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Easy Cinnamon Walnut Zucchini Bread

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This moist, tender zucchini bread is packed with cinnamon and crunchy walnuts. It’s a simple, crowd-pleasing recipe that turns humble ingredients into something truly special.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150 grams)
  • ½ cup vegetable oil (120 ml)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, 200 grams)
  • ¾ cup chopped walnuts (85 grams), toasted
  • 2 tablespoons turbinado sugar (for topping, optional)
  • ¼ cup additional chopped walnuts (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle. Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Do not squeeze it dry. Measure out 1 ½ cups (200 grams).
  3. Toast the walnuts: Spread ¾ cup chopped walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Set aside to cool.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk the eggs and sugar together for about a minute until pale and slightly thickened. Add the oil and vanilla extract and whisk until smooth.
  6. Pour the dry ingredients into the wet mixture. Stir with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in the grated zucchini and toasted walnuts gently until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread evenly. If using, sprinkle turbinado sugar and additional chopped walnuts on top, pressing them gently into the batter.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and transfer to the rack to cool completely before slicing (at least 1 hour).

Notes

Do not squeeze the moisture out of the grated zucchini; it is essential for the bread’s tenderness. For best results, use room temperature eggs. The bread tastes even better on day two. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon walnut zucchini bread, easy zucchini bread, moist zucchini bread, quick bread, zucchini recipe, walnut zucchini bread

Find it online: https://coracooks.com/easy-cinnamon-walnut-zucchini-bread-recipe/