Zucchini Bread with Walnuts
Zucchini Bread with Walnuts is a moist, flavorful quick bread featuring fresh zucchini and crunchy walnuts—perfect for breakfast, an afternoon snack, or dessert.
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!
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
Save- 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
Save- 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.
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, squeezed to remove moisture
- 1 cup chopped walnuts
Instructions
Preheat and prepare pan
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix dry ingredients
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
Mix wet ingredients
In a large bowl, beat the eggs and add the oil and vanilla extract, mixing well.
Shred zucchini
Stir in the shredded zucchini until fully incorporated.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Fold in walnuts
Fold in the chopped walnuts, ensuring they are evenly distributed.
Bake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Cool and slice
Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Notes
- Fresh zucchini works best for a moist loaf.
- You can substitute applesauce or yogurt for part of the oil.
- You can add raisins or chocolate chips if desired.
Nutrition Facts
Frequently asked questions
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser and you might want to slightly reduce the amount of sugar or add a bit more moisture.
Can I freeze zucchini bread?
Yes, zucchini bread freezes well. Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature or warm slices in the oven or toaster.
Can I omit walnuts if I have a nut allergy?
Yes, you can omit walnuts or substitute with chocolate chips or seeds for a similar texture.
How should I store zucchini bread?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this dairy-free?
Yes, use a dairy-free yogurt or applesauce in place of any dairy ingredients and ensure the oil is plant-based.
