Homemade Zucchini Bread with Walnuts

Zucchini bread is one of those delightful treats that manages to be both comforting and wholesome. This Homemade Zucchini Bread with Walnuts brings together the subtle sweetness of grated zucchini and the satisfying crunch of toasted walnuts into a moist, flavorful loaf. It’s a perfect way to use up garden-fresh zucchini or simply enjoy a delicious snack or breakfast treat. Whether you’re new to baking or a seasoned pro, this recipe is straightforward, requiring simple pantry staples and minimal effort. Plus, the addition of whole wheat flour adds a nutty depth and extra fiber, making this zucchini bread a bit more nutritious without sacrificing flavor.

Why This Recipe Is a Must-Try

If you’ve ever wondered what to do with an abundance of zucchini, this Homemade Zucchini Bread with Walnuts is your answer. It’s a crowd-pleaser that’s moist, tender, and packed with just the right amount of cinnamon spice. The walnuts provide a wonderful textural contrast and add a nutty richness that pairs perfectly with the zucchini’s mild flavor. This recipe balances sweetness with wholesome ingredients, making it an ideal choice for a morning treat, afternoon snack, or even dessert.

Many zucchini bread recipes can be dense or overly sweet, but this one strikes a perfect balance thanks to the combination of whole wheat and all-purpose flours. The oil keeps the bread moist without being greasy, and the vanilla extract rounds out the flavors beautifully. Plus, it’s a one-bowl recipe, which means less cleanup and more time to enjoy your baking.

If you love experimenting with zucchini in your baking, you might also enjoy trying Pumpkin Zucchini Bread With Chocolate Chips for a festive twist on this classic.

Ingredients

• 2 cups grated zucchini (about 1 medium-large zucchini, grated and lightly drained)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chopped walnuts (toasted for extra flavor, optional)
• 1 teaspoon vanilla extract

How To Make Homemade Zucchini Bread with Walnuts

Step 1: Prepare the Zucchini

Start by washing your zucchini thoroughly. Grate it using the large holes of a box grater. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and gently squeeze to remove excess moisture. This step is important to prevent your bread from becoming soggy. Set the grated zucchini aside.

Step 2: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with vegetable oil or line it with parchment paper for easy removal.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, and vegetable oil until the mixture is smooth and well combined. Stir in the vanilla extract. This wet mixture forms the base of your bread.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Sifting helps incorporate air and ensures even distribution of the leavening agents and spices.

Step 5: Bring Wet and Dry Ingredients Together

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stop as soon as the flour disappears and the batter is just combined. Overmixing can make the bread tough.

Step 6: Fold in Zucchini and Walnuts

Fold the grated zucchini and chopped walnuts into the batter until evenly distributed. The batter will be thick and moist. Toasting the walnuts beforehand enhances their flavor, but this is optional.

Step 7: Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Oven times can vary, so start checking at around 50 minutes.

Step 8: Cool and Serve

Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely. This allows the bread to set and makes slicing easier. Enjoy your Homemade Zucchini Bread with Walnuts plain, or spread with a little butter or cream cheese for an extra special treat.

Common Mistakes to Avoid

• Not draining the zucchini: Excess moisture can make the bread soggy and affect its texture.
• Overmixing the batter: This can develop gluten and result in a dense, tough bread instead of a tender crumb.
• Using too much sugar: The zucchini provides natural moisture and subtle sweetness; too much sugar can overpower the flavor and cause excessive browning.
• Skipping the leavening agents: Baking soda and powder are crucial to help the bread rise properly.
• Baking at the wrong temperature: Too hot can burn the crust before the center cooks; too low can result in a gummy texture.

Variations and Customizations

• Swap walnuts for pecans or almonds: Different nuts provide unique textures and flavors.
• Add spices like nutmeg or ginger: For a warm, spiced twist on the classic cinnamon flavor.
• Mix in chocolate chips or dried fruit: For extra sweetness and texture contrast.
• Use coconut oil instead of vegetable oil: This adds a subtle tropical note and can make the bread slightly denser.
• Make it gluten-free: Substitute the flours with a gluten-free baking blend and adjust liquid as needed.

How to Store Leftovers

To keep your Homemade Zucchini Bread with Walnuts fresh, wrap the cooled loaf tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days. For longer storage, place the wrapped bread in an airtight container or resealable plastic bag and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices gently in a toaster or microwave for a warm, fresh-baked feel.

FAQ

Can I use shredded zucchini without peeling it?

Yes! The skin of zucchini is thin and soft, so it’s perfectly fine to grate zucchini with the skin on. It also adds a nice pop of color and extra nutrients to your bread.

Do I need to peel the walnuts before chopping?

No peeling is necessary. Simply chop the walnuts into your desired size. Toasting them beforehand enhances their flavor and crunch.

Can I reduce the sugar in this recipe?

Absolutely. You can reduce the sugar by up to 1/3 without significantly affecting the texture. The zucchini adds natural moisture and mild sweetness, so lowering sugar is a great option if you prefer a less sweet bread.

How do I know when the zucchini bread is done baking?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there’s wet batter on the toothpick, bake for a few more minutes and test again.

Conclusion

This Homemade Zucchini Bread with Walnuts is a timeless favorite that brings together simple ingredients to create a loaf bursting with flavor and texture. Its moist crumb, warm cinnamon spice, and crunchy walnuts make it a snack or breakfast item that everyone will love. With easy preparation and flexible ingredients, you can customize this recipe to suit your tastes and dietary needs. Whether you’re baking for your family or looking for a wholesome treat to enjoy throughout the week, this zucchini bread is a must-try. Happy baking!

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