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Moist Zucchini Bread with Walnuts and Cinnamon

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A simple, reliable, and incredibly moist zucchini bread recipe that uses simple pantry ingredients. Toasted walnuts and warm cinnamon create a dense, cake-like texture that is perfect for using up garden harvests.

Ingredients

Scale
  • 2 cups grated zucchini (packed, excess water squeezed out)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 cup walnuts (chopped and toasted)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  2. Wash and trim zucchinis, then shred them finely. Place in a clean kitchen towel and squeeze out as much liquid as possible.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate medium bowl, whisk eggs, then add granulated sugar, brown sugar, oil, and vanilla. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together until flour disappears. Do not overmix.
  6. Fold in the drained zucchini and chopped walnuts.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing excess moisture from the zucchini is crucial to prevent a soggy texture. Toasting the walnuts beforehand enhances their flavor. For best results, weigh ingredients for accuracy. The bread can be stored at room temperature for 3 days, refrigerated for a week, or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, walnut bread, moist zucchini bread, easy baking, garden harvest recipes, gluten-free option, dairy-free baking

Find it online: https://lunafeast.com/moist-zucchini-bread-5-step-best-easy-recipe/