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zucchini walnut bread next to zucchini and walnuts and bread knife

Zucchini Walnut Bread

A summery quick bread for beginners
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 20
Calories 302 kcal

Ingredients
  

  • 360 Grams All-Purpose Flour (3 Cups)
  • 8 Grams Ground Cinnamon (3 Teaspoons)
  • 4 Grams Baking Powder (1 Teaspoon)
  • 4 Grams Baking Soda (1 Teaspoon)
  • 6 Grams Salt (1 Teaspoon)
  • 3 Large Eggs
  • 450 Grams White Granulated Sugar (2 1/4 Cups)
  • 218 Grams Vegetable Oil (1 Cup)
  • 13 Grams Vanilla Extract (1 Tablespoon)
  • 150 Grams Zucchini - Grated (2 Cups)
  • 125 Grams Walnuts - Chopped (1 Cup)

Instructions
 

  • Preheat your oven to 325° Fahrenheit (162° Celsius)
  • Stir together the flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and set aside.
  • In a smaller bowl, mix the eggs, sugar, oil, and vanilla extract.
  • Combine the wet ingredients to the dry ingredients and stir until well incorporated.
  • Fold in the zucchini and the walnuts.
  • Transfer the batter to your lightly greased bread pans.
  • Bake for 60 to 65 minutes. Insert a toothpick, and if it comes out clean, the bread is done.
  • Allow the bread to cool for 10 minutes, and then loosen the bread from the pan with a butter knife. Transfer the bread to a wire cooling rack and allow it to cool completely.

Notes

Don’t Over Mix – Stir until things are just incorporated. The batter will still be a little lumpy and that’s fine.
Keyword Bread, No Knead, Quick Bread, Zucchini Bread