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Zucchini Walnut Bread

Zucchini walnut bread is a classic American loaf with toasted walnut pieces throughout a moist, tender crumb. Grated zucchini adds moisture and tenderness while warm cinnamon and nutmeg flavor every slice.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Zucchini and walnuts
  • 1.5 cup zucchini, grated (unsqueezed)
  • 1 cup walnuts, roughly chopped and lightly toasted
  • Walnut halves for top (optional)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and toast walnuts
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, then let cool.
Mix batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  2. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Stir in grated zucchini (unsqueezed for extra moisture).
  4. Fold dry ingredients into the wet until just combined, then fold in toasted walnuts.
Bake and cool
  1. Pour the batter into the greased loaf pan and arrange walnut halves on top if desired.
  2. Bake 55–65 minutes at 350°F, until a toothpick comes out clean with no wet batter clinging.
  3. Cool for 20 minutes before slicing so the loaf sets and the crumb stays tender.

Notes

Pro tip: use grated zucchini without squeezing for the most moist crumb, then bake until the toothpick tests clean in the center. Store the loaf wrapped at room temperature for up to 3 days or in the fridge for up to 5 days; freeze slices for up to 2 months. For a lighter option, swap part of the vegetable oil for an equal amount of plain Greek yogurt while keeping the sour cream.