Zucchini Walnut Bread is a delicious way to enjoy the abundance of zucchini during the summer months. The moistness from the shredded zucchini, combined with the crunch of chopped walnuts, creates a delightful texture contrast. This quick bread is subtly spiced with cinnamon and nutmeg, offering a warm, comforting flavor that pairs perfectly with coffee or tea. Plus, it’s a great way to sneak some veggies into a sweet treat! Whether you enjoy it for breakfast, as a snack, or dessert, this bread will quickly become a favorite.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 1 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth and well combined.
- Stir in the grated zucchini until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Enjoy your homemade zucchini walnut bread!
