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Cozy Classic Zucchini Bread Recipe with Crunchy Walnuts Easy & Perfect

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A moist and flavorful zucchini bread with toasted walnuts, perfect for cozy occasions and made with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (about 250g) shredded zucchini (squeeze out excess moisture)
  • 1 ½ cups (190g) all-purpose flour (for a gluten-free option, use almond flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (can swap with melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
  2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Remove from heat and set aside to cool.
  3. Shred the zucchini using a box grater into a large bowl. Press gently with paper towels to remove excess moisture.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In the zucchini bowl, add the granulated sugar, brown sugar, eggs, oil, and vanilla extract. Stir until smooth and creamy.
  6. Gradually fold the dry mixture into the wet ingredients, mixing gently just until combined.
  7. Stir in the toasted walnuts, reserving a few to sprinkle on top if desired.
  8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts evenly over the surface.
  9. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Toast walnuts gently to avoid burnt spots. Use room temperature eggs for better batter consistency. Avoid overmixing to prevent tough crumb. Start checking doneness at 50 minutes and tent with foil if top browns too quickly. Batter can be loosened with a tablespoon of milk if too thick. Bread tastes better the next day as flavors meld. Store leftovers in airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, classic zucchini bread, walnut bread, easy zucchini bread, quick bread, cozy bread, moist zucchini bread, healthy snack

Find it online: https://sweetstirring.com/cozy-classic-zucchini-bread-recipe-with-crunchy-walnuts-easy-and-perfect/