Zucchini Bread with Walnuts

Introduction

Zucchini Bread with Walnuts is a moist, flavorful quick bread that perfectly balances sweetness, spice, and crunch. Shredded zucchini keeps the bread tender and moist without being overly dense, while walnuts add a delightful nutty texture. This bread is a wonderful way to enjoy garden-fresh zucchini and transform it into a wholesome, comforting baked good.

It’s a timeless recipe — the kind you’d find in grandma’s kitchen or a cozy farmhouse bakery. Whether served for breakfast, brunch, or as an afternoon snack, it’s sure to bring warmth and satisfaction with every slice.

Why I Love This Recipe

I love this recipe because it showcases how humble zucchini can be turned into something truly irresistible. The zucchini adds moisture without overpowering the flavor, and the walnuts bring that nutty crunch that elevates each bite. It’s a great way to sneak vegetables into a sweet treat, and it stays soft and moist for days. Plus, it makes the kitchen smell heavenly while baking!

Why This is a Must-Try Dish

• Moist & flavorful: Thanks to shredded zucchini and warm spices.
• Nutritious twist: A dessert that sneaks in vegetables and heart-healthy walnuts.
• Easy & quick: No yeast or long waiting time — it’s a quick bread.
• Versatile: Works for breakfast, snack, or dessert.
• Freezer-friendly: Bake ahead and store for future cravings.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 55 minutes
• Total Time: ~1 hour 10 minutes
• Servings: 10–12 slices
• Calories: ~250 per slice (approximate)
• Cuisine: American
• Course: Breakfast, Snack, Dessert

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

Wet Ingredients

• 2 large eggs
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 2 tsp vanilla extract

Add-ins

• 2 cups zucchini, grated (about 2 medium zucchini, excess moisture squeezed out)
• 1 cup walnuts, chopped

Simple Cooking Directions

1. Mix dry ingredients in one bowl and wet ingredients in another.
2. Combine wet and dry mixtures, then fold in zucchini and walnuts.
3. Pour batter into loaf pan and bake until golden and set.
4. Cool, slice, and enjoy.

Step-by-Step Preparation

Step 1: Prep

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan or line with parchment.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 3: Mix Wet Ingredients

1. In a large bowl, whisk eggs, sugar, brown sugar, oil, and vanilla until smooth.

Step 4: Combine

1. Add dry ingredients to wet mixture. Stir until just combined (do not overmix).
2. Fold in grated zucchini and walnuts.

Step 5: Bake

1. Pour batter into prepared loaf pan.
2. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool

1. Allow bread to cool in the pan for 10 minutes.
2. Transfer to a wire rack to cool completely before slicing.

How to Serve

• Serve warm with butter or cream cheese.
• Pair with coffee, tea, or a tall glass of milk.
• Toast slices lightly for breakfast.
• Dust with powdered sugar for a simple presentation.

Additional Recipe Tips

• Squeeze zucchini well: Too much moisture can make the bread soggy.
• Do not overmix batter: Mix until just combined for a tender crumb.
• Nut substitution: Pecans or almonds work well instead of walnuts.
• Add chocolate chips: For a sweeter, dessert-like version.
• Double batch: Bake two loaves and freeze one for later.

Variations

• Chocolate Zucchini Bread: Add ½ cup cocoa powder to dry mix.
• Zucchini Carrot Bread: Replace half the zucchini with grated carrots.
• Citrus Twist: Add orange or lemon zest for brightness.
• Gluten-Free: Use a gluten-free flour blend.

Freezing & Storage

• Storage: Store at room temperature in an airtight container for up to 3 days.
• Refrigeration: Keep up to 1 week (rewarm before serving).
• Freezing: Wrap tightly in plastic wrap and foil, then freeze up to 3 months. Thaw overnight before serving.

Special Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Whisk and spatula
• Box grater (for zucchini)
• Wire cooling rack

Conclusion

Zucchini Bread with Walnuts is a wholesome, moist, and nutty loaf that makes the perfect balance of indulgence and nutrition. It’s a simple recipe with big rewards — great for breakfast, brunch, or a sweet snack. With its tender crumb, warm spice, and walnut crunch, this bread is sure to become a repeat favorite in your kitchen.