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Easy One-Bowl Zucchini Walnut Bread: Best Homemade Recipe

Easy One-Bowl Zucchini Walnut Bread - featured image
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This easy one-bowl zucchini walnut bread is incredibly moist, tender, and packed with warm spices and crunchy walnuts. Perfect for breakfast, snacks, or last-minute gatherings, it comes together in under 10 minutes of active prep time with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, spooned and leveled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or canola/avocado oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini, 200g) grated zucchini, not squeezed
  • ½ cup (60g) walnuts, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. For easy removal, line the pan with a strip of parchment paper, leaving overhang on the long sides.
  2. Wash the zucchini and trim off the stem end. Grate it on the large holes of a box grater. Do not squeeze or press out the liquid. Set aside.
  3. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until evenly distributed.
  4. Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, and vanilla extract. Stir with a rubber spatula until just combined. The batter will be thick and slightly lumpy; do not overmix.
  5. Fold in the grated zucchini (with all its liquid) and the chopped walnuts until no streaks of flour remain. The batter should be thick but scoopable.
  6. Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle reserved chopped walnuts on top and press gently.
  7. Bake on the middle rack for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Cool the loaf in the pan on a wire rack for 10 minutes. Then run a knife around the edges if needed and lift the bread out using the parchment paper overhang.
  9. Cool completely on the wire rack for at least 1 hour before slicing. This prevents crumbling.

Notes

Do not squeeze the zucchini dry; the moisture is key to a tender bread. Measure flour by spooning and leveling for accuracy. Room temperature eggs help the batter come together smoothly. Toasting the walnuts before adding enhances their flavor. The bread tastes even better the next day as flavors meld. For best results, use a kitchen scale for flour and sugar.

Nutrition

Keywords: zucchini bread, walnut bread, one-bowl recipe, easy zucchini bread, moist zucchini bread, quick bread, breakfast bread, snack bread

Find it online: https://lumalunch.com/easy-one-bowl-zucchini-walnut-bread-best-homemade-recipe/