Print

Moist Cinnamon Walnut Zucchini Bread

moist cinnamon walnut zucchini bread - featured image
Print Recipe

This Moist Cinnamon Walnut Zucchini Bread is tender, flavorful, and forgiving—the perfect way to use up an aging zucchini and a bag of walnuts. With a warm cinnamon flavor and a perfectly moist crumb, it’s a quick and easy recipe that’s sure to become a staple.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini)
  • 1 cup (120g) chopped walnuts
  • 1 tablespoon turbinado sugar (for topping, optional)
  • 1 teaspoon cinnamon sugar (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Spray any exposed sides with cooking spray.
  2. Wash zucchini and trim stem end. Grate on the small holes of a box grater. Measure out 1½ cups packed grated zucchini. Do not squeeze out the moisture.
  3. Spread chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant and slightly darkened. Let cool completely.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 20 seconds.
  5. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract for about 30 seconds until smooth and slightly thickened.
  6. Add grated zucchini (with all its moisture) to the wet ingredients and stir with a spatula until combined.
  7. Pour dry ingredients into wet ingredients. Fold gently with a silicone spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  8. Fold in cooled toasted walnuts with 3-4 strokes. Reserve about ¼ cup of walnuts for topping if desired.
  9. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts and turbinado-cinnamon sugar mixture on top.
  10. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If top browns too quickly, tent loosely with foil after about 35 minutes.
  11. Let bread cool in pan on a wire rack for 15 minutes. Use parchment sling to lift out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Do not squeeze the moisture out of the grated zucchini—it’s key to the bread’s tenderness. Toast walnuts for best flavor. Let bread cool completely before slicing to avoid crumbling. Bread tastes even better the day after baking.

Nutrition

Keywords: zucchini bread, cinnamon walnut zucchini bread, moist zucchini bread, easy zucchini bread, homemade zucchini bread

Find it online: https://grubella.com/moist-cinnamon-walnut-zucchini-bread-easy-homemade-recipe/