Description
This one-bowl zucchini bread with walnuts is tender, perfectly spiced, and forgiving. The walnuts add crunch, and the cinnamon and nutmeg create a cozy flavor that works any time of year.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (about 200g) grated and squeezed zucchini
- ½ cup (60g) chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- Grate the zucchini on the large holes of a box grater to get about 1 ½ cups. Do not peel.
- Squeeze the grated zucchini dry using a clean kitchen towel or cheesecloth. Squeeze hard to remove as much liquid as possible.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Make a well in the center of the dry ingredients. Add the vegetable oil, eggs, and vanilla extract. Stir with a spatula until just combined (a few streaks of flour are fine).
- Fold in the squeezed zucchini and chopped walnuts until evenly distributed. The batter will be thick and shaggy.
- Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
- Cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.
Notes
Squeezing the zucchini dry is crucial to avoid soggy bread. Toast walnuts for extra flavor. Let the batter rest in the pan for 10 minutes before baking for a crackly top. Cool completely before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 16
- Sodium: 220
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 31
- Fiber: 1.5
- Protein: 4
Keywords: zucchini bread, one-bowl zucchini bread, zucchini bread with walnuts, easy zucchini bread, moist zucchini bread