This Walnut Zucchini Bread Recipe gives you the most amazing, moist zucchini bread with crunchy walnuts that is the perfect zucchini bread recipe. This walnut zucchini bread is perfect for using up extra zucchini you have on hand.
Walnut Zucchini Bread Recipe
The overload of zucchini is about to hit in a few weeks and that means I am going to be making everything and anything I can to use it up. This walnut zucchini bread recipe is one of my favorite. I alternate between making this one and my classic zucchini bread recipe depending on the mood I am in.
Yes, I know we are a bit early, but I am a planner. I plan ahead and I like to know what I am going to be stocking my freezer with. This homemade walnut zucchini bread is one that always made in bulk and put in the freezer for us to enjoy all winter long.
This zucchini walnut bread is moist, tender and soft and loaded with spiced flavors, zucchini and crunchy walnuts. It is the perfect zucchini bread recipe to enjoy in the summer, fall and winter. However we most enjoy this zucchini bread warm with some butter right out of the oven.
Easy Quick Bread Recipes
- Pumpkin Banana Bread
- Blueberry Bread
- Pecan Maple Streusel Pumpkin Bread
- Banana Bread
- Pumpkin Bread
- Apple Banana Bread
How to Serve Zucchini Bread
Depending on my mood, sometimes I add just a little bit of butter on top of the bread, but most of the time I just cut a slice and enjoy it alone. It really doesn’t need anything extra to make it taste amazing, it is amazing as it is.
How to Store Walnut Zucchini Bread
To maximize the life of homemade fresh blueberry bread, wrap the bread with foil or plastic wrap, or place the bread in a plastic bag to prevent drying out. Store it on the counter or in the fridge. Properly stored, freshly baked quick bread will last for 2-4 days at normal room temperature. You can extend the life a little bit longer if you store it in the fridge.
Can I Freeze Walnut Zucchini Bread?
This homemade Bread never lasts long in our house and it is a bread recipe that I normally double the recipe of so I can stick a few loaves in the freezer. Store the bread in the freezer and it will keep for 3-6 months. Once you are ready to defrost your homemade bread, just remove from the freezer and place in the fridge, while still wrapped until it is defrosted.
There are a few different ways to go about freezing the bread. You can freeze the whole loaf or freeze it in slices.
Free a whole loaf of quick bread. To freeze the whole loaf allow the bread to cool completely. Once cooled wrap the loaf in tin foil, then place in a freezer bag and squeeze the air our before putting into the freezer. It will keep in the freezer for up to 4 months.
Freeze quick bread in slices. If you prefer to freeze it in slices, allow the bread to cool completely. Slice the bread into slices and wrap each slice in tin foil. Then put the wrapped slices into a freezer bag and squeeze the air our before putting into the freezer. It will keep in the freezer for up to 4 months.
Tips for Making Walnut Zucchini Bread
Always carefully measure your flour. When you are making breads it is important to have the proper flour measurement. If you have more flour then it will become dense, if you have to little it will not bake and will be soggy.
Do NOT Over mix. Once the batter is mixed, fold in the blueberries and then pour the blueberry muffin bread mixture into the bread pan. Over mixing will cause the bread to be tough and bake unevenly.
Greasing the pan enough. When you are greasing the baking pan be sure you grease it well. I like to use non stick cooking spray as I am able to easily get in the corners of the baking pan.
Walnut Zucchini Bread Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
How to Make Walnut Zucchini Bread Recipe
Wash and Grate the zucchini.
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.
Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes.
Remove bread from pan, and completely cool.
Easy Zucchini Recipes
- Chocolate Zucchini Muffins
- Zucchini Pizza Bites
- Zucchini Lasagna
- Chicken Bacon Ranch Zucchini Boats
- Zucchini Alfredo Lasagna
- Shrimp Alfredo With Zoodles
Walnut Zucchini Bread Recipe
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.