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Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

If you’re looking for a delightful way to incorporate vegetables into your baking, then this Quick and Easy Walnut Zucchini Bread recipe is just what you need! With its moist texture, aromatic spices, and the crunch of walnuts, this bread is perfect for breakfast, a snack, or even dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Fresh zucchini is best, and make sure to squeeze out excess moisture.
  • 1 cup granulated sugar Provides sweetness and helps with browning.
  • 1/2 cup brown sugar Adds a rich, caramel flavor.
  • 1/2 cup vegetable oil Keeps the bread moist.
  • 3 large eggs Binds the ingredients together.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
Dry Ingredients
  • 2 cups all-purpose flour The base of your bread.
  • 1 teaspoon baking soda Helps the bread rise.
  • 1/2 teaspoon baking powder Provides additional lift.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 1/2 cup chopped walnuts For added crunch and flavor.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Grater
  • Spatula or Wooden Spoon
  • Toothpick
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan.
  2. Step 2: Grate the zucchini and squeeze out excess moisture.
  3. Step 3: In a large mixing bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Step 4: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  5. Step 5: Gradually add dry ingredients to wet mixture and stir gently until just combined.
  6. Step 6: Fold in the chopped walnuts.
  7. Step 7: Pour the batter into the prepared loaf pan.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread keeps well at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.