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The Best Homemade Zucchini Bread with Nuts

This is a family favorite Zucchini Bread with all the warmth and flavor of a moist, quick bread for your seasonal baking, but with just the right amount of whole grain and spiced goodness.

We love the addition of brandy extract to the batter. It adds richness and complexity to the finished bread. The orange zest gives this bread a light citrus note. The zucchini keeps the bread moist for several days. When shopping for zucchini, look for smaller zucchini without big seeds. When you shred the zucchini, it is okay to leave the skin on.

The Best Homemade Zucchini Bread with nuts

¾ cup melted butter

2/3 cup vegetable oil

 2 cups brown sugar 

 1 Tbsp. double strength vanilla

 1 Tbsp. fresh orange zest

1 ½ tsp. Brandy extract

 6 eggs

4 cups fine shredded fresh zucchini

3 cups Specialty Grains whole wheat flour

3 cups Panhandle Milling All Purpose flour

 2 tsp baking soda

2 tsp baking powder

 1 Tbsp cinnamon

1 ½ tsp pumpkin pie spice

 2 tsp salt

2 cups chopped toasted pecans or walnuts (optional)


  • Combine the melted butter, sugar, vanilla, zest, and eggs and whisk well until the sugar dissolves. Once the butter and egg mixture is smooth, add the zucchini.
  • In a separate bowl, combine the dry ingredients well.
  • Pour the dry ingredients into the wet ingredients. Mix the wet and the dry until combined, about 1 minute. Do not overmix. The batter will be a little lumpy.
  • Grease loaf and flour loaf pans. Divide the batter evenly between the pans. Yield: Two 9-inch by 5-inch loaf pans or three 8-inch loaf pans.
  • Bake at 350°F 9-inch by 5-inch loaf pan for 67-75 minutes. 55 min 8-inch loaf pans. It will look dry on the top of the loaf. Check whether it is done by inserting a toothpick into the bread. If it is clean, it’s done. Cool in the pan for at least 15 minutes.