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Easy One-Bowl Zucchini Bread with Walnuts & Cinnamon

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This easy one-bowl zucchini bread with walnuts and cinnamon is a quick and delicious recipe that comes together in under 15 minutes. It’s perfect for busy mornings and tastes even better on day two.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini
  • ¾ cup (85g) roughly chopped walnuts
  • For the cinnamon sugar topping (optional):
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray the exposed ends with cooking spray.
  2. Toast the walnuts: Spread the chopped walnuts on a small baking sheet and toast for 5-7 minutes, until fragrant and slightly darker. Watch carefully to avoid burning. Set aside to cool.
  3. Prepare the zucchini: Wash the zucchini and trim off the stem end. Using the large holes of a box grater, shred the zucchini until you have about 1½ cups. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  4. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
  5. Add the wet ingredients: Make a well in the center of the dry ingredients. Add the eggs, oil, and vanilla extract. Stir with a rubber spatula until just combined—a few streaks of flour are okay. Do not overmix.
  6. Fold in the zucchini and walnuts: Add the squeezed zucchini and toasted walnuts to the batter. Fold gently with the spatula until evenly distributed. The batter will be thick and slightly shaggy.
  7. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread it evenly. If using the cinnamon sugar topping, mix the 1 tablespoon sugar and ½ teaspoon cinnamon together and sprinkle over the top. Give the pan a gentle tap on the counter to release air bubbles.
  8. Bake for 50-60 minutes: Place the pan in the center of the oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  9. Cool properly: Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Let it cool completely before slicing.

Notes

Squeeze the zucchini thoroughly to avoid soggy bread. Toast the walnuts for better flavor. Do not overmix the batter. Let the bread cool completely before slicing for best texture. The bread tastes even better on day two.

Nutrition

Keywords: zucchini bread, easy zucchini bread, one-bowl zucchini bread, zucchini bread with walnuts, cinnamon zucchini bread, quick bread, summer squash bread

Find it online: https://spoonluma.com/easy-one-bowl-zucchini-bread-with-walnuts-and-cinnamon/