This zucchini nut loaf recipe is a summertime staple that has been passed down through generations. A delightful way to enjoy the abundance of zucchini from your garden, this moist and flavorful loaf is perfect for a sweet treat or a satisfying breakfast.

Grandma’s recipe is known for its tender crumb and irresistible combination of flavors. The grated zucchini adds a subtle sweetness and moisture, while the chopped nuts provide a delightful crunch. It’s a versatile recipe that can be enjoyed plain, toasted with butter, or paired with a scoop of ice cream. Plus, the loaf freezes beautifully, making it a convenient treat to have on hand for those busy mornings or unexpected guests.

Get ready to savor the taste of summer with this classic zucchini nut loaf recipe. It’s a true family favorite that’s sure to become a treasured recipe in your kitchen as well.

White sugar: Provides sweetness and helps activate the leavening agents.

Eggs: Bind the ingredients together, add moisture, and contribute to the loaf’s structure.

Vegetable oil: Adds moisture and richness, resulting in a tender crumb.

Zucchini: Provides moisture, adds subtle sweetness, and reduces the need for excess fat.

Vanilla extract: Enhances the overall flavor of the loaf.

All-purpose flour: The primary structure of the loaf.

Salt: Balances the sweetness and enhances overall flavor.

Baking powder and baking soda: Leavening agents that help the loaf rise.

Cinnamon: Adds warmth and spice to complement the sweetness.

Chopped nuts: (such as walnuts) Provide texture and a nutty flavor.

Sources and related content

Zucchini: While zucchini is the classic choice, other summer squashes like yellow squash or pattypan can be used as substitutes.

Nuts: If you have nut allergies or preferences, you can omit the nuts entirely or substitute them with seeds like sunflower seeds or chia seeds.

Sweetener: For a less sweet loaf, reduce the amount of sugar or try using a natural sweetener like maple syrup or honey.

Oil: Olive oil or canola oil can be used as a substitute for vegetable oil.

Spices: Experiment with different spices like cardamom, nutmeg, or ginger to add complexity to the flavor profile.

Add-ins: Enhance the loaf with dried fruits like raisins, cranberries, or blueberries. Chocolate chips or shredded coconut can also be added for a sweet twist.

Dairy-free: To make the loaf dairy-free, use a flax egg as a substitute for the whole eggs.

Gluten-free: Use a gluten-free flour blend and ensure all other ingredients are gluten-free. Experiment with different blends to achieve the desired texture.

Texture: For a denser loaf, increase the baking time by a few minutes. For a lighter loaf, reduce the baking time slightly.

Room Temperature Storage

Duration: 3-4 days

Method: Wrap the cooled loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container.  

Refrigeration Storage

Duration: Up to a week.

Method: Wrap the cooled loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container. Refrigeration can help slow down the staling process.

Freezing Storage

Duration: Up to 3 months  

Method:

1. Cool the loaf completely.
2. Wrap the entire loaf or individual slices tightly in plastic wrap, then in aluminum foil or place in a freezer-safe bag.
3. Remove as much air as possible from the packaging.
4. Freeze for up to 3 months.

To thaw: Place the frozen loaf or slices in the refrigerator overnight. You can also thaw at room temperature, but this may result in a slightly drier texture.

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