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Best Ever Cinnamon Zucchini Walnut Bread

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This incredibly moist and tender zucchini bread is packed with warm cinnamon and crunchy walnuts. The secret is not squeezing the moisture from the zucchini, resulting in a perfectly tender loaf that’s perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or grapeseed)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, do not squeeze)
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. If not using parchment, grease the pan thoroughly.
  2. Wash zucchini and trim ends. Grate using the large holes of a box grater until you have 1 ½ cups loosely packed. Do not peel and do not squeeze out the moisture. Set aside.
  3. Spread chopped walnuts on a small baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Let cool completely.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 15 seconds.
  5. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract for about 1 minute until smooth, pale, and slightly thickened.
  6. Add the grated zucchini (with all its moisture) to the wet ingredients and stir until combined.
  7. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix only until no streaks of flour remain. Do not overmix.
  8. Gently fold in the toasted walnuts until evenly distributed. Reserve a handful for topping if desired.
  9. Pour batter into prepared loaf pan and spread evenly. If using reserved walnuts, sprinkle on top and press gently into batter.
  10. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  11. Cool in pan on a wire rack for 15-20 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely before slicing.

Notes

Do NOT squeeze the moisture from the grated zucchini – this is the key to the bread’s tender texture. For best results, use room temperature eggs. The bread tastes even better the day after baking as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, walnut zucchini bread, easy zucchini bread, moist zucchini bread, summer squash bread, garden zucchini recipe

Find it online: https://sparklechew.com/best-ever-cinnamon-zucchini-walnut-bread/