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Kid-Approved Zucchini Bread with Walnuts – Easy Freezer-Friendly Recipe

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This moist, not-too-sweet zucchini bread with crunchy walnuts is a family favorite that freezes beautifully. Made with simple pantry ingredients, it’s perfect for using up garden zucchini and makes a delicious breakfast or snack.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the two long sides.
  2. Grate the zucchini. Wash your zucchini and trim off the ends. Using the large holes of a box grater, grate it until you have about 1½ cups. Don’t squeeze it dry—leave that moisture in there. Set it aside while you prepare the rest.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Whisk the wet ingredients. In a separate medium bowl, whisk the eggs until they’re light and frothy—about 30 seconds. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
  5. Combine wet and dry ingredients. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined. A few streaks of flour are okay—overmixing will make the bread tough.
  6. Fold in the zucchini and walnuts. Add the grated zucchini and chopped walnuts to the batter. Fold them in gently using the spatula.
  7. Pour into the prepared pan. Scrape the batter into your lined loaf pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes. Place the pan in the preheated oven and bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 50 minutes.
  9. Cool in the pan for 10 minutes. Set the pan on a wire rack and let it cool for 10 minutes.
  10. Remove and cool completely. Use the parchment paper overhang to lift the bread out of the pan. Place it directly on the wire rack to cool completely before slicing.

Notes

Don’t overmix the batter. Toast the walnuts first for extra flavor. Let the bread cool completely before slicing for cleaner slices. The bread freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, kid-friendly zucchini bread, freezer-friendly zucchini bread, easy zucchini bread recipe

Find it online: https://vexifood.com/kid-approved-zucchini-bread-with-walnuts-easy-freezer-friendly-recipe/