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Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

Welcome to the world of delightful baking with our Quick and Easy Walnut Zucchini Bread! This recipe is perfect for anyone looking to create a moist, flavorful bread that combines the wholesome goodness of zucchini with the rich, nutty crunch of walnuts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Zucchini Bread
  • 1 cup grated zucchini helps to incorporate moisture and flavor
  • 1 cup granulated sugar adds sweetness
  • 1/2 cup vegetable oil ensures moisture
  • 2 large eggs provide structure
  • 1 teaspoon vanilla extract enhances flavor
  • 1 1/2 cups all-purpose flour base of the bread
  • 1 teaspoon baking soda helps the bread rise
  • 1/2 teaspoon baking powder provides extra lift
  • 1/2 teaspoon salt balances sweetness
  • 1 teaspoon ground cinnamon adds warmth
  • 1/2 cup chopped walnuts provides crunch and nutty flavor

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Grater
  • Measuring cups and spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your 9x5-inch loaf pan with butter or non-stick spray.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  5. Step 5: Gradually add the dry ingredients to the zucchini mixture. Stir gently until just combined.
  6. Step 6: Gently fold in the chopped walnuts.
  7. Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store the zucchini bread in an airtight container at room temperature for up to 3 days.