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Easy Classic Zucchini Bread: Best Homemade Recipe

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This easy classic zucchini bread with walnuts is moist, tender, and perfectly spiced. It’s a simple, forgiving recipe that’s perfect for using up garden zucchini and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional but recommended)
  • 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 (about 1 medium zucchini, do not squeeze out moisture)
  • ¾ cup (85g) chopped walnuts
  • Butter or non-stick spray for greasing the loaf pan
  • Optional: 1 tablespoon flour for dusting the greased pan

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. For extra insurance, dust it with a tablespoon of flour and tap out the excess.
  2. Wash the zucchini and trim off the stem end. Using the large holes of a box grater, grate it directly onto a clean kitchen towel or paper towels. You should get about 1 ½ cups. Do not squeeze the moisture out.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Whisk for about 15 seconds to aerate the flour and distribute the leaveners evenly. Set aside.
  4. In a large bowl, combine the sugar and oil. Whisk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Add the grated zucchini (with all its liquid) to the wet mixture. Stir with a rubber spatula until combined.
  6. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  7. Gently stir in the chopped walnuts until evenly distributed. The batter will be thick and slightly shaggy.
  8. Scrape the batter into the prepared loaf pan and spread it evenly. Give the pan a few gentle taps on the counter to release any air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  10. Remove the bread from the oven and place the pan on a cooling rack. Let it cool in the pan for 10-15 minutes.
  11. Run a butter knife around the edges of the pan to loosen the bread. Turn it out onto the cooling rack and let it cool completely before slicing—about 1 hour.

Notes

Do not squeeze the moisture out of the grated zucchini—it is essential for a tender crumb. Toasting the walnuts before adding them enhances their flavor. For best results, let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: zucchini bread, easy zucchini bread, classic zucchini bread, homemade zucchini bread, zucchini bread with walnuts, quick bread, summer squash bread

Find it online: https://perkypan.com/easy-classic-zucchini-bread-best-homemade-recipe/