Print

Best One-Bowl Zucchini Walnut Bread Recipe

zucchini walnut bread - featured image
Print Recipe

This cozy one-bowl zucchini walnut bread is moist, tender, and packed with nutty crunch. It’s the perfect quick bread for a rainy day, made with simple pantry ingredients and no mixer required.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium) grated zucchini, gently squeezed to remove excess moisture
  • ¾ cup (85g) chopped walnuts, plus a handful for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed parts of the pan.
  2. Wash the zucchini, trim ends, and grate using the large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and gently squeeze to remove some liquid. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Make a well in the center of the dry ingredients. Add the sugar, oil, eggs, and vanilla extract. Stir with a fork or spatula until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and chopped walnuts until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle extra chopped walnuts on top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid a tough bread. Gently squeeze the zucchini to remove excess moisture but not all of it. Room temperature eggs emulsify better. Start checking for doneness at 50 minutes. Let the bread cool completely before slicing for clean slices.

Nutrition

Keywords: zucchini bread, walnut bread, one-bowl recipe, quick bread, easy baking, moist zucchini bread, fall baking, comfort food

Find it online: https://twinkletaste.com/best-one-bowl-zucchini-walnut-bread-recipe/