Zucchini Bread With Walnuts Recipe

So you’ve got a surplus of zucchini and a sudden urge to bake something that doesn’t involve kale? My friend, you’ve come to the right place! Forget those overly complicated recipes that require you to have a culinary degree and a spirit animal named “Gusteau.” This zucchini bread with walnuts is your new bestie. It’s moist, it’s packed with nutty goodness, and it’s basically a superhero in disguise for all those humble garden veggies. Let’s get baking, shall we?

Why This Recipe is Awesome

Seriously, this zucchini bread is the MVP of quick breads. Why? Because it’s practically foolproof. Even if you’ve managed to burn toast (no judgment!), you can nail this. It’s a fantastic way to use up those zucchinis before they become baseball bats. Plus, who doesn’t love a slice of warm, moist bread studded with crunchy walnuts? It’s like a hug in edible form. And the smell? Oh, the smell! It’ll make your kitchen smell like a Pinterest board exploded in the best way possible.

Ingredients You’ll Need

• 2 cups all-purpose flour: The backbone of our operation. Don’t overthink it.
• 1 teaspoon baking soda: For that glorious rise.
• 1/2 teaspoon salt: To balance out the sweetness, duh.
• 1/2 teaspoon ground cinnamon: Because cinnamon makes everything better.
• 1/4 teaspoon ground nutmeg: A little sophisticated kick.
• 1/2 cup (1 stick) unsalted butter, softened: Softened, not melted into a puddle of sadness.
• 3/4 cup granulated sugar: Sweetness is key.
• 2 large eggs: The binders of joy.
• 1 teaspoon vanilla extract: The magical flavor booster.
• 2 cups grated zucchini: Squeeze out some of the excess water, but don’t go crazy. We want moist, not mushy.
• 3/4 cup chopped walnuts: For that delightful crunch. Feel free to toast them first for extra flavor!

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Or just use that spray stuff. Whatever floats your boat.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This is your “dry stuff” squad.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. It should look like a cloud that’s been through a fancy spa day.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Don’t worry if it looks a little wonky at first.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. **Don’t overmix!** That’s how you get tough bread, and nobody wants that.
6. Fold in the grated zucchini and chopped walnuts. Give it a gentle stir until everything is evenly distributed.
7. Pour the batter into your prepared loaf pan and spread it out evenly.
8. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If it’s looking a little too brown on top, you can loosely tent it with foil.
9. Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Patience, young grasshopper!

Common Mistakes to Avoid

• Using shredded zucchini straight from the garden: Did you squeeze out some of that watery stuff? No? Oops.
• Overmixing the batter: Seriously, I cannot stress this enough. Gentle is the name of the game.
• Not preheating the oven: This is like trying to run a marathon without stretching. You’re setting yourself up for disappointment.
• Opening the oven door too often: Let the bread do its thing. Stop peeking!
• Cutting into it while it’s piping hot: It’ll fall apart like a badly told secret. Let it cool!

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re missing a key ingredient? No worries!

• Nuts: Pecans are a fabulous alternative to walnuts. Or go rogue and try chocolate chips. Chocolate zucchini bread? Yes, please.
• Spices: Feeling fall vibes? Add a pinch of ginger or cloves. Want it zingier? A tiny bit of lemon zest would be divine.
• Sugar: You *could* use brown sugar for a deeper flavor, but I’m partial to the classic granulated for this one.
• Butter: Coconut oil works in a pinch, but it’ll definitely change the flavor profile. IMO, stick with butter for that classic taste.

FAQ

Got questions? I’ve got answers (mostly).

• Can I use a food processor to grate the zucchini? Absolutely! Just pulse it a few times until it’s grated, but be careful not to turn it into mush.
• My zucchini bread is a little dense. What went wrong? Likely overmixing or not enough baking soda. Double-check your measurements and be gentle with that batter!
• Can I make this without walnuts? Yep! It’ll still be delicious, just without the nutty crunch. You could also add a handful of raisins or dried cranberries if you’re feeling fruity.
• How long does this bread last? Stored in an airtight container at room temperature, it should be good for about 3-4 days. Though, let’s be honest, it probably won’t last that long.
• Can I freeze zucchini bread? You bet! Wrap it tightly in plastic wrap and then foil. It’ll keep in the freezer for up to 3 months. Thaw it overnight at room temperature.
• Why does zucchini bread even exist? Because someone, somewhere, had a surplus of zucchini and a brilliant idea. And for that, we are eternally grateful.

Final Thoughts

And there you have it! Your very own loaf of delicious, homemade zucchini bread. Isn’t that something? You just took some humble veggies and turned them into a masterpiece. Now go forth and slice it up! Share it with friends, family, or just hoard it all for yourself (no judgment here). Enjoy the fruits (or rather, veggies) of your labor! You’ve earned it! Happy baking!