Why You’ll Love This Zucchini Bread with Walnuts
- Unbelievably Moist & Tender. The secret isn’t just the zucchini—it’s the combination of oil and the natural water content in the squash. This creates a crumb that stays soft and delicious for days, never drying out like some quick breads can.
- The Perfect Balance of Sweet & Spiced. We’re using a mix of brown and white sugars here for depth, and a generous amount of cinnamon that warms everything up without being overpowering. It’s cozy and comforting in every single bite.
- So Easy to Make – No Fuss Required. This is a one-bowl situation, honestly. You just whisk the wet ingredients, stir in the dry, and fold in the good stuff. No need for a mixer, and minimal cleanup is a win in my book.
- It’s a Brilliant Way to Use Up Zucchini. Got a garden overflowing? This bread is your best friend. It transforms humble summer squash into something truly special, and you’ll feel so resourceful doing it.
Ingredients & Tools
- 2 cups grated zucchini (about 1-2 medium zucchinis)
- 2 large eggs, at room temperature
- 1/2 cup neutral oil (like vegetable, canola, or light olive oil)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 cup chopped walnuts, plus extra for topping
Tools: A standard 9×5-inch loaf pan, mixing bowl, box grater, whisk, spatula, and cooling rack.
Don’t be tempted to squeeze all the moisture out of your grated zucchini—a little goes a long way here. That natural liquid is what gives the bread its incredible moisture. And for the walnuts, toasting them first is a game-changer for flavor, but we’ll get to that.
Serves: 10 | Prep Time: 20 minutes | Cook Time: 55-65 minutes | Total Time: 1 hour 30 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- To Squeeze or Not to Squeeze? This is the big question. I recommend a light press—just enough to get rid of any obvious pools of water on top of the grated zucchini. You want to retain most of that moisture for the bake. If your zucchini is very wet, a gentle squeeze in a clean kitchen towel is fine, but don’t wring it bone-dry.
- The Oil Matters. Using a neutral oil like vegetable or canola keeps the focus on the cinnamon and walnut flavors. A strong olive oil can be overpowering. The oil is key for that moist texture that butter-based cakes sometimes lack.
- Room Temperature Eggs are Key. I know it’s a fussy step, but it really helps the ingredients emulsify and incorporate smoothly into the batter, leading to a more even rise and texture. If you forget, just place your cold eggs in a bowl of warm water for 5-10 minutes.
- Toast Those Walnuts! Honestly, this is non-negotiable for maximum flavor. Toasting nuts unlocks their oils and gives them a deeper, richer taste. Just spread them on a baking sheet and toast at 350°F for 5-8 minutes until fragrant. Let them cool before adding.
How to Make Zucchini Bread with Walnuts
Step 1: Prepare Your Zucchini and Pan. Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter or non-stick spray. I like to line it with a strip of parchment paper that overhangs the long sides—this makes removing the baked bread an absolute breeze. Now, grate your zucchini using the large holes of a box grater. You’ll notice it creates a lovely, fluffy pile. Give it that light press we talked about to remove excess liquid, but don’t go overboard. Set it aside.
Step 2: Combine the Wet Ingredients. In your large mixing bowl, whisk the eggs until they’re frothy and well-beaten. This adds a little air. Then, whisk in the neutral oil, both sugars, and the vanilla extract. Keep whisking until the mixture is smooth and the sugars have started to dissolve. It will look a bit like a thin caramel sauce. The aroma of the vanilla and brown sugar at this stage is just wonderful.
Step 3: Incorporate the Dry Ingredients. Now, place a sieve or fine-mesh strainer over the bowl and add the flour, baking soda, baking powder, salt, and cinnamon. Sift everything directly into the wet ingredients. This prevents lumps and ensures the leaveners are evenly distributed. Switch to a spatula and gently fold the dry ingredients into the wet. The trick is to stop folding as soon as you no longer see streaks of flour. A few lumps are okay—overmixing is the enemy of a tender crumb!
