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Cozy Cinnamon Walnut Zucchini Bread

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This Cozy Cinnamon Walnut Zucchini Bread is the ultimate fall baking recipe. It’s incredibly moist, tender, and perfectly spiced with cinnamon, studded with crunchy walnuts, and uses a special trick to ensure a perfect loaf every time.

Ingredients

Scale
  • 2 cups (about 250g) grated zucchini (from 1 medium zucchini, not peeled)
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (dark preferred)
  • 1 cup (120g) chopped walnuts (3/4 cup for batter, 1/4 cup for topping)
  • 1/2 cup (120ml) vegetable oil (or canola/grapeseed)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon (Ceylon or Saigon)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: 1/2 cup raisins, dried cranberries, or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater or food processor. Place in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. Spread chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Set aside to cool.
  4. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  5. In a separate larger bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened (about 1 minute).
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just a few streaks of flour remain. Do not overmix.
  7. Fold in the squeezed zucchini and 3/4 cup of the toasted walnuts until just incorporated. Batter will be thick and slightly lumpy.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle remaining 1/4 cup toasted walnuts on top and gently press into batter.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan on a wire rack for 15-20 minutes. Use parchment sling to lift loaf out and transfer to rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for a moist, not soggy, loaf. Use room temperature eggs for better emulsification. Measure flour by spooning and leveling to avoid a dry bread. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, this recipe is naturally dairy-free as written. For a spiced version, add 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. For muffins, bake at 375°F (190°C) for 18-22 minutes. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon walnut bread, fall baking, quick bread, easy zucchini bread, moist zucchini bread

Find it online: https://crispcraving.com/cozy-cinnamon-walnut-zucchini-bread-best-fall-baking/