Cinnamon Walnut Zucchini Bread

A classic moist zucchini bread with subtle cinnamon spice and walnuts throughout. The best way to enjoy your late summer veggies!

(0 stars from 0 ratings)

Cinnamon Walnut Zucchini Bread

Sunday July 24, 2022

10
SHARES

10

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Baking Powder Baking Soda Brown Sugar Cinnamon Eggs Flour Oil Salt Sour Cream Sugar Vanilla Walnuts Zucchini

Cinnamon Walnut Zucchini Bread

Cinnamon Walnut Zucchini Bread

A classic moist zucchini bread with subtle cinnamon spice and walnuts throughout. The best way to enjoy your late summer veggies!

Sunday July 24, 2022

(0 stars from 0 ratings)

Baking Powder Baking Soda Brown Sugar Cinnamon Eggs Flour Oil Salt Sour Cream Sugar Vanilla Walnuts Zucchini

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It is July, and I have my own zucchini plants for the first time ever! I also have about 10 zucchini waiting to be used on my counter at all times, which means I have been making and giving out lots of zucchini bread! Just the other day I made 10 loaves and still have more zucchini just waiting to be used!

What is zucchini bread?

Zucchini bread is a sweet, moist cake that is baked in a loaf pan. This version is spiced with cinnamon and studded with walnuts for a classic zucchini bread flavor. It is the best way to eat your veggies, I promise!

a slice of zucchini bread on a plate with a fork

What are the ingredients in cinnamon walnut zucchini loaf?

the ingredients needed are basic cake ingredients:

  • flour - a key component for structure in most bread/cake recipes
  • baking powder/soda - to help the bread get a beautiful domed shape
  • salt - to help enhance the flavor
  • cinnamon - to add a warm touch of spice
  • oil - to add moisture to the zucchini loaf
  • sugars - for sweetness
  • eggs - to help hold everything together and add some rise to the cake
  • sour cream - or plain yogurt, to add a bit of moisture
  • vanilla - for flavor
  • walnuts for a bit of crunch in the bread (can leave them out)
  • zucchini - the main ingredient in this bread - do not squeeze out any moisture
a top down view of all ingredients needed to make zucchini bread

How to make cinnamon walnut zucchini bread?

This extra moist zucchini bread comes together quickly and easily

step one: stir together flour, baking powder, baking soda, cinnamon, and salt and set aside

step two: stir together oil and sugar until smooth

step three: mix in eggs, sour cream and vanilla

dry ingredients in a medium bowl
dry ingredient mixed in a medium bowl
oil and sugars in a large bowl
oil and sugars mixed in a bowl
eggs, sour cream, and vanilla added to oil and sugar mixture
wet ingredients mixed in large bowl

step four: add the flour mixture to the oil mixture and stir until smooth (batter will be very thick)

step five: stir in the zucchini and walnuts until evenly distributed

step six: bake at 350 for 55-65 minutes, or toothpick inserted into center comes out clean

wet ingredients with dry on top
thick batter in large bowl
zucchini and walnuts added on top of batter
zucchini bread batter in large bowl
zucchini bread batter in loaf pan
zucchini bread in loaf pan

Tips for the best zucchini bread:

  • do not over-stir the batter, this can make a tougher loaf
  • do not drain the zucchini, this loaf requires the moisture from the zucchini to bake properly
  • you can use a food processor with a grater attachment to quickly and efficiently shred zucchini
  • check the loaf for done-ness after 55 minutes, and then every 2-3 minutes after that to prevent over baking
  • grease the loaf pan really well to make sure the loaf slips out easily after baking

Storage tips:

This zucchini loaf is great stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to three months. I like to bake some extra loaves and cut them in half before freezing so we can enjoy zucchini bread whenever the craving hits! Wrap in plastic wrap followed by tin foil to keep it tasting fresh when thawed.

a top down view of a sliced loaf of zucchini bread

Cinnamon Walnut Zucchini Bread

Cinnamon Walnut Zucchini Bread

10 SHARES

By: Natalie Kollee
Yield: 8 Servings
Prep Time: 10 Minutes
Cook Time: 60 Minutes
Total Time: 70 Minutes
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/4 cup brown sugar, lightly packed
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (1 very large or 2 medium)
  • 3/4 cup chopped walnuts (plus more for topping if desired)

Directions

1

Prepare the oven and pan

Preheat the oven to 350 F, grease a 9x5" loaf pan and set aside

dry ingredients mixed in a medium bowl

2

Mix the dry ingredients

In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda and salt; set aside

wet ingredients mixed in a large bowl

3

Mix the wet ingredients

In a large bowl, stir together the sugar, oil and brown sugar until smooth, the add the eggs, sour cream, and vanilla and stir again

dry ingredients mixed into wet ingredients

4

Add dry to wet

Add the flour mixture to the oil mixture and stir until completely combined, batter will be quite thick

batter added to loaf pan

5

Bake the loaf

Add the zucchini and walnuts and stir to combine, pour into prepared loaf pan and top with additional walnuts if desired. Bake for 55-65 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool at least 20 minutes before removing from pan

What Others Have Said


Jane Bulger
Wednesday October 19, 2022

This sounds so good

Portrait of Natalie Kollee
Natalie
Wednesday October 19, 2022

The addition of walnuts is really nice!


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