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Ultimate One-Bowl Zucchini Walnut Bread

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This incredibly moist and flavorful zucchini walnut bread is made in one bowl with simple pantry ingredients. The secret is squeezing the water out of the zucchini for a perfect texture every time, with crunchy toasted walnuts in every bite.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups packed grated zucchini (about 1 medium zucchini)
  • 1 cup (100g) chopped walnuts, lightly toasted
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons cinnamon (preferably Saigon cinnamon)
  • ¼ teaspoon nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. Line with a parchment paper sling, leaving overhang on the two long sides.
  2. Grate zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much water as possible. Set aside.
  3. In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
  4. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg directly into the bowl with the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
  5. Fold in the squeezed-dry zucchini and toasted walnuts until evenly distributed. Batter will be thick.
  6. Pour batter into prepared loaf pan and spread into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 15 minutes.
  7. Cool in the pan on a wire rack for 15 minutes. Use parchment sling to lift bread out of pan and transfer to wire rack to cool completely before slicing (about 1 hour).

Notes

Squeezing the zucchini dry is critical to prevent a soggy loaf. Toasting the walnuts enhances their flavor. Do not overmix the batter. Bread tastes even better the next day. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, walnut bread, one bowl, easy zucchini bread, moist zucchini bread, quick bread, summer squash bread

Find it online: https://jollyfork.com/ultimate-one-bowl-zucchini-walnut-bread-easy-and-best-recipe/