This zucchini walnut bread is so moist and delicious! Packed with fresh zucchini and crunchy walnuts, it’s the perfect treat for breakfast or a snack. You’ll love the sweet aroma that fills your kitchen!
I can’t resist a slice warm from the oven, especially with a pat of butter. It’s like giving yourself a cozy hug! 🍞❤️ It’s easy to whip up, making it a fun bake for any day!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star of this recipe. I suggest using medium-sized zucchini for the best moisture. If you don’t have zucchini on hand, you could try using shredded carrots for a similar texture, but it will change the flavor.
Walnuts: Toasting the walnuts boosts their flavor and adds crunch. If you prefer, you can substitute with pecans or even sunflower seeds for a nut-free option. Chopped chocolate also works for a sweet twist!
Oils: Vegetable oil keeps the bread moist. You can swap it with canola oil or melted coconut oil if you like. For a richer flavor, try using melted butter instead, but note it may slightly change the bread’s moisture level.
Spices: Cinnamon and nutmeg add warmth. If you’re not a fan of nutmeg, feel free to skip it or try adding a small amount of allspice or ginger for a different kick.
How Do I Ensure My Zucchini Bread is Moist?
To keep the zucchini bread moist, use freshly shredded zucchini. Avoid packing it too tightly when measuring. It’s also important to not overmix the batter; mix until just combined. Overmixing can lead to dense bread.
- Grate the zucchini and let it sit for a few minutes. Then, gently squeeze out excess moisture.
- Use room temperature eggs; this helps to create a smooth batter.
- Don’t skip the cooling step! Letting the bread cool properly helps maintain its moisture level.
With these tips in mind, you’ll bake a deliciously moist zucchini walnut bread every time! Enjoy every slice!
Best Ever Moist Zucchini Walnut Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 cup chopped walnuts, toasted
- 1/2 cup chopped walnuts for topping (optional)
How Much Time Will You Need?
This delightful zucchini walnut bread takes about 20 minutes of prep time and 60-70 minutes of baking. After that, you’ll want to let it cool for about 15 minutes in the pan, then completely on a wire rack before slicing. In total, you’re looking at about 1 hour and 35 minutes before you can enjoy the deliciousness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This helps to ensure your spices are well distributed throughout the bread.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined. Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract until mixed.
4. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make your bread dense.
5. Fold in the Goodies:
Gently fold in the finely shredded zucchini and 1 cup of chopped walnuts until evenly distributed in the batter. This is where the delicious moisture comes from!
6. Pour and Sprinkle:
Pour the batter into your prepared loaf pan and smooth the top. If you like, sprinkle the remaining 1/2 cup of chopped walnuts over the top for extra crunch and visual appeal.
7. Bake it Up:
Place the pan in your preheated oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Enjoy!
Serve warm or at room temperature. This zucchini walnut bread is great on its own, but you can also spread some butter or cream cheese on top! If you have any leftovers, store them in an airtight container.
This zucchini walnut bread is wonderfully moist and full of flavor—it’s the perfect balance of sweet, nutty, and spiced goodness! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Yellow Squash Instead of Zucchini?
Absolutely! Yellow squash can be used as a substitute for zucchini in this recipe. Just make sure to shred it finely, similar to how you would with zucchini, for the best texture.
How Do I Store Leftover Zucchini Walnut Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again.
Can I Substitute the Oil for Applesauce?
Yes, you can substitute half of the vegetable oil with unsweetened applesauce to reduce fat content. This will still keep the bread moist while adding a hint of apple flavor!
Can I Omit the Nuts?
Definitely! If you prefer a nut-free option, feel free to leave out the walnuts. You can also replace them with chocolate chips or dried fruit for added sweetness and texture!
