Moist Cinnamon Walnut Zucchini Bread: A Garden-Fresh Homemade Treat

Homemade Cinnamon Walnut Zucchini Bread

There’s nothing quite like a slice of warm zucchini bread fresh from the oven. This classic American quick bread transforms humble garden zucchini into a moist, spiced treat that’s perfect for breakfast, snacking, or dessert. The addition of crunchy walnuts and warming cinnamon makes every bite delightful!

Why You’ll Love This Zucchini Bread Recipe

• No squeezing required! Unlike many recipes, this one harnesses zucchini’s natural moisture for an ultra-moist bread.
• Versatile add-ins – customize with chocolate chips, different nuts, or dried fruits.
• Perfect texture – crisp exterior with a tender, moist crumb inside.
• Freezes beautifully for up to 3 months.

Ingredients for Perfect Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• ¼ teaspoon baking powder
• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (about 2-3 medium zucchini)
• 1 cup chopped walnuts

Kitchen Equipment You’ll Need

• Two 8×4-inch loaf pans
• Large mixing bowl
• Medium mixing bowl
• Box grater for zucchini
• Measuring cups and spoons
• Whisk and spatula

How to Make Homemade Zucchini Bread

1. Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and baking powder. Set aside.
3. In a large bowl, beat the eggs until light and frothy. Mix in the oil, sugar, and vanilla extract until well combined.
4. Stir in the grated zucchini until evenly distributed throughout the wet mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Gently fold in the chopped walnuts.
7. Divide the batter evenly between the prepared loaf pans.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
9. Allow the bread to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Expert Tips for the Best Zucchini Bread

• Don’t peel the zucchini – the green flecks add visual appeal and nutrients.
• Use the large holes of a box grater for perfect zucchini shreds.
• Toast your walnuts before adding for enhanced flavor – 5 minutes at 350°F does the trick!
• Check for doneness early – oven temperatures vary, and overbaking will dry out your bread.
• Let it rest overnight before slicing for the best texture and flavor development.

Variations to Try

• Chocolate Chip Zucchini Bread: Add 1 cup of semi-sweet chocolate chips to the batter.
• Lemon Zucchini Bread: Add 2 tablespoons of lemon zest and replace 1 teaspoon of vanilla with lemon extract.
• Spiced Zucchini Bread: Add 1 teaspoon each of nutmeg and allspice for a more complex flavor.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Storage and Freezing Instructions

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps for up to a week when wrapped tightly.

Freezer: Wrap individual slices or whole loaves in plastic wrap, then aluminum foil or freezer bags. Freezes well for up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes! Yellow summer squash works as a 1:1 substitute for zucchini in this recipe.

Do I need to squeeze the moisture out of the zucchini?

For this recipe, no! The moisture from the zucchini helps create the perfect texture.

Can I make this into muffins instead of loaves?

Absolutely! Fill muffin cups 2/3 full and bake at 350°F for 18-22 minutes.

How can I reduce the sugar content?

You can safely reduce the sugar to 1½ cups without significantly affecting the texture.

Why Zucchini Bread Is Perfect Year-Round

While summer brings an abundance of fresh garden zucchini, this versatile zucchini bread recipe is perfect for any season. It’s a wonderful way to sneak vegetables into a treat that even picky eaters will love. The warm cinnamon flavor makes it cozy for fall and winter, while its lightness keeps it refreshing year-round. Whether you’re using up garden bounty or grabbing zucchini from the store, this timeless recipe delivers consistent, delicious results every time.

Recipe adapted from AllRecipes