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Zucchini Bread with Walnuts

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A moist, flavorful quick bread made with fresh zucchini and crunchy walnuts, perfect for breakfast or snacking.

Ingredients

Scale
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat together the eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
  4. Stir in the grated zucchini.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chopped walnuts.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute part of the all-purpose flour with whole wheat flour for a healthier version.
  • Add chocolate chips for extra sweetness.
  • Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer shelf life.

Nutrition

Keywords: zucchini bread, walnut bread, quick bread, moist bread, easy zucchini recipe

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