Zucchini Nut Bread

Zucchini Nut Bread

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Natasha Nalley


Spring is almost here, and before you know it, there will be an abundance of zucchini available from either your garden or your neighbor's. Here's a way to use up that largeness.


★★★★★ 1 vote

20 Min
1 Hr


  • 3 c
  • 2 tsp
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    ground allspice
  • 1/2 tsp
    fresh ground nutmeg
  • 1 Tbsp
    grated orange peel
  • 2 c
    grated unpeeled zucchini - washed and scrubbed very well
  • 2
    grated carrots - optional
  • 1 can(s)
    small (about 8 oz) crushed pineapple with it's juice
  • 1 c
    chopped or ground nuts - pecans or walnuts
  • 2 c
  • 1 c
  • 4

How to Make Zucchini Nut Bread


  1. Preheat oven to 350 degrees. Grease and flour 2 9X5X3 inch loaf pans. Sift flour with cinnamon, soda, salt and baking powder.
  2. In medium bowl, combine orange peel, grated zucchini, grated carrots, pineapple and nuts.
  3. In a large bowl, combine sugar, oil and eggs, using strong spoon. Beat until smooth.
  4. To the large bowl, add sifted dry ingredients till thoroughly mixed. Add zucchini mixture, mix well. Batter will be very thick. Pour and divide into prepared pans.
  5. Bake 55 - 60 inutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes. Remove from pans.
  6. You could use 3 smaller loaf pans - about 8.5 x 4.5 inch size (1 1/2 qt). Bake about 45 - 50 minutes.

Printable Recipe Card

About Zucchini Nut Bread

Course/Dish: Sweet Breads

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