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Zucchini Walnut Bread

Zucchini walnut bread with toasted walnuts is baked into a golden loaf with a tender, spiced crumb. Crunchy walnut pieces are folded through the batter and optionally finished with walnut halves on top.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated (unsqueezed) use grated zucchini without squeezing
  • 1 cup walnuts, roughly chopped and lightly toasted
  • 1 Walnut halves for top (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and toast
  1. Preheat oven to 350°F and grease a 9x5 loaf pan (the pan should be coated so the loaf releases cleanly).
  2. Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then let cool (look for a deeper color and a nutty aroma).
Make the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined (the mixture should look uniform).
  2. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth (the batter should be glossy and cohesive).
  3. Stir in grated zucchini (unsqueezed for extra moisture) (the batter will loosen slightly and look speckled with green).
  4. Fold dry ingredients into wet until just combined, then fold in toasted walnuts (stop when you no longer see dry flour).
Bake and cool
  1. Pour batter into the loaf pan, arrange walnut halves on top if desired, and bake for 55–65 minutes at 350°F (a toothpick in the center should come out clean).
  2. Cool the loaf for 20 minutes before slicing (the crumb should set so slices hold their shape).

Notes

Pro tip: use unsqueezed grated zucchini so the loaf stays moist; if your zucchini is very watery, grate and measure promptly. Store covered in the refrigerator for up to 4 days (bring to room temperature before serving). Freezing is yes—slice and freeze wrapped for up to 2 months. For a dairy-light swap, use plain Greek yogurt instead of sour cream for a similar tang.