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Perfect Cinnamon Walnut Zucchini Bread with Crunchy Sugar Crust

cinnamon walnut zucchini bread - featured image
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This zucchini bread features a shatteringly sweet, crunchy sugar crust that gives way to a soft, tender crumb speckled with cinnamon and packed with toasted walnuts. It’s the perfect way to use up garden zucchini and is sure to become a favorite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini
  • ¾ cup (90g) chopped walnuts, toasted
  • 3 tablespoons (38g) granulated sugar (for crust)
  • 1 tablespoon (14g) unsalted butter, melted (for crust)
  • ½ teaspoon ground cinnamon (for crust, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and gently squeeze out some excess moisture (not all). Set aside.
  3. Spread chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Let cool completely.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. In a large bowl, whisk together sugar and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  6. Fold grated zucchini into the wet mixture with a rubber spatula until evenly distributed.
  7. Gradually add dry ingredients to wet mixture, folding gently until just combined (a few lumps are fine). Fold in toasted walnuts.
  8. In a small bowl, combine 3 tablespoons sugar and ½ teaspoon cinnamon (if using). In another small bowl, melt 1 tablespoon butter.
  9. Pour batter into prepared loaf pan and spread evenly. Brush top with melted butter, then sprinkle cinnamon-sugar mixture evenly over the top.
  10. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 10-15 minutes.
  11. Let bread cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature eggs. Toast walnuts for best flavor. Let bread cool completely before slicing for best texture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon walnut zucchini bread, crunchy sugar crust, easy zucchini bread, moist zucchini bread, garden zucchini recipe

Find it online: https://zorbmeal.com/perfect-cinnamon-walnut-zucchini-bread-with-crunchy-sugar-crust/