Zucchini Walnut Bread

This delightful zucchini walnut bread is moist, flavorful, and perfect for breakfast, snacks, or dessert. Simple to make, it's guaranteed to impress anyone who tries it.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Wet Ingredients

2 cups grated zucchini Finely grated for better texture
1 cup granulated sugar Adjustable to taste
1/2 cup vegetable oil Can substitute with applesauce for a lighter option
2 large eggs Use room temperature eggs for best results
1 teaspoon vanilla extract Optional, for added flavor

Dry Ingredients

1 1/2 cups all-purpose flour Can substitute with gluten-free flour
1 teaspoon baking soda For leavening
1/2 teaspoon baking powder For additional rise
1 teaspoon ground cinnamon Can be complemented with nutmeg or ginger if desired
1/2 teaspoon salt Enhances flavor

Mix-Ins

1 cup chopped walnuts Can be replaced with other nuts or seeds

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Combine and Bake

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. Store in an airtight container at room temperature for up to three days or refrigerate for a week. Can also freeze for up to three months.