Go Back
–+ servings
Zucchini Bread

Moist Zucchini Bread with Walnuts - Perfect Summer Treat

This moist zucchini bread is a delightful summer treat, filled with walnuts and great for using garden-fresh zucchini.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Ground Cinnamon Adds warmth and sweetness.
  • 3 large Eggs Binds ingredients and adds moisture.
  • 1 cup Vegetable Oil Can be replaced by applesauce.
  • 1 cup Granulated Sugar Sweetens the bread.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 2 cups Grated Zucchini Do not peel; both green and golden work.
  • 1 cup Chopped Walnuts Can be omitted or swapped with pecans.
For the Topping
  • 1 tablespoon Light Brown Sugar Adds sweetness and caramel finish.

Equipment

  • 9x5-inch or 8x4-inch bread pans
  • Mixing bowl
  • Stand mixer

Method
 

Step-by-Step Instructions for Zucchini Bread
  1. Preheat your oven to 325°F (163°C) and grease your bread pans.
  2. In a bowl, mix eggs, vegetable oil, sugar, and vanilla until well blended.
  3. In a separate bowl, whisk flour, salt, cinnamon, baking powder, and baking soda.
  4. Gradually add dry mixture to the wet ingredients and stir gently.
  5. Fold in zucchini and walnuts until evenly distributed.
  6. Pour batter into pans and sprinkle with remaining walnuts and brown sugar.
  7. Bake for 50-60 minutes, checking doneness with a toothpick.
  8. Allow bread to cool in pans for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store any leftover zucchini bread in an airtight container at room temperature for up to 4 days.

Tried this recipe?

Let us know how it was!