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Best Zucchini Bread with Walnuts and Cinnamon Sugar

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This moist and tender zucchini bread features a crackly cinnamon-sugar crust and crunchy toasted walnuts. It’s the perfect comfort food that stays soft for days, made with simple pantry ingredients and no complicated techniques.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon, divided
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar (for batter)
  • 2 tablespoons granulated sugar (for cinnamon-sugar topping)
  • ¼ cup (50g) brown sugar, packed
  • ½ cup (120ml) vegetable oil (or canola, avocado, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup (60g) walnuts, chopped and toasted
  • 1 tablespoon butter, melted (for brushing top)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  2. Toast walnuts: Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set aside to cool.
  3. Grate zucchini: Wash zucchini, trim ends, and grate using large holes of a box grater. Do not squeeze moisture out. Set aside.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
  5. Mix wet ingredients: In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth and slightly thickened (about 1 minute). Add oil and vanilla, whisk until combined.
  6. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  7. Fold in zucchini and walnuts: Add grated zucchini and toasted walnuts. Fold gently until evenly distributed. Batter will be thick and slightly shaggy.
  8. Pour into pan: Scrape batter into prepared loaf pan and spread evenly. Smooth top with spatula.
  9. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil at 40 minutes.
  10. Cool in pan for 10 minutes, then lift bread out using parchment overhang and transfer to a cooling rack.
  11. Brush with melted butter and sprinkle cinnamon-sugar mixture (2 tablespoons sugar + ½ teaspoon cinnamon) evenly over top while still warm.
  12. Cool completely before slicing (at least 1 hour). Texture improves as it cools.

Notes

Do not squeeze moisture from zucchini—it keeps bread tender. Toast walnuts for best flavor. Let bread cool completely before slicing to avoid crumbling. For dark metal loaf pan, reduce oven temperature by 25°F. Bread stays fresh at room temperature for up to 4 days when wrapped tightly. Freezes well for up to 3 months.

Nutrition

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Find it online: https://sparklechew.com/best-zucchini-bread-with-walnuts-and-cinnamon-sugar/