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Best Zucchini Bread with Walnuts and Cinnamon Recipe

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This zucchini bread is perfectly moist without being soggy, thanks to a simple salting step that removes excess water. Packed with toasted walnuts and warm cinnamon, it’s a reliable, crowd-pleasing loaf that walks the line between breakfast and dessert.

Ingredients

Scale
  • 2 cups grated zucchini (about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (canola, avocado, or grapeseed)
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped and toasted
  • 1 tablespoon sugar (for topping)
  • ½ teaspoon cinnamon (for topping)

Instructions

  1. Grate the zucchini using the large holes of a box grater. Place shreds in a colander over a bowl, sprinkle with a generous pinch of salt, and toss to coat. Let sit for 15 minutes. Transfer to a clean kitchen towel, gather corners, and twist firmly to squeeze out as much liquid as possible.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with a strip of parchment paper that hangs over the two long sides. Lightly spray exposed ends with cooking spray or rub with butter.
  3. Spread chopped walnuts on a small baking sheet and toast in the preheating oven for 6-8 minutes until fragrant. Let cool completely.
  4. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth, pale, and slightly thickened (about 30 seconds).
  6. Pour wet mixture into dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in squeezed-dry zucchini and cooled toasted walnuts with a few strokes until evenly distributed.
  8. Scrape batter into prepared loaf pan and spread evenly. In a small bowl, stir together 1 tablespoon sugar and ½ teaspoon cinnamon. Sprinkle evenly over the top of the batter.
  9. Bake in center of oven for 50-60 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for last 15 minutes.
  10. Let bread cool in pan on a wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to wire rack. Cool completely before slicing (at least 1 hour).

Notes

Do not skip the salting step for the zucchini—it removes excess water and prevents a soggy loaf. Toast the walnuts for best flavor. Use the spoon-and-level method to measure flour. Room temperature eggs create a better emulsion. The parchment paper sling makes removing the bread easy. For best results, let the bread cool completely before slicing.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, moist zucchini bread, best zucchini bread recipe

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