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Quick Zucchini Bread with Walnuts: Easy One-Bowl Recipe

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This quick zucchini bread with walnuts is a one-bowl wonder that delivers a tender, moist crumb with toasted walnuts in every bite. Perfect for using up summer zucchini, it’s a crowd-pleasing treat that comes together in under an hour with minimal cleanup.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or other neutral oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup walnut pieces, toasted and roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease well.
  2. Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, shaking often, until fragrant and slightly darker. Let cool, then chop into varied pieces.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Make a well in the center of the dry ingredients. Add the sugar, eggs, oil, and vanilla extract. Stir with a spatula until just combined (a few streaks of flour are fine).
  5. Fold in the grated zucchini (do not squeeze out moisture) until evenly distributed, about 10-12 strokes.
  6. Fold in the toasted walnuts with a few strokes until just distributed.
  7. Pour the batter into the prepared loaf pan and spread evenly. Optionally, sprinkle extra walnut pieces on top.
  8. Bake for 50-60 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 after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 10 minutes, then lift out using parchment handles and cool completely on the rack.

Notes

Do not squeeze moisture from the zucchini; it keeps the bread tender. Toast walnuts for best flavor and crunch. For gluten-free, use a 1:1 gluten-free baking flour blend. For lower sugar, reduce sugar to ¾ cup and add ¼ cup unsweetened applesauce. Bread tastes even better the day after baking.

Nutrition

Keywords: zucchini bread, quick bread, walnut bread, one-bowl recipe, summer baking, easy zucchini bread

Find it online: https://zorbmeal.com/quick-zucchini-bread-with-walnuts-easy-one-bowl-recipe/