Summer is in full swing at my house. The temperatures are well above 90 degrees Fahrenheit (32 degrees Celsius) most days. Ice cream has become a regular meal. Shorts and short sleeved t-shirts are the standard fashion.
Oh, and of course, we have an overabundance of Zucchini.
My garden is still pretty little. I’m working hard to grow some tomatoes. But friends and family can’t seem to get rid of their zucchini fast enough, and naturally, we accept any garden offerings they have to give.
And whenever we have zucchini bread on hand, we make zucchini bread.
This zucchini walnut bread recipe tastes divine. It’s soft. It’s sweet. It’s the perfect dessert on a hot summer day.
And better still, you can make it in about an hour.
Prep time: 10- to 15 minutes
Rise time: None
Cook time: 60 to 65 minutes
Total time: 1 hour 10 minutes to 1 hour 20 minutes
Here’s what you’ll need to make yummy zucchini walnut bread at home:
- 360 Grams (3 Cups) All-Purpose Flour
- 8 Grams (3 Teaspoons) Ground Cinnamon
- 4 Grams (1 Teaspoon) Baking Powder
- 4 Grams (1 Teaspoon) Baking Soda
- 6 Grams (1 Teaspoon) Salt
- 3 Eggs
- 450 Grams (2 1/4 Cups) White Granulated Sugar
- 218 Grams (1 Cup) Vegetable Oil
- 13 Grams (1 Tablespoon) Vanilla Extract
- 150 Grams (2 Cups) Grated Zucchini
- 125 Grams (1 Cup) Chopped Walnuts*
*If you’re not a fan of nuts, or you have nut allergies, feel free to leave them out. Although the nuts add a wonderful texture, the zucchini bread still tastes amazing without them.
Zucchini bread is easy to make, even for beginning bakers. You don’t need a lot of fancy equipment to make it, though you will want the following kitchen basics:
I provided a few links on Amazon, but you can easily buy any of these items at your local store.
Zucchini walnut bread comes together quickly, so feel free to preheat your oven to 325 degrees Fahrenheit (162 degrees Celsius) right off the bat.
While your oven heats, 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.
Once cooled, slice and serve your zucchini bread and enjoy!
Although my family ate both loaves in less than 24 hours, zucchini walnut bread will keep in the refrigerator for more than a week and even longer in the freezer.
Just the Basics
Zucchini Walnut Bread
- 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)
- 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.
Secrets to Success
Zucchini walnut bread is a great recipe for beginners, so you shouldn’t have too much trouble making tasty bread.
However, it does behave like a quick bread, so your zucchini walnut bread might sink in the middle if you aren’t careful. It will still taste fine, but if you want picture perfect bread, you might need to do the following:
- Don’t Over Mix – Stir until things are just incorporated. The batter will still be a little lumpy and that’s fine.
- Grease just the bottom of the pan – Quick breads rely on the bread pan to give it structure while it rises in the oven. If you grease the sides, your bread won’t have that support and will fall in the middle.
- Use extra flour if needed – Zucchini adds a lot of moisture to the bread, which ensures each bite stays soft. But an overly wet batter will have a tendency to collapse in the center. If your batter seems especially gooey, add a little extra flour to even things out.
With a little practice, your loaves will look just as yummy as they taste.
Zucchini walnut bread may have vegetables, but that doesn’t make it a health food. Keep in mind that it has a lot of sugar and oil, so the calorie content is high:
I averaged about 10 to 12 slices per loaf. Depending on your personal preference, your slices may be bigger or smaller than mine, and that will affect your nutritional information per slice.
Did You Try It?
I love making zucchini walnut bread almost as much as I enjoy eating it. But how about you? Did you have fun making the recipe? Do you have any alterations to make the recipe even better? Feel free to share in the comments below!