Zucchini Nut Bread

Zucchini Nut Bread Recipe

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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


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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
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

How to Make Zucchini Nut Bread


  • 1Preheat oven to 350 degrees. Grease and flour 2 9X5X3 inch loaf pans. Sift flour with cinnamon, soda, salt and baking powder.
  • 2In medium bowl, combine orange peel, grated zucchini, grated carrots, pineapple and nuts.
  • 3In a large bowl, combine sugar, oil and eggs, using strong spoon. Beat until smooth.
  • 4To 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.
  • 5Bake 55 - 60 inutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes. Remove from pans.
  • 6You 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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