Zucchini bread feels like a quiet celebration of summer’s leftovers. That moist, subtly sweet crumb with bits of walnuts smells like early mornings in the garden, when you’re still half-asleep but already harvesting. It’s a way to hold onto those vibrant squash and keep their flavor alive through the cooler months, when everything else feels a little more subdued.
Baking this bread isn’t just about using up zucchini; it’s about the ritual of transforming a humble vegetable into something rich and satisfying. I love how the walnuts toast slightly as it bakes, adding a smoky crunch that complements the tender, sweet crumb. It’s honest baking, simple but deeply comforting, especially when you need a piece of summer in winter.
Using zucchini bread as a way to preserve the summer bounty, extending its freshness and flavor into the cooler months.
Preserving summer’s bounty in every slice
- I love how this bread captures the moment zucchini hits peak freshness, with its subtle sweetness and nutty crunch.
- Baking this feels like a quiet rebellion against the winter gloom, a reminder of summer’s warmth and abundance.
- Sharing slices of this bread with friends always sparks memories of sunlit mornings and busy garden afternoons.
- There’s a surprising comfort in knowing I turned a simple vegetable into something so rich and satisfying.
- The aroma of toasted walnuts and baking zucchini always brings a nostalgic smile, even on the busiest days.
The story behind this recipe
- This zucchini bread recipe harks back to my grandmother’s garden, where we’d find oversized zucchinis that begged for transformation. I remember the first time I added walnuts — it was a happy accident that stuck. Now, it’s become my go-to for using up summer’s bounty without losing its essence to the cold months ahead.
- Baking this feels like a quiet act of preservation, a way to bottle the fleeting taste of garden mornings. The smell of toasted walnuts, mingling with the sweet, moist crumb, always takes me back to those lazy weekends in her kitchen. It’s honest baking — simple, imperfect, and deeply rooted in memories.
- heading: Preserving summer’s bounty in every slice
Historical & Quirky Facts
- Zucchini bread gained popularity during the Great Depression as a way to stretch ingredients and reduce waste.
- Originally called ‘courgette bread’ in parts of Europe, reflecting the vegetable’s French name, courgette.
- Walnuts in baked goods became common in the US during the 19th century, valued for their rich, buttery flavor.
- In some regions, zucchinis are called ‘vegetable marrows,’ and their use in bread is a creative way to incorporate a garden surplus.
- The concept of quick bread, like zucchini bread, dates back centuries but became especially popular in American home baking in the 20th century.
Key ingredients and tips
- Zucchini: I love how its moist, almost creamy texture becomes tender inside the bread, releasing a subtle vegetal sweetness. If you want a more pronounced zucchini flavor, try grating it finely and squeezing out excess moisture before mixing.
- Walnuts: Toasted walnuts add a smoky crunch that contrasts beautifully with the soft crumb. For a milder nutty flavor, lightly toast them in a dry skillet until fragrant, about 3 minutes, and then chop roughly.
- All-purpose flour: I prefer unbleached for a slightly richer flavor, but you can swap half with whole wheat for more rustic depth. Just keep an eye on the moisture, as whole wheat absorbs more liquid.
- Sugar: Brown sugar adds a caramel note and moistness, but if you want a lighter, more delicate sweetness, use honey or maple syrup—reduce other liquids slightly.
- Eggs: They give structure and moisture. For a vegan version, try applesauce or mashed banana, but note the texture might be denser and slightly sweeter.
- Oil: I use neutral vegetable oil, but melted butter can add richness. For a healthier tweak, try applesauce, which keeps it moist but cuts down on fat.
- Baking soda & powder: These leaveners make the bread rise and keep it tender. If your baking soda is old, it might not react well—test it by adding a pinch to vinegar; it should fizz vigorously.
Spotlight on key ingredients
Zucchini:
- Its moist, almost creamy texture becomes tender and releases a subtle vegetal sweetness. If you want a more pronounced zucchini flavor, try squeezing out excess moisture after grating.
- Walnuts: Toasted walnuts add a smoky crunch that contrasts beautifully with the soft crumb. For a milder nutty flavor, lightly toast them until fragrant, about 3 minutes, then chop roughly.
