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Best Moist Cinnamon Zucchini Bread with Walnuts

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This incredibly moist cinnamon zucchini bread with walnuts is perfectly spiced, tender, and studded with crunchy toasted walnuts. It’s the ultimate way to use up garden zucchini and makes a delicious breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry after grating)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk (or ¼ cup milk mixed with ½ teaspoon lemon juice, let sit 5 minutes)
  • 1 cup chopped walnuts, toasted (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater or a food processor. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes. Then transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant and lightly golden. Set aside to cool.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  6. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  7. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined.
  8. Using a rubber spatula, gently fold in the squeezed-dry zucchini and toasted walnuts. Fold just until evenly distributed.
  9. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the top with a handful of extra chopped walnuts and a light dusting of cinnamon sugar if desired.
  10. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  11. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

Squeeze the zucchini very dry to avoid soggy bread. Room temperature ingredients are important for proper creaming. Do not overmix the batter. The bread tastes even better the next day. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, moist zucchini bread, zucchini bread with walnuts, easy zucchini bread, summer baking, quick bread

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