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Cozy Zucchini Bread with Walnuts – Easy Homemade Recipe

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This cozy zucchini bread with walnuts is the kind of recipe that becomes a staple. It’s simple enough for a Tuesday morning, special enough for a holiday brunch, and forgiving enough for beginner bakers.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 cup granulated sugar (can reduce to ¾ cup)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract (pure)
  • 1 ½ cups grated zucchini (about 1 medium zucchini, not peeled)
  • ¾ cup chopped walnuts (toasted lightly)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray. For extra insurance, line the pan with a strip of parchment paper, leaving an overhang on two sides.
  2. Grate the zucchini. Wash the zucchini and trim off the stem end. Grate it using the large holes of a box grater. You should have about 1 ½ cups. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. Toast the walnuts. In a dry skillet over medium heat, add the chopped walnuts. Stir frequently for 3-4 minutes until they smell nutty and look slightly darker. Remove from the pan immediately to prevent burning. Let them cool while you prepare the batter.
  4. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure everything is evenly distributed. Set aside.
  5. Mix the wet ingredients. In a large bowl, whisk together the sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and slightly thickened, about 1 minute. The mixture should look pale and creamy.
  6. Combine wet and dry. Add the dry ingredients to the wet ingredients in two additions. Stir gently with a rubber spatula until just combined. A few streaks of flour are okay—overmixing will make the bread tough.
  7. Fold in the zucchini and walnuts. Add the squeezed zucchini and toasted walnuts. Fold them in with a few gentle strokes. The batter will look thick and slightly lumpy—that’s perfect.
  8. Pour into the pan. Scrape the batter into your prepared loaf pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  9. Bake for 50-60 minutes. Place the pan in the center of the oven. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked. If the top is browning too fast after 40 minutes, tent loosely with aluminum foil.
  10. Cool completely. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing—at least 1 hour.

Notes

Don’t overmix the batter. Check your oven temperature with an oven thermometer. Rotate the pan halfway through baking. Use room temperature eggs. Let the bread rest overnight for best flavor.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, easy zucchini bread, homemade zucchini bread, cozy zucchini bread

Find it online: https://novanosh.com/cozy-zucchini-bread-with-walnuts-easy-homemade-recipe/