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Cozy Zucchini Bread with Toasted Walnuts

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This moist, tender zucchini bread features toasted walnuts for a delightful crunch. A simple, one-bowl recipe that’s perfect for cozy mornings, brunches, or using up garden zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated or pre-ground)
  • ¼ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup toasted walnuts, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. Toast the walnuts: In a small dry skillet over medium heat, add the chopped walnuts. Stir constantly for 3-4 minutes until fragrant and slightly darker. Immediately transfer to a plate to cool.
  3. Shred the zucchini using a box grater until you have about 1 ½ cups. Place shreds in a clean kitchen towel, gather corners, and twist firmly over the sink to squeeze out as much liquid as possible.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  5. In a medium bowl, whisk the eggs until light and frothy. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined, about 30 seconds.
  6. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix.
  7. Fold in the squeezed zucchini and cooled toasted walnuts until evenly distributed. The batter will be thick and slightly lumpy.
  8. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Toast the walnuts until just fragrant—they burn quickly. Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs for best texture. Let bread cool completely before slicing to prevent crumbling. For a nut-free version, omit walnuts or substitute with pecans, sunflower seeds, or chocolate chips.

Nutrition

Keywords: zucchini bread, toasted walnuts, easy zucchini bread, homemade zucchini bread, moist zucchini bread, fall baking, summer recipe

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