Variation
Chocolate Chip: Replace the walnuts with 100g of semi-sweet chocolate chips.
Baking · Breakfast · Snack · American
Zucchini Bread With Toasted Walnuts
Our classic zucchini bread is a tender, spice-forward loaf packed with freshly grated garden zucchini and crunchy toasted walnuts for the perfect crumb.
Prep
15 min
Cook
55 min
Difficulty
Easy
Serves
10
Preparation
Get these tasks done before you start cooking.
Prep the Zucchini
- 1
Grate
Using the large holes of a box grater, grate the zucchini until you have approximately 2 cups.
Tip: Do not peel the zucchini. The green skin provides beautiful color and adds fiber.
How to Make Zucchini Bread With Toasted Walnuts
Total time: 1 h 10 min · Yields 10 servings
- 1
Preheat and Prepare
Preheat your oven to 175 C (350 F). Grease a 9x5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
- 2
Toast the Walnuts
Place chopped walnuts in a dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until they smell fragrant and look golden. Set aside to cool.
- 3
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- 4
Mix Wet Ingredients
In a large bowl, whisk together the white sugar, brown sugar, oil, eggs, and vanilla until smooth and slightly thickened.
- 5
Combine
Fold the grated zucchini into the wet mixture. Gradually add the dry ingredients, stirring with a spatula until just combined. Fold in the toasted walnuts last.
- 6
Bake
Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
- 7
Cool
Let the bread cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack to cool completely before slicing.
Chef's Tips
- Do not squeeze the water out of the zucchini unless it is exceptionally watery. That moisture is what keeps the bread tender.
- Measure your flour by weight or use the spoon-and-level method to avoid a dry loaf.
- For a crunchier top, sprinkle a tablespoon of coarse demerara sugar over the batter before baking.
What to Serve with Zucchini Bread With Toasted Walnuts
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Toasted with cream cheese
- Served alongside a cup of black coffee
- Flash-griddled in a pan with butter for extra crisp edges
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Lemon Poppy Seed: Add the zest of one lemon and 1 tbsp of poppy seeds to the batter.
Variation
Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend that contains xanthan gum.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. This bread also freezes beautifully for up to 3 months.
Further reading
Frequently asked questions
Do I need to peel the zucchini before making zucchini bread?
No, there is no need to peel the zucchini. The skin is thin and softens completely during baking, providing texture and color.
Why is my zucchini bread dry?
Dryness usually comes from over-measuring flour or over-baking. Ensure you use the exact gram measurements provided and check the loaf at the 55-minute mark.
Can I use frozen zucchini?
Yes, but you must thaw it completely and drain excess liquid. Frozen zucchini releases much more water than fresh, so lightly pat it dry before measuring.
How can I tell when my zucchini bread is done?
Insert a sharp skewer or toothpick into the thickest part of the loaf. It should come out clean or with a few moist crumbs, but no wet batter.
Should I squeeze the water out of the grated zucchini?
For this specific recipe, do not squeeze the zucchini. The moisture content of the squash is calculated into the liquid ratio of our batter.
Can I replace the oil with butter?
You can use melted butter, but oil produces a more consistent, moist crumb that stays soft for longer at room temperature.
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