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Perfect Small-Batch Zucchini Bread with Walnuts (Easy Recipe)

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This perfectly proportioned loaf delivers a moist, spiced, and satisfying zucchini bread without the temptation of a giant cake. It’s the ultimate ‘use it up’ recipe for a single zucchini.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded and squeezed dry zucchini (about 1 medium zucchini)
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan thoroughly with butter or non-stick spray. Optionally line with parchment paper.
  2. Shred the zucchini using a box grater (do not peel). Place shreds in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk together brown sugar, egg, vegetable oil, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the squeezed-dry zucchini and toasted walnuts until evenly distributed. Batter will be thick.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 35 minutes.
  8. Cool in pan on a wire rack for 10-15 minutes. Then turn loaf out onto rack and cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Do not overmix batter. Toast walnuts for deeper flavor. For best results, use room temperature egg. Bread keeps at room temperature for up to 3 days or freezes for up to 3 months.

Nutrition

Keywords: zucchini bread, small batch, walnut, easy, moist, quick bread, single zucchini

Find it online: https://cooksybite.com/perfect-small-batch-zucchini-bread-with-walnuts-easy-recipe/