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Perfect Zucchini Bread with Walnuts & Cinnamon

zucchini bread with walnuts and cinnamon - featured image
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This incredibly moist and tender zucchini bread is perfectly spiced with cinnamon and nutmeg, studded with toasted walnuts, and uses simple pantry ingredients. It’s a foolproof recipe that freezes beautifully and tastes like comfort in every slice.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups (lightly packed) shredded zucchini (about 1 medium zucchini)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) chopped walnuts, toasted
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line with parchment paper leaving an overhang on the long sides.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Measure 1 ½ cups lightly packed. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat eggs lightly. Add granulated sugar, brown sugar, oil, and vanilla. Whisk until smooth and slightly lighter in color, about 30 seconds.
  5. Fold the shredded zucchini (with its liquid) into the wet mixture using a rubber spatula until evenly distributed.
  6. Pour dry ingredients into wet ingredients. Fold gently with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  7. Fold in toasted walnuts, reserving about 2 tablespoons for topping.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts and turbinado sugar (if using) on top.
  9. Bake on center rack for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  10. Cool in pan on a wire rack for 10 minutes. Run a knife around edges, lift out using parchment, and cool completely on rack before slicing.

Notes

Do not squeeze the liquid from the shredded zucchini; it is essential for moisture. Toast walnuts before adding for best flavor. Let bread cool completely before slicing to prevent crumbling. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, moist zucchini bread, garden zucchini recipe, summer baking

Find it online: https://eliplate.com/perfect-zucchini-bread-with-walnuts-and-cinnamon/