Classic Zucchini Walnut Bread

moist, aromatic quick bread studded with toasted walnuts and flecks of fresh zucchini—a timeless treat that brings together late-summer produce and warm baking-spice comfort.

Why You’ll Love This Recipe

• Moist yet light: Grated zucchini releases just enough moisture to create a tender crumb without feeling heavy.

• Balanced sweetness: A blend of white and brown sugars offers depth without overpowering the vegetable’s subtle flavor.

• One-bowl simplicity: Apart from combining dry and wet mixtures, the technique is straightforward and beginner-friendly.

• Versatility: The batter welcomes add-ins such as chocolate chips, raisins, or citrus zest without altering the basic ratios.

• Keeps beautifully: The bread tastes even better the next day and freezes well for up to three months.

Ingredients

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

• 2 cups (250 g) grated zucchini, excess moisture squeezed out

• 2 cups (250 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• ½ cup (100 g) packed light brown sugar

• 2 large eggs, room temperature

• ½ cup (120 ml) neutral oil (e.g., sunflower or canola)

• 1 teaspoon pure vanilla extract

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine sea salt

• 1 ½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 cup (115 g) chopped toasted walnuts

• Optional: ½ cup (75 g) raisins or semisweet chocolate chips

Directions

1. Prepare the pan: Pre-heat the oven to 175 °C / 350 °F. Grease and lightly flour one 23 × 13 cm (9 × 5 in) loaf pan or line it with parchment.

2. Combine dry ingredients: In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Blend wet ingredients: In a large bowl whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly thickened.

4. Add zucchini: Fold the grated, well-drained zucchini into the wet mixture.

5. Form batter: Add the dry ingredients to the wet in two additions, folding gently until no flour streaks remain. Do not over-mix.

6. Incorporate walnuts: Fold in the chopped walnuts (and any optional add-ins) just until evenly distributed.

7. Bake: Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55–60 minutes, or until a skewer inserted in the center comes out clean.

8. Cool: Let the loaf rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Servings and timing

Variations

• Citrus lift: Add 1 tablespoon of finely grated lemon or orange zest to the wet ingredients.

• Whole-grain twist: Replace up to 50 % of the all-purpose flour with white whole-wheat flour for a heartier crumb.

• Gluten-free option: Use a certified 1:1 gluten-free baking blend in place of regular flour.

• Nut swap: Pecans, hazelnuts, or sliced almonds can substitute for walnuts in equal measure.

• Zucchini-carrot duo: Use 1 cup grated zucchini and 1 cup grated carrot for a subtly sweeter profile.

Storage/Reheating

• Room temperature: Wrap the cooled loaf tightly in parchment and keep in an airtight container for up to 3 days.

• Refrigeration: Store, well-wrapped, for up to 1 week; bring to room temperature before serving for best texture.

• Freezing: Slice, wrap individual pieces in plastic, and freeze in a zip-top bag for up to 3 months.

• Reheating: Thaw overnight in the refrigerator, then warm slices in a 150 °C / 300 °F oven for 5 minutes or microwave for 15–20 seconds.

FAQs

What does the zucchini add besides moisture?

Zucchini lends subtle earthiness and structure, allowing reduced fat while maintaining tenderness.

Do I need to peel the zucchini?

No—its skin is thin and bakes down completely, adding color and nutrients without affecting texture.

How finely should I grate the zucchini?

Use the medium holes of a box grater; finer shreds release too much liquid, while large shreds may remain visible.

Can I reduce the sugar?

Up to ¼ cup (50 g) total sugar can be removed without affecting structure, though sweetness and browning will decrease.

Why squeeze out moisture if the bread relies on it?

Excess liquid causes a gummy center; controlled moisture ensures an even crumb.

May I use butter instead of oil?

Yes—substitute melted, cooled unsalted butter for equal volume; the crumb will be slightly denser and more flavorful.

How do I know the loaf is fully baked?

A skewer inserted deep in the center should emerge clean or with a single moist crumb, and the top will spring back gently when pressed.

Can this recipe be made into muffins?

Certainly—divide the batter among 12 lined muffin wells and bake at 175 °C / 350 °F for 20–22 minutes.

What if I only have frozen zucchini?

Thaw completely, drain, and pat dry before measuring; the weight-based measurement (250 g) remains reliable.

Is it safe to add chocolate chips and still include nuts?

Yes; up to 1 ½ cups total mix-ins (nuts plus chips or dried fruit) will not compromise structure.

Conclusion

Classic Zucchini Walnut Bread merges garden abundance with pantry staples to create an adaptable, crowd-pleasing loaf. Its straightforward method rewards bakers of every level with a fragrant kitchen and slices that keep well for days—perfect for breakfasts, snack plates, or thoughtful homemade gifts

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