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Easy Homemade Zucchini Bread with Toasted Walnuts

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This homemade zucchini bread with toasted walnuts is tender, moist, and nutty. The secret is squeezing the zucchini dry and toasting the walnuts for deep, buttery flavor.

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, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated and squeezed dry zucchini (about 1 medium zucchini)
  • ¾ cup (85g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Toast the walnuts: Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  3. Grate and squeeze the zucchini: Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. Mix wet ingredients: In a separate large bowl, whisk eggs until frothy. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a wooden spoon until just combined (a few streaks of flour are fine).
  7. Fold in zucchini and walnuts: Add squeezed zucchini and toasted walnuts. Fold gently until evenly distributed. Batter will be thick and slightly lumpy.
  8. Bake: Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil around 40 minutes.
  9. Cool: Let bread cool in pan for 15 minutes. Lift out using parchment overhang and transfer to a wire rack to cool completely (at least 1 hour before slicing).

Notes

Squeeze zucchini thoroughly to avoid gummy bread. Toast walnuts until fragrant but not burnt. Measure flour correctly by spooning into cup and leveling. Do not overmix batter. Let bread cool completely before slicing for best texture. Flavors improve on day two.

Nutrition

Keywords: zucchini bread, homemade zucchini bread, toasted walnut zucchini bread, easy zucchini bread, summer squash bread

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