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Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

Welcome to the delightful world of baking with our Quick and Easy Walnut Zucchini Bread recipe! If you’re looking for a way to turn your surplus zucchini into a delectable treat, you’ve landed in the right place. This moist, flavorful bread is not only a fantastic way to use up those garden zucchinis but also a perfect blend of sweetness and nuttiness, making it an ideal snack or breakfast option.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Zucchini Bread
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts

Equipment

  • 9x5 inch loaf pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula or wooden spoon
  • Grater for zucchini
  • Measuring Cups and Spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour your 9x5-inch loaf pan.
  3. Step 3: In a large bowl, combine grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until fully combined.
  4. Step 4: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Step 5: Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
  6. Step 6: Fold in chopped walnuts.
  7. Step 7: Pour batter into prepared loaf pan and smooth the top.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.