This cinnamon walnut zucchini bread is a moist, tender loaf scented with warm spices and studded with crunchy walnuts, made with one bowl of wet ingredients and one of dry.
The shredded zucchini disappears into the crumb and keeps the bread soft for days, while brown sugar adds a deep caramel note. It bakes in a standard loaf pan and slices cleanly once cooled.
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Why This Cinnamon Walnut Zucchini Bread Recipe Works
Zucchini is mostly water, so it keeps the crumb moist without making the loaf heavy. Squeezing out the extra liquid first keeps the texture tender instead of gummy.
Oil gives a softer, longer lasting crumb than butter in quick breads, and the mix of brown and white sugar brings moisture and a touch of molasses flavor.
Cinnamon and nutmeg add warmth, and the toasted crunch of walnuts breaks up the soft texture in every slice.
Ingredients for Cinnamon Walnut Zucchini Bread
- 1 1/2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/2 cup canola or vegetable oil
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini, lightly packed
- 1/2 cup chopped walnuts
Flour. Spoon it into the cup and level it off. Scooping straight from the bag packs in too much.
Oil. Canola, vegetable, or melted coconut oil all work. Pick one with a mild flavor.
Sugars. Light brown sugar adds moisture, and granulated sugar helps the top turn golden.
Zucchini. Use the small holes of the grater and pat the shreds dry with a towel.
Walnuts. Chop them medium fine so they spread evenly. Toast them first for more flavor.
How to Make Cinnamon Walnut Zucchini Bread
1. Prepare the pan Heat the oven to 350 degrees F and spray a 9 by 5 inch loaf pan with nonstick spray.
2. Mix the dry ingredients Whisk the flour, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
3. Mix the wet ingredients In another bowl, whisk the oil, both sugars, eggs, and vanilla until smooth, then stir in the zucchini.
4. Combine the batter Pour the wet mixture into the dry and stir until just combined, then gently fold in the walnuts.
5. Fill the pan Scrape the batter into the pan and smooth the top into an even layer.
6. Bake and cool Bake for 45 to 55 minutes, until a toothpick in the center comes out clean. Cool in the pan for 20 minutes, then move to a rack to cool completely.
How to Serve Cinnamon Walnut Zucchini Bread
Slice the loaf once it has cooled and serve it plain, toasted, or spread with butter. It sits nicely next to a slice of Greek yogurt banana bread on a breakfast plate, or beside a glazed lemon loaf on a dessert tray. Pair it with a cinnamon streusel coffee cake for a coffee break, or a glass of strawberry blueberry kefir smoothie.
How to Store and Reheat Cinnamon Walnut Zucchini Bread
Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days. For longer storage, slice it, wrap the slices, and freeze them for up to 3 months. Thaw at room temperature or warm a slice in the toaster.
Tips and Variations for Cinnamon Walnut Zucchini Bread
Squeeze the zucchini. Press the shreds between paper towels so the loaf does not bake up gummy.
Do not overmix. Stir only until the flour disappears for a tender crumb.
Toast the nuts. Toasting walnuts in a dry pan for a few minutes deepens their flavor.
Test early. Start checking at 45 minutes, since ovens vary.
Make muffins. Divide the batter into a muffin tin and bake for a shorter time.
Add chocolate. Mix in a handful of chocolate chips for a sweeter loaf.
Skip the nuts. Leave out the walnuts if you need a nut free loaf.
Do not taste the batter. Raw eggs and raw flour can carry bacteria; the Texas AgriLife Extension food safety guide has general advice.
Frequently Asked Questions About Cinnamon Walnut Zucchini Bread
Do I need to peel the zucchini for cinnamon walnut zucchini bread?
No. The skin is thin and tender, and the green flecks look great in the loaf.
Can I make cinnamon walnut zucchini bread without nuts?
Yes. Leave out the walnuts or swap in raisins or chocolate chips.
How do I know cinnamon walnut zucchini bread is done?
A toothpick in the center should come out clean or with a few moist crumbs, and the top should spring back lightly when pressed.
Can I freeze the loaf?
Yes. Slice it, wrap it well, and freeze for up to 3 months.
Why did my loaf sink in the middle?
Too much moisture or an underbaked center is the usual cause. Squeeze the zucchini and bake until the center is set.
Cinnamon Walnut Zucchini Bread
Equipment
- 9 by 5 inch loaf pan
- Box grater
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- ½ cup canola or vegetable oil
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini lightly packed, squeezed dry
- ½ cup chopped walnuts optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and coat a 9 by 5 inch pan with nonstick spray.
- Whisk dry. Combine the flour, cinnamon, leaveners, nutmeg, and salt in a bowl.
- Whisk wet. Blend the oil, sugars, eggs, and vanilla until smooth, then add the zucchini.
- Fold. Stir the wet mix into the dry just until no flour streaks remain, then fold in the walnuts.
- Bake. Bake 45 to 55 minutes until a toothpick comes out clean, then cool 20 minutes in the pan and finish cooling on a rack.
