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Easy One-Pan Zucchini Bread with Walnuts

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This incredibly moist and tender zucchini bread with crunchy walnuts started as a happy accident and became a beloved staple. Made in one bowl with simple pantry ingredients, it’s perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini, not peeled)
  • 1 cup (120g) walnuts, chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater until you have about 2 cups loosely packed. Do not squeeze out the liquid.
  3. Toast the chopped walnuts on a small baking sheet for 5-7 minutes until fragrant and lightly golden. Let cool.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, and vanilla extract. Stir with a rubber spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini (with all its liquid) and the toasted walnuts until evenly distributed.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  9. Cool in the pan for 15 minutes, then lift out using the parchment sling and transfer to a cooling rack. Cool completely before slicing (about 1-2 hours).

Notes

Do not squeeze the moisture out of the grated zucchini—it’s key to the bread’s tenderness. Toast walnuts for deeper flavor. Let the bread cool completely before slicing to avoid a gummy texture. The bread tastes even better on day two.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, easy zucchini bread, one-bowl zucchini bread, moist zucchini bread

Find it online: https://grubella.com/easy-one-pan-zucchini-bread-with-walnuts-best-recipe/