Wholesome Zucchini Bread with Walnuts
Easy homemade zucchini bread recipe with walnuts and warm spices. Moist, tender crumb with lower added sugar. Perfect for breakfast.
Ingredients
- 2.25 cups all-purpose flour
- 3 cups zucchini, shredded and patted dry
- 1.75 cups granulated sugar
- 3 large eggs, room temperature
- 0.66 cup vegetable oil
- 1.25 teaspoons baking soda
- 0.75 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons vanilla extract
- 0.75 cup chopped walnuts
- 0.33 teaspoon ground nutmeg
- 0.33 teaspoon baking powder
- 2 tablespoons fresh lemon zest
Instructions
- 1
Preheat your oven to 350°F and grease two standard loaf pans with cooking spray or butter.
- 2
Shred your fresh zucchini using the large holes on a box grater, then place it in a clean kitchen towel and squeeze firmly to remove excess moisture—this step prevents a soggy loaf.
- 3
Whisk together the eggs, vegetable oil, sugar, vanilla extract, and lemon zest in a large mixing bowl until the mixture is well combined and slightly lighter in color, about 2 minutes.
- 4
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to distribute the leavening agents and spices evenly.
- 5
Fold the dry ingredients into the wet mixture using a rubber spatula, stirring gently until just combined—do not overmix, as this can create a dense, tough crumb.
- 6
Gently fold in the squeezed zucchini and chopped walnuts until they're distributed throughout the batter.
- 7
Divide the batter evenly between the two prepared loaf pans, filling each about three-quarters full.
- 8
Bake in your preheated 350°F oven for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- 9
Allow the loaves to cool in the pans for 12 to 15 minutes before running a thin knife around the edges and turning them out onto a wire rack.
- 10
Cool completely on the rack before slicing—this allows the crumb structure to set properly for cleaner slices.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Whole wheat flour (use 1.5 cups whole wheat + 0.75 cup all-purpose) | Increases fiber content and supports steady blood sugar response |
| Granulated sugar | Coconut sugar or maple syrup (use 1.5 cups coconut sugar or 1.25 cups maple syrup) | Lower glycemic index promotes more stable blood sugar levels |
| Vegetable oil | Extra virgin olive oil or melted coconut oil | Provides heart-healthy fats and anti-inflammatory properties |
| Walnuts | Pecans or almonds | Alternative nuts with similar nutritional profiles and anti-inflammatory omega-3s |
| Granulated sugar | Reduce to 1.25 cups and add 0.25 cup unsweetened applesauce | Decreases simple sugars while maintaining moisture for gut-friendly baking |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 16)
| Calories | 268 |
| Total Fat | 13g |
| Saturated Fat | 1g |
| Cholesterol | 35mg |
| Sodium | 195mg |
| Carbohydrates | 35g |
| Fiber | 2g |
| Sugar | 22g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
