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Cozy Zucchini Bread with Crunchy Walnuts

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A moist and tender zucchini bread with a satisfying crunch from toasted walnuts, perfect for cozy mornings or afternoon snacks.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), lightly squeezed to remove excess moisture
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (about 120g) chopped walnuts, toasted lightly (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Wash and trim the ends of two medium zucchinis. Shred finely using a box grater or food processor. Place shredded zucchini in a clean towel and squeeze out excess moisture until damp but not watery.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined.
  4. In a separate bowl, beat the eggs until smooth. Add vegetable oil and vanilla extract, mixing until fully incorporated.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the shredded zucchini and chopped walnuts, reserving some walnuts for topping.
  6. Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved walnuts evenly over the surface.
  7. Bake for 50 to 60 minutes, checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is done.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough bread. Squeeze zucchini well to remove excess moisture to prevent sogginess. Toast walnuts lightly to enhance flavor. Use room temperature eggs and oil for better batter consistency. Keep oven temperature steady and watch baking time closely to avoid drying out the bread. Muffin tins can be used as an alternative; bake muffins at 350°F for 20-25 minutes.

Nutrition

Keywords: zucchini bread, walnut bread, easy zucchini bread, homemade bread, cozy bread, autumn baking, quick bread

Find it online: https://vexifood.com/cozy-zucchini-bread-with-crunchy-walnuts-easy-homemade-recipe/