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Zucchini Nut Bread

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

  • Yield: Makes 2 loaves
Zucchini Nut Bread

Source: Blueprint, November/December 2007

Ingredients

  • 2 cups finely grated zucchini (about 2 zucchini)
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 cup chopped walnuts
  • 1/4 teaspoon almond extract

Directions

  1. Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

Reviews (11)

  • Kelly Keagy 19 Aug, 2014

    I used walnut oil (because it sounded good and I had some on hand), but otherwise made this recipe as written. Delicious! The almond extract really makes the difference.

  • tom blue1 25 Jan, 2013

    Try substituting old fashioned oat meal for the nuts in this recipe and add some vanilla extract and a little maple syrup.

  • magzrocks 27 Jul, 2012

    This was amazing. Not sure why not getting a full 5 star rating!!! The almond extract really elevates it above your normal humdrum zucchini bread recipe.

  • sawyerm 5 Sep, 2011

    I enjoyed this bread and found it moist even though I halved the oil and substituted the remainder with applesauce. I did find that I needed to cut the baking time to 55 minutes, although I am not sure that reducing the amount of oil was the reason. I did not reduce the sugar amounts and did not find the bread overly sweet at all. In fact, I would not recommend reducing the sugar quantity.

  • XENAPONY 13 Nov, 2010

    Made this last night, very easy to prepare. Ate two slices for breakfast this morning with a little butter and a big mug of tea mmmh...
    Halved the sugar (1 cup total) and it still tasted great.
    Baked in convection oven so only required aprox 45 mins.
    Next time, I will take into account the readers tip of applesauce and half amount of oil.

  • Fourhorsemom 28 Dec, 2008

    My husband has been dying for me to make this and I could never find the recipe. Thank goodness for Martha Stewart.

  • mmsrjs 15 Aug, 2008

    WELL I HATE MUFFINS, BUT WITH THIS RECIPE I WILL GIVE IT A TRY, AND EVEN MAKE SOME FOR THE NEIGHBORS AND WORKERS. THANKS FOR THE TIP ANNEMARIE

  • Tapir 15 Aug, 2008

    I made this substituting xylitol for the white sugar and using 1/2 cup unsweetened apple sauce plus 1/2 cup oil. I also added sweetened ginger chunks, sweetened lemon zest, dried pineapple bits and some dried cranberies. It is super good. I've made it twice and cant wait to make it again. Also baked in a silicone bread load pan and it cuts baking time in half. I bought the lemon zest from King Arthur. and used a couple of T...I think. Anyway it adds a wonderful flavor.

  • ginabe 13 Aug, 2008

    I made this bread using half all purpose flour and half whole wheat. I also added mini chocolate chips. The combination of the cinnamon and chocolate chips is delicious! This recipe is a keeper!

  • annemariebrooks 6 Aug, 2008

    I had a huge zucchini from our garden (about 7 pounds) and used this recipe make zucchini bread and muffins - the muffins were even better than the bread and in one batch of each, I substituted pine nuts for the walnuts. Very delicious!

  • jpdesign 23 Dec, 2007

    I made this without the nuts and with half the sugar and it was DELISH! loved it. Never thought that I could make bread :)

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