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Zucchini Bread with Walnuts
Mia

Zucchini Bread with Walnuts

This Zucchini Bread with Walnuts is a simple, nourishing, and satisfying recipe that combines the moistness of fresh zucchini with the earthy crunch of toasted walnuts. It's perfect for any season and can be customized to suit your taste.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 Cups All-Purpose Flour, sifted
  • 1 Cup Grated Zucchini, packed
  • 0.5 Cup Walnuts, chopped and toasted
  • 0.5 Cup Granulated Sugar
  • 0.5 Cup Brown Sugar
  • 0.5 Cup Vegetable Oil
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 0.5 tsp Baking Soda
  • 0.5 tsp Baking Powder
  • 1 tsp Cinnamo
  • 0.25 tsp Salt

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a standard 9x5 inch loaf pan.
  2. Grate the zucchini using a box grater, patting it gently with a paper towel if excessively wet.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. In a large bowl, beat the eggs with the granulated sugar and brown sugar until pale and frothy. Whisk in the vegetable oil and vanilla extract.
  5. Fold the grated zucchini into the wet ingredients, then gradually add the dry mixture, stirring until just combined. Fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Use organic zucchini for better flavor and nutrients. Toast walnuts for enhanced taste. Ensure to measure grated zucchini correctly to avoid excess moisture.