Zucchini Nut Bread
My Zucchini Nut Bread bakes up moist, delicious, and is easy to bake. This quick bread recipe is flavored with a hint of almond extract, toasted pecans, and bursting with wonderful warm spices. Using simple pantry staples and seasonal produce makes it easy to prepare this homemade favorite. It’s a great option for breakfast, snacks, or a light dessert.
Sometimes I like to remake a recipe that I’ve been using for years to change up the flavors or even healthify it a bit. This zucchini nut bread recipe is one of those remakes. It’s one of our favorites, along with my Perfect Banana Bread, Lemon Poppy Seed Loaf, and this seasonal favorite – Pumpkin Chocolate Chip Bread. These baked treats are popular for any occasion, and we enjoy them for breakfast or dessert.
Zucchini Nut Bread
I have no idea where I first got this made from scratch recipe, but I’ve always made it without a recipe. The original recipe used quite a lot of vegetable oil and not enough grated zucchini for my liking, plus a few other things I wanted to change.
Updating the Original Zucchini Nut Bread
These simple tweaks make the bread lighter and more flavorful without complicating the process.
- I replaced most of the oil with unsweetened applesauce helps lighten up the bread some.
- Changed up the sugar and used equal parts of both white and brown sugar. This gave the bread a deep warm color that combined with the cinnamon and nutmeg gave the bread an amazing taste.
- I switched up the vanilla extract and used Nielsen-Massey Vanillas‘ Madagascar Bourbon Pure Vanilla Extract and added their almond extract to the batter (Amazon affiliate links).
- Toasting the pecans before adding them to the mixture added depth and more flavor to the bread.
Timesaving Tips and Variations
Making a quick bread such as this zucchini nut bread, there are a few tips and tricks to getting that loaf moist and delicious.
- Don’t peel the zucchini; the skin is tender and blends right into the bread.
Be sure to drain off some of the liquid from the grated zucchini before adding to the batter. - 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.
- Toasting the pecans in a dry skillet for a few minutes intensifies the nuttiness.
- You can substitute yellow squash for the zucchini, or use a combination of both.
- Make muffins instead of bread from the batter.
- The batter will be thick.
Whether you’re baking ahead, swapping ingredients, or looking to streamline prep, these tips help simplify the process without sacrificing quality.
Enjoy More Quick Bread Recipes
If you enjoy easy, flavorful, quick breads like this no-fail zucchini bread, here are a few more options to try. Each one uses simple ingredients and works well for breakfast, snacking, or sharing.
- Cinnamon Swirl Banana Bread
- Double Chocolate Banana Bread
- Sweet Potato Bread
- Delicious Coconut Pineapple Bread
- Pumpkin Cranberry Bread
These recipes are just as easy to make and offer a variety of flavors for any time of year. Keep a few in rotation for quick baking days or when you have extra produce to use up.
Frequently Asked Questions
You do not need to peel the zucchini to use in making quick breads. In fact, you want that green skin as it adds more flavor and color. However, you do need to be sure you get most of the water from the grated zucchini out so that it doesn’t make your bread too wet, as it will not bake correctly.
To do this, I find placing the grated zucchini in a colander and letting it shed the extra water for about 30 minutes, then patting the vegetable shreds with a paper towel to get a bit more liquid out. OR you can squeeze as much of the water out of the zucchini shreds using your hands.
If your bread turns out a bit dry, perhaps you squeezed too much of the liquid from the zucchinis, or added too much fat (butter, oil, etc). It could even be that you added too much of your leavening agent (baking soda or baking powder).
I like to use 3/4 cup of unsweetened applesauce and 1/4 cup vegetable oil in this recipe to help with the moisture. You can even use all applesauce and no oil.
Yes, you can use yellow squash in place of the zucchini or use a mixture of both. The two vegetables are interchangeable in this and many other recipes. A yummy twist would be to use zucchini in this Pumpkin Zucchini Bread, or if you’re looking to use a few bananas up, try this Banana Zucchini Bread.
Wrap the loaf in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze slices for longer storage.
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, see my disclosure policy.
Tools Needed to Make Zucchini Nut Bread
The right tools help make baking smoother and ensure the bread turns out well. These tools will help with even baking, proper mixing, and easy cleanup.
