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Quick and Easy Walnut Zucchini Bread Recipe

Quick and Easy Walnut Zucchini Bread

Welcome to the delightful world of baking with our Quick and Easy Walnut Zucchini Bread recipe! If you’re looking for a simple yet scrumptious bread that combines the wholesome goodness of zucchini with the nutty crunch of walnuts, you’ve come to the right place.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 1 cup grated zucchini Freshly grated
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Loaf pan (9x5 inches)
  • Grater or food processor
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease a 9x5-inch loaf pan with cooking spray or butter.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  5. Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Step 6: Gently fold in the chopped walnuts using a spatula.
  7. Step 7: Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread freezes exceptionally well; just slice, wrap tightly, and store in the freezer for up to three months.