The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Best Ever Zucchini Walnut Bread

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THREE SLICES OF ZUCCHINI BREAD ON A WOODEN BLOCKSuper moist, tender and full of flavor, this Best-Ever Zucchini Walnut Bread will soon become your favorite!

I apologize in advance, but I am ALL IN for fall.

I know some of you are clutching your bikinis in mock horror at the idea of pumpkins and cinnamon and boots in August, but you also probably live in a state where it’s a breezy 80 degrees every day. I live somewhere where the temps sometimes exceed 100 degrees and it’s no bueno.

So I’m slooooowly going to start transitioning my recipes to reflect the weather – but before I do, hear me out.

We bloggers kind of operate like magazines in that we have to produce content for holidays a month or two in advance in order for it to get traction on sites like Pinterest. If I posted Halloween recipes the day before Halloween, I wouldn’t be a successful blogger. Get it? Got it? Good. 🙂

But the good thing about this is that my fall-inspired recipes are ready when you are. And I’m going to kick it off with a fall-ish recipe. I say “fall-ish” because zucchini is primarily a summer ingredient, but the spices in this loaf are abundantly fall-inspired.

This Zucchini Walnut Bread is so moist, tender and soft and is bursting with amazing spiced flavor and crunchy bits of buttery walnuts. I loved toasting slices of this bread and slathering the warmed bread with gooey butter, but this is just as amazing straight-up.

AERIAL VIEW OF STACKED SLICES OF ZUCCHINI BREADThe best part is you can customize this loaf to suit your tastes. Want it a little spicier? Add more cinnamon and nutmeg. Don’t like walnuts? Substitute pecans, which would be equally delicious.

Now grab your coziest sweater and get ready for the influx of fall (and fall-ish) recipes!

CLOSE UP VIEW OF A SLICE OF ZUCCHINI BREAD ON A WOOD PLATE

 

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY!
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4.50 from 16 votes

Best Ever Zucchini Walnut Bread

This Zucchini Walnut Bread is the BEST I've tried! Super moist, tender and soft with plenty of spice and crunchy walnuts in every bite!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup oil
  • 1¼ cups granulated sugar
  • 1 cup brown sugar
  • 1 Tbsp vanilla extract
  • 3 eggs
  • 2½ cups grated zucchini
  • 1 cup chopped walnuts

Instructions

  • Preheat your oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray, or two smaller loaf pans as you do not want to overfill one pan with batter. Place the loaf pans on a rimmed baking sheet to catch any possible drips. Set aside briefly.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. In a separate large bowl, combine the oil, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - you should definitely still see patches of flour streaked throughout. Gently fold in the zucchini and walnuts and just barely mix in. You do NOT want to over-mix the batter as this will lead to tough bread or bread that's sunken in the middle after baking.
  • Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving.

ONE AND TWO HALF SLICES OF ZUCCHINI BREAD STACKED I love the spice level in this fabulously moist zucchini bread, and the crunchy bits of walnuts swirled throughout are such a nice touch!

BEST EVER ZUCCHINI WALNUT BREAD COLLAGEHave a super sweet day!

xo, Hayley

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Comments

  4. This zucchini bread recipe was delicious, I actually added Chocolate Chips instead of Walnuts and it did not last.

    Reply

    • Hi Nadia, I have not tried that substitution so I’m not certain, but I would give it a try and let me know!

      Reply

      • I googled it and every link said yes you can but it’s not a 1:1 ratio. It’s more like 1 cup oil to 1/2 cup Greek yogurt.
        I made it and it turned out just wonderful. Everything else stayed the same. Thanks a lot for sharing ??????

        Reply

  10. 5 stars
    Hello made this recipe and its awesome. Do hav a question though, my husband is Diabetic but he loves this would you by any chance have the nutritional facts for it. Really need to know the carbs more than anything, so he knows how much insulin to take.
    Thank you for the great recipes

    Reply

  11. This was delicious. I definitely needed 2 pans for all this batter. Next time I will add chocolate chips as well. Thanks for sharing this recipe

    Reply

  12. 5 stars
    Hi! I love this recipe. Could I use walnuts and chocolate Chips together, or should I out Just One of the two? What kind of chocolate chip shoul I use? Thank you!!!!!

    Reply

    • Hi Jay! You certainly can use both walnuts and chocolate chips! I’d start with about 1/2 cup of each, and make sure the walnuts are chopped up. As far as chocolate chips go, I’d recommend semi-sweet or milk!

      Reply

  14. Do you think this would freeze well? I am up to my neck in zucchini from the garden! Also, could yellow zucchini be used instead of green?

