Moist Zucchini Bread Cinnamon Walnut

Last summer my garden produced more zucchini than I knew what to do with, and after giving them away to everyone who'd take them, I started baking. This bread became my Sunday morning ritual while the house was still quiet.

My neighbor actually stopped by last weekend because she smelled cinnamon wafting through the open windows. We ended up eating warm slices with butter on the porch while her kids played in the yard.

Ingredients

• 2 cups all-purpose flour: The foundation that gives structure without making the bread tough
• 1 teaspoon baking soda: Works with the acidic ingredients to help the bread rise properly
• 1/2 teaspoon baking powder: Provides extra lift for that lighter crumb texture
• 1/2 teaspoon salt: Balances the sweetness and enhances all the spices
• 1 1/2 teaspoons ground cinnamon: The warm backbone that makes this taste like comfort
• 1/4 teaspoon ground nutmeg: Adds subtle depth that people notice but cannot quite place
• 2 large eggs: Bind everything together and create structure
• 3/4 cup granulated sugar: Provides sweetness and helps create a golden crust
• 1/2 cup light brown sugar: Adds moisture and a hint of caramel flavor
• 1/2 cup vegetable oil: Keeps the bread tender for days
• 1/4 cup unsalted butter melted: Adds richness that oil alone cannot provide
• 2 teaspoons pure vanilla extract: Rounds out all the flavors beautifully
• 2 cups grated zucchini: The star ingredient that creates incredible moisture
• 3/4 cup chopped walnuts or pecans: Adds texture and nutty flavor throughout

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x5 inch loaf pan with butter, then dust it with flour for easy release later.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg until everything is evenly distributed.

Mix the wet ingredients:

Beat the eggs with both sugars until combined, then stir in the oil, melted butter and vanilla until smooth and glossy.

Add the zucchini:

Fold in the grated zucchini that you have squeezed dry with paper towels, letting it get fully incorporated.

Combine everything:

Gently fold the dry ingredients into the wet mixture just until no flour streaks remain, being careful not to overmix.

Fold in the nuts:

Add the chopped walnuts or pecans last, distributing them evenly throughout the batter.

Bake to perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out with just a few moist crumbs.

Cool completely:

Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.

Save

This bread has become my go-to for new neighbors and housewarming gifts. Something about wrapping it up and handing it over feels like giving a piece of home.

Making It Your Own

I have swapped walnuts for chocolate chips when my kids were going through a phase, and honestly it is delicious either way. Dried cranberries add a nice tart contrast too.

Storage Secrets

This bread actually tastes better on day two when the flavors have had time to meld together. Wrap it tightly and it will stay moist on the counter for three days.

Serving Ideas

A thick slice toasted with cream cheese is my favorite way to enjoy it for breakfast. It also makes an excellent afternoon snack with a cup of tea.

• Try spreading with honey butter for extra sweetness
• Warm individual slices in the microwave for 15 seconds
• Freeze individual slices wrapped in plastic for quick breakfasts

Save

There is something so satisfying about turning humble garden zucchini into something this special.

Recipe FAQs

→ Should I peel the zucchini before grating?

Leave the skin on for added color, texture, and nutrients. The peel softens during baking and becomes indistinguishable in the finished loaf.

→ How do I remove excess moisture from zucchini?

Grate the zucchini, then place it in a clean kitchen towel or cheesecloth. Squeeze firmly to extract excess liquid before adding to the batter.

→ Can I make this without nuts?

Absolutely. Substitute chopped nuts with chocolate chips, dried cranberries, or raisins. The bread bakes up perfectly with or without add-ins.

→ How long does zucchini bread stay fresh?

Store wrapped tightly at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze for up to 2 months.

→ Why did my bread sink in the middle?

This usually means underbaking or too much moisture. Ensure you squeeze the zucchini well and bake until a toothpick comes out clean, not wet.

→ Can I use whole wheat flour?

Yes, substitute half the all-purpose flour with whole wheat for added fiber. The texture will be slightly denser but still delicious.