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Moist Zucchini Bread with Walnuts & Cinnamon

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This incredibly moist zucchini bread is packed with warm cinnamon and crunchy walnuts. It’s an easy, one-bowl recipe that uses simple ingredients and a clever technique—no squeezing the zucchini dry—for a tender loaf that stays fresh for days.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup shredded zucchini (about one medium zucchini, unpeeled)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped walnuts (toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving some overhang on the long sides.
  2. Wash the zucchini, trim off the ends, and grate it using the large holes of a box grater. You should get about 1 cup. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Stir the grated zucchini into the wet mixture. It will look stringy and separated—that’s normal.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently, just until no streaks of flour remain (about 12 to 15 folds). Do not overmix.
  7. Gently fold in the chopped walnuts until evenly distributed.
  8. Scrape the batter into the prepared loaf pan and spread it into an even layer. The batter will be thick and slightly lumpy.
  9. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after about 40 minutes, tent loosely with aluminum foil.
  10. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Do not squeeze the moisture out of the zucchini—it’s key to the bread’s tenderness. Toast the walnuts in a dry skillet for 2-3 minutes to deepen their flavor. For best results, let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two as the flavors meld. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.

Nutrition

Keywords: zucchini bread, moist zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, summer zucchini bread, quick bread

Find it online: https://daintydine.com/moist-zucchini-bread-with-walnuts-and-cinnamon/