Zucchini walnut bread is a delightful way to use up an abundance of summer zucchini, transforming it into a moist and flavorful treat. This recipe has become a staple in my kitchen, especially during the peak zucchini season. It’s not only a great way to sneak some veggies into your diet, but the combination of zucchini and walnuts provides a satisfying texture and nutty flavor. Perfect for breakfast or as an afternoon snack, this bread is a testament to the idea that simple ingredients can create something truly delicious.
This zucchini walnut bread pairs beautifully with a dollop of butter or cream cheese spread on top. For a hearty breakfast, serve it alongside scrambled eggs and fresh fruit. It also makes a lovely afternoon snack with a hot cup of tea or coffee. If you’re feeling indulgent, a scoop of vanilla ice cream can turn this bread into a delightful dessert.
Zucchini Walnut Bread
Servings: 2 loaves
Ingredients
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup brown sugar, packed
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
Directions
Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat together the sugars, eggs, oil, and vanilla extract until well combined.
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