This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!
My husband and I are spending “quality time” staying at home during the ongoing viral health scare currently spreading it’s reach around the world.
A few days ago I decided to make a couple loaves of my old “stand by” zucchini nut bread recipe to have around the house, for us to enjoy for breakfast or an afternoon snack, as we “hunker down”.
This delicious recipe makes two standard sized loaves of zucchini bread, which equals out to about 16 slices. Since it is a very easy recipe to prepare, it was a fantastic way to use one of my large zucchinis in the fridge, to make several breakfasts (or snacks).
This is a wonderful slightly sweet, cinnamon spiced bread, and it tastes wonderful! Here’s how to make it:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Batter For Zucchini Nut Bread
Place the eggs in a large mixing bowl (or the base of a stand mixer), and lightly beat them. Add granulated sugar, vegetable oil, and vanilla extract to the eggs.
Mix well (with stand mixer or hand held electric mixer), to fully combine these “wet ingredients”.
Preparing The Zucchini
Grate the zucchini onto absorbent paper towels, leaving the peel ON. Once you’re finished grating, lightly press the zucchini with more paper towels, to dry the zucchini and remove LOTS of moisture.
Add the grated zucchini to the wet ingredients in the bowl, and beat again, just until the ingredients are combined.
Now add the dry ingredients (flour/cinnamon/salt/baking soda and baking powder) to the wet ingredients, and mix until everything is combined.
If you are using a stand mixer, once the ingredients are fully combined, remove the bowl from the base.
STIR in the chopped pecans (or walnuts, if using). Whoo Hoo… that’s it! Now the batter for your zucchini nut bread is ready to bake!
Baking The Zucchini Nut Bread
Lightly grease or spray two 9×5″ bread loaf pans on the bottom and sides. Divide the zucchini nut bread batter between the two pans.
Place the pans on the middle rack in a preheated 325°F oven. Bake for 1 hour, or until a toothpick inserted into the top of the bread comes out clean.
Remove the baking pans to a wire rack and let cool for 10-15 minutes, before attempting to remove the zucchini nut bread from the pan. When ready to remove, run a butter knife around the edges of the pan, then turn pan over, to release the bread.
Time To Slice The Bread And EAT!
Once the bread has been removed from the pan, and has cooled slightly, you can slice into this yummy treat, and serve it! We always enjoy cutting a slice of zucchini nut bread, and eating it with some butter spread on it. YUM! It’s so good, and has a slight cinnamon flavor, too!
CAN YOU FREEZE THIS BREAD? YES!!!! We usually eat one loaf and freeze the other. If freezing, let the loaf (or loaves) completely cool down.
Once cool, wrap each loaf tightly in plastic wrap, and then in aluminum foil, and store in the freezer, to have a loaf to enjoy another time!
Hope you enjoy this recipe for zucchini nut bread! Thank you for taking the time to stop by for a visit. Have a wonderful day, even if circumstances look less than optimal. Beauty and joy can be found all around, if you earnestly seek to find it.
May God bless you (and those you love) with good health and deep love for each other. Hang in there!
Looking For Other “SWEET” BREAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious “sweet” bread recipes you might enjoy, including:
- Carrot Zucchini Bread
- Lemon Coconut Loaf
- Mom’s Banana Nut Bread
- Blueberry Breakfast Loaf
- Double Chocolate Zucchini Bread
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Original recipe source: unknown (found in an old recipe box many years ago, handwritten on a 3×5 index card)
↓↓ PRINTABLE RECIPE BELOW ↓↓
This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!
- 3 large eggs , lightly beaten
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups unpeeled, grated zucchini (approx. 1 large zucchini)
- 3 cups all purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup chopped pecans (or walnuts)
- non stick spray or grease (for pans)
Preheat oven to 325°F. Grease or spray two 9x5 loaf pans on the bottom and sides. Set aside.
Place eggs in large mixing bowl (or the base of a stand mixer), and beat lightly. Add granulated sugar, vegetable oil and vanilla. Mix well (with stand mixer or hand held electric mixer), to combine.
Grate unpeeled zucchini onto absorbent paper towels. Once done, press zucchini with more paper towels, to remove LOTS of moisture. Add zucchini to wet ingredients in bowl, and beat again, just until incorporated. Add flour/cinnamon/salt/baking soda and baking powder, and mix until everything is combined. STIR in the chopped pecans (or walnuts, if using).
Divide batter between two greased loaf pans. Place pans on middle rack in preheated oven. Bake for 1 hour, or until a toothpick inserted into top of the bread comes out clean. Transfer baking pans to a wire rack; let cool 10-15 minutes, before attempting to remove bread. To remove, run a butter knife around the edges of the pan, then turn pan over, to release bread. Let cool (if desired), then slice and enjoy!
NOTE: If freezing, let bread cool completely. Wrap loaf in plastic wrap, then in aluminum foil, and store in freezer.
Here’s one more to pin on your Pinterest boards!
JB, is your calorie count for the zucchini bread based on 16 slices from one loaf, or 1/16 of the total recipe (8 slices per loaf)? The one I made is similar, less sugar, more flour, more zucchini(yeah, use it up!) but probably similar in calories.
Hi, Carol… the calorie count is based on the total for the recipe. Two loaves, 8 slices per loaf = 16 slices total. Have a great weekend.