Oh, there’s just something so incredibly comforting about the smell of homemade bread baking, isn’t there? It fills the whole house with warmth and anticipation. And when that bread is a beautiful, moist loaf of classic zucchini walnut bread? Pure magic!
This recipe is one of my absolute favorites because it’s ridiculously easy to whip up, and the results are always spectacular. You get that tender crumb from the zucchini (sneaky way to get your veggies in, right?) and that lovely crunch from the walnuts. It’s perfect for breakfast, a snack, or even dessert.
I remember the first time I made this – it was a total last-minute decision because I had a mountain of zucchini from the farmer’s market. I was a little nervous, but it came out so perfectly, my neighbors were begging for the recipe! Now, it’s a go-to whenever I have extra zucchini or just need a little baking therapy.
This classic zucchini walnut bread recipe takes about 15 minutes to prep and 60 minutes to bake, for a total time of just about 75 minutes. It makes 2 loaves, which is great for sharing (or, let’s be honest, keeping one for yourself!). It falls under the Quick Bread category, uses the Baking method, and is considered American Cuisine. Plus, it’s a simple and delicious Vegetarian treat.
Why You’ll Love This Classic Zucchini Walnut Bread
Honestly, what’s not to love about this classic zucchini walnut bread? It hits all the right notes, and I bet it’ll become a regular in your baking rotation too! Here’s why I think you’ll fall head over heels:
- It’s incredibly **moist**! The zucchini works wonders here, making sure every single bite is tender and never dry.
- The **flavor** is just perfection – warm spices like cinnamon and nutmeg mingle beautifully with the sweetness of the bread and the earthy crunch of the walnuts.
- It’s so **easy to make**. Seriously, you don’t need any fancy equipment or techniques. Just a couple of bowls and a whisk!
- Got extra **garden zucchini**? This is the absolute *best* way to use it up. It’s a delicious way to sneak in some goodness.
Trust me, this bread is a winner!
Gathering Your Ingredients for Classic Zucchini Walnut Bread
Alright, time to get our ingredients together! One of the things I love about this classic zucchini walnut bread is that you probably have most of this stuff in your pantry right now. No fancy trips needed! Just make sure you have everything measured out *before* you start mixing. It makes the whole process so much smoother, trust me.
Here’s what you’ll need to gather:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, and this is important, **squeezed dry**! We’ll talk about that in a sec.
- 1 cup chopped walnuts
See? Pretty standard stuff! But each one plays a super important role in making this bread the best.
Key Ingredients for the Best Classic Zucchini Walnut Bread
While all the ingredients work together in harmony, a few stars really make this classic zucchini walnut bread shine. The shredded zucchini is obviously key – it adds that incredible moisture without making the bread taste like a salad, promise! And those chopped walnuts? They bring the most wonderful crunch and nutty flavor that just *belongs* with zucchini bread. These two guys are non-negotiable for that perfect texture and taste combo you’re after.
Step-by-Step Guide to Making Classic Zucchini Walnut Bread
Okay, now for the fun part – putting it all together! Making this classic zucchini walnut bread is really straightforward. Just follow these steps, and you’ll have two beautiful, fragrant loaves ready to go. Don’t rush it, enjoy the process!
- First things first, let’s get the oven ready. Preheat your oven to 350°F (that’s 175°C). While it’s warming up, take your two 9×5 inch loaf pans and give them a good greasing and flouring. This is super important so your lovely bread doesn’t stick!
- Grab a big bowl for your dry ingredients. Whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves. Just a quick whisk to make sure everything is evenly distributed.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract. Keep whisking until everything is nicely combined and looks smooth.
- Now, pour those wet ingredients into the bowl with the dry ingredients. Mix them together gently until they are *just* combined. You’ll still see a few streaks of flour, and that’s totally okay! Don’t overmix, or your bread can get tough.
- Time for the stars! Gently fold in the shredded zucchini (remember, squeezed dry!) and the chopped walnuts. Just mix until they are evenly distributed throughout the batter.
- Divide the batter evenly between your two prepared loaf pans. You can use a spoon or spatula to smooth out the tops a little.
- Pop those pans into the preheated oven. Bake for about 50 to 60 minutes.
