Homemade Zucchini Bread with Walnuts
This Homemade Zucchini Bread with Walnuts is moist, flavorful, and packed with warm cinnamon and crunchy walnuts—a perfect wholesome snack or breakfast treat!
Equipment
- Box grater
- Kitchen towel or cheesecloth
- Large Mixing Bowl
- Whisk
- Loaf pan (9x5 inch)
- Spatula or wooden spoon
- Sifter
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
Instructions
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. Set the grated zucchini aside.
Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with vegetable oil or line it with parchment paper for easy removal.
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.
Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
Bring Wet and Dry Ingredients Together
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Stop as soon as the flour disappears and the batter is just combined to avoid overmixing.
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.
Bake the Bread
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
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 before slicing and serving.
Notes
- Drain the grated zucchini well to avoid soggy bread.
- Do not overmix the batter to keep the bread tender.
- Toast walnuts before adding for enhanced flavor and crunch.
- Store bread wrapped at room temperature for up to 3 days or freeze for up to 3 months.
- Try swapping walnuts for pecans or adding spices like nutmeg for variety.