unrated
08/06/2008
I had a huge zucchini from our garden (about 7 pounds) and used this recipe make zucchini bread and muffins - the muffins were even better than the bread and in one batch of each, I substituted pine nuts for the walnuts. Very delicious!
Rating: Unrated
12/23/2007
I made this without the nuts and with half the sugar and it was DELISH! loved it. Never thought that I could make bread :)
All Reviews for Zucchini Nut Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zucchini Nut Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
