Zucchini Bread

Zucchini bread with walnuts is hard to screw up, it’s moist, crunchy and packed with flavor. I made this and had an amazing excuse to skip cooking breakfast the next two days as it is perfect with a cup of coffee in the morning.

What You’ll Need for this Recipe

Zucchini: You’ll need two cups of shredded zucchini. This is about two small or one large.

Brown Sugar: I use dark brown sugar for this recipe but light will work as well. 

Allspice: You can sub in your favorite spice or just use cinnamon if you’d like to keep things simple.

How to Make Zucchini Bread

1. Preheat oven to 350F. Toast your walnuts, give them a rough chop and set aside. Shred 2 cups of zucchini and set aside.

2. Add the flour, salt, baking soda, baking powder, and spices to a large bowl then whisk together.

3. In a medium bowl whisk the eggs and sugar together until lighter in color and a bit thickened. Add the apple sauce, vegetable oil, and vanilla extract then mix to combine.

4. Pour the wet mixture into the dry and then mix until almost combined. 

5. Add the shredded zucchini and chopped walnuts to your batter then fold in and distribute. 

6. Pour the batter into your lined loaf pan and bake at 350F for an hour or until a skewer inserted in the center comes out clean. 

Frequently Asked Questions

How should you store it?

I usually store my zucchini bread in the refrigerator in a plastic bag. You can keep it on the counter if covered overnight though. 

Can you freeze this?

Yes! This is a great bake ahead and freeze recipe. Wrap tightly in plastic and store in a freezer bag for up to three months. 

Can I add chocolate chips?

Of course! I would suggest 1 cup of whichever chocolate you enjoy, and if you’re making this addition then omit the apple sauce.

Pro tips for this Recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• You can totally add chocolate chips to this recipe. I would recommend one cup if that’s something you’d like to try. 
• This zucchini bread is ULTRA moist so be sure to give it the time it needs in the oven. After an hour baking do a check in the center using a skewer. If it does not come out clean go another ten minutes. 
• I love allspice in this bread but you can use just the cinnamon or add your favorites like cardamom, ginger or nutmeg.
• Try not to eyeball the zucchini, two cups is plenty. If you want to add more then skip the applesauce. 

If you’ve tried this zucchini bread recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you

Print

5 from 7 votes

Zucchini Bread

A moist, slightly sweet zucchini bread with a touch of maple. Perfect for an anytime snack.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 slices

Calories 300kcal

Author John Kanell

Ingredients

• 2 cups all-purpose flour 240g
• 1 teaspoon baking soda 6g
• 1 teaspoon baking powder 4g
• 1 teaspoon salt 5g
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 2 eggs large
• 1 cup packed brown sugar 200g
• ½ cup granulated sugar 100g
• 1/2 cup apple sauce 120mL
• 1/2 cup vegetable oil 120mL
• 1 tablespoon vanilla extract
• 2 cups zucchini grated, 250g
• 1 1/2 cup chopped walnuts

Instructions

• Preheat oven to 350F. Line a 9x5 Inch loaf pan with parchment paper or butter and flour It.
•  Shred two cups of zucchini and set aside. Toast the walnuts and give them a rough chop.
  
• Add the flour, salt, baking soda, baking powder, cinnamon, and allspice to a large bowl then whisk together to combing and set aside. I always sift my dry ingredients but it is not a must do for this recipe.
• Beat eggs, and both sugars in a bowl until lighter in color and have a thicker consistency. Add the apple sauce, oil, and vanilla then miix to combine.
  
• Pour the wet mixture into the dry then stir until almost combined. Add the walnuts and zucchini fold in until distributed.
• Pour batter into the prepared loaf pan and bake at 350F for one hour or until a skewer inserted into the center comes out clean. If you oven runs a bit cool bake at 375 for 10 minutes then lower to 350F for the remaining 50 minutes or so.
  

Video

Notes

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• You can totally add chocolate chips to this recipe. I would recommend one cup if that's something you'd like to try. 
• This zucchini bread is ULTRA moist so be sure to give it the time it needs in the oven. After an hour baking do a check in the center using a skewer. If it does not come out clean go another ten minutes. 
• I love allspice in this bread but you can use just the cinnamon or add your favorites like cardamom, ginger or nutmeg.
• Try not to eyeball the zucchini, two cups is plenty. If you want to add more then skip the applesauce. 

Nutrition

Serving: 102g | Calories: 300kcal | Carbohydrates: 27g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg

*Nutrition Disclaimer

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