Go Back
Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

Welcome to your next favorite baking adventure! This Quick and Easy Walnut Zucchini Bread recipe combines the wholesome goodness of zucchini with the rich, nutty flavor of walnuts to create a delightful treat that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup grated zucchini Freshly grated zucchini gives the bread its moisture and subtle veggie flavor.
  • 1 cup granulated sugar This adds sweetness to balance the flavors.
  • 1/2 cup vegetable oil For moisture and richness. You could substitute with melted coconut oil for a different flavor profile.
  • 2 large eggs Acts as a binder and adds richness.
  • 1 teaspoon vanilla extract For an aromatic, sweet flavor.
  • 1.5 cups all-purpose flour The main structure of the bread.
  • 1 teaspoon baking soda For leavening the bread.
  • 1/2 teaspoon baking powder Works alongside baking soda for a perfect rise.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1 teaspoon ground cinnamon Adds warmth and depth of flavor.
  • 1/2 cup chopped walnuts Adds a delicious crunch and nutty flavor.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Loaf pan (9x5-inch)
  • Grater
  • Toothpick
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with cooking spray or butter.
  2. Step 2: In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
  3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Step 4: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined.
  5. Step 5: Fold in the chopped walnuts using a spatula.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
  7. Step 7: Bake for 50-60 minutes. Check with a toothpick for doneness.
  8. Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store the 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.