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Loaf of easy moist zucchini walnut bread on a wooden table.

Easy Moist Zucchini Walnut Bread

A delightful quick bread made with zucchini and walnuts, perfect for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture if desired.
  • 1 cup sugar Optional: can substitute with applesauce for a healthier option.
  • 1/2 cup vegetable oil Can substitute with canola or melted coconut oil.
  • 2 large eggs
  • 2 cups all-purpose flour Can use a gluten-free blend as a substitute.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon Optional: can experiment with nutmeg or ginger.
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts Can omit for a nut-free option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine grated zucchini, sugar, vegetable oil, and eggs. Mix well.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually add dry ingredients to the zucchini mixture, stirring until just combined.
  5. Fold in chopped walnuts.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, do not overmix the batter. Consider adding a drizzle of honey or cream cheese when serving.
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