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Best Easy Homemade Zucchini Bread with Walnuts

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This moist and tender zucchini bread, studded with toasted walnuts and warm spices, is a comforting classic that comes together in just over an hour. A secret trick from an unexpected source makes it extra special.

Ingredients

Scale
  • 2 cups all-purpose flour (280 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup brown sugar, packed (100 grams)
  • 1/2 cup vegetable oil (120 ml)
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium-large zucchini)
  • 1 cup chopped walnuts (100 grams)

Instructions

  1. Wash zucchini, trim ends, and grate using large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out excess moisture. Set aside.
  2. In a small bowl, combine shredded zucchini with granulated sugar and brown sugar. Stir and let sit for 10 minutes.
  3. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on long sides.
  4. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. In another large bowl, whisk eggs until light and frothy, about 30 seconds. Add zucchini-sugar mixture, vegetable oil, and vanilla extract. Stir until well combined.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay).
  7. Toss chopped walnuts with 1 tablespoon flour, then fold into batter.
  8. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 45 minutes.
  10. Let bread cool in pan on a wire rack for 15 minutes. Use parchment sling to lift out and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Don’t overmix the batter. Toast walnuts before adding for best flavor. Let bread cool completely before slicing. For best results, use room temperature eggs and squeeze excess moisture from zucchini.

Nutrition

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

Find it online: https://daintydine.com/best-easy-homemade-zucchini-bread-with-walnuts/