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Moist Zucchini Walnut Bread

This zucchini walnut bread is a tender, moist loaf that combines the subtle sweetness of zucchini with warm spices and crunchy walnuts. Baked until golden and fragrant, its rustic texture makes it perfect for breakfast or a cozy snack, with a pleasantly tender crumb and a satisfying crunch from the nuts.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini squeeze out excess moisture
  • 1 cup all-purpose flour sift before measuring
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 large eggs beaten until frothy
  • 1/2 cup brown sugar packed
  • 1/4 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts lightly toasted

Equipment

  • Loaf pan
  • Box grater
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray and dust lightly with flour.
  2. Using a box grater, grate about 2 cups of zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This helps keep the bread moist without becoming soggy.
  3. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined. This step ensures the leavening agents and spices are well distributed.
  4. In a separate bowl, beat the eggs until slightly frothy, then add the brown sugar, vegetable oil, and vanilla extract. Whisk until the mixture is smooth, pale, and fragrant.
  5. Fold the grated zucchini into the wet mixture gently, just until combined. Then, fold in the chopped walnuts, distributing them evenly throughout the batter.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender and airy.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to remove any air bubbles and settle the batter.
  8. Bake in the preheated oven for about 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil halfway through baking.
  9. Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess and makes slicing easier.
  10. Slice the bread once cooled, and enjoy its moist, tender crumb with a hint of spice and satisfying crunch from the walnuts. Perfect for breakfast or a cozy snack!

Notes

For extra flavor, sprinkle a little cinnamon sugar on top before baking. To keep the bread extra moist, store it wrapped in plastic wrap for up to 3 days or freeze slices for longer storage.