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Zucchini Bread · Cinnamon Walnut

Moist Cinnamon Walnut Zucchini Bread

A tender, cinnamon-spiced loaf that uses up summer zucchini and stays moist for days. No mixer needed, just two bowls and a box grater.

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Prep
20 min
Cook
1 hr
Total
2 hr 35 min
Serves
10 · 1 loaf (about 10 slices)
Level
Easy

Ingredients

Dry

  • 1 ½ cups all-purpose flour, spooned and leveled (190 g)
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp kosher salt

Wet

  • 2 large eggs, room temperature
  • ½ cup vegetable oil, 120 ml
  • ½ cup granulated sugar, 100 g
  • ½ cup brown sugar, packed (106 g)
  • 1 tsp vanilla extract
  • 1 ½ cups zucchini, grated, from about 1 medium (200 g)
  • ½ cup walnuts, chopped (optional)

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.
  2. Grate the zucchini on the large holes of a box grater. No need to peel it.
  3. Pile the grated zucchini on a clean towel and press gently to blot off excess water. Do not wring it dry.
  4. In a medium bowl, whisk the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  5. In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth.
  6. Stir the zucchini into the egg mixture.
  7. Add the flour mixture and fold just until no dry flour remains. Fold in the walnuts, if using.
  8. Scrape the batter into the pan and smooth the top.
  9. Bake until a toothpick in the center comes out clean. If the top browns quickly, lay foil over it after 40 minutes.
  10. Cool in the pan on a rack.
  11. Lift the loaf out by the parchment and let it cool completely on the rack before slicing.

Tip: Oversized garden zucchini can be watery and seedy. Scoop out the seeds before grating.

Tip: For muffins, bake in a lined 12-cup tin at 350°F for 20 to 24 minutes.

Storage: Wrap well and keep at room temperature 3 days or in the fridge up to a week. It gets moister the next day.

Make ahead: Freeze the whole loaf or slices, wrapped tightly, up to 3 months.

Estimated nutrition per serving: 260 calories · protein 3 g · carbohydrates 36 g · fiber <1 g · sugars 21 g · fat 12 g (saturated 2 g) · sodium 240 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.