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Best Easy Zucchini Bread with Walnuts and Cinnamon

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This incredibly moist and tender zucchini bread is packed with toasted walnuts and warm cinnamon. It’s a quick and easy recipe that uses simple pantry ingredients and is always a crowd-pleaser at potlucks, brunches, and gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled, squeezed dry)
  • ½ cup chopped walnuts, toasted
  • 2 tablespoons chopped walnuts (for topping)
  • 1 tablespoon coarse sugar (like turbinado or demerara, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line it with a strip of parchment paper that hangs over the long sides for easy removal.
  2. Toast the walnuts: Place ½ cup plus 2 tablespoons of chopped walnuts in a dry skillet over medium heat. Stir constantly for 3-5 minutes until fragrant and lightly golden. Set aside to cool.
  3. Grate and squeeze the zucchini: Wash the zucchini (do not peel) and grate it using the large holes of a box grater to get about 1 ½ cups. Place the grated zucchini in the center of a clean kitchen towel, gather the edges, and twist over the sink to squeeze out as much liquid as possible.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Mix the wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
  6. Combine everything: Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined (a few streaks of flour are fine). Fold in the grated zucchini and ½ cup of the toasted walnuts.
  7. Fill the pan and add topping: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 2 tablespoons of toasted walnuts and the coarse sugar over the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), loosely tent it with aluminum foil.
  9. Cool: Let the bread cool in the pan for about 15 minutes. Then lift it out using the parchment paper and transfer it to a cooling rack. Let it cool completely before slicing.

Notes

Don’t skip squeezing the zucchini dry—this is key to a moist, not soggy, loaf. Toasting the walnuts enhances their flavor significantly. For best results, let the bread cool completely before slicing to prevent it from falling apart. The flavors improve after a day.

Nutrition

Keywords: zucchini bread, easy zucchini bread, walnut zucchini bread, cinnamon zucchini bread, quick bread, summer recipe, potluck recipe

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