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Cozy Cinnamon Zucchini Bread with Toasted Walnuts

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This incredibly moist and tender zucchini bread is packed with warm cinnamon flavor and crunchy toasted walnuts. It’s a simple, forgiving recipe that’s perfect for cozy evenings and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup toasted walnuts, chopped
  • For the cinnamon swirl (optional):
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on two sides.
  2. Toast the walnuts: Spread the chopped walnuts on a baking sheet in a single layer. Toast for 5-7 minutes, shaking the pan halfway through, until fragrant and slightly darker. Set aside to cool.
  3. Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much liquid as possible.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
  5. Mix the wet ingredients: In a medium bowl, whisk the eggs until frothy, about 30 seconds. Add the granulated sugar, brown sugar, oil, and vanilla extract. Whisk until smooth and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—do not overmix.
  7. Fold in the zucchini and walnuts: Add the squeezed zucchini and toasted walnuts to the batter. Fold carefully until evenly distributed.
  8. Optional cinnamon swirl: In a small bowl, mix the 2 tablespoons sugar and 1 teaspoon cinnamon. Pour half the batter into the prepared pan, sprinkle with half the cinnamon-sugar mixture, then add the remaining batter and top with the rest of the cinnamon-sugar. Use a knife to gently swirl it through the batter.
  9. Bake: Place the pan in the center of the oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and cracked.
  10. Cool: Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a cooling rack. Let it cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—excess moisture will make the bread dense and gummy. Toast the walnuts for the best flavor and crunch. Room temperature eggs help create a smoother batter. Measure flour correctly by spooning it into the cup and leveling off. Let the bread cool completely before slicing to prevent crumbling. This bread tastes even better the next day as the flavors meld.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, walnut zucchini bread, quick bread, easy zucchini bread, moist zucchini bread

Find it online: https://cooksybite.com/cozy-cinnamon-zucchini-bread-with-toasted-walnuts/