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Easy One-Bowl Zucchini Walnut Bread, Kid-Approved

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This one-bowl zucchini walnut bread is moist, tender, packed with walnuts for crunch, and sweet enough that even picky eaters ask for seconds. It’s the perfect way to use up summer’s bounty of zucchini with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium zucchini, not squeezed)
  • 1 cup (100g) chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease your loaf pan with butter or oil, or line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. Shred the zucchini. Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater. You will need about 2 cups loosely packed. Do not squeeze out the moisture—it is essential for a tender crumb. Set it aside.
  3. Mix the wet ingredients. In your large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and slightly thickened, about 1 minute. It should look pale and glossy.
  4. Add the zucchini. Stir in the shredded zucchini until it is evenly distributed. The batter will look a bit loose at this point—that is normal.
  5. Combine the dry ingredients. Add the flour, cinnamon, baking soda, baking powder, and salt directly to the bowl. Fold everything together with a spatula or wooden spoon until just combined. A few streaks of flour are okay—do not overmix, or the bread will be tough.
  6. Fold in the walnuts. Gently stir in the chopped walnuts until they are evenly distributed throughout the batter. Reserve a handful to sprinkle on top if you like.
  7. Pour the batter into the prepared pan. Use your spatula to spread it evenly. If you reserved some walnuts, sprinkle them on top now. Tap the pan gently on the counter to release any air bubbles.
  8. Bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed. If the top is browning too quickly, tent it loosely with foil after 40 minutes.
  9. Cool in the pan for 10 minutes. Then transfer the bread to a cooling rack by lifting the parchment paper. Let it cool completely before slicing—about 1 hour. This step is important because the bread continues to set as it cools.

Notes

Do not squeeze the moisture out of the zucchini—it is essential for a tender crumb. Measure flour correctly by spooning it into the measuring cup and leveling off. Toast walnuts at 350°F for 5-7 minutes for extra flavor. Check for doneness at the 50-minute mark. Let the bread cool completely before slicing to prevent it from falling apart. This bread tastes even better the next day.

Nutrition

Keywords: zucchini bread, walnut bread, one-bowl recipe, easy zucchini bread, kid-friendly, summer recipe, garden zucchini, quick bread

Find it online: https://sunnysavory.com/easy-one-bowl-zucchini-walnut-bread-kid-approved/