Print

Perfect Zucchini Bread with Walnuts and Cinnamon

zucchini bread with walnuts and cinnamon - featured image
Print Recipe

This moist and tender zucchini bread is packed with cinnamon and crunchy walnuts. It’s an easy, forgiving recipe that turns a humble vegetable into a crowd-pleasing treat, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour (210g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup brown sugar, packed (50g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped walnuts (60g), toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the exposed sides with cooking spray or butter.
  2. Grate the zucchini. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You should end up with about 1 ½ cups of grated zucchini. Place it in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. Don’t squeeze too hard—you want some moisture for tenderness, just not so much that the bread gets soggy.
  3. Toast the walnuts (optional but recommended). Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Keep an eye on them—they burn quickly. Let them cool while you prepare the batter.
  4. Mix the dry ingredients. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Make sure everything is evenly distributed so you don’t end up with pockets of baking soda in your bread.
  5. Mix the wet ingredients. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined—about 30 seconds. The mixture should look glossy and slightly thickened.
  6. Combine wet and dry ingredients. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together until just combined. A few streaks of flour are okay—overmixing will make the bread tough. This step should take less than a minute.
  7. Fold in the zucchini and walnuts. Add the grated zucchini and toasted walnuts to the batter. Fold gently until evenly distributed. The batter will look thick and chunky—that’s perfect.
  8. Pour into the prepared pan. Scrape the batter into the lined loaf pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  9. Bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent loosely with aluminum foil.
  10. Cool completely before slicing. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper overhang and transfer to a cooling rack. Let it cool completely—at least 1 hour—before slicing. I know it’s hard to wait, but slicing too early will give you a crumbly mess.

Notes

Don’t overdrain the zucchini—a gentle squeeze is enough. Toasting the walnuts is highly recommended for extra flavor and crunch. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to avoid a crumbly mess. Room temperature eggs help the batter mix evenly.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, moist zucchini bread, summer zucchini bread

Find it online: https://livelybite.com/perfect-zucchini-bread-with-walnuts-and-cinnamon/