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Best Kid-Approved Zucchini Bread with Walnuts

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This easy, moist zucchini bread with walnuts is a budget-friendly crowd-pleaser that comes together in under 15 minutes of prep. Perfect for bake sales, breakfast, or using up that extra zucchini from the garden.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice (or substitute ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger)
  • 1 cup granulated sugar (reduces to ¾ cup for a less sweet version)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (canola or melted coconut oil also work well)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed gently to remove excess moisture)
  • ¾ cup chopped walnuts (toasted for extra flavor, though raw works too)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Prep the zucchini: Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater. You should have about 1 ½ cups of grated zucchini. Place it in a clean kitchen towel or a few layers of paper towels and gently squeeze to remove excess moisture. Don’t squeeze too hard—you just want to remove the watery liquid that would make your bread soggy. Set it aside.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon pumpkin pie spice. Whisking ensures everything is evenly distributed, which is important for an even rise.
  4. Mix wet ingredients: In a medium bowl, whisk together 1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and slightly thickened, about 30 seconds. The eggs should be fully incorporated, and the oil should be evenly mixed in.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. A few streaks of flour are fine—overmixing will make the bread tough.
  6. Fold in zucchini and walnuts: Add the grated zucchini and ¾ cup chopped walnuts to the batter. Fold them in gently with the spatula until evenly distributed. The batter will look thicker than you expect, and that’s okay.
  7. Pour into pan: Scrape the batter into your prepared loaf pan and spread it evenly with the spatula. The batter should fill the pan about three-quarters full.
  8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent it loosely with aluminum foil.
  9. Cool: Let the bread cool in the pan for 10-15 minutes. Then, using the parchment paper handles or by inverting the pan, remove the bread and transfer it to a wire rack to cool completely. Resist the urge to slice it while it’s warm—it will be too tender and might fall apart.

Notes

Don’t skip squeezing the zucchini—it’s the most important step for a non-soggy bread. Toast walnuts for deeper flavor. Use room temperature eggs. Don’t overmix the batter. Check for doneness with a toothpick. Let cool completely before slicing. The bread stays moist for up to 4 days at room temperature and freezes beautifully for up to 3 months.

Nutrition

Keywords: zucchini bread, walnut zucchini bread, kid-friendly zucchini bread, easy zucchini bread, quick bread, bake sale recipe, summer zucchini recipe

Find it online: https://morselora.com/best-kid-approved-zucchini-bread-with-walnuts-recipe/