Zucchini Bread with Walnuts is a delightful and comforting treat that showcases the subtle sweetness of fresh zucchinis paired perfectly with crunchy walnuts. This moist and flavorful bread is not only easy to prepare but also an excellent way to sneak in some veggies! With minimal effort, you can enjoy a hearty slice of this quick bread for breakfast, dessert, or anytime throughout the day!
Table of Contents
- Zucchini Bread with Walnuts Recipe
- Ingredients for Zucchini Bread with Walnuts
- How to Make Zucchini Bread with Walnuts
- Tips for Making Zucchini Bread with Walnuts
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Zucchini Bread with Walnuts
- Reheating Zucchini Bread with Walnuts
- Serving Suggestions
- FAQs
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Zucchini Bread with Walnuts Recipe
- Perfect for Any Time of Day. This healthy zucchini bread is versatile enough to be enjoyed as a delicious breakfast, an afternoon snack, or even a dessert!
- Moist and Flavorful. Thanks to the fresh zucchini, this bread stays moist and tender, while the walnuts add a delightful crunch.
Ingredients for Zucchini Bread with Walnuts
- All-Purpose Flour: Forms the base of the bread structure.
- Granulated Sugar: Adds sweetness; it can be reduced for less sweetness.
- Ground Cinnamon: Imparts warm, aromatic flavor.
- Baking Soda and Baking Powder: Provide leavening and help the bread rise.
- Salt: Enhances the flavor of the other ingredients.
- Eggs: Bind the ingredients together and add moisture.
- Vegetable Oil: Keeps the bread moist and tender; can be substituted with apple sauce for a lighter version.
- Vanilla Extract: Adds depth and enhances sweetness.
- Shredded Zucchini: The star ingredient, providing moisture and nutrition.
- Chopped Walnuts: Adds crunch and nutty flavor. Can be substituted with pecans or omitted entirely for a nut-free version.
How to Make Zucchini Bread with Walnuts
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, beat the eggs and add the oil and vanilla extract, mixing well.
- Stir in the shredded zucchini until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it into an even layer.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing.
Tips for Making Zucchini Bread with Walnuts
- Choose Fresh Zucchini: Opt for medium-sized zucchinis that feel firm and heavy for their size for the best texture.
- Don’t Skimp on Shredding: For the best moisture, shred the zucchini and press it lightly with a paper towel to remove excess moisture.
- Mix Gently: Be careful not to overmix the batter once you add the dry ingredients; this will ensure a tender loaf.
Make-Ahead Instructions
- You can prepare the batter ahead of time and store it in the refrigerator for up to 2 days before baking.
- To prepare ahead, mix the dry ingredients and store them separately from the wet ingredients until you are ready to combine and bake.
Storing Leftovers
Store leftover Zucchini Bread with Walnuts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing Zucchini Bread with Walnuts
- To freeze, wrap slices or the whole loaf tightly in plastic wrap and then place in a freezer-safe bag.
- It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating Zucchini Bread with Walnuts
- To reheat, simply slice and place in the microwave for 10-15 seconds or until warm.
- You can also reheat slices in an oven set to 350°F (175°C) for about 5-10 minutes.
Serving Suggestions
- Serve warm with a spread of butter or cream cheese.
- Pair it with a cup of coffee or tea for a delightful afternoon snack.
- Enjoy it topped with fresh fruit or a dollop of yogurt for a nutritious breakfast.
FAQs
Can I use whole wheat flour in this recipe?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.
What can I use instead of eggs?
Unsweetened applesauce or flaxseed meal mixed with water can be used as an egg substitute if you’re following a vegan diet.
Can I add other ingredients to the bread?
Absolutely! You can incorporate raisins, chocolate chips, or seeds to customize your Zucchini Bread based on your taste.
How should I store the bread?
Keep it in an airtight container at room temperature or refrigerate it to prolong its freshness.
How long does zucchini bread last?
When stored properly, Zucchini Bread with Walnuts will last 3-7 days at room temperature and up to 3 months in the freezer.
