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Homemade Zucchini Bread with Walnuts (Easy Recipe)

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This homemade zucchini bread with walnuts is incredibly moist, perfectly spiced, and packed with toasty walnuts in every bite. It’s the ultimate comfort food that tastes like home.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (70g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) grated zucchini (from about 1 medium zucchini)
  • 1 cup (120g) 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 an overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels. Sprinkle with a pinch of salt and let it sit for 10 minutes. Then, squeeze out as much liquid as you can.
  3. Spread the chopped walnuts on a baking sheet and toast them in the preheated oven for 5-7 minutes, until fragrant. Let them cool.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  5. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until combined.
  6. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stop as soon as you no longer see streaks of flour.
  7. Add the squeezed zucchini and toasted walnuts to the batter. Fold them in gently until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent it loosely with foil after 40 minutes.
  9. Let the bread cool in the pan for 10 minutes. Then, use the parchment paper to lift it out and transfer it to a cooling rack. Let it cool completely before slicing — about 1 hour.

Notes

Don’t skip salting and squeezing the zucchini to prevent sogginess. Toast walnuts for best flavor. Measure flour by spooning and leveling. Let bread cool completely before slicing to avoid crumbling.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, easy zucchini bread, homemade zucchini bread, moist zucchini bread

Find it online: https://bakebelle.com/homemade-zucchini-bread-with-walnuts-easy-recipe/