This zucchini walnut bread is super moist and just perfect for breakfast or a snack. The grated zucchini keeps it soft, while crunchy walnuts add a lovely twist!
I love how easy it is to whip up this bread. Plus, it’s a sneaky way to make sure I get my veggies in! Who knew being healthy could taste this good? 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture. If you don’t have zucchini, you can use grated carrots as a substitute. They’ll give you a different flavor but still add moisture!
Walnuts: Chopped walnuts add a nice crunch and flavor. If you’re not a fan of nuts or have allergies, try using pumpkin seeds or even leaving them out entirely for a nut-free version.
Flour: All-purpose flour works great here! If you want a healthier twist, you can swap half for whole wheat flour. Just remember it might change the texture a bit.
Sugar: For a healthier option, consider using honey or maple syrup instead of granulated sugar. You may need to adjust the liquid in the recipe slightly if opting for liquid sweeteners.
Why Is Proper Mixing Important in Baking?
Properly mixing the ingredients is crucial for a well-textured zucchini walnut bread. Overmixing can make it dense; the goal is to combine until just mixed. Here’s how to do it right:
- After mixing wet ingredients (eggs, oil, sugar), gently add the dry ingredients.
- Use a spatula to fold the dry mix into the wet ingredients. Do this until there are just a few streaks of flour left.
- Now, fold in the zucchini and walnuts gently; this ensures your bread remains light and fluffy!
Taking care during the mixing process will help you achieve that perfect moist bread texture!
Best Ever Moist Zucchini Walnut Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup chopped walnuts
How Much Time Will You Need?
This delicious zucchini walnut bread will take about 15 minutes to prepare and around 50-60 minutes to bake. After baking, it’s important to let it cool for about 10 minutes before slicing, making the total time approximately 1 hour and 25 minutes. Easy peasy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5 inch loaf pan to prevent sticking when you take your bread out.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and ground cinnamon. This step is important to ensure that all the dry ingredients are evenly mixed. Set the bowl aside for later use.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until well combined. Then, mix in the vegetable oil and vanilla extract until everything is smoothly blended together.
4. Combine Wet and Dry Mixtures:
Now, it’s time to bring it all together! Gently stir the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few lumps are perfectly fine. This will keep your bread tender!
5. Add Zucchini and Walnuts:
Fold in the grated zucchini and chopped walnuts with a spatula or spoon. This adds moisture and flavor, making the bread wonderfully delicious!
6. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes. Check if it’s done by inserting a toothpick into the center; if it comes out clean, it’s ready!
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. This part might feel like a challenge, but trust me, it’s worth the wait!
Now, enjoy a delightful slice of your moist zucchini walnut bread with a warm cup of tea or coffee! It’s a real treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. However, note that it may alter the texture slightly, making the bread denser but still delicious!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in some chocolate chips, dried fruits, or even spices like nutmeg for added flavor. Just keep in mind that too many additional ingredients might impact the moisture of the bread.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini walnut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and pop it in the freezer, where it can last for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). Use a plant-based oil like coconut, and ensure the sugar is vegan-friendly!
