The scent of warm, spiced bread wafts through the air as you slice into a loaf of The Ultimate Moist Zucchini Bread Recipe (With Toasted Nuts). This delightful homemade creation takes about an hour and a half from start to finish, and it’s the perfect combination of sweet, nutty, and moist. The key to its success lies in the balance of fresh zucchini and toasted nuts that elevate its flavor and texture.
This recipe is for anyone who enjoys a comforting baked good, perfect for breakfast, a snack, or dessert. It makes for a great mid-morning treat, and you can easily make it ahead of time or store it for later enjoyment.
Why You’ll Love This Recipe
- The bread has a wonderfully moist texture that stays fresh for days.
- Toasted nuts provide a delightful crunch and added flavor.
- It’s quick and easy to prepare, making it perfect for busy days.
- This recipe yields a generous loaf ideal for sharing or gifting.
What You’ll Need
Here’s everything you’ll need to bring this delicious loaf to life:
For the Bread
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) baking soda
- 1/2 tsp (2.5g) baking powder
- 1/2 tsp (3g) fine sea salt
- 1 1/2 tsp (4g) ground cinnamon
- 1/4 tsp (0.5g) ground nutmeg
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 tsp (10ml) pure vanilla extract
- 1 1/2 cups (190g) grated zucchini, lightly squeezed
For the Nuts
- 3/4 cup (90g) chopped walnuts or pecans, toasted
Use canola oil as a substitute for vegetable oil.
Substitutions & Swaps
- Use almond flour for a gluten-free version.
- Applesauce can replace half the oil for a lower fat option.
- Substitute coconut sugar for a healthier sweetener.
- Swap out the nuts for seeds if allergies are a concern.
How to Make It
Follow these simple steps to create your delicious zucchini bread:
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
Toast the Nuts
Toast the chopped nuts on a baking sheet for 5-7 minutes until fragrant. Keep an eye on them to avoid burning.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside for later use.
Mix Wet Ingredients
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale. Slowly whisk in the vegetable oil, followed by the vanilla extract until well combined.
Combine Ingredients
Add the lightly squeezed grated zucchini to the wet ingredients. Next, add the dry ingredients to the wet, and fold with a spatula until just combined. Gently fold in the toasted nuts to incorporate.
Bake the Bread
Pour the batter into the prepared pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
How to Store It
Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, freeze for up to 3 months.
Reheat: Warm slices in the toaster or microwave for 10-15 seconds.
Tips for Best Results
- Ensure your zucchini is well squeezed to prevent excess moisture.
- Use fresh spices for enhanced flavor and aroma.
- Allow the bread to cool completely before slicing for best texture.
Serving Suggestions
- Enjoy with a pat of butter and a sprinkle of cinnamon sugar.
- Serve warm alongside a cup of coffee or tea for a cozy afternoon snack.
- Pair it with cream cheese for a sweet and tangy contrast.
