Print

Best Moist Zucchini Bread with Walnuts & Cinnamon

moist zucchini bread with walnuts and cinnamon - featured image
Print Recipe

This moist zucchini bread with walnuts and cinnamon is the perfect way to use up garden zucchini. It’s quick, easy, and incredibly tender, with a warm spiced flavor that makes it a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups (about 200g) shredded zucchini, gently packed, excess moisture squeezed out
  • ¾ cup (75g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Wash the zucchini and trim off the ends. Using the large holes of a box grater, shred it until you have about 1½ cups gently packed. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
  3. In a small dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  4. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  6. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  7. Fold in the squeezed zucchini and toasted walnuts until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  10. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Squeeze the zucchini thoroughly to remove excess moisture; this is crucial for a moist, not soggy, bread. Toast the walnuts for deeper flavor. Do not overmix the batter to avoid a tough texture. For best results, use room temperature eggs. The bread can be stored at room temperature for up to 4 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, moist zucchini bread, zucchini bread with walnuts, cinnamon zucchini bread, easy zucchini bread, garden zucchini recipe, quick bread

Find it online: https://emmastirs.com/best-moist-zucchini-bread-with-walnuts-and-cinnamon/