Zucchini Nut Bread: Moist, Flavorful, and Perfect for Any Occasion
Zucchini nut bread is a delightful way to use up summer zucchini while enjoying a moist, flavorful treat. This recipe balances warm spices, a touch of sweetness, and the perfect crunch from chopped pecans or the indulgence of chocolate chips. Whether you’re making it for breakfast, a snack, or dessert, this easy-to-make bread is always a crowd-pleaser.
We love quick breads at our house, this Banana Nut Bread and Lemon Quick Bread are two of our favorites. But this zucchini nut bread is hands down my favorite, and the perfect way to use surplus zucchini.
Have a lot of extra zucchini? Try these Zucchini Brownies, Zucchini Oatmeal Cookies, Carrot Zucchini Muffins or Chocolate Chip Zucchini Muffins.
Why You’ll Love This Zucchini Nut Bread
- Moist and flavorful – Thanks to the grated zucchini, this bread stays perfectly moist without being dense.
- Easy to make – A simple mixing process means minimal effort with maximum reward.
- Customizable – Add nuts for a crunchy texture or chocolate chips for a sweeter twist.
- Freezes well – Make extra loaves to enjoy later! Pro Tip: While I have spent years freezing shredded zucchini from my garden, I have learned that when I use it to make bread, and freeze the bread instead, it gets used! Way less waste. While I could pull the zucchini out and make bread fresh, I rarely do it.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini (about 2 small zucchinis)
- ¾ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chopped pecans or chocolate chips (optional)
How to Make Zucchini Nut Bread
1. Preheat the Oven
Preheat your oven to 375°F. Prepare two 8×4-inch loaf pans by either greasing them lightly and dusting them with flour or lining them with parchment paper. If using foil baking pans, spray with non-stick spray.
2. Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, baking soda, pumpkin pie spice, and salt. Stir well to ensure even distribution.
3. Combine the Wet Ingredients
In a large bowl, mix the granulated sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
5. Add the Zucchini and Extras
Gently fold in the grated zucchini, ensuring it’s evenly distributed. If using nuts or chocolate chips, fold them in as well.
6. Bake the Bread
Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let the loaves cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!
Tips & Tricks for the Best Zucchini Nut Bread
- Don’t squeeze out the zucchini – The natural moisture from the zucchini is essential for keeping the bread soft and tender.
- Use the right pan size – Two 8×4-inch loaf pans will give the best results. Using different sizes may alter baking time.
- Avoid overmixing – Stir just until combined to prevent dense or tough bread.
- Enhance the flavor – Swap out pecans for walnuts or add a pinch of nutmeg for extra warmth.
- Customize the sweetness – Reduce sugar slightly if adding chocolate chips for balance.
Storage Solutions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps fresh in the fridge for up to a week.
- Freezing: Wrap cooled loaves tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
- With Butter: Spread a slice with butter or cream cheese for a delicious breakfast.
- Toasted: Lightly toast for added texture and top with honey.
- Dessert Treat: Serve warm with a scoop of vanilla ice cream.
Zucchini nut bread is a simple yet delicious way to enjoy seasonal zucchini while creating a comforting, homemade treat. Give this recipe a try, and enjoy every moist, spiced bite!
Notes
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Bake this in 8×4-inch loaf pans—trust me, the size matters! A 9×5-inch pan will throw things off.
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Grab a box grater and use the larger side to shred your zucchini. No need to peel it unless you’re working with a monster-sized garden zucchini with a tough skin.
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Speaking of giant zucchinis, if yours is looking more like a watermelon, you might want to scoop out some of the seeds with a spoon.
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Don’t squeeze out the moisture! That extra liquid is what keeps this bread perfectly soft and delicious.
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Store your zucchini bread at room temp for up to 2 days, but since it’s super moist, pop it in the fridge or freezer if you’re keeping it longer.
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To freeze, let it cool completely, wrap it up nice and snug in plastic wrap, then place it in a zip-top freezer bag—it’ll stay fresh for up to a year!
Other Zucchini Recipes:
- Zucchini Cookies with Cream Cheese Frosting
- Chocolate Chip Zucchini Muffins
- Beef Stuffed Zucchini Boats (Low Carb)
- Baked Zucchini Bites
- Zucchini Casserole
Zucchini Nut Bread
Ingredients
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 1/2 tsps pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini about 2 small zucchinis
- 3/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 ½ cups chopped pecans or chocolate chips optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Prepare two 8x4-inch loaf pans, either grease them lightly and dust with flour, or line with parchment paper. You can also use foil baking pans, sprayed with non-stick spray.
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Stir well to ensure the spices are evenly distributed.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar and vegetable oil until well combined and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
- Add the Zucchini: Gently fold the grated zucchini into the mixture, ensuring it is evenly distributed.
- If using nuts or chocolate chips, gently fold them into the batter as well.
- Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool and Serve: Once done, let the loaves cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!
Notes
Use the right size baking pans for best results
Let cool completely for best texture
You can also baked at 350 degrees F for 50-60 minutes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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