Zucchini Walnut Bread

Moist and flavorful, this Zucchini Walnut Bread is a delicious twist on traditional bread recipes. The added zucchini adds natural sweetness, while the walnuts provide a delightful crunch.

Perfect for a snack or breakfast on-the-go, this bread is sure to become a new favorite in your household.

Ready Time

55 mins

Yields

6 servings

Ingredients

all-purpose flour 1 1/2 cups
granulated sugar 1 cup
unsalted butter softened 1/2 cup
large eggs 2
vanilla extract 1 teaspoon
shredded zucchini 1 cup
chopped walnuts 1/2 cup
baking powder 1 1/2 teaspoons
salt 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground nutmeg 1/4 teaspoon

Instructions

Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In another bowl, use an electric mixer to beat the butter and eggs until light and fluffy, about 2 minutes.

Beat in the vanilla extract. Add the shredded zucchini to the butter mixture and mix until well combined.

Gradually add the flour mixture to the zucchini mixture, beating until just combined.

Do not overmix. Stir in the chopped walnuts.

Divide the batter evenly between the prepared loaf pans and smooth the tops.

Bake for 50-60 minutes or until a toothpick inserted into the center of each loaf comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, make sure to use fresh and high-quality ingredients, especially the walnuts, as they can go rancid quickly. When using shredded zucchini, squeeze out as much moisture as you can to avoid a soggy bread.

You can do this by wrapping it in a clean kitchen towel or cheesecloth and squeezing it gently.

To ensure the bread turns out moist, don’t overmix the batter. Stop mixing as soon as the ingredients come together.

If you want a stronger zucchini flavor, use 1 1/2 cups of shredded zucchini.

To toast the walnuts, preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and bake for 5-7 minutes or until fragrant.

Let them cool completely before chopping and using in the recipe.

For a slight crunch, sprinkle some chopped walnuts on top of the loaf before baking. If you don’t have unsalted butter, you can use salted butter instead, just omit the 1/2 teaspoon of salt in the recipe.