Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Zucchini Nut Bread 3.3 (294) 15 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 28, 2016 Rate PRINT Share Close Yield: 2 loaves This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo. 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 Directions Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack. Originally appeared: Blueprint, November/December 2007, Blueprint, November/December 2007 Rate It PRINT