Zucchini Nut Bread

Posted · 3 Comments

All around Ithaca we’re seeing loads of zucchini being harvested. Here’s a yummy way to use this versatile squash.

Yields 2 loaves

Zucchini Nut Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups grated zucchini
  • 1 ½ cups whole wheat pastry flour
  • 1 ½ cups unbleached white flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup coarsely chopped walnuts
  • 1 cup raisins
  1. Preheat the oven to 325°
  2. Oil two 5 X 9-inch loaf pans.
  3. In a large mixing bowl, combine the oil and brown sugar.
  4. Add the eggs, one at a time, beating after each addition.
  5. Stir in the vanilla and zucchini.
  6. In a smaller bowl, sift together the flours, cinnamon, salt, baking powder, and soda.
  7. Stir the dry ingredients into the oil and egg mixture until just moistened.
  8. Fold in the raisins and walnuts.
  9. Spoon the batter into the prepared loaf pans.
  10. Bake for about 1 hour, until a knife inserted into the center comes out clean.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewoood, Inc.; Ten Speed Press, publishers.

Reprinted from New Recipes from Moosewood Restaurant, by Moosewoood, Inc.; Ten Speed Press, publishers.

3 Responses to "Zucchini Nut Bread"
  1. raven says:

    why is there no amount for the baking soda? I am assuming it is a single teaspoon but just curious as to why you did not list it

  2. Joan says:

    I’ve been making this recipe for years, and everyone loves it! I’ve tried other zucchini breads but none are as good!

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