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Perfectly Moist Zucchini Walnut Bread – Easy Guest-Favorite Recipe

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This perfectly moist zucchini walnut bread is the ultimate guest-favorite recipe. It’s tender, nutty, and sweet enough to be cake disguised as bread, yet simple enough for beginners.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • ⅓ cup (80ml) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) grated zucchini, squeezed dry
  • ¾ cup (85g) chopped walnuts, toasted
  • For the Optional Glaze:
  • ½ cup (60g) powdered sugar
  • 1–2 tablespoons milk or cream
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the long sides.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, shaking the pan halfway through. Let them cool completely.
  3. Prepare the zucchini: Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater. Place the shreds in the center of a clean kitchen towel, gather the corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set aside.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Mix the wet ingredients: In a medium bowl, whisk the eggs and sugar together until pale and slightly thick, about 1 minute. Add the oil, Greek yogurt, and vanilla extract. Whisk until smooth.
  6. Combine wet and dry: Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together gently until just combined. Do not overmix.
  7. Fold in the zucchini and walnuts: Add the squeezed zucchini and cooled toasted walnuts to the batter. Fold them in with 5-6 gentle strokes.
  8. Pour and bake: Scrape the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 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 after 35 minutes, tent the pan loosely with aluminum foil.
  9. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer it directly to the rack. Cool completely before slicing — at least 1 hour.
  10. Make the glaze (optional): While the bread cools, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf. Let the glaze set for 10 minutes before slicing.

Notes

Don’t skip squeezing the zucchini. Toast the walnuts for best flavor. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing. Room temperature eggs matter. For best results, bake a day ahead.

Nutrition

Keywords: zucchini bread, walnut bread, moist zucchini bread, quick bread, easy zucchini bread, guest favorite, potluck recipe

Find it online: https://freshforkful.com/perfectly-moist-zucchini-walnut-bread-easy-guest-favorite-recipe/