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Zucchini Nut Bread

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

  • Yield: Makes 2 loaves

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 Add a comment

  • dorothy_ri5772072
    21 AUG, 2016
    Made this yesterday. I followed the recipe exactly and it was just wonderful. One of the loafs was gone last night. This morning had another piece and it was just as fresh as yesterday. This will always be my zucchini recipe. Thanks
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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!
    Reply