Walnuts:
- Their rich, buttery flavor deepens as they toast, releasing a warm aroma. Keep an eye on them to avoid burning, and chop coarsely for even distribution.
- Zucchini: During baking, its moisture helps keep the bread tender but can make the batter seem loose. Squeezing out excess water before mixing prevents sogginess.
Notes for ingredient swaps
- Dairy-Free: Swap regular milk or yogurt with almond or coconut milk for a subtle nutty flavor and creaminess.
- Sugar: Use honey, maple syrup, or agave nectar as a natural sweetener; expect a richer, more floral note.
- Walnuts: Substitute with pecans or almonds for a different crunch and flavor profile, or omit nuts entirely for a nut-free version.
- Flour: Swap half the all-purpose flour with whole wheat or spelt for more rustic texture and added fiber.
- Oil: Replace with melted butter for extra richness, or applesauce for a healthier, moist alternative.
- Eggs: Use flaxseed or chia seed
Equipment & Tools
- Loaf pan: Holds the batter during baking, giving the bread its shape.
- Box grater or food processor: Grates zucchini uniformly and efficiently.
- Mixing bowls: Separate dry and wet ingredients for easier mixing.
- Whisk: Beat eggs and combine wet ingredients smoothly.
- Silicone spatula: Gently fold ingredients without overmixing.
- Toothpick or cake tester: Check for doneness in the center of the bread.
- Wire rack: Cool the bread evenly and prevent sogginess.
Step-by-step guide to zucchini bread
- Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray. Set aside.
- In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This creates a light, even base.
- Grate 2 cups of zucchini using a box grater or a food processor. Squeeze out excess moisture with a clean towel or paper towels; set aside.
- In a separate bowl, beat 2 large eggs until frothy, about 30 seconds. Add 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix until combined and slightly thickened.
- Fold the grated zucchini into the wet mixture. Then, add 1 cup chopped walnuts, reserving a few for topping if desired, and stir well.
- Gradually add the dry ingredients to the wet, mixing gently until just combined. Do not overmix — the batter should be a bit lumpy but uniform.
- Pour the batter into the prepared loaf pan. Spread evenly and sprinkle the top with remaining walnuts for extra crunch.
- Bake in the oven for 50-60 minutes. Check after 50 minutes; the bread should be golden brown, and a toothpick inserted into the center should come out clean.
- If the top browns too quickly before the center is set, tent with foil loosely and continue baking. Keep an eye on the color and smell for signs of doneness.
- Once baked, remove from oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack and let cool completely before slicing.
- Rest the bread at least 20 minutes before slicing; this allows the crumb to set and prevents crumbling.
- Slice with a serrated knife, about 1-inch thick. Serve slightly warm or at room temperature with a pat of butter or a smear of jam.
Allow the bread to cool completely on a wire rack before slicing. This helps it set and prevents crumbling. Slice with a serrated knife, serve at room temperature or slightly warmed, perhaps with a pat of butter or a drizzle of honey for extra richness.
How to Know It’s Done
- Bread is golden and pulls away slightly from the sides of the pan.
- Toothpick inserted into the center comes out clean or with moist crumbs.
- Crumb is moist but not gummy; pressing lightly should leave a slight bounce.
Zucchini Walnut Bread
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This creates a light foundation for the batter.
- Using a box grater, grate the zucchini finely, then squeeze out any excess moisture with a clean towel or paper towels to prevent sogginess in the bread.
- In a separate bowl, beat the eggs until frothy and light, about 30 seconds. Add in the sugar, oil, and vanilla, then whisk until the mixture is smooth and slightly thickened.
- Fold the grated zucchini into the wet mixture gently, ensuring even distribution without deflating the eggs.
- Add the toasted chopped walnuts to the batter, folding them in evenly with a spatula to distribute the crunch throughout the loaf.
- Gradually pour the dry ingredients into the wet mixture, gently folding until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle a few extra walnuts on top for added crunch and visual appeal.
- Bake for 50 to 60 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean. Check around the 50-minute mark to prevent overbaking.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the crumb to set.
- Slice the bread once cooled, about 1-inch thick, and enjoy it at room temperature or warmed slightly. It’s perfect with a pat of butter or a drizzle of honey.
