Print

Best Moist Zucchini Bread with Cinnamon Walnuts

best moist zucchini bread with cinnamon walnuts - featured image
Print Recipe

This incredibly moist zucchini bread with cinnamon and walnuts is the recipe that will change your mind about vegetable-based baked goods. Tender, flavorful, and packed with warm spices, it’s the perfect way to use up summer zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon (preferably Saigon)
  • ¼ teaspoon ground nutmeg (optional, freshly grated preferred)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (canola or melted coconut oil also work)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup chopped walnuts (toasted if possible)
  • 2 tablespoons chopped walnuts (for topping, optional)
  • 1 tablespoon coarse sugar (like turbinado or demerara, for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving overhang on the long sides for easy removal.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and gently squeeze out some excess moisture—it should still feel damp, not bone-dry.
  3. Optional: Spread the ½ cup of chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Let cool.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
  5. In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly lighter in color, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until fully combined.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently, just until no streaks of flour remain. A few lumps are fine—do not overmix.
  7. Fold in the squeezed zucchini and toasted walnuts with just a few strokes until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread evenly. If using, sprinkle the extra 2 tablespoons of chopped walnuts and coarse sugar over the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked. Start checking at 50 minutes.
  10. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper overhang and transfer to a wire rack. Cool completely before slicing—at least 1 hour.

Notes

Don’t over-squeeze the zucchini—it should still feel damp. Room temperature eggs are important for proper mixing. Overmixing will make the bread tough. The bread tastes even better the next day as flavors meld. For muffins, bake at 350°F for 18-22 minutes. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk or water.

Nutrition

Keywords: zucchini bread, moist zucchini bread, zucchini bread with walnuts, cinnamon zucchini bread, easy zucchini bread, summer baking, quick bread

Find it online: https://coracooks.com/best-moist-zucchini-bread-with-cinnamon-walnuts/