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Best Moist Zucchini Bread with Walnuts and Cinnamon

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This incredibly moist zucchini bread with walnuts and cinnamon is the perfect balance of tender crumb and nutty crunch. It’s a foolproof recipe that turns garden-fresh zucchini into a delicious loaf that works for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (210 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar (light or dark)
  • ½ cup (120 ml) vegetable oil (canola or avocado)
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 2 medium zucchinis) grated zucchini, not squeezed dry
  • 1 cup (110 g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grate zucchini using the large holes of a box grater. Place in a fine-mesh strainer set over a bowl and let sit. Gently press with hands to remove excess moisture—do not wring dry. Set aside.
  2. Spread walnuts on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant. Let cool completely.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, melted butter, and vanilla extract for 1-2 minutes until smooth, glossy, and slightly thickened.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  6. Fold in the grated zucchini and toasted walnuts until evenly distributed.
  7. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Pour batter into the pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let bread cool in the pan on a wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely before slicing (at least 2 hours).

Notes

Do not squeeze all moisture from zucchini—a gentle press is enough. Toasting walnuts is non-negotiable for best flavor. Room temperature eggs are essential for proper emulsion. Let bread cool completely before slicing to prevent crumbling. Flavor improves after the first day.

Nutrition

Keywords: zucchini bread, moist zucchini bread, walnut zucchini bread, cinnamon zucchini bread, easy zucchini bread, summer squash bread

Find it online: https://junomeals.com/best-moist-zucchini-bread-with-walnuts-and-cinnamon/