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Perfect Small-Batch Zucchini Walnut Bread Recipe (Easy!)

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This small-batch zucchini walnut bread is perfectly portioned for one 8×4-inch loaf, incredibly moist, and packed with nutty, spiced flavor. It’s the ideal way to use up a single zucchini for a cozy, homemade treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, lightly packed (about 1 medium zucchini)
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Toast the chopped walnuts on a small baking sheet for 5-7 minutes until fragrant. Set aside to cool.
  3. Shred the zucchini using a box grater. Gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. In a larger bowl, whisk the egg until frothy, about 30 seconds. Add sugar and whisk vigorously for 1 minute until pale and slightly thickened. Drizzle in oil and vanilla, whisking until combined and glossy.
  6. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  7. Fold in the squeezed zucchini and toasted walnuts until evenly distributed.
  8. Pour batter into the prepared loaf pan and spread evenly. If desired, press a few reserved walnut halves into the top.
  9. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan on a wire rack for 15 minutes. Use parchment handles to lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini to avoid a soggy loaf. Room temperature egg helps with emulsification. Toasting the walnuts enhances flavor. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two.

Nutrition

Keywords: zucchini bread, small batch, walnut bread, quick bread, easy recipe, moist zucchini bread

Find it online: https://cravemila.com/perfect-small-batch-zucchini-walnut-bread-recipe-easy/