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Zucchini Walnut Bread

Zucchini walnut bread with toasted walnuts folded into a moist, spiced loaf for a tender crumb and crunchy nut bites in every slice. This classic zucchini nut bread bakes until golden and a toothpick comes out clean, then cools for clean slicing.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated (unsqueezed) Use unsqueezed grated zucchini for extra moisture.
Walnuts
  • 1 cup walnuts, roughly chopped and lightly toasted
  • 1 Walnut halves for top (optional) Optional topping for presentation.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and toast
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then let cool.
Make the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  2. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Stir in grated zucchini (unsqueezed for extra moisture).
  4. Fold the dry ingredients into the wet ingredients until just combined, then fold in the toasted walnuts.
Bake and cool
  1. Pour the batter into the loaf pan and arrange walnut halves on top if desired.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean.
  3. Cool for 20 minutes before slicing.

Notes

Pro tip: keep the grated zucchini unsqueezed—its extra moisture helps keep the crumb tender, and it balances the toasted walnut crunch. Store airtight at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze slices for up to 2 months; thaw at room temperature. For a lighter swap, use light sour cream in the same amount.