Description

A moist, deeply spiced zucchini bread made with brown sugar and toasted walnuts. This one-bowl recipe is dense yet tender, perfect for breakfast or snacking, and fixes common issues like dryness or gumminess.

Ingredients

Scale

1/2 cup vegetable oil
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups grated zucchini, squeezed dry
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 cup chopped walnuts, toasted

Instructions

Preheat oven to 350°F (175°C). Toast walnuts on a baking sheet for 5-7 minutes until fragrant, then let cool completely.
Wash and grate zucchini using the medium side of a box grater. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze hard to remove excess liquid.
In a large bowl, whisk together vegetable oil, brown sugar, eggs, and vanilla extract vigorously for about 1 minute until pale and slightly thickened.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
Pour dry ingredients into the wet mixture and stir gently with a spatula until just combined. Do not overmix.
Gently fold in the squeezed zucchini and toasted walnuts until evenly distributed.
Divide batter evenly between two prepared 8×4 inch loaf pans lined with parchment paper.
Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeezing the zucchini is crucial to prevent soggy bread. Toasting walnuts enhances their flavor and crunch. Do not overmix the batter to avoid tough bread. Room temperature eggs emulsify better. If using frozen zucchini, thaw completely and squeeze dry. This recipe is naturally dairy-free.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loa
Calories: 180
Sugar: 12
Sodium: 150
Fat: 10
Saturated Fat: 1
Carbohydrates: 22
Fiber: 1
Protein: 3

Keywords: zucchini bread, walnut bread, brown sugar bread, moist zucchini bread, easy baking, fall baking, garden zucchini recipes