Print

Classic Zucchini Bread with Walnuts: Best Freezer-Friendly Recipe

zucchini bread with walnuts - featured image
Print Recipe

This classic zucchini bread with walnuts is moist without being soggy, sweet without being cloying, and packed with enough texture to keep every bite interesting. It freezes beautifully, making it perfect for meal prep and busy mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • ¾ cup (85g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini on the large holes of a box grater. Do not peel it. You should have about 2 cups loosely packed.
  3. Place the grated zucchini in a clean kitchen towel or double layer of paper towels. Gather the edges, twist, and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  4. Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Let cool.
  5. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  7. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  8. Fold in the squeezed zucchini and toasted walnuts until evenly distributed.
  9. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  11. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing, at least 1 hour.

Notes

Don’t skip squeezing the zucchini—it prevents a soggy loaf. Room temperature eggs emulsify better. Measure flour by spooning and leveling. Toast walnuts for best flavor. Let bread cool completely before slicing to avoid crumbling. Bread tastes even better on day two.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, freezer-friendly zucchini bread, classic zucchini bread, easy zucchini bread

Find it online: https://breezybake.com/classic-zucchini-bread-with-walnuts-best-freezer-friendly-recipe/