Description
This Walnut Zucchini Bread is a moist, tender, and flavorful quick bread that combines the subtle sweetness of zucchini with crunchy walnuts. Perfect for breakfast, snack, or dessert, it’s a wholesome treat that balances nutrition and taste with easy-to-find ingredients and straightforward preparation.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Add-ins
- 1 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, beat the eggs with the vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and uniform in texture.
- Add Zucchini: Fold the grated zucchini into the wet mixture, making sure it is evenly dispersed through the batter for moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts: Gently stir in the chopped walnuts, reserving a few to sprinkle on top if desired for extra crunch and visual appeal.
- Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly. Optionally, sprinkle the reserved walnuts on top.
- Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove from the oven and cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing. This helps set the texture and makes slicing easier.
Notes
- Use fresh zucchini and grate it finely for the best texture.
- For a healthier alternative, you can substitute half of the all-purpose flour with whole wheat flour.
- Walnuts can be toasted lightly before adding to enhance their flavor.
- Store the bread wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- This bread freezes well; slice before freezing for easy thawing.
