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This classic zucchini bread recipe makes two loaves and is a great gift!

Hazelnut Zucchini Bread Recipe

5 from 2 votes
Use up garden fresh zucchini in this moist and flavorful hazelnut zucchini bread.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2 loaves
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350 degrees. Butter or spray loaf pans (2 large or 3 small).
  2. Beat eggs until light. Add the sugar, mixing well. Add the oil, zucchini, and vanilla, and mix thoroughly.
  3. Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the half of the hazelnuts.
  4. 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.

Notes

*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.