I’m reposting this recipe for Hazelnut Zucchini bread, why… because I make it every year around this time. It’s just part of the fall season to me. This is my very favorite zucchini bread recipe and if you don’t have hazelnut oil or hazelnuts you can substitute walnuts and any other oil. This recipe and blog post was originally posted in 2012. Love being reminded of a favorite recipe that has withstood the test of time.
From 2012: This is my second year attempting an urban garden in our little backyard. I learned a lot after my first year, but I still have so much to learn. Last year I planted way too much and the garden ended up looking like tangled dreadlocks. Years later I still feel like a newbie to garnering and I learn more every year. This year I planted zucchini again, along with tomatoes, peppers, melon, honey-nut squash and lots of herbs. Since 2012, we’ve changed our entire backyard into 3 large above ground planters so we have much more room… no more tangled veggies!
A few things I’ve learned about vegetable gardening in Utah:
• Zucchini and squash can easily overtake a small garden so they are best when planted in their own area (one small plant ends up being gigantic)
• Cilantro doesn’t survive well in Utah (or at least I have killed a few cilantro plants here)… killed another one this year!
• Strawberry plants come back every year and multiply
• Flat leaf parsley grows well in Utah….as does basil, rosemary, tarragon, and thyme!
• Rhubarb takes a few seasons to grow enough to harvest, tomato plants grow huge so you must buy cages (and the smaller part of the cage goes in the ground … I learned this by doing it the wrong way)…you also need to prune the tomato plants so they harvest more.
• Beer keeps slugs away from your garden (but might draw puppies into the garden)
• Spicy peppers grow well here…ever since 2012 I’ve grown at least one jalepeno plant and this year I also grew serrano and sishitos.
• Anyone can grow mint, it is like a weed and flourishes every year (although I have killed it before by paying too much attention to it)…basically ignore it and it will be okay.
This year, my zucchini plant provided several loaves of zucchini bread and countless side dishes. Recently, I put zucchini in chicken tiki masala; I’ve also added it to spaghetti, sauteed it with marcona almonds and rosemary, and just sliced it up raw for a fresh salad.
After trying several different zucchini bread recipes over the years, I’ve found one that I love! My recipe calls for hazelnuts and hazelnut oil but you can substitute walnuts and walnut oil or applesauce for part of the oil. I really think the nut oil was the deal breaker for this recipe. The hazelnut oil enhances the bread flavor and the hazelnuts and pumpkin seeds on top give it a nice crunchy texture.
What’s your favorite zucchini recipe?
Here is a great group of more fresh and seasonal recipes to put on your must try list!
Small Batch Cherry Tomato Jam by Flavor the Moments
Grilled Eggplant with Goat Cheese Polenta and Basil Pesto by Floating Kitchen
Hazelnut Zucchini Bread by Vintage Mixer
Balsamic Sausage Tortellini Bake by JoyFoodSunshine
Baked Enchilada Style Veggie Burritos by She Likes Food
Peach and Tomato Salsa with Pan Seared Tofu by Letty’s Kitchen
Hazelnut Zucchini Bread Recipe
- 3 large eggs
- 1 3/4 cups sugar
- 3/4 cup hazelnut oil* or canola oil, plus 2 tablespoons
- 3 cups grated zucchini, loosely packed
- 2.5 teaspoons vanilla extract
- 3 cups whole wheat pastry flour, or unbleached all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 teaspoons cinnamon
- 1 cup of hazelnuts, toasted and skins removed
- Preheat oven to 350 degrees. Butter or spray loaf pans (2 large or 3 small).
- Beat eggs until light. Add the sugar, mixing well. Add the oil, zucchini, and vanilla, and mix thoroughly.
- Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the half of the hazelnuts.
- Spoon batter into the pans, sprinkling the rest of the nuts on top, and bake for approximately 40 minutes to 1 hour depending on size of pan used. Check with a toothpick to see doneness. Cool for 10 minutes in the pans then remove and let cool completely on wire racks.