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Best Easy Homemade Zucchini Bread with Walnuts Recipe

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This moist, spiced zucchini bread with crunchy walnuts is the perfect way to use up garden zucchini. Quick to prepare and made with simple pantry ingredients, it’s a crowd-pleaser for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) grated zucchini (about 1 medium zucchini)
  • 1 cup (100g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. Spread chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Let cool.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly thickened.
  6. Pour dry ingredients into wet ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Fold in squeezed zucchini and toasted walnuts until evenly distributed.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Let bread cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid a soggy loaf. Do not overmix the batter. Cool completely before slicing for best texture. Toasting walnuts enhances flavor. For a gluten-free version, use a 1:1 gluten-free baking blend. For a nut-free version, omit walnuts or substitute with raisins or sunflower seeds.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, easy zucchini bread, homemade zucchini bread, summer baking, quick bread

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