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Cozy Zucchini Bread with Toasted Walnuts

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This incredibly moist and tender zucchini bread uses a simple one-bowl method for a quick and easy homemade treat. Toasted walnuts add a wonderful crunch and nutty depth, making it the perfect comfort food for cozy evenings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (70g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated zucchini, squeezed dry
  • ½ cup (60g) walnuts, toasted and roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the bottom with a strip of parchment paper for easy removal.
  2. Toast the walnuts: Spread walnuts on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let cool completely, then roughly chop.
  3. Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Place shreds in a clean kitchen towel, gather corners, and twist firmly to squeeze out as much liquid as possible.
  4. Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no lumps remain.
  5. Add the wet ingredients: Crack eggs directly into the flour mixture. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Stir with a spatula or wooden spoon until just combined (a few streaks of flour are okay).
  6. Fold in the zucchini and walnuts: Add the squeezed zucchini and toasted walnuts. Gently fold until evenly distributed. Batter will be thick and slightly lumpy.
  7. Pour into the pan: Scrape batter into prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Cool in the pan for 15 minutes. Run a knife around edges to loosen, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for a light, fluffy crumb. Toasting the walnuts is highly recommended for best flavor. Measure flour by spooning into the cup and leveling off. Room temperature eggs help the batter come together smoothly. For a vegan version, replace eggs with two flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 minutes).

Nutrition

Keywords: zucchini bread, easy zucchini bread, one-bowl zucchini bread, toasted walnut zucchini bread, homemade zucchini bread, quick bread, summer squash bread

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