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Best Moist Zucchini Bread with Walnuts & Cinnamon

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This incredibly moist zucchini bread is packed with warm cinnamon and crunchy walnuts. It’s a simple, foolproof recipe that yields a tender, flavorful loaf perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups packed shredded zucchini (about 1 medium zucchini)
  • 1 cup (120g) chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Do not squeeze out moisture. Measure 1 1/2 cups packed.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  4. In a separate large bowl, whisk eggs until light and frothy. Add granulated sugar and brown sugar; whisk vigorously for about 1 minute until smooth and slightly thickened.
  5. Stream in vegetable oil and vanilla extract, whisking until fully combined.
  6. Fold shredded zucchini into the wet mixture using a rubber spatula. The mixture will be loose and watery.
  7. Pour wet ingredients into dry ingredients. Gently fold until just combined (a few lumps are fine). Do not overmix.
  8. Gently fold in chopped walnuts, reserving a handful for topping if desired.
  9. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked.
  11. Cool in the pan on a wire rack for 15 minutes. Then lift out using parchment handles and transfer to rack to cool completely before slicing.

Notes

Do not squeeze the moisture out of the shredded zucchini—it’s key for moistness. Use room temperature eggs for best emulsion. Overmixing will make the bread tough. Cool completely before slicing to prevent crumbling. Bread stays moist for up to 4 days at room temperature. Freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, moist zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, quick bread, summer squash bread

Find it online: https://lenatable.com/best-moist-zucchini-bread-with-walnuts-and-cinnamon/