Moist Zucchini Bread with Walnuts and Cinnamon Recipe
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If you’re looking for a delightful way to use up those garden zucchinis, this zucchini bread is the answer. It’s moist, flavorful, and packed with crunchy walnuts and the warm spice of cinnamon. Whether enjoyed as a breakfast treat or a sweet snack, this bread is sure to impress.
This recipe combines fresh zucchini with a hint of cinnamon, creating a comforting loaf that smells incredible while baking. The addition of walnuts adds a satisfying crunch, making every bite a pleasure. It’s a great way to sneak some veggies into your diet without sacrificing taste.
Creating the Perfect Zucchini Bread
Making zucchini bread is a straightforward process that leads to a delightful treat perfect for any time of day. The combination of fresh zucchini with warm spices creates a mouthwatering aroma that fills the kitchen, making it hard to resist.
Begin by gathering your ingredients. Freshly grated zucchini is essential, providing moisture and a subtle flavor. Pair this with a blend of spices, including cinnamon, to enhance the bread’s overall taste. Don’t forget the walnuts, which add a lovely crunch and nutty depth to each slice.
Mixing the Ingredients
Start by mixing the wet ingredients well. Combine the grated zucchini with oil, sugar, eggs, and a splash of vanilla extract. This mixture forms the flavorful core of the bread.
In a separate bowl, combine the dry ingredients, ensuring that the baking soda, baking powder, cinnamon, and salt are evenly distributed. Gradually incorporate the dry mixture into the wet ingredients. This careful approach prevents overmixing, which can lead to dense bread. If you’re adding walnuts, fold them in gently for an even distribution.
Baking to Perfection
Once your batter is ready, pour it into a greased loaf pan, smoothing the top for even baking. Preheat your oven to 350°F (175°C) and let the magic happen. The baking time of 50 to 60 minutes is crucial, so keep an eye on it. A toothpick inserted into the center should come out clean when the bread is done.
While the bread bakes, the scent of cinnamon and baked goods wafts through your home, creating an inviting atmosphere. The anticipation builds as you wait for the loaf to transform into a golden-brown masterpiece.
Cooling and Serving
After baking, allow the zucchini bread to cool in the pan for about 10 minutes. This step helps it set properly and makes it easier to transfer to a wire rack. Once cooled, you can slice into it, revealing the moist interior with specks of walnuts and flecks of cinnamon.
For serving, consider a slice with a generous pat of butter melting on top. The combination of warm bread and creamy butter is hard to resist, making it a perfect treat for breakfast or a sweet snack.
Storing and Enjoying Leftovers
If you manage to have any leftovers, storing them correctly is key. Wrap the zucchini bread tightly in plastic wrap or foil to retain moisture. It can be kept at room temperature for a few days or refrigerated for longer-lasting freshness.
Enjoy the leftover slices cold or reheated slightly, which enhances the flavors and texture. Zucchini bread is versatile, making it suitable for breakfast, a midday snack, or even dessert.
Why This Recipe Stands Out
This zucchini bread is not just another dessert; it’s a wholesome option that sneaks some vegetables into your diet without compromising on flavor. The balance of sweetness from the sugar and the warmth of cinnamon creates a comforting loaf, while walnuts add texture and nutrition.
It’s a recipe that celebrates simple ingredients, bringing them together to create something truly delightful. Whether you’re a seasoned baker or just starting, this zucchini bread is a rewarding project that yields delicious results.
Deliciously Moist Zucchini Bread with Walnuts and Cinnamon

This zucchini bread is rich, moist, and filled with the warm flavors of cinnamon and nutty walnuts. It’s sweet enough to satisfy your cravings yet wholesome enough to enjoy any time of day.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup sugar or brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine the grated zucchini, oil, sugar, eggs, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture until just combined. Be careful not to overmix. Fold in the chopped walnuts if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Calories: 180kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 25g
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