Zucchini Bread with Walnuts

Zucchini bread with walnuts is a moist, tender quick bread made with grated zucchini and crunchy walnuts. It’s subtly sweet, warmly spiced, and perfect for breakfast, snacking, or as a wholesome dessert. The zucchini adds moisture and nutrition, while the walnuts provide a delightful crunch in every bite.

Why You’ll Love This Recipe

This zucchini bread is an ideal way to use up excess zucchini from the garden or market. It’s easy to prepare, requiring just a few basic pantry ingredients. The addition of walnuts brings texture and nutty flavor, making each slice both satisfying and hearty. Whether served warm with butter or enjoyed plain, this bread is a timeless classic the whole family will appreciate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Grated zucchini

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil

• Vanilla extract

• Chopped walnuts

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a large bowl, beat together eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.

4. Fold in the grated zucchini until well combined.

5. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.

6. Gently fold in the chopped walnuts.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 10 to 12 slices. Preparation takes about 15 minutes, and baking time is between 50 to 60 minutes. Cooling time is an additional 10 to 15 minutes.

Variations

• Add chocolate chips: Mix in a half cup of chocolate chips for a richer flavor.

• Use whole wheat flour: Replace half the all-purpose flour with whole wheat flour for a more wholesome version.

• Add dried fruit: Raisins or chopped dates can be added for additional sweetness and texture.

• Make muffins: Pour the batter into muffin tins and reduce baking time to about 20–25 minutes.

• Spice it up: Add a pinch of ground cloves or ginger for extra warmth.

Storage/Reheating

Zucchini bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week. It can also be frozen: wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw at room temperature or warm individual slices in the microwave for about 15–20 seconds.

FAQs

How do I prevent zucchini bread from being soggy?

Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth before adding it to the batter.

Can I make zucchini bread without nuts?

Yes, you can omit the walnuts entirely, or replace them with seeds like sunflower or pumpkin seeds for a nut-free alternative.

Can I use frozen zucchini?

Yes, but thaw it completely and drain off the excess liquid before using it in the recipe.

How do I know when zucchini bread is done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar slightly without affecting the structure, but it may alter the sweetness and moisture content.

What type of oil works best?

Vegetable oil or canola oil is commonly used, but you can also use melted coconut oil or light olive oil.

Is it necessary to peel the zucchini?

No, the skin is tender and adds color and nutrients, so there’s no need to peel it.

Can I make this bread gluten-free?

Yes, use a gluten-free all-purpose flour blend that includes xanthan gum for best results.

Can I double the recipe?

Yes, you can double the recipe and bake it in two loaf pans. Ensure even baking by rotating the pans halfway through the baking time.

How can I make this recipe vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a plant-based oil. Check your sugar brand to ensure it’s vegan-friendly.

Conclusion

Zucchini bread with walnuts is a deliciously simple way to enjoy seasonal produce. With its moist texture, rich flavor, and satisfying crunch, this bread is a comforting treat that’s welcome any time of day. Whether served warm from the oven or packed for a snack on the go, it’s a dependable favorite that never disappoints

Print