Zucchini Nut Bread

Prep Time: 2 Hours

Yields: 1 Loaf


Freshly grated zucchini in bread enhances the moisture content and creates the perfect accompaniment for a leisurely cup of coffee. Try this recipe next weekend instead of pancakes, you'll be glad you did!


1½ pounds zucchini, shredded

¾ cup walnuts, toasted and chopped

1¼ cups packed light brown sugar

¼ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1½ cups all-purpose flour

½ cup whole-wheat flour

1 tbsp ground cinnamon

1½ tsps salt

1 tsp baking powder

1 tsp baking soda

½ tsp ground nutmeg

¼ cup Craisins® Original Dried Cranberries

¼ cup currants

1 tbsp granulated sugar


Adjust oven rack to middle position and preheat oven to 325°F. Grease a 9" x 5" loaf pan with nonstick cooking spray and set aside. Place zucchini in center of clean dish towel, gather ends together and tightly twist to extract as much liquid as possible, discarding liquid. In a medium bowl, whisk together brown sugar, oil, eggs and vanilla. Fold in zucchini. Set aside. In a large bowl, whisk together flours, cinnamon, salt, baking powder, baking soda and nutmeg. Fold into zucchini mixture until just incorporated. Fold in walnuts, Craisins® and currants then pour batter into prepared pan. Sprinkle top with granulated sugar. Bake 65–75 minutes or until top bounces back when gently pressed and toothpick inserted in center comes out with a few moist crumbs attached. Allow bread to cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve. NOTE: You may wish to add ½ cup mashed bananas to this recipe for added flavor.