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Cozy Zucchini Bread with Walnuts – Best Homemade Recipe

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This moist, tender zucchini bread with warm spices and crunchy walnuts is the ultimate comfort loaf. A chance encounter at the DMV inspired the secret salting technique that ensures a perfect texture every time.

Ingredients

Scale
  • 2 medium zucchini (about 2 cups grated)
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt, plus extra for salting zucchini
  • 1 cup (120g) roughly chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper, leaving overhang on the two long sides.
  2. Prepare the zucchini: Wash and trim the ends. Grate using the large holes of a box grater (about 2 cups loosely packed). Transfer to a colander set over a bowl, sprinkle with ½ teaspoon kosher salt, and toss gently. Let sit for 10 minutes. After 10 minutes, use your hands to squeeze the zucchini firmly over the sink to remove as much liquid as possible.
  3. Toast the walnuts (optional but recommended): Place chopped walnuts in a dry skillet over medium heat. Cook for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
  4. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground cardamom, and salt.
  5. Mix the wet ingredients: In a separate bowl, combine the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until smooth and well combined, about 30 seconds.
  6. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the zucchini and walnuts: Add the squeezed, grated zucchini and toasted walnuts to the batter. Fold until evenly distributed.
  8. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  9. Bake: Place in the preheated oven and bake for 55-65 minutes. Start checking at 50 minutes—insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  10. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer directly to the rack to cool completely before slicing.

Notes

Don’t skip the salting step—it removes excess moisture and prevents soggy bread. Measure flour correctly by spooning it into the measuring cup and leveling off. Room temperature ingredients ensure a tender crumb. Toast walnuts for best flavor. Let bread cool completely before slicing to avoid crumbliness. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, zucchini walnut bread, homemade zucchini bread, easy zucchini bread, moist zucchini bread, summer squash bread, quick bread, fall baking, breakfast bread

Find it online: https://flurpchef.com/cozy-zucchini-bread-with-walnuts-best-homemade-recipe/