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Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

If you’re looking for a deliciously moist and flavorful bread that combines the wholesome goodness of zucchini with the rich crunch of walnuts, then this Quick and Easy Walnut Zucchini Bread is just what you need!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Zucchini Bread
  • 2 cups grated zucchini Fresh zucchini is best, as it contributes to the moisture of the bread.
  • 1 cup granulated sugar This provides sweetness, enhancing the overall flavor of the bread.
  • 1/2 cup vegetable oil For moisture and richness; you can also use melted coconut oil or melted butter.
  • 2 large eggs These act as a binder and help the bread rise.
  • 1 teaspoon vanilla extract Adds a lovely flavor that complements the zucchini.
  • 1 1/2 cups all-purpose flour The base of the bread; can be substituted with gluten-free flour if needed.
  • 1 teaspoon baking soda A leavening agent that helps the bread rise.
  • 1/2 teaspoon baking powder Works alongside the baking soda for a perfect rise.
  • 1/2 teaspoon salt Enhances the flavors of the other ingredients.
  • 1 teaspoon ground cinnamon Adds warmth and spice to the bread.
  • 1 cup chopped walnuts Provides a delightful crunch and nutty flavor.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Grater
  • Spatula
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease a 9x5-inch loaf pan with cooking spray or butter.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until everything is thoroughly combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Step 6: Gently fold in the chopped walnuts until evenly distributed throughout the batter.
  7. Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store the cooled bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It also freezes well for up to three months.