Martha Stewart Zucchini Nut Bread Recipe

This Martha Stewart Zucchini Nut Bread Recipe is a moist and warmly spiced loaf, which includes finely grated zucchini and chopped walnuts. It’s a classic, foolproof recipe, yielding 2 loaves and ready in about 1 hour and 35 minutes.

Martha Stewart Zucchini Nut Bread Recipe Ingredients

• 2 cups finely grated zucchini (about 2 zucchini)
• 1 cup granulated sugar
• 1 cup packed dark-brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 tablespoon cinnamon
• 1 cup chopped walnuts
• ¼ teaspoon almond extract

How To Make Martha Stewart Zucchini Nut Bread Recipe

1. Preheat oven and prepare pans: Preheat oven to 350°F. Coat two 4½-by-8½-inch loaf pans with nonstick spray, line with parchment paper, and spray the parchment.
2. Combine wet ingredients and zucchini: In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. Add dry ingredients: Add the flour, salt, baking powder, baking soda, and cinnamon to the wet mixture. Mix until the batter is fully incorporated.
4. Fold in mix-ins: Gently fold in the chopped walnuts and almond extract.
5. Divide and bake: Divide the batter evenly between the prepared loaf pans. Bake for about 1 hour and 10 minutes, or until a tester inserted in the center comes out clean.
6. Cool and unmold: Let the loaves cool in the pans for 10 minutes on a wire rack. Invert the loaves, remove the parchment, and cool completely on the rack before slicing.

Recipe Tips

• Do I need to peel the zucchini?
  No, leave the skin on. It melts into the bread and adds color and moisture.
• Can I squeeze out the zucchini moisture?
  No need—use the grated zucchini as is for a moist loaf.
• What can I substitute for walnuts?
  Pecans, chocolate chips, or dried cranberries are great alternatives.
• Can I make muffins instead?
  Yes! Divide batter into muffin tins and bake for 20–25 minutes.
• Can I freeze zucchini bread?
  Absolutely. Wrap tightly in plastic and foil, and freeze for up to 2 months.

What To Serve With Zucchini Nut Bread

This sweet, spiced bread is great on its own or paired with:

• Hot coffee or chai tea
• Cream cheese or butter
• Fresh berries
• Honey or fruit preserves
• Greek yogurt for a light breakfast

How To Store Zucchini Nut Bread

Room Temperature:
Wrap cooled loaves tightly and store for up to 3 days.

Refrigerate:
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Freeze:
Wrap individual slices or whole loaves in plastic and foil. Freeze up to 2 months. Thaw at room temperature or warm in the oven.

Zucchini Nut Bread Nutrition Facts

• Calories: ~230
• Fat: 11g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Sugar: 18g
• Fiber: 1g
• Protein: 3g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I reduce the sugar in this recipe?
Yes, reduce each sugar by ¼ cup without compromising too much texture or flavor.

Why is my zucchini bread dense?
Overmixing the batter can make it dense. Stir just until combined.

Do I have to use almond extract?
No, it adds a subtle flavor, but you can omit it or substitute vanilla.

Can I add chocolate chips?
Yes, fold in ½ to 1 cup of chocolate chips for a sweeter twist.

Try More Recipes:

• Martha Stewart Quiche Recipe
• Martha Stewart Buttermilk Biscuits Recipe
• Martha Stewart Waffles Recipe