Print

Best Easy Zucchini Bread with Toasted Walnuts Recipe

zucchini bread with toasted walnuts - featured image
Print Recipe

This forgiving, foolproof zucchini bread uses un-squeezed zucchini for an impossibly tender, moist crumb. Made with whole wheat pastry flour, maple syrup, and olive oil, it’s a wholesome crowd-pleaser perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups grated zucchini (from about 1 medium zucchini, do not squeeze dry)
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 2 large eggs, at room temperature
  • ½ cup (160g) pure maple syrup
  • ⅓ cup (80ml) olive oil
  • ¼ cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting edges overhang. Lightly grease the paper.
  2. Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Set aside to cool.
  3. Wash zucchini, trim ends, and grate using large holes of a box grater. Measure 1 ½ cups. Do not squeeze dry.
  4. In a medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, and cinnamon.
  5. In a large bowl, whisk eggs until light and frothy, about 30 seconds. Add maple syrup, olive oil, milk, and vanilla extract. Whisk until smooth.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  7. Fold in shredded zucchini and toasted walnuts with a few gentle strokes. Batter will be thick and slightly shaggy.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too fast, tent with foil after 40 minutes.
  9. Cool in pan on a wire rack for 15 minutes. Lift out using parchment paper and cool completely on rack before slicing.

Notes

Do not squeeze the zucchini dry—the moisture is key for a tender crumb. Toast walnuts for best flavor. Let bread cool completely before slicing to avoid crumbling. Store at room temperature for up to 4 days or freeze slices for up to 3 months.

Nutrition

Keywords: zucchini bread, easy zucchini bread, whole wheat zucchini bread, healthy zucchini bread, zucchini bread with walnuts, maple syrup zucchini bread

Find it online: https://cravemila.com/best-easy-zucchini-bread-with-toasted-walnuts-recipe/