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Perfect Small Batch Zucchini Walnut Bread

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This small batch zucchini walnut bread is moist, nutty, and perfectly sweetened. It’s the ideal size for small households, made with simple ingredients and foolproof techniques for a tender, delicious loaf every time.

Ingredients

Scale
  • 1 medium zucchini (about 200g / 7oz)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup granulated sugar (100g)
  • 1/3 cup vegetable oil (80ml)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 8×4 inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the parchment with a little oil or butter.
  2. Prep the zucchini. Wash your zucchini and trim off the ends. Using a box grater, grate the zucchini on the large holes. You should end up with about 1 cup of grated zucchini. Place the grated zucchini in the center of a clean kitchen towel. Gather the corners and twist tightly over the sink. Squeeze with all your might. You’ll be shocked at how much water comes out. Keep squeezing until no more liquid drips out. This step is absolutely crucial.
  3. Toast the walnuts. While the oven is preheating, spread the chopped walnuts on a small baking sheet. Toast them for 3-4 minutes, until they’re fragrant and slightly darker. Keep an eye on them, they burn fast. Set them aside to cool.
  4. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Make sure everything is evenly distributed. Set aside.
  5. Mix the wet ingredients. In a medium mixing bowl, whisk together the sugar, vegetable oil, egg, and vanilla extract. Whisk until the mixture is smooth and pale, about 30 seconds. The oil and egg should be fully incorporated.
  6. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Mix just until you no longer see streaks of flour. A few lumps are totally fine. Overmixing will make your bread tough.
  7. Fold in the zucchini and walnuts. Add the squeezed zucchini and the toasted walnuts to the batter. Fold them in gently with your spatula. The batter will be thick and slightly chunky. That’s exactly what you want.
  8. Bake the bread. Scrape the batter into your prepared loaf pan and spread it into an even layer. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 35-minute mark), tent the pan loosely with aluminum foil.
  9. Cool completely. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer it to a wire rack. Let it cool completely before slicing.

Notes

The key to a moist, not soggy, loaf is squeezing the grated zucchini thoroughly. Toast the walnuts for deeper flavor. Let the bread cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, small batch, walnut bread, quick bread, easy zucchini bread, moist zucchini bread

Find it online: https://lucastable.com/perfect-small-batch-zucchini-walnut-bread/