Zucchini Walnut Bread is the perfect way to transform abundant summer zucchini into a moist, flavorful loaf that’s equally at home on the breakfast table or as an afternoon treat with coffee. This beloved quick bread showcases the magical properties of grated zucchini, which disappears into the batter while adding incredible moisture and subtle sweetness that keeps the bread tender for days. What makes this recipe truly special is how the mild zucchini flavor pairs beautifully with crunchy walnuts and warm spices, creating a loaf that’s wholesome yet indulgent, healthy yet satisfying. The beauty of zucchini bread lies in its versatility – it’s sweet enough to feel like dessert but not so sweet that you can’t enjoy it for breakfast, and it’s packed with vegetables while still being something everyone in the family will love. This homemade version delivers all the comfort and flavor of traditional zucchini bread while being surprisingly easy to make, requiring just one bowl and simple mixing techniques that anyone can master.
Recipe Information
- Serves: Makes 1 loaf (8-10 slices)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Cool Time: 30 minutes
- Total Time: 1 hour 45 minutes
Ingredients You Need
For the most delicious zucchini walnut bread, gather these simple ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini (about 2 medium zucchini)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup walnuts, chopped
- 2 tablespoons walnuts, chopped (for topping)
Selecting Perfect Zucchini
The key to exceptional zucchini bread starts with choosing the right zucchini. Look for medium-sized zucchini that are firm, heavy for their size, and have glossy, unblemished skin. Avoid very large zucchini, as they tend to have large seeds and more water content, which can make the bread soggy.
Medium zucchini, about 8-10 inches long, have the perfect balance of moisture and flavor without being overly watery. The flesh should be pale green or white with small, tender seeds that won’t affect the bread’s texture.
Fresh zucchini should feel solid when you press it gently, with no soft spots or wrinkled areas. Store zucchini in the refrigerator until ready to use, as it stays fresh longer in cool conditions.
Preparing Zucchini Properly
Wash the zucchini thoroughly and trim off both ends, but leave the skin on – it adds nutrients, color, and fiber while becoming completely undetectable in the finished bread.
Using the large holes of a box grater or a food processor with the grating attachment, grate the zucchini into fine shreds. The smaller the shreds, the more evenly they’ll distribute throughout the batter.
After grating, place the zucchini in a clean kitchen towel or several layers of paper towels and gently squeeze out excess moisture. You don’t want it bone dry, but removing some liquid prevents the bread from being soggy.
Setting Up for Success
Preheat your oven to 350 degrees Fahrenheit and position a rack in the center. Grease a 9×5 inch loaf pan with butter or cooking spray, then lightly dust with flour, tapping out any excess.
This preparation prevents sticking and ensures your beautiful loaf will release cleanly from the pan. You can also line the pan with parchment paper for extra insurance.
Let your eggs come to room temperature for about 30 minutes before mixing – room temperature eggs incorporate more easily and create better texture.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Make sure there are no lumps and the spices are evenly distributed.
The combination of baking soda and baking powder ensures proper rise and tender texture, while the warm spices complement the zucchini beautifully without overwhelming its subtle flavor.
Create a well in the center of the dry ingredients – this makes it easier to incorporate the wet ingredients evenly without overmixing.
Preparing the Wet Mixture
In a separate bowl, whisk together both sugars until combined. The combination of granulated and brown sugar provides sweetness while the brown sugar adds moisture and subtle molasses flavor.
Add the vegetable oil and whisk until smooth and well blended. The oil keeps the bread moist and tender – don’t substitute butter here, as oil creates a better texture in quick breads.
Beat in the eggs one at a time, then add the vanilla extract. The mixture should be smooth and well combined before adding to the dry ingredients.
Combining for Perfect Texture
Add the grated zucchini to the wet ingredients and stir gently to combine. The zucchini should be evenly distributed throughout the liquid mixture.
Pour the wet ingredients into the well in the dry ingredients and use a rubber spatula to fold everything together gently. Mix just until the flour disappears – overmixing develops the gluten and creates tough, dense bread.
The batter should be slightly lumpy and thick, with streaks of zucchini throughout. Resist the urge to mix until completely smooth.
Adding the Walnut Crunch
Fold in the chopped walnuts with just a few gentle strokes. The walnuts should be evenly distributed but not broken up from excessive mixing.
Reserve 2 tablespoons of chopped walnuts for sprinkling on top of the loaf before baking – this creates an attractive, professional-looking finish.
If you’re not a fan of walnuts, you can substitute pecans, almonds, or even chocolate chips for different flavor variations.
Baking to Golden Perfection
Pour the batter into your prepared loaf pan, spreading it evenly with the spatula. The batter should fill the pan about two-thirds full.
Sprinkle the reserved chopped walnuts over the top of the batter, gently pressing them in slightly so they adhere during baking.
Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. The top should be golden brown and spring back lightly when touched.
Testing for Doneness
Start checking for doneness at 55 minutes, as oven temperatures can vary. The bread is done when it pulls slightly away from the sides of the pan and sounds hollow when tapped gently.
If the top browns too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking to prevent over-browning while the center finishes cooking.
The internal temperature should reach about 200 degrees Fahrenheit when measured with an instant-read thermometer.
Cooling for Best Texture
Let the bread cool in the pan for about 10 minutes, then carefully turn it out onto a wire cooling rack. This brief cooling period prevents the bread from falling apart while still warm and fragile.
Cool completely before slicing – this allows the moisture to redistribute evenly and makes slicing much cleaner. Warm bread tends to be gummy and difficult to slice neatly.
The bread will continue to firm up slightly as it cools, developing the perfect texture for slicing and serving.
Serving and Storage
Slice the completely cooled bread with a sharp, serrated knife using a gentle sawing motion. The slices should be moist, tender, and studded with walnuts throughout.
Serve at room temperature, optionally with a light spread of butter or cream cheese. The bread is delicious on its own and pairs beautifully with coffee, tea, or even a glass of cold milk.
Storage Tips
Store the cooled bread wrapped tightly in plastic wrap at room temperature for up to 4 days. The high moisture content from the zucchini keeps it fresh longer than many quick breads.
For longer storage, wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw at room temperature while still wrapped to prevent condensation.
Variations and Add-Ins
Once you master the basic recipe, try variations like adding mini chocolate chips, dried cranberries, or orange zest for different flavor profiles. Lemon zest and poppy seeds create a bright, citrusy version.
You can also make muffins using this same batter – just divide among 12 muffin cups and bake for 18-22 minutes until golden and set.
Health Benefits
This zucchini walnut bread sneaks vegetables into a beloved treat while providing fiber, vitamins, and healthy fats from the walnuts. The zucchini adds moisture without excess sugar or fat, making it a more nutritious option than many quick breads.
The walnuts contribute omega-3 fatty acids and protein, while the zucchini provides vitamins A and C, potassium, and antioxidants.
This Zucchini Walnut Bread proves that healthy and delicious aren’t mutually exclusive, creating a loaf that’s wholesome enough for breakfast yet satisfying enough for dessert, while making perfect use of your garden’s zucchini bounty.
