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Best Easy Zucchini Bread with Toasted Walnuts

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This incredibly moist and perfectly spiced zucchini bread, packed with crunchy toasted walnuts, is a nostalgic replica of a beloved bakery recipe. It’s a foolproof, family-approved quick bread that uses up garden zucchini and freezes beautifully.

Ingredients

Scale
  • 1 ½ cups (about 2 medium) grated zucchini
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (120g) walnut halves or pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving some overhang on the long sides.
  2. Toast the walnuts: Place the walnuts in a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until fragrant and lightly golden. Pour onto a plate to cool completely, then roughly chop.
  3. Grate the zucchini using the large holes of a box grater. You should have about 1 ½ cups. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. Set aside.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a separate medium bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 1 minute. Add the oil and vanilla extract, and whisk until combined.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the grated zucchini and the toasted, chopped walnuts. The batter will be thick and slightly lumpy.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
  9. Let the bread cool in the pan for 15 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack to cool completely before slicing.

Notes

Do not over-squeeze the zucchini; it should be damp, not dry. Toast the walnuts until fragrant and a shade darker than raw. Use a kitchen scale for flour for best results. Let the bread cool completely before slicing to avoid crumbling. Room temperature eggs mix more evenly.

Nutrition

Keywords: zucchini bread, easy zucchini bread, toasted walnuts, quick bread, summer recipe, garden zucchini, moist zucchini bread

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