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Classic Zucchini Walnut Bread

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Moist, lightly sweet quick bread packed with grated zucchini and toasted walnuts—perfect for breakfast or snacking. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 2¼ cups whole-wheat pastry flour (or all-purpose)
  • 1¼ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp fine sea salt
  • 1¾ cups chopped toasted walnuts, divided
  • 6 Tbsp unsalted butter, room temperature
  • ¾ cup granulated sugar, plus 2–3 Tbsp for topping
  • ⅓ cup dark brown sugar, packed
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 2½ cups grated zucchini (about 2–3 medium), excess moisture squeezed out

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease or line a 9 × 5-inch loaf pan with parchment.
  2. Whisk flour, baking soda, baking powder, salt and 1¼ cups walnuts in a bowl; set aside.
  3. In a mixing bowl beat butter until fluffy; cream in granulated and brown sugars.
  4. Beat in eggs one at a time, then vanilla.
  5. Fold in the grated zucchini.
  6. Stir dry mixture into wet in two batches just until a thick batter forms.
  7. Spread batter in pan; level top. Sprinkle with remaining walnuts and coarse sugar.
  8. Bake 60–70 min until a tester comes out clean, tenting with foil if top browns too quickly.
  9. Cool 10 min in pan, then lift onto a wire rack to cool completely before slicing.

Notes

  • Freeze excess grated zucchini in 2½-cup portions for easy future loaves.
  • Yellow summer squash works too—remove large seeds.
  • For muffins, fill cups ⅔ full and bake 20–25 min.
  • Slices keep refrigerated up to a week and freeze well. :contentReference[oaicite:1]{index=1}

Nutrition

Keywords: zucchini bread, walnut, quick bread, American, snack

Find it online: https://yumrecipesnow.com/classic-zucchini-walnut-bread/