Do you have some extra zucchinis from your garden and wandering what to do with them? How about using up your abundant zucchini by baking a loaf (or two) of delicious zucchini walnut bread? This Zucchini walnut recipe is not only easy to follow, but it also yields a moist and delicious bread that’s perfect for breakfast, snacks, or even dessert. This bread has raisins added which makes it a delicious and healthy bread. The bread can be sprinkled with confectioner’s sugar or rolled oats for a healthier option.

Why you will love this Zucchini Walnut Bread

• It is a moist and delicious bread that combines the best of both worlds, combining garden-fresh produce with the richness of nuts in every bite.
• Zucchini adds moisture to the bread, while the walnuts provide a delightful crunch that you will love.
• This recipe requires only basic ingredients and comes together very easily
• You can add your favorite nuts, chocolate or spices to add a unique twist to the bread.
• It does not require milk and you can also easily replace eggs to make it a vegan bread.

How to make Zucchini Walnut bread

This Zucchini Walnut bread is a very delicious treat that blends the freshness of zucchini with the nuttiness of walnuts, resulting in a moist and flavorful bread that’s perfect for any occasion. Besides, it is very easy to make. Here are the ingredients that you will need to make this bread:

• All-purpose flour
• Zucchini, finely grated
• Sugar
• Vegetable oil
• Eggs
• Chopped Walnuts
• Raisins
• Baking powder
• Baking soda
• Ground cinnamon
• Vanilla extract
• Salt
• Rolled oats

Instructions:

Pre-heat oven to 350°F and grease a load pan and line with parchment paper.

Sift together all-purpose flour, cinnamon powder, salt, baking powder and baking soda into a bowl and set aside.

Mix together sugar, vanilla, eggs and vegetable oil in a separate bowl. Give it a good mix to blend well.

Gently, add the flour mixture to the egg mixture and fold in.

Stir in the grated zucchini, raisins and walnuts.

Pour the batter into the prepared loaf tin upto 2/3 of the tin.

Sprinkle the top with rolled oats as desired.

Bake in the pre-heated oven for 60 minutes.

Remove from the oven and allow the loaf tin to stand for 10 minutes before removing the bread.

Remove the bread from the tin and let it cool completely on a wire rack before slicing.

Tips and tricks of making a perfect Zucchini Walnut Bread

It is important that you do not overbake the bread. Overbaking can lead to a dry loaf. Bake it just until a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling properly helps the bread set and develop its flavors.

Do not overmix the batter. Overmixing can result in a dense and tough bread. stir until just combined.

How long does a Zucchini Walnut bread keep?

Zucchini walnut bread stores well. For the bread to stay longer, cool completely and store in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. You can also freeze the bread for longer storage, tightly wrapped in plastic wrap and foil, for up to 2 weeks. Thaw the frozen bread overnight in the refrigerator before serving.

Similar recipes that you may be interested in:

Delicious and healthy zucchini Banana Bread

Grain-free, low-carb spicy coconut banana bread

Easy Spiced Pumpkin Almond bread

Easy-to-make banana prune bread

Zucchini Walnut Bread

Zucchini walnut bread is a delicious and moist quick bread made with grated zucchini and chopped walnuts. The bread is prepared by mixing flour, sugar, eggs, oil, grated zucchini, chopped walnuts, and spices such as cinnamon or nutmeg. The mixture is then baked until golden brown. Zucchini walnut bread is enjoyed as a breakfast treat, snack, or dessert, and it's a great way to use up surplus zucchini, especially during the summer months when zucchinis are abundant.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Resting time: 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 servings

Calories: 3988.13kcal

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Ingredients 

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• 1 cup Zucchini finely grated
• 2 cups all-purpose flour
• ½ tsp Ground cinnamon
• 1 tsp Salt
• 1 tsp Baking soda
• 1 tsp Baking Powder
• 1 cup Sugar
• 1 tsp Vanilla extract
• 2 Eggs
• ⅔ cup Vegetable oil
• ½ cup Walnuts chopped
• ½ cup Raisins
• Rolled oats as needed

Instructions

Step 1: Preparations

• Pre-heat oven to 350°F
• Grease and line with parchment paper a loaf tin

Step 2: Mixing

• In a large bowl, sift together flour, cinnamon, salt, baking powder and baking soda, set aside
  
• Mix together sugar, vanilla extract, eggs, and vegetable oil.
  
• Gently add the flour mixture into the egg mixture and fold in to combine
  
• Stir in the grated zucchini, walnuts and raisins
  
• Mix well to blend into the batter
  

Step 3: Bake

• Pour the mixture into the prepared loaf tin and sprinkle the top with rolled oats as desired
  
• Bake in the preheated oven for about 60 minutes or until a toothpick inserted at the center of the cake comes out clean.

Step 4: Cool and serve

• Remove from oven and and let it sit in the loaf tin for 10 minutes before removing
  
• Remove from loaf tin and let it cool completely on a wire rack before slicing
• Slice and serve as breakfast, snack or dessert
  

Nutrition

Calories: 3988.13kcal

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