Step 4: Fold in the Goodies. Add your grated zucchini and the toasted, chopped walnuts to the batter. Gently fold them in until they’re just evenly distributed. You’ll see the batter become speckled with green and nutty brown. It will be a thick batter, which is exactly what you want for a sturdy, well-rising loaf.
Step 5: Bake to Perfection. Pour the batter into your prepared loaf pan and smooth the top with your spatula. For a beautiful finish, sprinkle a handful of extra chopped walnuts over the top and press them down lightly. Pop the pan into the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when the top is a deep golden brown, the edges are pulling away from the pan, and a toothpick or skewer inserted into the very center comes out clean or with a few moist crumbs attached.
Step 6: The All-Important Cool Down. This is the hardest part—waiting! Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift the bread out of the pan and place it directly on the rack to cool completely. I know it’s tempting to slice it warm, but allowing it to cool fully ensures it sets properly and slices neatly without crumbling.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with Lemon Vinaigrette — The bright, acidic tang of the salad cuts through the sweetness of the bread beautifully, making it feel like a more complete, balanced meal.
- A Bowl of Tomato Soup — This is the ultimate comfort pairing. The savory, rich soup and the spiced, sweet bread are a classic duo, especially on a chilly day.
Drinks
- A Hot Cup of Coffee — The robust bitterness of coffee is the perfect partner for the warm spices and sweet notes in the bread. It’s a match made in breakfast heaven.
- A Glass of Cold Milk — Simple, nostalgic, and utterly perfect. The creaminess of the milk complements the soft texture of the bread wonderfully.
Something Sweet
- A Scoop of Vanilla Bean Ice Cream — If you’re serving a slightly warm slice for dessert, a scoop of high-quality vanilla ice cream on top turns it into a truly decadent treat. The contrast of temperatures is sublime.
- A Dollop of Whipped Cream Cheese — For a less sweet option, a smear of tangy cream cheese on a slice adds a lovely richness and complexity that’s just fantastic.
Top Mistakes to Avoid
- Overmixing the Batter. Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and rubbery loaf instead of a tender, cake-like one.
- Using Soggy Zucchini. On the flip side, if your zucchini is swimming in water and you don’t give it a light press, you could end up with a gummy, underbaked spot in the center of your bread. Balance is key!
- Not Letting it Cool Completely. I’ve messed this up before too… slicing into a warm loaf is tempting, but it will likely crumble and fall apart. The structure needs time to set as it cools. Patience rewards you with perfect slices.
- Undertoasting the Walnuts. Raw walnuts can taste a bit bitter and bland. Taking those few extra minutes to toast them truly elevates the entire flavor profile of the bread. Don’t skip it!
Expert Tips
- Tip: Grate the Zucchini with the Skin On. The green skin adds lovely little specks of color and extra nutrients. There’s no need to peel it at all, just give it a good wash.
- Tip: Add a Flavor Boost with Orange Zest. For a bright, citrusy note, stir the zest of one orange into the wet ingredients. It pairs incredibly well with the cinnamon and walnuts.
- Tip: Check for Doneness Early and Often. Ovens vary, so start checking your bread at the 50-minute mark. If the top is browning too quickly, you can loosely tent it with a piece of aluminum foil for the remainder of the baking time.
- Tip: Make it a Double Batch for Muffins. This batter works beautifully for muffins! Just divide it among a lined muffin tin and bake for 18-22 minutes. They’re perfect for grab-and-go breakfasts.
FAQs
Can I make this zucchini bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for a blend that contains xanthan gum, which helps mimic the structure that gluten provides. The result will be just as moist and delicious, though the texture might be a tad more crumbly.
How should I store this bread, and how long does it last?
Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and fresh for up to 3 days. For longer storage, you can freeze it for up to 3 months. Wrap the whole loaf or individual slices in plastic wrap and then aluminum foil before freezing.
Can I add chocolate chips to this recipe?
