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Cozy Zucchini Walnut Bread: Best Fall Baking Recipe

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This incredibly moist zucchini walnut bread is the perfect fall baking recipe. Made with simple pantry ingredients and warm spices, it’s a crowd-pleasing comfort food that’s freezer-friendly and tastes even better the next day.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • ¾ cup (75g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed sides.
  2. Grate zucchini using large holes of a box grater. Place in a clean kitchen towel or paper towels; gently press to remove some excess moisture (do not squeeze dry). Set aside.
  3. Toast walnuts on a small baking sheet for 5-7 minutes until fragrant. Let cool completely, then chop into smaller pieces.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In another large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking well after each. Stir in vanilla.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fold in grated zucchini and toasted walnuts with a few gentle strokes.
  8. Pour batter into prepared pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan for 10-15 minutes, then lift out using parchment sling and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and do not overmix the batter. Toasting the walnuts enhances their flavor. The bread tastes even better on day two. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For a vegan version, replace eggs with flax eggs.

Nutrition

Keywords: zucchini bread, walnut bread, fall baking, quick bread, zucchini walnut bread, moist zucchini bread

Find it online: https://lucastable.com/cozy-zucchini-walnut-bread-best-fall-baking-recipe/