Zucchini Bread with Walnuts
In short: A soft, cinnamon-spiced oil loaf with grated zucchini and chopped walnuts. It stays moist for days and is a good way to use a big squash. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 290 kcal
Zucchini bread is what home gardeners bake when the plants will not stop producing. The grated squash melts into the crumb and keeps it moist for days without adding any vegetable taste. This loaf uses oil instead of butter, a little cinnamon and chopped walnuts for crunch. It slices cleanly, keeps well and uses up a large zucchini in one go.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line it with parchment paper, leaving a little overhang on the long sides.
- Grate the zucchini on the large holes of a box grater. Press it lightly between your palms or in a clean towel to remove loose liquid, but do not wring it dry.
- In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth and slightly thick. Stir in the zucchini.
- In a second bowl, whisk the flour, baking soda, baking powder, salt and cinnamon. Add to the wet ingredients and fold until just combined, then fold in the walnuts.
- Scrape the batter into the pan and level the top. Bake for 55 to 65 minutes, until a skewer in the center comes out clean and the top springs back when pressed.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing. The crumb sets as it cools.
Tips
- If your zucchini is large and seedy, cut out the seedy core before grating so the batter does not turn watery.
- Swap the walnuts for chocolate chips, raisins or sunflower seeds, or replace up to half the flour with whole wheat flour.
Questions and answers
Do I have to squeeze the water out of zucchini for bread?
Press out only the loose liquid. The moisture left in the shreds keeps the loaf tender, but too much water makes the center heavy.
Can I freeze zucchini bread?
Yes. Wrap the cooled loaf or slices in plastic and foil and freeze for up to 3 months. Thaw at room temperature for a few hours.
Can you taste the zucchini in zucchini bread?
Not really. Zucchini is mild, so the cinnamon and brown sugar lead, and the squash mostly adds moisture and a few green flecks.
How long does it take to make Zucchini Bread with Walnuts?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Zucchini Bread with Walnuts?
About 290 kcal per serving, with 5 g of protein, 35 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 210 mg |
Estimated values, calculated from the ingredients.
