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zucchini nut bread sliced on platter
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Zucchini Nut Bread

This Zucchini Nut Bread bakes up moist, delicious, and is easy to bake. The quick bread is flavored with a hint of almond extract, toasted pecans, and bursting with wonderful warm spices.
Prep Time20 minutes
Cook Time1 hour
Draining water from grated zucchini30 minutes
Total Time1 hour 50 minutes
Keyword: baking, banana bread, pecans, zucchini, zucchini nut bread

Equipment

  • 2 - 8" x 4" loaf baking pans

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup unsweetened applesauce (see notes)
  • 1 cup white granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups (about 2 - 3 medium) grated zucchini, drained (see recipe instructions)
  • 1 cup toasted pecans

Instructions

  • Grate your zucchini.  It is really important to get as much of the excess water out of the shredded zucchini as possible. Once you grate the zucchini, place it in a colander and let it shed the extra water for about 30 minutes and then using your hands,squeeze more water out. Do not skip this step or the zucchini bread will be too watery and not bake well.
  • Grease and flour two 8 x 4-inch pans; set aside.  Preheat oven to 325 degrees.
  • In a medium bowl, whisk flour, salt, baking powder, soda,nutmeg and cinnamon together; set aside.
  • Using a hand mixer, beat eggs, oil, applesauce, vanilla,almond extract, and both sugars together in a large mixing bowl.
  • Add flour mixture into the wet ingredients and beat well.Stir in grated zucchini and nuts by hand until well combined. Pour batter into prepared pans.
  • Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. It may take a little more than 60 minutes depending on your oven. Mine takes in the range above but I have baked it for 5-8 minutes moreat times.
  • Cool in pan on rack for 20 minutes. Remove bread from pan,and completely cool.

Notes

Tips, Tricks, and FAQs

  • While this recipe uses oil and applesauce, you can use all oil OR all applesauce.
  • Replace vegetable oil with canola or coconut oil, if desired.
  • Walnuts, almonds, or chocolate chips can be substituted for the pecans.
  • Toasted the pecans in a dry skillet for a few minutes intensifies the nuttiness.
  • Make muffins instead of bread from the batter.
  • The batter will be thick.