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Best Moist Zucchini Walnut Bread Recipe

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This zucchini walnut bread is incredibly moist, tender, and packed with toasted walnuts and warm spices. It’s a simple, crowd-pleasing loaf that’s perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 cup (120g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line the bottom with a strip of parchment paper, leaving overhang on the long sides.
  2. Wash zucchini and trim off the stem end. Grate on the large holes of a box grater. Transfer to a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much liquid as possible.
  3. Spread chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Let cool.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. In a separate medium bowl, whisk eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add vegetable oil and vanilla extract, whisk until fully combined.
  6. Pour wet ingredients into dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in squeezed zucchini and toasted walnuts with a few gentle strokes. Batter will be thick and slightly lumpy.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let loaf cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift out and transfer to rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to remove excess moisture. Room temperature eggs are important for even mixing. Do not overmix the batter. Let the loaf cool completely before slicing to prevent crumbling. The bread tastes even better on the second day.

Nutrition

Keywords: zucchini bread, walnut bread, moist zucchini bread, easy zucchini bread, zucchini walnut loaf

Find it online: https://livelybite.com/best-moist-zucchini-walnut-bread-recipe/