    Reply

  16. 5 stars
    This was my first time making Zucchini bread! We had zucchini from the garden that needed to be used up so I thought why not! I only had one bread pan, so out of the leftover batter I made 6 regular sized muffins and 16 mini muffins. The mini muffins were done in about half the time, the regular muffins just a few minutes after that. I just kept checking everything with toothpicks. It turned out great! Didn’t get flat in the middle because I was careful to follow your tips about not stirring too much. Thank you for your tips and this wonderful recipe! I forgot to add vanilla and it was still delicious! All the spices and sugars were enough flavor that no one could even tell it was missing. I’d call this an absolute success! Saving this recipe for next year’s harvest!

    Reply

    • Kristin, I am so happy to hear you had such success with this zucchini bread recipe! Glad you got so many muffins out of it, too!

      Reply

    • Sue, raisins sound like a tasty substitution! Glad you enjoyed! Instead of nuts, feel free to also add chocolate chips.

      Reply

    • Hi Shelby, there are several reasons why your bread may have sank in the middle. Overmixing the batter and incorporating too much air is very easy to do unfortunately and can cause the bread to rise and fall. Opening the oven door too much can also cause the bread to sink. And lastly, if the bread was underbaked, it could also cause the bread’s middle to fall. For best results, I like using a light metal loaf pan which I find yields the best, most accurate results. Sometimes glass pans can over-bake and under-bake at the same time which can be tough to gauge.

      Reply

  19. 5 stars
    Absolutely delicious! I made a mistake and added all dry ingredients at one time, but it still turned out amazing. Try it still warm from the oven with butter. Crazy Good!!!! Oh yes, I also didn’t have a bread tin but did have 4 of the mini and filled 3/4 of the way. Baked for 47 minutes at 350 on a rimmed baking pan. Came out beautifully!!!!

    Reply

  20. 5 stars
    I KNOW this recipe is delicious, as it is pretty much spot-on to my mom’s recipe that I’ve been making for MANY years! The only exceptions are that we add 1/2 c. raisins and 1/2 c. chopped nuts (instead of just 1 c. nuts), and use 1c. butter instead of oil. Also, I’ve never tried adding ground cloves to the recipe, but I’ll definitely give that a try. ??

    Reply

  21. Hi, I’m very keen to try this recipe today. May I please ask if you recommend getting rid of liquid from zucchinies? I’m planning to grate them. Thank you

    Reply

    • Hi Irina! I just grate the zucchini onto a paper towel and then squeeze the liquid out of the paper towel. Hope this helps!

      Reply

  22. 5 stars
    I just made this! I messed up and only put in a teaspoon of cinnamon, oops… still tasty. I substituted unsweetened apple sauce for the oil (a trick I learned from Weight Watchers, even though I fell off that wagon a long time ago). Also used two loaf pans, and glad I did! WOW this is a lot of bread. Not that it’s gonna last long around here. ::grin::

    Reply

  23. 1 star
    Way too much for one 9 inch loaf pan!! Really should call for two pans. Mine is cooked on the outside, but runny in the middle. A total waste of ingredients and time. Also way too sweet.

    Reply

  24. 4 stars
    I used half the amount of sugar and added 1/4 cup of unsweetened applesauce. I used 2 9″ pans. Otherwise it’s an excellent recipe. Thanks.

    Reply

  25. It’s definitely to dry . I made cupcakes out of this recipe and I need to add cream cheese frosting. Sorry not a fan of this recipe ?

    Reply

  26. 5 stars
    Excellent recipe. I followed it exactly but added 1 cup chopped walnuts. I chose to make muffins. The first batch stuck in the muffins cups on the bottom eventhough I sprayed them with Pam. On the next batch I used paper liners. It took 22 minutes for them to bake. Will make again.

    Reply

  27. 4 stars
    solid recipe, i make two loaves with this amount. nice to see a recipe use 2.5 cups of zucchini instead of 2, as my garden is pumping out zucchini like crazy rn. the first time i made it i found it too sweet, so i have another batch in the oven now where i used 3/4 cup of white sugar and 1/2 cup of brown, instead of 1 1/4 and 1 cup, respectively. we’ll see how it turns out!!

    Reply

  28. 5 stars
    I just baked this bread for the first time. It is so moist and delish! I used a Pyrex loaf pan & didn’t fill it. It also made 6 regular muffins. Is there any way to cut down sugar amount?
    Overall besides it being very sweet,I highly recommend this recipe!!!

    Reply

  29. 5 stars
    Why did you mention using two tins (pans) to avoid overfilling – I now have two disappointingly small in height overcooked over-sweet cakes. My 9×5 tin would have been more than adequate, and next time I will reduce sugar by one-third

    Reply

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