Print

Perfect One-Bowl Zucchini Walnut Bread

zucchini walnut bread - featured image
Print Recipe

This incredibly moist and tender zucchini walnut bread comes together in one bowl with simple pantry ingredients. Toasted walnuts and a touch of applesauce make it the ultimate quick bread for summer’s zucchini bounty.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (from about 1 medium zucchini, unpeeled)
  • 1 cup chopped walnuts (toasted)
  • 1 tablespoon all-purpose flour (for tossing with walnuts)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving an overhang on the long sides.
  2. In a small dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
  3. Wash and trim the zucchini. Using a box grater, shred the zucchini (no need to peel). Place shreds in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove excess moisture. You should have about 1 ½ cups of squeezed zucchini.
  4. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until no lumps remain.
  5. Make a well in the center of the dry ingredients. Add the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract. Stir with a spatula or wooden spoon until just combined. The batter will be thick and slightly lumpy; do not overmix.
  6. Fold the squeezed zucchini into the batter gently until evenly distributed.
  7. In a small bowl, toss the cooled toasted walnuts with 1 tablespoon of flour. Fold the walnuts into the batter with just a few strokes.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  10. Let the bread cool in the pan for 10 minutes. Then, using the parchment overhang, lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Squeeze the zucchini thoroughly to avoid a soggy loaf. Toasting the walnuts is non-negotiable for best crunch and flavor. Do not overmix the batter. For glass loaf pan, reduce oven temperature to 325°F (165°C) and bake for 55-65 minutes. Cool completely before slicing to prevent crumbling.

Nutrition

Keywords: zucchini bread, walnut bread, one-bowl recipe, quick bread, summer squash, easy baking, moist zucchini bread

Find it online: https://bitesienna.com/perfect-one-bowl-zucchini-walnut-bread-recipe/