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Zucchini Bread Recipe

Yields15 Servings

This zucchini bread recipe has a unique addition. It includes some Pumpkin pie spice to give the loaf an added burst of flavor. This is a great harvest season recipe when you have more zucchini than you know what to do with. It’s also good year-round if your local grocer has zucchini in stock.

 0.50 tsp salt
 1 cup sugar
 1 tbsp pumpkin pie spice
 1 tbsp baking powder
 1 tsp pure vanilla extract
 1/3 cup milk
 0.50 cup vegetable oil
 2 eggs
 2 cups bread flour
 1.50 tsp bread machine yeast or active dry yeast
 1 cup shredded unpeeled raw zucchini
 1 cup chopped walnuts

Add ingredients to the bread pan in the order indicated including the shredded zucchini and the chopped walnuts.


Select Wheat Bread Course; 1 pound loaf, medium crust.


When done insert a wooden skewer or a piece of uncooked spaghetti into the center of the loaf. If the center is still moist, leave it in the machine to see if the residual heat will finish the baking, or select the warming cycle for 30 minutes.


If you want to play it safe and the center seems particularly unbaked you can remove the loaf from the pan and finish in the oven on a cookie sheet at 350°F/ 175° C. until the wooden skewer comes out clean. Slice and serve.


You could also pour the batter into a conventional bread pan using the dough cycle. Pour out the dough/batter into a greased bread pan and bake at 350°F./ 175° C. for 45 minutes to an hour until it passes the skewer test.

Nutrition Facts

Servings 15