This classic & delicious zucchini nut bread recipe from 1976 is a year-round favorite

Zucchini nut bread recipe

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With its perfect combination of moist zucchini, crunchy nuts, and fragrant spices, your family is going to love this mouth-watering zucchini bread recipe from 1976. Make this classic quick bread when your garden is overflowing with zucchini bounty — or, really, make it any time of year, and savor the flavors of this timeless treat!

1970s zucchini nut bread recipe

Recipe from the York Daily Record (York, Pennsylvania) July 24, 1976

If you’re a gardener whose plot runneth over with excess zucchini, clip this recipe and count your blessings.

Zucchini is a versatile vegetable that shows up in many non-vegetable ways. This recipe for zucchini nut bread wasn’t created to disguise the vegetable, but to capitalize on the moistness and tender texture provided by this ingredient.

In this zucchini bread recipe, the zucchini and unsulphured molasses both contribute moistness. So this is a cake-like bread that gets better as it ages.

It is delicious warm from the oven, but it stores well in the refrigerator for an extended period. The tiny green flecks of zucchini are almost concealed in the bread.

Zucchini nut bread recipe

Zucchini nut bread

Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes


  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup unsulphured molasses
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour, unsifted
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 2 cups shredded zucchini
  • 1 cup raisins
  • 1 cup chopped nuts


  1. Preheat oven to 350 degrees F.
  2. Use the coarsest surface of a grater to shred the unpeeled zucchini.
  3. If the zucchini is extremely watery, place it in a colander or sieve to drain while preparing the batter.
  4. In large bowl of electric mixer, beat eggs to blend.
  5. Add oil, sugar, molasses, and vanilla.
  6. Continue beating mixture until thick and foamy.
  7. Combine dry ingredients and add to the egg mixture.
  8. Stir just until blended.
  9. Add zucchini, raisins, and nuts; mix gently to avoid further crushing the zucchini shreds.
  10. Divide the batter between 2 greased and floured 5 x 9-inch loaf pans.
  11. Bake in a 350 degrees F oven for 1 hour or until a toothpick comes out clean.
  12. After bread has cooled for about 10 minutes, remove from pans to finish cooling on wire rack.


Makes two large loaves. Keeps two weeks or longer in the refrigerator.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 156mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: Orange zucchini cake & orange cream cheese frosting (1982)

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