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Best Easy Zucchini Walnut Bread Recipe

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This moist, perfectly spiced zucchini walnut bread is packed with wholesome ingredients and easy to make. It’s the perfect treat for breakfast or a snack, and it stays moist for days.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 1 ¾ cups (210g) whole wheat pastry flour
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ⅓ cup (80ml) coconut oil, melted and cooled slightly (or vegetable oil or melted butter)
  • ¼ cup (60g) plain Greek yogurt (full-fat preferred)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or oil, or line with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess moisture. Set aside.
  3. In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk eggs and brown sugar until smooth and slightly thickened, about 1 minute. Add melted coconut oil, Greek yogurt, and vanilla extract; whisk until well combined.
  5. Fold the squeezed zucchini into the wet mixture until evenly distributed.
  6. Gently fold the flour mixture into the wet ingredients, stirring just until no streaks of flour remain. Do not overmix.
  7. Fold in the chopped walnuts, reserving a small handful for topping.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  10. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—it prevents a soggy loaf. Toast walnuts for deeper flavor. Use room temperature eggs to avoid lumps if using coconut oil. Measure flour correctly by spooning into cup and leveling off. Let bread cool completely before slicing for best texture.

Nutrition

Keywords: zucchini bread, walnut bread, easy zucchini bread, healthy zucchini bread, whole wheat zucchini bread

Find it online: https://tinastirs.com/best-easy-zucchini-walnut-bread-recipe/