zucchini and walnut bread recipe

Written ByJenny Smyth Posted on
zucchini and walnut bread recipe
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The Best zucchini and walnut bread recipe

I’m so excited to share with you my favorite zucchini and walnut bread recipe. This recipe has been a staple in our household for years, and I just can’t get enough of it. The combination of the moist zucchini, crunchy walnuts, and subtle sweetness is just perfect.

My kids love helping me in the kitchen, and this recipe is always a hit with them. It’s also a great way to get some extra veggies into their diet without them even realizing it. As for me, I love that this bread is not only delicious but also relatively healthy compared to traditional bread recipes.

The addition of whole wheat flour gives it a nutty flavor and extra fiber, making it a great option for a daily snack or as a side dish for our family gatherings. Plus, it’s so easy to make! Just throw all the ingredients into a bowl, mix it up, and bake it in the oven.

Voila! You have a beautiful, delicious loaf of zucchini and walnut bread. I’ve even used this recipe as a base for other variations, like adding dried cranberries or chocolate chips for added flavor.

The possibilities are endless! And the best part? This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick snack for your family.

It’s also a great way to use up those pesky summer zucchinis that seem to grow faster than you can eat them.

Zucchini and Walnut Bread

Zucchini and Walnut Bread

4.7 from 508 votes

A moist and flavorful quick bread packed with shredded zucchini and crunchy walnuts. Perfect for breakfast or a snack, this bread is subtly spiced with cinnamon and nutmeg.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray to ensure the bread releases easily.
3In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
4Set this dry mixture aside.
5In a large bowl, combine the sugar, vegetable oil, eggs, and vanilla extract.
6Beat with a whisk until the mixture is smooth and well blended.
7Fold the grated zucchini into the wet ingredients using a spatula until evenly distributed.
8The mixture will be quite moist.
9Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula just until no streaks of flour remain.
10Do not overmix.
11Fold in the chopped walnuts.
12Pour the batter into the prepared loaf pan and spread it evenly.
13Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
14Let the bread cool in the pan on a wire rack for 10 minutes.
15Then turn it out onto the rack to cool completely before slicing.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Spatula
Grater
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 260mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 5g

📝Notes

For a healthier version, substitute half the all-purpose flour with whole wheat flour. You can also add 1/2 cup of raisins or dried cranberries along with the walnuts.

Watch Video Of How Zucchini and Walnut Bread Works

This zucchini and walnut bread recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick snack for your family. It’s also a great way to use up those pesky summer zucchinis that seem to grow faster than you can eat them.

My kids love helping me in the kitchen, and this recipe is always a hit with them. Plus, it’s so easy to make!

Just throw all the ingredients into a bowl, mix it up, and bake it in the oven. Voila!

You have a beautiful, delicious loaf of zucchini and walnut bread.

❓ Frequently Asked Questions About Zucchini and Walnut Bread

Q: Can I substitute the whole wheat flour with all-purpose flour?

A: While you can use all-purpose flour as a substitute, keep in mind that it will change the flavor and texture of the bread slightly. Whole wheat flour gives the bread a nuttier flavor and denser texture that pairs well with the zucchini and walnuts.

Q: How long can I store this bread at room temperature?

A: You can store this bread at room temperature for up to 3 days, but it’s best consumed within 2 days for optimal freshness. If you won’t be using it within that timeframe, consider storing it in an airtight container in the fridge for up to 5 days.

Q: Can I add other nuts or seeds besides walnuts?

A: Absolutely! Feel free to experiment with different types of nuts or seeds like almonds, pecans, or pumpkin seeds to create your own unique flavor combinations.

Q: Do I need to adjust the liquid content if using grated carrots instead of zucchini?

A: When substituting grated carrots for zucchini, you may need to reduce the liquid content by about 1/4 cup due to the higher water content in carrots.

Q: Can I make this bread gluten-free?

A: To make this bread gluten-free, simply substitute the whole wheat flour with a gluten-free flour blend and ensure that your other ingredients are also gluten-free.

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