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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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4.47 from 13 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


  • 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
  • cups granulated sugar
  • 1 cup brown sugar
  • 1 Tbsp vanilla extract
  • 3 eggs
  • cups grated zucchini
  • 1 cup chopped walnuts


  • 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.