Moist Zucchini Bread with Walnuts – Easy Homemade Recipe

Discover the best moist zucchini bread with walnuts recipe that’s easy to make and perfect for any time of day. Bake your own delicious zucchini bread now.

Why You’ll Love It

Moist zucchini bread is a classic comfort snack that’s as nutritious as it is delicious. This recipe blends tender zucchini with warm spices and crunchy walnuts, creating a perfect balance of texture and flavor. It’s easy enough for beginners and makes a wonderful homemade gift or breakfast treat. Whether you’re looking for a wholesome way to use garden zucchini or simply craving a sweet bread, this moist zucchini bread with walnuts will become a go-to favorite.

Ingredients

• 2 cups grated zucchini (fresh is best)
• 1 1/2 cups all-purpose flour (can substitute with gluten-free blend)
• 1/2 cup whole wheat flour (optional for added fiber)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 2 large eggs
• 1/2 cup vegetable oil (can swap with melted coconut oil)
• 3/4 cup granulated sugar (reduce or replace with coconut sugar for less refined sugar)
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (can replace with pecans or omit for nut-free)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and prepare a 9×5 inch loaf pan with grease and flour.
2. Mix the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
3. In a separate large bowl, beat eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla, mixing until smooth.
4. Fold the dry ingredients into the wet ingredients until just combined, then gently fold in grated zucchini and walnuts.
5. Pour batter into the loaf pan and smooth out the top evenly.
6. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
7. Allow cooling in pan for 10 minutes before transferring to a wire rack to cool completely.

For more wholesome baked goods, check out Easy Whole Grain Baking and Nutritious Breakfast Ideas.

Expert Tips

Make sure to squeeze excess water from the zucchini before mixing to avoid overly dense bread. Use room temperature eggs for better blending. If you notice the bread browning too fast on top, tent it loosely with foil midway through baking.

Storage

Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer preservation, wrap tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Variations

• Vegan: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use coconut oil or vegan butter.
• Gluten-Free: Use a certified gluten-free flour blend in equal amounts.
• Dairy-Free: The recipe is naturally dairy-free by using vegetable oil.
• Refined-Sugar-Free: Substitute sugars with coconut sugar or maple syrup, adjusting liquid as needed.

FAQ

What makes zucchini bread moist?

The natural water content in grated zucchini keeps the bread tender and moist without needing extra fat.

Can I freeze zucchini bread?

Yes, zucchini bread freezes well. Wrap it tightly and freeze for up to 3 months.

How long does zucchini bread stay fresh?

At room temperature in an airtight container, up to 3 days; refrigerated up to one week.

Can I make zucchini bread without nuts?

Absolutely! Simply omit walnuts or substitute with seeds if preferred.

Is this moist zucchini bread gluten-free?

This recipe uses wheat flour, but it can be made gluten-free with a gluten-free flour blend.

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