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Crispy Parmesan Zucchini Bread with Walnuts

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A savory twist on classic zucchini bread, featuring a crispy Parmesan crust, tender crumb, and toasted walnuts. Perfect for using up summer zucchini, this easy recipe is a crowd-pleaser that’s quick to make and incredibly delicious.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups packed)
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1 cup chopped walnuts, toasted
  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried oregano (optional)
  • 2 large eggs, room temperature
  • 1/3 cup olive oil (80 ml)
  • 1/4 cup whole milk (60 ml)
  • 2 tablespoons additional Parmesan for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the paper with cooking spray or butter.
  2. Wash the zucchinis and trim off the ends. Grate them using the large holes of a box grater or the grating disc of a food processor. You should have about 2 cups of packed shredded zucchini. Transfer the shreds to a clean kitchen towel or a few layers of cheesecloth, gather the edges, and squeeze firmly over the sink until barely any liquid comes out.
  3. Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant and lightly golden. Let them cool.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and dried oregano.
  5. In a medium bowl, whisk the eggs until frothy. Add the olive oil and milk, and whisk until smooth and well combined.
  6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until just combined. Gently fold in the squeezed zucchini, 1 cup of grated Parmesan, and the toasted walnuts. The batter will be thick and shaggy.
  7. Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 2 tablespoons of Parmesan over the top, pressing gently so it sticks.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and the edges should be pulling away from the pan slightly. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  9. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing.

Notes

Squeeze zucchini thoroughly to remove excess moisture; this is crucial for a light, airy crumb. Do not overmix the batter to avoid a tough texture. Use freshly grated Parmesan for best melting and flavor. Toast walnuts to enhance their crunch and nuttiness. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: zucchini bread, savory zucchini bread, Parmesan zucchini bread, walnut zucchini bread, easy zucchini bread, summer squash recipe, quick bread

Find it online: https://breezybake.com/crispy-parmesan-zucchini-bread-with-walnuts-best-easy-recipe/