This Best Ever Moist Zucchini Walnut Bread is a treat you won’t want to miss! It’s soft, sweet, and packed with fresh zucchini and crunchy walnuts, making each bite a delight.
Whenever I bake this bread, my kitchen smells heavenly, and I can’t resist having a slice warm with butter. Plus, it’s a sneaky way to get in some veggies! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base. If you’re looking for a healthier option, you can substitute whole wheat flour. Just note that it may slightly change the texture.
Zucchini: Fresh zucchini adds moisture. If you don’t have any, grated carrot works well too. Make sure it’s finely grated for similar texture.
Walnuts: I love the crunch of walnuts, but feel free to use pecans or omit nuts entirely for a nut-free version. You could also swap in chocolate chips instead!
Sugars: Using a mix of granulated and brown sugar adds flavor and moistness. Coconut sugar is a nice alternative if you’re watching your refined sugars.
How Do I Ensure My Zucchini Bread Is Moist?
The secret to a moist zucchini bread lies in how you handle the zucchini. First, make sure to grate it finely. It’s also helpful to squeeze out excess moisture with a clean kitchen towel or paper towel.
- Don’t skip the oil – it’s essential for moisture. Vegetable oil works best, but you can use melted coconut oil or applesauce for a lighter option.
- Mix the ingredients until just combined. Overmixing can lead to a dense bread.
- Check for doneness with a toothpick, but don’t leave it in the oven so long that the bread gets dry. Keeping an eye on it during the last few minutes is key!
Best Ever Moist Zucchini Walnut Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Wet Ingredients:
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- Mix-ins:
- 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1 cup chopped walnuts
- Optional: 1/2 cup raisins or chocolate chips
How Much Time Will You Need?
This delicious zucchini walnut bread takes about 15 minutes to prepare and around 55-65 minutes to bake. After that, let it cool for a little while, and you’ll be ready to enjoy a slice of moist goodness!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it with butter or cooking spray, then flour it lightly to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This helps distribute the leavening agents evenly throughout the flour.
3. Combine Wet Ingredients:
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until they are well combined and smooth. Then, add the eggs one at a time, mixing well after each egg. Stir in the vanilla extract for an extra burst of flavor.
4. Combine Dry and Wet Mixtures:
Now it’s time to add the dry ingredients to the wet mixture. Gradually add the flour mixture, stirring just until everything is combined. Be careful not to overmix, as this can make the bread tough.
5. Add Zucchini and Walnuts:
Gently fold in the grated zucchini and chopped walnuts. If you want to add raisins or chocolate chips, now’s the time to include those too!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake it in the preheated oven for 55-65 minutes. To test if it’s done, insert a toothpick into the center; it should come out clean.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer the bread to a wire rack so it can cool completely. Once cooled, slice it up, and enjoy this delightful treat with a cup of tea or coffee!
FAQ for Best Ever Moist Zucchini Walnut Bread
Can I Use Other Types of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option! Keep in mind that it may make the bread slightly denser.
Can I Substitute Eggs for a Vegan Option?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Let it sit for a few minutes to thicken before adding it to the mix.
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread. Wrap it tightly in plastic wrap and aluminum foil; it will keep for up to 3 months! Just thaw it in the fridge when you’re ready to eat.
Is It Possible to Make This Bread Without Nuts?
Definitely! If you’re looking to make this bread nut-free, simply omit the walnuts. You can also add chocolate chips or raisins for extra flavor without the nuts.
