Description
This classic zucchini bread with walnuts is perfectly moist, tender, and packed with flavor. It’s the ultimate quick bread for using up summer zucchini, with a crackly top and a crumb that stays delicious for days.
Ingredients
Scale
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (freshly grated if possible)
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
- ¾ cup chopped walnuts, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper leaving overhang on the long sides.
- Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set aside to cool.
- Wash zucchini (do not peel) and grate using the large holes of a box grater. Place grated zucchini in a clean kitchen towel, gather corners, and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- Add dry ingredients to wet mixture and stir with a rubber spatula until just combined (a few streaks of flour are okay). Gently fold in squeezed zucchini and toasted walnuts.
- Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly touched.
- Let bread cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (about 1-2 hours).
Notes
Squeeze zucchini very dry to avoid a soggy loaf. Toast walnuts for best flavor. Do not overmix batter. Cool completely before slicing. Bread keeps at room temperature for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18
- Sodium: 210
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
Keywords: zucchini bread, zucchini bread with walnuts, classic zucchini bread, moist zucchini bread, summer zucchini bread, quick bread, walnut zucchini bread