Sesame-Cashew Zucchini Bread Recipe

Name: Sesame-Cashew Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 1/4 cups granulated sugar; 3/4 cup vegetable oil; 1/4 cup toasted sesame oil; 1 teaspoon vanilla extract; 2 cups grated unpeeled zucchini; 2 cups (about 8 1/2 oz.) all-purpose flour; 2 teaspoons baking soda; 2 teaspoons Chinese five spice; 1 teaspoon baking powder; 1 teaspoon table salt; 1 cup coarsely chopped roasted and salted cashews, divided; 1/2 cup (about 2 oz.) powdered sugar; 3 tablespoons heavy cream; 2 tablespoons cashew butter

Servings: persons

3 large eggs
1 1/4 cups granulated sugar
3/4 cup vegetable oil
1/4 cup toasted sesame oil
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
2 cups (about 8 1/2 oz.) all-purpose flour
2 teaspoons baking soda
2 teaspoons Chinese five spice
1 teaspoon baking powder
1 teaspoon table salt
1 cup coarsely chopped roasted and salted cashews, divided
1/2 cup (about 2 oz.) powdered sugar
3 tablespoons heavy cream
2 tablespoons cashew butter

1
Preheat oven to 350u00b0F. Coat a 9- x 5-inch loaf pan with baking spray.
2
Place eggs in a large bowl; lightly whisk. Add granulated sugar, vegetable oil, toasted sesame oil, and vanilla; whisk until smooth. Stir in grated zucchini.
3
Whisk together flour, baking soda, Chinese five spice, baking powder, and salt in a medium bowl. Add flour mixture to egg mixture, stirring just until combined. Set aside 3 tablespoons of the cashews; stir remaining cashews into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
4
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
5
Whisk together powdered sugar, cream, and cashew butter in a medium bowl until smooth. Stir in reserved cashews. Spread icing over top of cooled bread.

1270

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large eggs, 1 1/4 cups granulated sugar, 3/4 cup vegetable oil, 1/4 cup toasted sesame oil, and more.

Yes, Sesame-Cashew Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sesame-Cashew Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions