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.
Equipment
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- ¼ cup vegetable oil
- ¾ 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 the zucchini and place it in a colander to drain for about 30 minutes. After that, use your hands to squeeze out as much remaining moisture as possible. Don’t skip this step—too much liquid can cause the bread to be dense or underbaked.
- Preheat your oven to 325°F and grease and flour two 8x4-inch loaf pans; set them aside.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a large mixing bowl, beat the eggs, vegetable oil, applesauce, vanilla extract, almond extract, and both sugars with a hand mixer until well combined.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the grated zucchini and chopped nuts by hand.
- Divide the batter evenly between the two prepared pans. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Depending on your oven, you may need an additional 5–8 minutes.Let the bread cool in the pans for 20 minutes before removing. Transfer to a wire rack to cool completely before slicing.