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Moist Zucchini Bread with Walnuts – Easy Homemade Recipe

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This incredibly moist zucchini bread with walnuts is the perfect way to use up garden zucchini. It’s tender, perfectly spiced, and packed with crunchy walnuts for a delightful texture in every bite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil (canola, grapeseed, or avocado oil)
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • ¾ cup (85g) 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 parchment paper, leaving an inch of overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater (do not peel). Place the grated zucchini in a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible. Measure 2 cups packed.
  3. Toast the chopped walnuts on a baking sheet in the preheated oven for 5-6 minutes until fragrant. Let cool.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
  5. In a larger bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until fully combined.
  6. Fold the squeezed zucchini and toasted walnuts into the wet mixture using a rubber spatula until evenly distributed.
  7. Pour the dry ingredients into the wet mixture. Fold gently with the rubber spatula until just combined—do not overmix. A few small lumps are fine.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  10. Cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer it directly to the rack to cool completely (at least 1 hour) before slicing.

Notes

Don’t skip squeezing the zucchini dry—this is crucial to avoid a gummy texture. Room-temperature eggs incorporate better. Measure flour by spooning and leveling. Let the bread cool completely before slicing for best texture. For a nut-free version, omit walnuts or substitute with pumpkin seeds. For chocolate chip version, fold in ½ cup semi-sweet chocolate chips with the walnuts.

Nutrition

Keywords: zucchini bread, moist zucchini bread, zucchini bread with walnuts, easy zucchini bread, homemade zucchini bread, summer squash bread

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