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Zucchini Walnut Bread

Zucchini walnut bread with a moist crumb studded with lightly toasted walnuts and warm spices, baked in a loaf pan until golden. Toasted walnut pieces add crunch in every slice, making this classic zucchini nut bread perfect for breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Zucchini and walnuts
  • 1.5 cup zucchini, grated (unsqueezed) Use grated zucchini without squeezing to keep extra moisture.
  • 1 cup walnuts, roughly chopped and lightly toasted
  • 0.25 walnut halves for top (optional) Optional for a toasted look on the top.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 9x5 loaf pan

Method
 

Prep and toast
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Use a light coating so the loaf releases cleanly.
  2. Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, then let cool. You should see a slight deepening in color as they roast.
Mix batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Mix until the spices are evenly dispersed.
  2. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth. Stop when the mixture looks glossy and uniform.
  3. Stir in grated zucchini (unsqueezed) and mix until evenly distributed. The batter will look thicker and more moist.
  4. Fold the dry ingredients into the wet ingredients just until combined, then fold in toasted walnuts. Fold gently until no dry streaks remain; do not overmix.
Bake and cool
  1. Pour the batter into the loaf pan and arrange walnut halves on top if desired. Make sure the top is fairly even so it bakes uniformly.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. The loaf should be golden and spring back lightly when touched.
  3. Cool for 20 minutes before slicing. This resting time helps the crumb set so the slices hold together.

Notes

Pro tip: use unsqueezed grated zucchini for a consistently moist loaf—squeezing removes water and can dry out the crumb. Store tightly wrapped in the fridge for up to 4 days; freeze sliced bread in an airtight bag for up to 2 months. For a lower-sugar swap, replace half the granulated sugar with an equal amount of a sugar substitute that measures cup-for-cup.