Go Back

Zucchini Walnut Bread

Zucchini walnut bread is a classic American loaf with a moist, tender crumb and crunchy toasted walnut pieces throughout. This walnut zucchini loaf bakes golden at 350°F and finishes with a brief cooling rest for clean slices.
Print Recipe Pin Recipe
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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry 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
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Zucchini and walnuts
  • 1.5 cup zucchini, grated (unsqueezed) Grate and use without squeezing for extra moisture.
  • 1 cup walnuts, roughly chopped and lightly toasted Toast until fragrant, then cool before folding in.
  • 1 walnut halves for top (optional) Scatter over the batter before baking if desired.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and toast
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then let them cool.
Mix the batter
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  2. Beat the granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Stir in the grated zucchini (unsqueezed) to keep extra moisture in the loaf.
  4. Fold the dry ingredients into the wet ingredients until just combined, then fold in the toasted walnuts.
Bake and cool
  1. Pour the batter into the greased loaf pan and arrange walnut halves on top if desired.
  2. Bake for 55–65 minutes at 350°F until a toothpick comes out clean.
  3. Cool the loaf for 20 minutes before slicing so the crumb sets and holds together.

Notes

Pro tip: keep the grated zucchini unsqueezed so you get a moist crumb without adding extra liquid. Store tightly wrapped at room temperature for up to 2 days or in the fridge for up to 5 days; freeze sliced portions up to 3 months. For a dairy-light option, swap the sour cream with plain Greek yogurt for a similar tang and texture.