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A close-up shot of a freshly baked loaf of Zucchini Walnut Bread, featuring a rich brown crust, visible walnuts, and shredded zucchini bits.
Daniel

Classic Zucchini Walnut Bread

This moist and flavorful quick bread is packed with fresh zucchini, crunchy walnuts, and warm spices, making it a perfect treat for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Mix-Ins
  • 2 cups grated zucchini lightly packed, excess moisture squeezed out
  • 1 cup walnuts chopped

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • 9x5 inch Loaf Pan
  • Grater
  • Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
  3. In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
  5. Gently fold in the grated zucchini and chopped walnuts until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
  7. Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes.
  8. Invert the loaf onto a wire rack to cool completely before slicing and serving.

Notes

To squeeze out excess moisture from the zucchini, place the grated zucchini in a clean kitchen towel or paper towels and wring it out until no more water comes out. This prevents a soggy bread. This bread tastes even better the next day! Store leftover bread tightly wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slice and freeze for up to 3 months.