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Cozy Zucchini Bread with Walnuts – Easy Freezer-Friendly Recipe

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This forgiving, moist zucchini bread with walnuts is quick to make, freezer-friendly, and perfect for any occasion. It’s the kind of recipe that makes your kitchen smell like comfort on a gray afternoon.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil (or other neutral oil)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 teaspoon vanilla extract (pure)
  • 1 ½ cups grated zucchini (about 1 medium zucchini, skin on)
  • ¾ cup chopped walnuts (lightly toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Optionally, line with parchment paper for easy removal.
  2. Grate the zucchini using the large holes of a box grater, skin and all. You should have about 1 ½ cups.
  3. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze gently to remove about 2 tablespoons of liquid. The zucchini should still feel damp.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt for about 15 seconds.
  5. In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  6. Stir the grated zucchini into the wet mixture until evenly distributed.
  7. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  8. Fold in the chopped walnuts, reserving a handful for the top if desired.
  9. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  11. Let the bread cool in the pan on a cooling rack for 15 minutes.
  12. Remove the bread from the pan and let it cool completely on the rack before slicing, about 1 hour.

Notes

Don’t over-squeeze the zucchini—remove only about 2 tablespoons of liquid. Measure flour by spooning and leveling. Use room temperature eggs. Toast walnuts for deeper flavor. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on day two.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, easy zucchini bread, freezer-friendly zucchini bread, moist zucchini bread

Find it online: https://dahliadishes.com/cozy-zucchini-bread-with-walnuts-easy-freezer-friendly-recipe/