Pro tips for perfect zucchini bread
- Bolded mini-head: Use a fine grater for zucchini to ensure even moisture release and tender crumb.
- Bolded mini-head: Toast walnuts before chopping to enhance their smoky crunch and aroma.
- Bolded mini-head: Squeeze out excess moisture from zucchini to prevent sogginess and maintain structure.
- Bolded mini-head: Gently fold dry into wet ingredients to keep the batter light and airy.
- Bolded mini-head: Check for doneness by inserting a toothpick; it should come out clean with moist crumbs.
- Bolded mini-head: Let the bread cool completely on a wire rack to set the crumb and avoid crumbling.
Common mistakes and how to fix them
- FORGOT to check oven temperature → Use an oven thermometer for accuracy.
- DUMPED in too much flour → Lightly spoon flour and level for proper measurement.
- OVER-TORCHED the walnuts → Toast walnuts at 180°C (350°F) until golden, about 5 minutes.
- UNDERESTIMATED moisture in zucchini → Squeeze out excess water to prevent soggy bread.
Quick fixes and pantry swaps
- When batter seems loose, fold in a bit more flour to tighten it up.
- Splash a teaspoon of lemon juice if zucchini releases too much water.
- Patch a cracked loaf with a quick smear of batter and bake a few extra minutes.
- Shield the top with foil if it browns too quickly during the last 10 minutes.
- Dump a handful of oats in the pantry for a quick crumble topping if walnuts run out.
Prep, store, and reheat tips
- You can grate the zucchini a day ahead; store it in an airtight container in the fridge to keep it fresh and prevent moisture loss.
- Baked zucchini bread keeps well wrapped in plastic wrap or foil for up to 3 days at room temperature, with the aroma of walnuts and zucchini lingering invitingly.
- For longer storage, freeze slices in a sealed container or zip-top bag for up to 3 months; thaw at room temperature or warm gently in the oven, watching for a warm, fragrant aroma to reappear.
- Reheat slices in a 150°C (300°F) oven for about 10 minutes, or until they shimmer with warmth and smell toasted and inviting. Microwave for 20-30 seconds if in a hurry, but the texture may soften.
- The flavors deepen slightly after a day or two, with the walnuts becoming more aromatic, but the moisture may increase—best enjoyed warm or at room temp for full sensory impact.
Top questions about zucchini bread
1. How do I keep zucchini bread from becoming too wet?
Use freshly grated zucchini and squeeze out excess moisture to prevent sogginess, which keeps the bread tender and moist.
2. Can I substitute walnuts in the recipe?
Replace walnuts with pecans or almonds for a different crunch, or omit nuts if allergy concerns exist.
3. What flour can I use instead of all-purpose?
Use unbleached all-purpose flour for richer flavor, or swap half with whole wheat for added rustic texture.
4. Is there a dairy-free option for this bread?
For a dairy-free version, swap regular milk or yogurt with almond or coconut milk, which adds a subtle nutty flavor.
5. How do I know when the bread is fully baked?
Bake at 175°C (350°F) for 50-60 minutes, checking for doneness with a toothpick that comes out clean.
6. Should I cool the bread before slicing?
Let the bread cool completely on a wire rack to set the crumb and prevent crumbling when slicing.
7. How should I prepare the walnuts?
Toast walnuts lightly before chopping to enhance flavor and aroma, about 3 minutes in a dry skillet.
8. How do I prepare zucchini for the batter?
Squeeze out excess water from grated zucchini with a clean towel to avoid sogginess in the batter.
9. How should I store leftover zucchini bread?
Wrap leftovers well and store at room temperature for 2-3 days or freeze slices for up to 3 months.
10. How do I reheat zucchini bread?
Reheat slices in a 150°C (300°F) oven for about 10 minutes until warm and fragrant, or microwave for 20-30 seconds.
Baking this zucchini bread with walnuts feels like preserving a slice of summer’s quiet abundance. The aroma of toasted nuts and fresh zucchini still lingers, a gentle reminder of those early garden mornings. It’s a simple act that connects the seasons and keeps the warmth of summer alive on cooler days.
Sharing a piece of this bread always sparks a little nostalgia, a taste of sunshine and home. It’s honest baking that celebrates abundance, a humble reminder that good things come from simple ingredients and a bit of patience.
