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
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Ingredients


  • 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

Tips

  • 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
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Comments

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  • Gayle Gayle on Aug 29, 2020

    I've made this a hundred times... yummmmy!!!!

    • JoAnn JoAnn on Sep 09, 2020

      What do I need to add, if anything, to the recipe for living at high altitude, 5,280 feet above sea-level?

  • Jennifer beats Jennifer beats on Aug 29, 2020

    My favorite! I even add chocolate chips or raisins.

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