Zucchini Nut Bread Recipe

Name: Zucchini Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsely grated zucchini; 4 large eggs, room temperature; 2 cups sugar; 1 cup vegetable oil; 3 ½ cups unsifted all-purpose flour; reserve 1/4 cup for nuts and raisins; 4 teaspoons baking powder; 1 ½ teaspoons salt; 2 teaspoons cinnamon; 2 teaspoons wheat germ; 1 cup sliced pecans; 1 cup raisins; 1 ½ teaspoons vanilla

Servings: persons

2 cups coarsely grated zucchini
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
3 ½ cups unsifted all-purpose flour
reserve 1/4 cup for nuts and raisins
4 teaspoons baking powder
1 ½ teaspoons salt
2 teaspoons cinnamon
2 teaspoons wheat germ
1 cup sliced pecans
1 cup raisins
1 ½ teaspoons vanilla

1
Soak zucchini for an hour in ice water; dry and grate un-peeled.
2
In a large bowl beat eggs on high speed until thick and lemon colored.
3
Gradually beat in sugar and oil.
4
Spoon flour into cup for measuring.
5
Sift into another bowl 3 1/4 cups flour, baking powder, salt, and cinnamon.
6
On low speed add dry ingredients to egg mixture along with wheat germ, alternate with zucchini.
7
Stir in vanilla.
8
Spoon batter into two greased and lightly floured loaf pans lined with waxed paper.
9
Bake in a preheated 350 degree oven on middle shelf for 55-60 minutes or until bread tests done.
10
Cool in pans for 10 minutes and turn out on wire racks.
11
Serve hot or cold.
12
Keeps well both refrigerated and frozen.

1668

kcal

Calories

Fat

193

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 2 cups coarsely grated zucchini, 4 large eggs, room temperature, 2 cups sugar, 1 cup vegetable oil, and more.

Yes, Zucchini Nut 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!

Zucchini Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions