zucchini and walnut bread recipe

Written BySheba G Updated On
zucchini and walnut bread recipe
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The Best zucchini and walnut bread recipe

I have to say, this zucchini and walnut bread recipe has become a staple in our household. I first tried it a few years ago, and it’s been a hit with my family ever since. The combination of the moist zucchini and the crunch of the walnuts is just perfect.

Plus, it’s a great way to get in some extra veggies, which is always a bonus when you’re cooking for picky eaters like I am. The best part? It’s incredibly easy to make, even for a novice baker like me.

All you need is a few simple ingredients and about 45 minutes of your time. That’s it! This recipe is perfect for any occasion – whether you’re looking for a quick breakfast option or a delicious side dish for dinner, this bread delivers.

And let’s not forget about the health benefits – with all that fiber from the zucchini and walnuts, you’ll be feeling good in no time. My kids love helping me mix the batter together, and they’re always eager to taste the finished product. In fact, they’ve even started asking for it by name: ‘Zucchini bread, please!’

It’s become such a regular in our house that I’ve even started experimenting with different variations – adding in some dried cranberries or chocolate chips for added flavor. But don’t worry, I’ll stick to the classic recipe here so you can try it out for yourself.

Zucchini and Walnut Bread

Zucchini and Walnut Bread

4.8 from 1240 votes

A moist and delicious quick bread packed with zucchini and walnuts, perfect for breakfast or snacks. This recipe is easy to make and full of flavor.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set aside.
3This ensures the bread does not stick to the pan.
4In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5Mix well and set aside.
6This step ensures all the dry ingredients are evenly distributed.
7In a separate bowl, mix together the grated zucchini, chopped walnuts, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract.
8The mixture should be well combined and slightly thick.
9This step ensures all the wet ingredients are evenly distributed.
10Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
11Be careful not to overmix.
12The batter should be thick and well combined.
13Pour the batter into the prepared loaf pan and smooth the top with a spatula.
14Sprinkle the top with a few extra chopped walnuts if desired.
15This step ensures the bread has a nice texture on top.
16Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
17The bread should be golden brown and pull away from the sides of the pan.
18Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
19This step ensures the bread is not too hot to handle and allows it to finish cooking slightly.

🔧Equipment

Mixing bowl
Baking loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: You can add chocolate chips or raisins for extra flavor. Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Watch Video Of How Zucchini and Walnut Bread Works

This zucchini and walnut bread recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast option or a delicious side dish for dinner.

My family loves helping me mix the batter together, and they’re always eager to taste the finished product.

And let’s not forget about the health benefits – with all that fiber from the zucchini and walnuts, you’ll be feeling good in no time.

❓ Frequently Asked Questions About Zucchini and Walnut Bread

Q: What type of flour should I use?

I recommend using all-purpose flour for this recipe. It will give your bread a nice texture and help it hold together.

Q: Can I use fresh or frozen zucchini?

Either one works fine! If you’re using frozen zucchini, just thaw it first before adding it to the mix.

Q: How do I prevent the bread from becoming too dense?

Make sure to not overmix the batter, as this can cause the bread to become dense and tough.

Q: Can I substitute walnuts with another nut?

You can definitely try substituting walnuts with another nut like almonds or pecans. Just keep in mind that different nuts will give your bread slightly different flavors.

Q: Can I make this bread ahead of time?

You can actually prepare the dough ahead of time and store it in the fridge overnight before baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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