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Zucchini Walnut Bread

Zucchini walnut bread is a classic American loaf with toasted walnut pieces throughout a moist, tender crumb. This easy zucchini nut bread bakes until golden and finishes with crunchy walnuts and optional walnut halves on top.
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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: 400
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
Zucchini & walnuts
  • 1.5 cup zucchini, grated (unsqueezed)
  • 1 cup walnuts, roughly chopped and lightly toasted
  • 1 Walnut halves for top (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, then let cool.
Mix 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 dry ingredients into wet until just combined, then fold in toasted walnuts.
Bake and cool
  1. Pour 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

For the best texture, toast the walnuts just until fragrant—over-toasting can make them bitter. Store bread tightly wrapped in the refrigerator for up to 4 days or at room temperature for 2 days; freeze slices in an airtight bag for up to 2 months. Dietary swap: replace the sour cream with plain Greek yogurt for a similar tang and moisture.