This classic zucchini bread recipe makes two loaves and is a great gift!
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5 from 2 votes

Hazelnut Zucchini Bread Recipe

Use up garden fresh zucchini in this moist and flavorful hazelnut zucchini bread.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American
Servings: 2 loaves


  • 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.


*If you don't have hazelnut oil on hand you can use walnut oil or canola oil. *For a healthier version, you can substitute some of the oil with applesauce..
*Zucchini bread freezes very well.