Zucchini Walnut Bread
Elevate your baking game with this moist and flavorful Zucchini Walnut Bread—a perfect blend of wholesome zucchini, crunchy walnuts, and warm spices like cinnamon and nutmeg. This easy, one-bowl recipe is a foolproof way to transform fresh summer zucchini into a quick bread that’s tender, lightly sweetened with a mix of granulated and brown sugar, and bursting with earthy, nutty goodness. With just 20 minutes of prep time, this hearty loaf comes together effortlessly and bakes to golden perfection in under an hour. Ideal for breakfast, brunch, or as an afternoon snack, this zucchini bread is a family favorite that pairs beautifully with a smear of butter or cream cheese. Whether you’re searching for seasonal zucchini recipes or the ultimate comfort bake, this classic loaf will hit the spot every time!
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Recipe Information
Ingredients
- 2 cups (grated) Zucchini
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup (packed) Brown sugar
- 1 cup (chopped) Walnuts
- 0.75 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Wash and grate the zucchini using a box grater. Measure out 2 cups and set aside. No need to peel the zucchini.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk well to evenly distribute the dry ingredients.
In a separate large bowl, beat the eggs lightly. Then stir in the granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in the grated zucchini and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 157.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 571.7 g | 208% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 366.8 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 441 mg | 34% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
