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Perfectly Moist Zucchini Bread with Walnuts

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This perfectly moist garden zucchini bread with walnuts is tender, flavorful, and made with simple pantry ingredients. It’s the best way to use up summer zucchini, and it freezes beautifully.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, not squeezed)
  • ½ cup (60 g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. If you don’t have parchment, grease the pan generously with butter or nonstick spray.
  2. Wash the zucchini well (no need to peel). Grate it using the large holes of a box grater onto a clean kitchen towel or paper towels. Do not squeeze it dry. 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 eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth, pale, and slightly thickened (about 1 minute).
  5. Add the grated zucchini to the wet mixture and stir with a spatula until evenly incorporated.
  6. Add the flour mixture to the wet mixture in two additions, folding gently with a rubber spatula after each. Stop as soon as no streaks of flour remain. Do not over-mix.
  7. Fold in the chopped walnuts (and any optional add-ins like chocolate chips or dried cranberries) with just a few strokes.
  8. Pour the batter into the prepared loaf pan and spread it evenly. The batter should come about halfway up the sides.
  9. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  10. Cool the pan on a wire rack for 10 minutes. Then use the parchment handles to lift the bread out and transfer to the rack to cool completely. Do not slice until completely cool (at least 1 hour).

Notes

Do not squeeze the moisture out of the grated zucchini—it’s essential for a moist bread. Measure flour by spooning and leveling, not scooping. Use room temperature eggs for best texture. Toast walnuts in a dry skillet for 3-4 minutes for extra flavor. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day.

Nutrition

Keywords: zucchini bread, moist zucchini bread, zucchini bread with walnuts, garden zucchini bread, easy zucchini bread, summer zucchini bread, quick bread

Find it online: https://lindabake.com/perfectly-moist-zucchini-bread-with-walnuts/