Oh, please do! Chocolate and zucchini are a dream team. Fold in 3/4 to 1 cup of semi-sweet or dark chocolate chips along with the walnuts. The little pockets of melted chocolate take this bread to a whole new level of indulgence.
My bread is browning too fast on top but isn’t cooked in the middle. What do I do?
This is a common issue. The simple fix is to loosely tent the top of the loaf with a piece of aluminum foil. This will shield the top from direct heat, allowing the center to continue baking without the exterior burning. Just keep checking every 5 minutes until the skewer comes out clean.
Can I reduce the amount of sugar?
You can, but with a caveat. Sugar doesn’t just add sweetness; it also contributes to moisture and tenderness. Reducing it by a quarter cup (take it from the white sugar) should be fine, but reducing it more significantly might result in a drier, denser loaf. The brown sugar is important for that moist, caramel-like flavor.
Zucchini Bread With Walnuts
Whip up the ultimate moist & tender zucchini bread with walnuts! My easy, one-bowl recipe is packed with cinnamon spice & perfect for using summer squash. A foolproof favorite!
Ingredients
Ingredients
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2 cups grated zucchini (about 1-2 medium zucchinis)
-
2 large eggs (at room temperature)
-
1/2 cup neutral oil (like vegetable, canola, or light olive oil)
-
1/2 cup granulated sugar
-
1/2 cup packed light brown sugar
-
1 tsp vanilla extract
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1 1/2 cups all-purpose flour
-
1 tsp baking soda
-
1/2 tsp baking powder
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1/2 tsp salt
-
1 1/2 tsp ground cinnamon
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1 cup chopped walnuts (plus extra for topping)
Instructions
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Prepare Your Zucchini and Pan. Start by preheating your oven to 350°F (175°C). Grease your 9x5-inch loaf pan thoroughly with butter or non-stick spray. I like to line it with a strip of parchment paper that overhangs the long sides—this makes removing the baked bread an absolute breeze. Now, grate your zucchini using the large holes of a box grater. You'll notice it creates a lovely, fluffy pile. Give it that light press we talked about to remove excess liquid, but don't go overboard. Set it aside.01
-
Combine the Wet Ingredients. In your large mixing bowl, whisk the eggs until they're frothy and well-beaten. This adds a little air. Then, whisk in the neutral oil, both sugars, and the vanilla extract. Keep whisking until the mixture is smooth and the sugars have started to dissolve. It will look a bit like a thin caramel sauce. The aroma of the vanilla and brown sugar at this stage is just wonderful.02
-
Incorporate the Dry Ingredients. Now, place a sieve or fine-mesh strainer over the bowl and add the flour, baking soda, baking powder, salt, and cinnamon. Sift everything directly into the wet ingredients. This prevents lumps and ensures the leaveners are evenly distributed. Switch to a spatula and gently fold the dry ingredients into the wet. The trick is to stop folding as soon as you no longer see streaks of flour. A few lumps are okay—overmixing is the enemy of a tender crumb!03
-
Fold in the Goodies. Add your grated zucchini and the toasted, chopped walnuts to the batter. Gently fold them in until they're just evenly distributed. You'll see the batter become speckled with green and nutty brown. It will be a thick batter, which is exactly what you want for a sturdy, well-rising loaf.04
-
Bake to Perfection. Pour the batter into your prepared loaf pan and smooth the top with your spatula. For a beautiful finish, sprinkle a handful of extra chopped walnuts over the top and press them down lightly. Pop the pan into the preheated oven and bake for 55 to 65 minutes. You'll know it's done when the top is a deep golden brown, the edges are pulling away from the pan, and a toothpick or skewer inserted into the very center comes out clean or with a few moist crumbs attached.05
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The All-Important Cool Down. This is the hardest part—waiting! Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift the bread out of the pan and place it directly on the rack to cool completely. I know it's tempting to slice it warm, but allowing it to cool fully ensures it sets properly and slices neatly without crumbling.06
