Zucchini Walnut Bread is a delightful way to enjoy a sweet, moist quick bread. This recipe is simple to follow, perfect for beginners, and yields a comforting treat that’s great for breakfast or a snack.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! The skin adds nutrients and color. Fresh is best.
- Walnuts: Toasted walnuts offer the best flavor. Pecans also work well as a substitute.
- All-Purpose Flour: Use unbleached for best results. A 1:1 gluten-free baking blend can often be substituted.
- Eggs: Provide structure. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can work for an egg-free version, but the texture might differ slightly.
- Oil: Vegetable oil or melted coconut oil keeps the bread moist. Applesauce can be substituted for some of the oil to reduce fat.
- Sugar: A mix of granulated and brown sugar adds depth. Maple syrup or honey can replace some of the sugar for a different flavor profile.
Ingredients:
- 2 cups grated zucchini (about 2 medium)
- 1 cup chopped walnuts, lightly toasted (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 1 loaf (about 12 slices)
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the Zucchini Walnut Bread from sticking.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. This ensures all the leavening agents and spices are evenly distributed.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. This forms the base for your moist Zucchini Walnut Bread.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix, as this can lead to tough bread. A few lumps are perfectly fine.
5. Fold in Zucchini and Walnuts
Gently fold in the grated zucchini and chopped walnuts. Make sure the zucchini is evenly distributed throughout the batter.
6. Bake the Bread
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The top of your Zucchini Walnut Bread should be golden brown.
7. Cool and Serve
Let the Zucchini Walnut Bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing too soon can cause it to crumble.
Storage Instructions:
Store leftover Zucchini Walnut Bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, slice the bread and freeze individual slices in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Do I need to squeeze the water out of the zucchini?
A: No, for this Zucchini Walnut Bread recipe, the moisture from the zucchini helps keep the bread incredibly moist. No need to squeeze it out!
Q: Can I add chocolate chips to this recipe?
A: Absolutely! Chocolate chips are a delicious addition. Fold in about 1/2 to 1 cup with the zucchini and walnuts.
Q: My bread is sinking in the middle, what happened?
A: This often happens from opening the oven door too early, or from overmixing the batter. Make sure to bake until fully cooked and avoid opening the oven door during the first 45 minutes.
Q: Can I use whole wheat flour instead of all-purpose?
A: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Using all whole wheat might result in a denser bread.
Q: How do I know if my walnuts are fresh?
A: Fresh walnuts should have a mild, slightly buttery flavor. If they taste bitter or stale, they have gone rancid and should be discarded.
Q: Can I make this in muffin tins?
A: Yes, you can! Fill muffin tins about two-thirds full and bake for 20-25 minutes, or until a skewer comes out clean.