Zucchini Walnut Bread
This loaf thrives on the contrast between the tender, hidden greens and the jagged, roasted texture of the nuts. When baked correctly, the top develops a thick, craggy crust while the center stays dense and moist for days.
Control the moisture content early.
Excess water is the enemy of a clean crumb. Squeeze your shredded zucchini in a tea towel until it feels dry to the touch before you measure it.
- 9x5 inch loaf pan
- box grater
- mixing bowls
- whisk
- parchment paper
What goes in.
- 2 cupsall-purpose flour
- 1 tspbaking soda
- 1/2 tspbaking powder
- 1 tspground cinnamon
- 1/2 tspsalt
- 1 cuppacked dark brown sugar
- 2large eggs
- 1/2 cupneutral oil, such as grapeseed or canola
- 1.5 cupszucchini, grated and squeezed dry
- 1 cupwalnuts, roughly chopped and toasted
Don't overwork the batter
Once the wet and dry components meet, use a rubber spatula to fold them together only until the last streak of flour vanishes. Extra mixing builds gluten, turning a light crumb into a chewy, tough one.
The method.
Prep the oven and pan
Heat your oven to 350°F. Line your loaf pan with parchment paper, leaving an overhang on the long sides to pull the bread out later.
Mix the dry
Whisk the flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Ensure the leavening agents are distributed evenly.
Combine the wet
In a separate bowl, beat the eggs with the brown sugar and oil until the sugar is fully incorporated. Stir in the prepared zucchini.
Merge components
Add the dry ingredients to the wet. Fold gently until barely combined, then fold in the toasted walnuts.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a skewer inserted into the center emerges clean.
Cool
Let the bread sit in the pan for 10 minutes, then lift it out by the parchment handles to a wire rack to finish cooling completely.
Other turns to take.
Orange Zest
Add two teaspoons of fresh orange zest to the sugar and oil mixture for a brighter finish.
Dark Chocolate
Replace the walnuts with half a cup of dark chocolate chunks for a deeper, dessert-like profile.
When it doesn't go to plan.
Toast your walnuts in a dry skillet over medium heat for 3-4 minutes before chopping to bring out their natural oils.
If you don't have a tea towel, use paper towels to squeeze the zucchini, but double them up to avoid tearing.
Store the loaf wrapped in foil at room temperature; it usually stays better on the second day as the moisture redistributes.
The ones that keep coming up.
Can I leave the peel on the zucchini?
Yes, the peel provides color and texture; just wash the exterior thoroughly before grating.
How do I know if it's baked through?
The top should feel firm to the touch and pull away slightly from the edges of the pan.