Zucchini Nut Bread

I have made this bread several times, with no tweaks, to rave reviews. I’m so glad it makes two loaves, because I usually have to give half of one away to friends and family who would have never thought they would like zucchini bread. It’s definitely a five star worthy recipe!

Absolutely good! I have been making this during major holidays . It’s a favorite of every one - family and guests.

So, so good as is! It was very easy to make and I had all the ingredients in my pantry. I eat less sugar so it did taste sweeter at first, but Not after the second slice! I may add a banana or applesauce next time because I love them both. This is now my new Favorite bread!!

I made this as muffins (a generous two dozen). I reduced the cinnamon to two teaspoons. Next time I would double the almond extract. I also substituted white-whole-wheat for a quarter of the flour, with no negative effects. It's pretty sweet, not a health food, but tasty and moist.

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

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.

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

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.

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.

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.

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

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

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.

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!

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!

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