Classic Moist Zucchini Bread with Walnuts

A tender one-bowl zucchini quick bread sweetened with brown sugar and flavored with cinnamon and vanilla. Walnuts add a pleasant crunch to each moist slice, making this loaf ideal for breakfast or an afternoon snack.

Prep: 15 min · Cook: 55 min · Yield: 10 · Method: Oven

Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon fine salt
• 2 large eggs
• 0.75 cup packed light brown sugar
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 1.5 cups zucchini
• 0.75 cup walnuts

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang on the long sides. (about 5 min) — 350°F
2. In a large bowl, whisk together the eggs, brown sugar, vegetable oil, and vanilla until smooth. (about 2 min)
3. Add the flour, cinnamon, baking soda, and salt. Stir just until no dry streaks remain; do not overmix. (about 2 min)
4. Trim the ends of the zucchini and grate it on the large holes of a box grater. Lightly squeeze out excess moisture, then fold the zucchini and walnuts into the batter. (about 4 min)
5. Spread the batter evenly in the prepared pan. Bake until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 60 minutes. The center should reach about 200°F if checked with an instant-read thermometer. (about 55 min) — 350°F
6. Cool the loaf in the pan for 15 minutes, then use the parchment to lift it onto a rack. Cool completely before slicing. (about 15 min)