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Best Easy Zucchini Bread with Toasted Walnuts

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This incredibly moist zucchini bread with toasted walnuts is the perfect last-minute recipe for potlucks, brunches, and gatherings. Simple ingredients and easy steps yield a tender, flavorful loaf that stays fresh for days.

Ingredients

Scale
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (canola or avocado oil work too)
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 1 medium zucchini, unpeeled, do not squeeze out moisture)
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet in a single layer. Bake for 5 to 7 minutes, shaking the pan halfway through, until fragrant and slightly darkened. Let cool completely.
  3. Grate the zucchini: Wash the zucchini and trim off the ends. Using the large holes of a box grater, grate the zucchini (skin and all) to get about 2 cups. Do NOT squeeze out the liquid.
  4. Whisk the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Mix the wet ingredients: In a medium bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and slightly thickened (about 1 minute). Add the vegetable oil, Greek yogurt, and vanilla extract; whisk until well combined and glossy.
  6. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  7. Fold in the zucchini and walnuts: Add the grated zucchini (with all its liquid) and the cooled toasted walnuts. Fold gently until evenly distributed. The batter will be loose and wet.
  8. Pour and bake: Scrape the batter into the prepared loaf pan and spread evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  9. Cool properly: Let the bread cool in the pan for 15 minutes. Then use the parchment paper handles to lift it out and transfer to a wire cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Do not squeeze the moisture out of the grated zucchini; it is essential for a moist loaf. Toast walnuts separately to enhance flavor and crunch. Use room temperature ingredients for best texture. Let the bread cool completely before slicing to prevent crumbling. For a chocolate chip variation, fold in ½ cup semi-sweet chocolate chips with the zucchini and walnuts.

Nutrition

Keywords: zucchini bread, toasted walnuts, easy zucchini bread, moist zucchini bread, potluck recipe, brunch bread, freezer-friendly zucchini bread

Find it online: https://rowanrecipes.com/best-easy-zucchini-bread-with-toasted-walnuts/