Zucchini Nut Bread

12 Servings
1 hr 15 min
With still more Zucchini to use up I figured it was time to make my family's favorite breakfast Nut bread. Of course, they eat it for snacks too! For years I've been making about 10 loaves at a time of Zucchini Nut Bread and always pass some loaves on to my neighbors. They always look forward to it, as I hear yelled down the street "when you gonna make your Zucchini Bread?"
In a bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder. Set aside. In another bowl beat together sugar, zucchini, and egg.  Add oil and mix well. 
Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. 
Turn batter into greased 8x4x2 inch loaf pan. Bake at 350* for 55 - 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes.  
Remove from pan: cool thoroughly on rack.  Slice and add butter or eat as is.
Recipe details
  • 12  Servings
  • Prep time: 20 Minutes Cook time: 55 Minutes Total time: 1 hr 15 min
Show Nutrition Info
Hide Nutrition Info

  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1 cup finely grated zucchini
  • 1 egg
  • 1/4 cup oil
  • 1/2 cup chopped walnuts
  • You can freeze any extra loaves. I wrap in foil and freeze up to 6 months.
  • You can freeze shredded Zucchini. I put 1 or 2 cups in zipper bags, that way it's already measured out for whichever recipe I'm going to make. Just thaw before hand. Lasts 6-8 months.
Debbie/Dragonfly Treasure
Want more details about this and other recipes? Check out more here!