GoodCook Set of 2 Medium Non-Stick 8” x 4” Bread Loaf Pans – Loaf Bread Pan for Baking, Steel Bread Baking Supplies, Baking Pans for Meatloaf, Breads, Cakes, Brownies, Lasagnas, Casseroles
Pyrex Essentials (3-Piece) Glass Mixing Bowls Set For Prepping, Baking and Cooking, Preheated Oven, Dishwasher, Freezer, and Microwave SafeTILUCK measuring cups and magnetic measuring spoons set, stainless steel measuring cups, 6 double-sided stainless steel measuring spoons & 1 leveler (5+7)GORILLA GRIP XL 4-Sided Cheese Grater With Container, 100% BPA-Free Stainless Steel Box Graters, Parmesan Shredder, Grate Cheeses, Shred Veggies, Slip Resistant Handle, Dishwasher Safe Zester, BlackCooking Spoon for Nonstick Cookwares, Great for Cooking and Serving Sturdy BPA-Free Matte Silicone, Wood Handle Spoon for Mixing, Scoop, and Scrape (Black & Grey, 11.4 inch)PowerKing 3 Tier Cooling Rack, Foldable Non-Stick Stainless Steel Wire Cake Rack for Pies, Cookies, Pastries, Home Baking, Birthday Party, Wedding Party 15.7” x 10” (Black 3 Tier)
Baking quick breads doesn’t need to be complicated. With tools that work as hard as you do, the rest is just mix, pour, bake, and enjoy.
Ingredients for Zucchini Nut Bread Recipe
This quick bread uses basic pantry items and fresh zucchini to create a moist and flavorful loaf. Each ingredient plays a specific role in the texture, structure, or taste of the finished bread.
- Zucchini – Adds moisture and subtle flavor.
- All-Purpose Flour – Forms the structure of the loaf.
- White and Brown Sugar – Provide sweetness and a warm color.
- Eggs – Bind the ingredients and help the bread rise.
- Toasted Pecans – Add texture and a mild crunch.
- Baking Soda & Baking Powder – Leavening agents for proper rise.
- Cinnamon & Nutmeg – Spices for added warmth and flavor.
- Vanilla Extract – Adds sweetness and enhances overall flavor.
- Almond Extract – Adds a subtle nuttiness that complements pecans and brown sugar.
- Vegetable Oil and Applesauce – Keeps the bread soft and tender.
The balance of dry and wet ingredients ensures a moist, even crumb. These items are easy to find and make the recipe accessible for any home cook.
How to Make Zucchini Nut Bread Recipe
Step 1
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.
Step 2
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 wooden spoon or hand mixer, beat eggs, oil, applesauce, vanilla, almond extract, and both sugars together in a large mixing bowl. Add the flour mixture to the wet ingredients and beat well.
Step 3
Stir in grated zucchini and nuts by hand until well combined. Pour batter into prepared pans. Bake for 50 to 60 minutes, or until a toothpick 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 more at times.
Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Looking for another quick bread to bake? Try my Blueberry Lemon Bread with a Lemon Glaze. It’s moist, easy, and packed with flavor.
Zucchini Nut Bread
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 8×4-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.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
2025 Alphabet Challenge – “N”
This delicious bread is my contribution to the 2025 alphabet challenge! For this week’s letter “N,” I’m sharing a sweet and simple quick bread with nuts that’s packed with warm spices and flavors. Be sure to see what other food bloggers are sharing for the challenge, and don’t miss out on the delicious ideas from the 2024 Alphabet Challenge, too!
- Food Lust People Love: Nocciolata Swirl Meringues
- Sneha’s Recipe: Olya Naralachi Karanji / Fresh Coconut Nevries
- Jolene’s Recipe Journal: New England Iced Tea
- Mayuri’s Jikoni: Crispy Noodle Salad
- Karen’s Kitchen Stories: Singapore Noodles
- A Messy Kitchen: Frozen Negroni
- Culinary Cam: White Nectarine-Lime Jam
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Nut-Free Basil Pesto Chunky Tomato Sauce
- Magical Ingredients: Nutella Neufchatel Dip
- A Day in the Life on the Farm: Sweet and Spicy Cashews
Enjoy!
Perfect timing. It is nearly zucchini season here.
You had me with the addition of toasted pecans! My very favorite nut.
Zucchini is one of my favorite breads! And I just got a few in my CSA box. I might have to make some tonight. Thanks for the inspiration.
Love love love toasted pecans. I don’t want to wish the summer away but I’m so ready for the farms to start selling zucchini!
I have my Great Grandmother’s recipe that I have tweaked over the years very similarly! Love zucchini bread and it is getting close to zucchini season, I saw some baby zukes on my friend’s plant just a couple days ago. Which means they should be ready by this weekend, latest!
This is a fabulous way to get my grandsons to eat summer squash! Beautiful photos.
Like the lovely brown colour of the zucchini nut bread.And for sure that is quite a good quantity of zucchini. Replacing some of the oil with applesauce is a good idea. Will try out this recipe.
Lovely bread! I use apple sauce often as it gives moist and soft breads. I have tons zucchini from my backyard and this is a great way to use them.
Love the addition of nuts in the bread!