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Easy One-Bowl Zucchini Bread with Walnuts (Best Recipe)

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This easy one-bowl zucchini bread with walnuts stays moist for days thanks to a simple trick: don’t squeeze the zucchini dry. It’s a pantry-friendly, crowd-pleasing recipe that comes together in about 15 minutes of active work.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini (do not squeeze dry)
  • ¾ cup (85g) chopped walnuts, plus more for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving an overhang on the long sides.
  2. Wash zucchini and trim off stem end. Grate using the large holes of a box grater to get about 1 ½ cups of loosely packed shreds. Do not squeeze or press out the liquid.
  3. In a large mixing bowl, crack the eggs and add both sugars. Whisk vigorously for about a minute until smooth and slightly lighter in color. Add oil and vanilla extract, whisk until fully combined and glossy.
  4. Sprinkle flour, baking soda, baking powder, cinnamon, nutmeg, and salt over the wet mixture. Fold gently with a spatula or wooden spoon just until no streaks of flour remain. A few small lumps are fine.
  5. Add grated zucchini (with all its liquid) and chopped walnuts. Fold in gently with 8-10 strokes. Batter will be quite wet and loose.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing in lightly.
  7. Bake on center rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely. Wait at least 1 hour before slicing.

Notes

Do not squeeze the zucchini dry—this is crucial for a moist bread. Toast walnuts in a dry skillet for 3-4 minutes before adding for extra flavor. For best results, use an instant-read thermometer; internal temperature should reach 200-205°F (93-96°C). Let bread cool completely before slicing to prevent gummy texture.

Nutrition

Keywords: zucchini bread, one-bowl zucchini bread, zucchini bread with walnuts, easy zucchini bread, moist zucchini bread

Find it online: https://platebelle.com/easy-one-bowl-zucchini-bread-with-walnuts-best-recipe/