I recently created my take on Moist Zucchini Bread with walnuts, cinnamon and grated zucchini, resulting in a blend of rich textures and pleasant sweetness. Every bite reveals a delightful balance of sponginess and a satisfying crunch that will have you smiling as you savor its truly unique flavor profile.

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I’ve always been on the hunt for the perfect zucchini bread and I’m excited to share this recipe that truly stands out. When I first mixed together 3 cups of all purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder with 2 teaspoons ground cinnamon, I had no idea how delicious the final outcome would be.

I then added 3 large eggs, a cup of granulated sugar, 1/2 cup packed brown sugar, and 1 cup vegetable oil followed by a tablespoon of vanilla extract. The star ingredient of 3 cups grated zucchini (make sure to squeeze out extra water) mixed with crunchy walnuts took this bread to another level.

I’ve experimented with many versions like the easy zucchini bread recipes and even tried a snickerdoodle twist once or twice. This recipe delivers an extra moist, delicately sweet crumb that is perfect any time of the day.

Enjoy baking it as much as I did creating it.

Why I Like this Recipe

1. I really love how moist this zucchini bread turns out, like it has the perfect soft crumb that just melts in your mouth. It’s super satisfying on a chilly day.
2. The aroma of cinnamon and vanilla while it bakes fills my kitchen and makes me feel so cozy, like I’m enjoying a treat that comforts me every time.
3. I dig the crunchy walnuts mixed in because they give the loaf a fun texture contrast with the soft bread, making every bite a little adventure.
4. I also enjoy that there’s zucchini sneaked in there, which not only makes it healthier but also adds a subtle veggie taste that doesn’t overwhelm the sweetness.

Ingredients

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All-purpose flour provides carbs and structure, essential for the bread’s texture and rise.
Eggs add protein and act as a binder; they help mix ingredients evenly.
Zucchini gives moisture and fibre, plus nutrients, making the bread soft and tasty.
Walnuts supply protein and healthy fats, adding crunch and a nutty flavour.
Granulated sugar sweetens the bread and helps with browning during baking.
Cinnamon infuses a warm spice that enhances the overall aroma and taste.
Vegetable oil helps combine ingredients, retaining moisture and ensuring a soft crumb.
Brown sugar offers a deeper, molasses like flavor that enriches the overall taste profile.

Ingredient Quantities

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs, lightly beaten

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup vegetable oil

1 tablespoon vanilla extract

3 cups grated zucchini (squeeze out extra water)

1 cup chopped walnuts

How to Make this

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1. Preheat your oven to 350°F and grease a standard loaf pan.

2. In a large bowl, sift together the 3 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons cinnamon.

3. In another bowl, lightly beat 3 eggs then mix in the 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup vegetable oil and 1 tablespoon vanilla extract.

4. Gradually add the wet mixture to the dry ingredients stirring just until combined – don’t overmix!

5. Fold in the 3 cups of grated zucchini, making sure you squeeze out extra water first, and then stir in 1 cup chopped walnuts.

6. Transfer the batter evenly into your prepared loaf pan.

7. Bake in the preheated oven for about 60 to 70 minutes until a toothpick inserted in the center comes out clean.

8. Remove from the oven and let the bread cool in the pan for 10 minutes before taking it out to cool completely on a rack.

9. Slice up and enjoy your moist zucchini bread with a delightful cinnamon and vanilla flavor and a healthy crunch from the walnuts.

Equipment Needed

1. Oven (to preheat at 350°F)
2. Standard loaf pan (make sure to grease it)
3. Large mixing bowl (for sifting the dry ingredients)
4. Smaller mixing bowl (to lightly beat eggs and mix in the sugars, oil, and vanilla)
5. Measuring cups and spoons (for precise amounts of all ingredients)
6. Sifter or fine mesh strainer (to sift the flour, baking soda, baking powder, salt, and cinnamon)
7. Whisk or fork (for beating the eggs and mixing the wet mixture)
8. Grater (to grate the zucchini, squeezing out extra water afterward)
9. Spatula or wooden spoon (for folding the zucchini and walnuts into the batter)
10. Cooling rack (to let the bread cool completely after removing it from the pan)
11. Toothpick (to test if the bread is fully baked)

FAQ

Q: Can i use a different type of flour?

A: Yes, you can substitute some of the all-purpose flour with whole wheat flour but it might make the bread denser.

Q: How do i stop the zucchini bread from getting too soggy?

A: Make sure to squeeze out all the extra water from the grated zucchini, thats really key for the perfect texture.

Q: Can i swap walnuts for another kind of nut?

A: For sure, feel free to use pecans or almonds if you want a different flavor.

Q: How long does the zucchini bread last?

A: It usually stays fresh for about 3 to 4 days at room temperature if you keep it in an airtight container.

Q: Is freezing the zucchini bread okay?

A: Absolutely, just wrap it tightly in plastic wrap and then foil before freezing. Thaw at room temperature when ready.

The Best Zucchini Bread Recipe Substitutions and Variations

You can swap out the all-purpose flour with whole wheat flour or a gluten-free blend. Just note that you might need a bit more liquid.
If you’re out of vegetable oil, try using melted butter or coconut oil. They can give the bread a slightly different taste.
Instead of granulated sugar, honey or maple syrup works, but reduce the other liquids a bit to keep the batter from being too runny.
You can make your own brown sugar by mixing granulated sugar with a tablespoon of molasses per cup of sugar if you dont have any on hand.
For the walnuts, pecan or almond pieces are great alternatives if you want a different nutty flavor or if walnuts are hard to find.

Pro Tips

1. Make sure you squeeze out as much water from the zucchini as possible. If you don’t do that, the bread might come out soggy and not as nice as you expect.

2. When mixin the wet and dry ingredients, just stir until they are combined. Overmixing the batter can make the bread tougher than you want it to be, so be careful.

3. Always check your oven is fully preheated to 350°F. Ovens can run a bit different so using a toothpick in the middle is a good way to see if it’s really baked through.

4. Consider tossing in the walnuts at the very end, and if you want, lightly coat them with a little flour. This can help keep them evenly distributed instead of sinkin to the bottom of the bread.