Zucchini Walnut Bread
Zucchini Walnut Bread is a moist, nutty, and lightly spiced quick bread that’s perfect for breakfast, a midday snack, or even dessert. Grated zucchini keeps the bread incredibly soft and tender, while walnuts add a delightful crunch. This simple yet flavorful loaf comes together quickly with pantry staples and can be customized with mix-ins like chocolate chips or raisins.
Equipment
- 1 9x5-inch loaf pan
- 1 Large mixing bowl
- 1 Medium Mixing Bowl
- 1 whisk
- 1 Spatula
- 1 Box grater (for zucchini)
- 1 Measuring cups
- 1 Measuring spoons
- 1 Parchment paper
- 1 Cooling rack
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup brown sugar or honey/maple syrup
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini excess moisture squeezed out
Mix-ins:
- ¾ cup chopped walnuts toasted for extra flavor
- Optional: ½ cup raisins or chocolate chips
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: Combine the Wet Ingredients
- In a separate bowl, beat the eggs, brown sugar, oil, and vanilla extract until smooth.
- Stir in the grated zucchini.
Step 4: Mix Everything Together
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula.
- Gently fold in chopped walnuts (and any optional mix-ins). Do not overmix.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature!
Notes
- For a Healthier Version: Swap all-purpose flour with whole wheat flour and replace sugar with honey or maple syrup.
- For a Dairy-Free Option: Use coconut oil instead of butter.
- For Extra Moisture: Add ¼ cup unsweetened applesauce to the wet ingredients.
- To Store: Keep at room temperature for 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.