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Zucchini Walnut Bread

This zucchini walnut bread is a moist, tender loaf infused with warm cinnamon and packed with shredded zucchini and toasted walnuts. The batter is mixed gently to preserve airiness, then baked until golden with a slightly cracked top, resulting in a comforting treat suitable for breakfast, snacks, or dessert. Its rustic appearance and inviting aroma make it a perfect homemade indulgence.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 2 cups grated, excess moisture squeezed out
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts lightly toasted

Equipment

  • Loaf pan
  • Grater
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or skewer
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and set aside.
  2. Grate the zucchini using a box grater until you have about 2 cups. Place it in a clean kitchen towel and squeeze out as much moisture as possible; this step prevents the bread from becoming soggy.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
  4. In a separate bowl, beat the eggs with a whisk until frothy, then add the oil, brown sugar, and vanilla. Mix until the sugar dissolves and the mixture is smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix.
  6. Add the grated zucchini and chopped walnuts to the batter, folding gently to distribute evenly.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optional: sprinkle extra walnuts on top for added crunch.
  8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before slicing.
  10. Slice the bread once cooled, revealing a moist, tender crumb dotted with walnuts and golden cinnamon aroma, ready to enjoy.

Notes

For extra flavor, toast the walnuts before folding them into the batter. Squeeze out as much moisture as possible from the zucchini to keep the bread perfectly moist but not soggy. This bread keeps well for several days and can be frozen for longer storage.