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Creamy Zucchini Bread with Walnuts

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This creamy zucchini bread with walnuts is impossibly soft and tender, with a custard-like texture that makes it perfect for breakfast, snacks, or dessert. It’s a simple, crowd-pleasing recipe that uses up garden zucchini and is made with pantry staples.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) whole milk
  • 2 teaspoons vanilla extract
  • 3 cups shredded zucchini (about 2 medium), squeezed dry
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line the bottom with a strip of parchment paper that hangs over the two long sides for easy removal.
  2. Shred the zucchini using the large holes of a box grater. You’ll need about 3 cups of shredded zucchini (roughly 2 medium zucchini). Do not peel the zucchini.
  3. Place the shredded zucchini in a clean kitchen towel or a few layers of cheesecloth. Gather the corners and twist, squeezing as hard as you can to remove as much liquid as possible. Let the zucchini drain in a colander while you prepare the rest of the ingredients.
  4. Spread the chopped walnuts on a baking sheet and toast them in the preheated oven for 5-7 minutes, until fragrant and lightly golden. Let them cool completely.
  5. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  6. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and slightly thickened.
  7. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined—do not overmix. A few lumps are fine.
  8. Add the squeezed zucchini and toasted walnuts to the batter. Fold gently until evenly distributed. The batter will be thick and slightly shaggy.
  9. Scrape the batter into the prepared loaf pan and spread it into an even layer. Gently tap the pan on the counter to release any air bubbles.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  11. Let the bread cool in the pan for 15 minutes. Then run a knife around the edges, lift it out using the parchment sling, and transfer to a wire rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—excess water will make the bread soggy. Toast the walnuts for best flavor and crunch. Measure flour correctly by spooning and leveling, or use a kitchen scale (315g). Let the bread cool completely before slicing to avoid crumbling. For a dairy-free version, use full-fat oat milk. For a gluten-free version, use a 1:1 gluten-free baking blend and add an extra tablespoon of milk.

Nutrition

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

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