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Best Easy Zucchini Bread with Walnuts and Cinnamon

zucchini bread with walnuts and cinnamon - featured image
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This moist and tender zucchini bread is packed with crunchy walnuts and warm cinnamon. It’s quick to make, uses simple ingredients, and is perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or canola, melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, not squeezed)
  • 1 cup (120g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally line with parchment paper, leaving overhang on two sides.
  2. Grate zucchini using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. Toast walnuts on a baking sheet at 350°F (175°C) for 5-7 minutes until fragrant. Let cool.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk eggs until light and frothy, about 30 seconds. Add granulated sugar, brown sugar, oil, and vanilla extract. Whisk until smooth and glossy.
  6. Stir grated zucchini into the wet ingredients.
  7. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  8. Fold in toasted walnuts, reserving a handful for topping if desired.
  9. Pour batter into prepared pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently.
  10. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  11. Cool in pan on a wire rack for 15 minutes. Then lift out using parchment paper and cool completely on rack (at least 1 hour) before slicing.

Notes

Do not squeeze the liquid from the grated zucchini—it keeps the bread moist. Use room temperature eggs for best texture. Let bread cool completely before slicing to avoid crumbling. For a nut-free version, substitute walnuts with pepitas or omit. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, moist zucchini bread, quick bread, vegetable bread

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