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Cozy One-Bowl Zucchini Bread with Walnuts: Easy & Best Recipe

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This easy one-bowl zucchini bread with walnuts is perfectly moist, warmly spiced, and has a nutty crunch that converts even the biggest skeptics. It’s a simple, crowd-pleasing recipe made with basic pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 225g) grated zucchini (from 1 medium zucchini)
  • ½ cup (60g) chopped walnuts
  • Optional topping: extra chopped walnuts and coarse sugar

Instructions

  1. Preheat oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease exposed ends with butter or cooking spray.
  2. Grate the zucchini using the large holes of a box grater to get about 1 ½ cups. Do not grate too finely.
  3. Place grated zucchini in a clean kitchen towel, gather corners, and twist tightly over the sink to squeeze out excess moisture. You should have about 1 cup of squeezed zucchini.
  4. Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
  5. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Make a well in the center of the dry ingredients. Add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until just combined (a few lumps are fine).
  7. Fold in the squeezed zucchini and toasted walnuts using a rubber spatula until no streaks of flour remain (about 10-12 folds).
  8. Pour batter into the prepared pan and smooth the top. Sprinkle optional extra walnuts and coarse sugar on top if desired.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 45 minutes and tent with foil if browning too quickly.
  10. Let bread cool in the pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (about 1 hour) before slicing.

Notes

Don’t overmix the batter; a few lumps are fine. Use a medium zucchini for best flavor and texture. Let the bread cool completely before slicing to avoid crumbling. The flavors deepen overnight, making day two even better. Store tightly wrapped at room temperature for up to 4 days. Freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, one bowl zucchini bread, easy zucchini bread, moist zucchini bread, summer baking, quick bread

Find it online: https://sparklespoon.com/cozy-one-bowl-zucchini-bread-with-walnuts-easy-and-best-recipe/