Zucchini Bread with Walnuts is the ultimate way to enjoy a moist and flavorful loaf that’s both wholesome and indulgent. The shredded zucchini keeps the bread moist and tender, while the walnuts add a delightful crunch and earthy flavor. Perfect for breakfast, an afternoon snack, or a dessert, this recipe is versatile and easy to make. Let’s bake a loaf that’s not only delicious but also packed with nutritious ingredients.
Total Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 40 minutes
Servings and Macros
- Yield: 12 slices
- Calories: 210 per serving
- Protein: 5g
- Carbohydrates: 25g
- Fats: 10g
- Fiber: 2g
- Sugar: 12g
Health Benefits of Each Ingredient
- Zucchini: High in water content, fiber, and vitamins, zucchini adds moisture and nutrients.
- Walnuts: Provide healthy fats, protein, and omega-3 fatty acids, promoting heart health.
- Greek Yogurt: Adds creaminess and protein, enhancing the bread’s texture.
- Cinnamon: Rich in antioxidants and anti-inflammatory properties, adding warmth and depth.
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour (or 1 cup all-purpose and 1/2 cup whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, excess moisture removed)
- 3/4 cup chopped walnuts
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, yogurt, oil, and vanilla extract until smooth and well combined.
- Combine and Fold:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the shredded zucchini and chopped walnuts, ensuring they are evenly distributed.
- Bake the Bread:
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and Serve:
- Slice the bread into 12 pieces and serve warm or at room temperature.
Pairing Recommendations
Wine: A light Moscato or a semi-sweet Riesling pairs beautifully with the nutty and spiced flavors.
Beer: A nut brown ale or a spiced wheat beer complements the earthiness of the walnuts.
Non-Alcoholic Options:
- Sparkling water with a splash of apple cider or pear juice.
- Chai tea for a warm, spiced pairing.
- Iced coffee with a hint of cinnamon for a refreshing twist.
Tips for Success
- Remove Excess Moisture from Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a soggy loaf.
- Don’t Overmix: Mix the batter until just combined to avoid a dense texture.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Zucchini Bread with Walnuts is a delightful way to enjoy a loaf that’s rich in flavor and texture. Whether paired with a hot beverage or enjoyed on its own, this recipe is sure to become a household favorite. Happy baking!
