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Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

This moist and flavorful bread is packed with the goodness of zucchini and crunchy walnuts, making it a perfect treat for breakfast, a snack, or even a quick dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Zucchini Bread
  • 1 cup grated zucchini Fresh zucchini is best, but you can use frozen if needed.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier option.
  • 2 large eggs Help bind the ingredients together.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1 1/2 cups all-purpose flour Whole wheat flour can be used for a healthier option.
  • 1/2 teaspoon baking powder Helps the bread rise.
  • 1/2 teaspoon baking soda Works with the acidity in the zucchini to create lift.
  • 1/2 teaspoon salt Enhances all the flavors in the bread.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/2 cup chopped walnuts Provide crunch and nutrition.

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Grater
  • Oven mitts
  • Wire rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease the loaf pan with a bit of oil or non-stick spray.
  2. Step 2: In a large mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until well combined.
  3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Step 4: Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined.
  5. Step 5: Fold in the chopped walnuts, ensuring they are evenly incorporated into the batter.
  6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Step 7: Bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
  8. Step 8: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store your zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.