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Best Zucchini Walnut Bread Recipe – Easy Homemade

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This incredibly moist and flavorful zucchini walnut bread is the perfect crowd-pleaser for any gathering. Made with simple ingredients and packed with toasted walnuts, it freezes beautifully and tastes even better the next day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 2 medium) grated zucchini, squeezed dry
  • 1 cup (120g) chopped walnuts, toasted
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup dried cranberries (optional)
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. Prepare the zucchini: Wash and dry the zucchini, trim off the ends, and grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set aside.
  3. Toast the walnuts: In a small dry skillet over medium heat, add the chopped walnuts. Cook for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the pan immediately and let cool.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  6. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a wooden spoon or spatula to fold gently until just combined—a few lumps are okay. Do not overmix.
  7. Fold in the zucchini and walnuts: Add the squeezed zucchini and toasted walnuts to the batter. Fold gently until evenly distributed. If adding chocolate chips or cranberries, fold them in now.
  8. Transfer to the pan: Pour the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. At the 45-minute mark, check the bread—if the top is browning too quickly, loosely tent with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Cool properly: Let the bread cool in the pan on a cooling rack for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer directly to the cooling rack. Cool completely before slicing—at least 1 hour.

Notes

Squeeze the zucchini thoroughly to avoid soggy bread. Room temperature eggs help create a lighter texture. Do not overmix the batter. The bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking blend with 1 teaspoon xanthan gum if needed.

Nutrition

Keywords: zucchini bread, walnut bread, easy zucchini bread, homemade zucchini bread, freezer-friendly bread, potluck recipe

Find it online: https://noshbelle.com/best-zucchini-walnut-bread-recipe-easy-homemade/