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Easy Zucchini Bread with Toasted Walnuts (Best Recipe)

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This moist, tender zucchini bread with toasted walnuts is a happy accident turned go-to recipe. Perfect for busy weeknights, it’s quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 2 cups shredded zucchini (about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour (210g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar (50g), packed
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup chopped toasted walnuts (60g)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Toast the walnuts: Place chopped walnuts in a dry skillet over medium heat. Shake occasionally and cook for 3-5 minutes until fragrant and slightly darker. Remove from pan immediately and set aside to cool.
  3. Prepare the zucchini: Wash and trim the zucchini. Shred using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You should have about 1 ½ cups of squeezed zucchini.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Mix wet ingredients: In another bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are fine.
  7. Add zucchini and walnuts: Fold in the squeezed zucchini and toasted walnuts until evenly distributed.
  8. Pour into pan: Scrape batter into prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  10. Cool properly: Let bread cool in the pan for 10 minutes. Using the parchment overhang, lift it out and transfer to a wire rack. Cool completely before slicing—about 1 hour.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Toast walnuts for best flavor. Do not overmix batter. Let bread cool completely before slicing for best texture. Bread tastes even better the next day.

Nutrition

Keywords: zucchini bread, easy zucchini bread, toasted walnuts, quick bread, moist zucchini bread, best zucchini bread

Find it online: https://cooksyla.com/easy-zucchini-bread-with-toasted-walnuts-best-recipe/