- You’ll know it’s done when a wooden skewer or toothpick inserted into the center of a loaf comes out clean. If you see wet batter, give it a few more minutes.
- Once they’re baked, take them out and let them cool in their pans for about 10 minutes. This helps them firm up before you move them.
- Finally, carefully turn the loaves out onto a wire rack to cool completely. Patience is key here – resist the urge to slice into them immediately!
Preparing the Wet and Dry Ingredients for Classic Zucchini Walnut Bread
Getting the wet and dry ingredients ready separately is a simple but crucial step for this classic zucchini walnut bread. You start by whisking all your dry bits – flour, baking soda, salt, and those lovely spices – together. This makes sure the leavening and flavor are spread out evenly. Then, in another bowl, you combine the wet ingredients like sugar, oil, eggs, and vanilla. Don’t worry too much about getting them super fluffy, just make sure they’re well mixed before you bring the two bowls together. And remember, when you finally combine them, mix just until everything is incorporated – a little bit of flour showing is fine!
Baking Your Classic Zucchini Walnut Bread to Perfection
Baking this classic zucchini walnut bread is pretty straightforward, but knowing what to look for is key! Once your pans are filled and in the 350°F oven, set a timer for around 50 minutes. Start checking then – a wooden skewer or toothpick inserted into the very center should come out clean with just a few moist crumbs attached, not wet batter. If not, give it another 5-10 minutes. When they’re done, let them rest in the pans for 10 minutes before carefully flipping them onto a wire rack. Letting them cool completely on the rack is important for the texture and makes slicing so much easier!
Essential Tips for Perfect Classic Zucchini Walnut Bread
Okay, so the step-by-step is easy enough, but I’ve got a couple of little secrets that will *really* make your classic zucchini walnut bread sing! These aren’t complicated, just things I’ve learned along the way that make a big difference.
First and foremost: **squeeze that zucchini DRY!** Seriously, after you shred it, wrap it in a clean kitchen towel or paper towels and SQUEEZE. You’ll be surprised how much water comes out. Too much moisture means a gummy bread, and we don’t want that! This is probably the most important tip.
Also, while I’m a huge fan of walnuts in this recipe, if you’re not or you just happen to have pecans on hand, they work beautifully too! It’s a simple substitution that keeps that essential crunch. And don’t be afraid to gently fold in those nuts and the zucchini – we don’t want to overmix the batter at this stage.
Frequently Asked Questions About Classic Zucchini Walnut Bread
Got questions about this classic zucchini walnut bread? No problem! Here are a few things people often ask, and my best answers to help you out:
Q: How should I store leftover zucchini bread?
A: Great question! Once the bread is completely cool, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 3 days. If you want it to last longer, pop it in the fridge – it’ll stay good for up to a week.
Q: Can I freeze this zucchini bread?
A: Absolutely! This bread freezes beautifully. Make sure it’s completely cooled, then wrap each loaf (or even individual slices!) really well in plastic wrap, then a layer of foil. It’ll keep in the freezer for a few months. Just thaw it at room temperature when you’re ready to enjoy.
Q: Do I have to squeeze the moisture out of the zucchini?
A: YES! This is key. Zucchini holds a lot of water, and if you don’t squeeze it out, your bread will be too wet and heavy. It’s a little extra step, but it makes a huge difference in getting that perfect moist-but-not-gummy texture.
Q: Can I add chocolate chips or other mix-ins?
A: You sure can! While the classic version is amazing, feel free to get creative. Chocolate chips, dried cranberries, or even a sprinkle of cinnamon-sugar on top before baking would be delicious additions. Just don’t go too crazy with the extras or it might affect the texture.
Estimated Nutritional Information
Just a quick note about the nutrition for this classic zucchini walnut bread! I’ve included some estimated data below, but remember that these are just estimates. Things like the size of your loaves or exactly how much zucchini you squeezed out can change the numbers a little. But it gives you a general idea!
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Amazing Classic Zucchini Walnut Bread in 75 Minutes
- Total Time: 75 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
Moist and flavorful zucchini bread with crunchy walnuts.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, squeezed dry
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the shredded zucchini and chopped walnuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini.
- You can substitute pecans for walnuts.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: zucchini bread, walnut bread, quick bread, baking