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Easy Freezer-Friendly Homemade Zucchini Bread with Walnuts

freezer-friendly zucchini bread with walnuts - featured image
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This homemade zucchini bread with walnuts is dense, tender, and studded with nutty pockets. It comes together in one bowl, requires no mixer, and freezes beautifully for up to 3 months.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil or unsweetened applesauce)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • ¾ cup (85g) chopped walnuts (toasted lightly)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper overhanging the long sides.
  2. Grate the zucchini using the large holes of a box grater. Transfer to a clean kitchen towel, gather corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set aside.
  3. Spread chopped walnuts on a small baking sheet and toast in the preheated oven for 5-7 minutes until lightly golden and fragrant. Let cool.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. In a large bowl, whisk eggs, brown sugar, and granulated sugar until smooth and slightly thickened, about 1 minute. Add oil and vanilla, whisk until combined.
  6. Stir the squeezed zucchini into the wet mixture.
  7. Add the flour mixture to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  8. Reserve a handful of walnuts for topping. Gently fold the remaining walnuts into the batter.
  9. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top and press lightly.
  10. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  11. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Squeeze the zucchini dry to avoid soggy bread. Toast walnuts for deeper flavor. Do not overmix the batter. Use room temperature eggs. Check baking soda freshness. Cool completely before slicing to prevent gummy texture.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, freezer-friendly zucchini bread, homemade zucchini bread, easy zucchini bread

Find it online: https://zestynora.com/easy-freezer-friendly-homemade-zucchini-bread-with-walnuts/