Moist Zucchini Bread with Walnuts – Easy Homemade Recipe

Discover our moist zucchini bread with walnuts recipe that’s easy, flavorful, and perfect for any occasion. Bake yours today and enjoy every bite.

Moist Zucchini Bread with Walnuts

Moist zucchini bread with walnuts is a delightful treat that combines the natural sweetness and moisture of fresh zucchini with the comforting crunch of walnuts. This classic quick bread is perfect for breakfast, a snack, or dessert. You’ll love how easy it is to prepare and how it fills your home with an irresistible aroma.

Why You’ll Love It

This zucchini bread is incredibly moist thanks to fresh zucchini and oil, not butter, which keeps the texture tender without weighing it down. The walnuts add a lovely nutty flavor and crunch. You’ll find it’s not too sweet, making it versatile for pairing with coffee or tea. Plus, it’s a great way to sneak veggies into your diet!

Ingredients

• 2 cups shredded zucchini (about 1 medium zucchini; use fresh or frozen, thawed and drained)
• 1 1/2 cups all-purpose flour (substitute gluten-free flour for gluten-free option)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional, for a warm flavor)
• 1/2 cup granulated sugar (can substitute with coconut sugar)
• 1/2 cup packed brown sugar (light or dark brown sugar works)
• 2 large eggs (for vegan option, use flax eggs)
• 1/2 cup vegetable oil (can use melted coconut oil or avocado oil)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional; substitute with pecans or omit for nut-free)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with oil or nonstick spray. Lightly dust with flour to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
3. In a large mixing bowl, beat the eggs with both sugars until the mixture is smooth and slightly fluffy.
4. Slowly add the vegetable oil and vanilla extract, mixing just until incorporated.
5. Stir the shredded zucchini and chopped walnuts into the wet ingredients until evenly distributed.
6. Gradually fold the dry ingredient mixture into the wet until combined. Do not overmix to keep the bread tender.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake in the preheated oven for 55 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Expert Tips

To ensure moist zucchini bread, avoid squeezing out too much moisture from the shredded zucchini—it adds necessary hydration. If your bread isn’t browning, bake a few minutes longer but watch carefully to prevent burning. For easy slicing, let the bread cool completely. You can prepare the batter a day ahead and refrigerate it tightly covered to save time.

Storage

Store your zucchini bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it wrapped in plastic wrap for 5 to 7 days. To keep it fresh for months, freeze the loaf whole or sliced in an airtight container or freezer bag. Thaw at room temperature before serving.

Variations

• Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use plant-based milk and coconut oil if desired.
• Gluten-Free: Substitute all-purpose flour with a gluten-free baking flour blend, ensuring it contains xanthan gum.
• Dairy-Free: No dairy in this recipe, but ensure sugars and oils used fit your diet.
• Refined Sugar-Free: Swap granulated and brown sugar with coconut sugar or maple syrup alternatives, adjusting liquids accordingly.
• Add-Ins: Consider adding chocolate chips, dried fruit, or shredded coconut for extra flavor.

FAQ

• Can I make zucchini bread without nuts?
  Yes, simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds for texture.
• How do I shred zucchini for bread?
  Use a box grater or food processor. No need to peel the zucchini, but remove excess moisture by patting gently if it seems very wet.
• What makes this zucchini bread moist?
  The moisture comes primarily from fresh shredded zucchini and vegetable oil, which keeps the bread tender and soft.
• Can I freeze zucchini bread?
  Absolutely! Wrap it tightly or place slices in freezer bags. It freezes well for up to 3 months without losing quality.
• Why is my zucchini bread dense?
  Overmixing the batter or using too much flour can cause density. Mix ingredients gently and measure flour carefully by spooning into the cup.

Enjoy your moist zucchini bread with walnuts fresh, or share this delicious recipe with friends. Don’t forget to leave a comment, rate, and save this recipe for easy reference!

For more wholesome baked goods and simple comfort foods, explore our Easy Weeknight Dinners and Healthy Snack Ideas sections.