Zucchini Bread with Walnuts

Slices of Zucchini Bread stacked on top of each other next to a wooden chopping board on a white surface.

4.89 from 9 votes

Zucchini Bread is a perfectly spiced, moist, tender bread, and a great way to use up garden zucchini! This recipe is easy to follow, uses simple ingredients, and results in a delicious loaf that’s perfect for breakfast, snacks, or even dessert. It’s one of those delightful quick breads that you’ll want to make again and again, especially during zucchini season!

Prep Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: American

Servings: slices

Author: Amy Nash

Equipment

2 8.5 x 4.5-Inch Bread Loaf Pans

Ingredients

1 cup (240ml) vegetable oil
½ cup (120g) applesauce
2 ¼ cups (450g) granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
3 ½ cups (494g) all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 cups (360g) grated zucchini
1 ½ cups coarsely chopped walnuts

Instructions

Preheat oven to 325°F. Spray two 8x4-inch loaf pans with cooking spray.
In a large bowl, combine the oil, applesauce, sugar, eggs, and vanilla. Using a stand mixer or hand mixer, beat until creamy and light.
1 cup (240ml) vegetable oil, ½ cup (120g) applesauce, 2 ¼ cups (450g) granulated sugar, 3 large eggs, 2 teaspoons pure vanilla extract
Add the flour, soda, baking powder, salt, cinnamon, cloves, and zucchini. Stir to combine, scraping the sides and bottom of bowl as necessary. Stir in chopped walnuts.
3 ½ cups (494g) all-purpose flour, 2 teaspoons baking soda, ½ teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 3 cups (360g) grated zucchini, 1 ½ cups coarsely chopped walnuts
Pour the zucchini bread batter evenly into the prepared loaf pans and bake for 50-60 minutes at 325°F, being careful not to overbake it. You can test for doneness by inserting a sharp knife into the middle of a loaf and checking to see whether it comes out clean.
Remove the loaves of zucchini bread from the pans and allow to cool on a wire rack, then store in ziploc bags.

Notes

Storage

Store: Keep your zucchini bread at room temperature in an airtight container or wrapped in plastic wrap for up to 4 days.
Freeze: Wrap the loaf or individual slices in plastic wrap and place them in freezer bags. They’ll keep for up to 3 months. Thaw slices at room temperature or microwave for 20-30 seconds. You can also toast them directly from the freezer for a crispier texture.

Nutrition

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