Print

Easy No-Knead Zucchini Walnut Bread

No-Knead Zucchini Walnut Bread - featured image
Print Recipe

This easy no-knead zucchini walnut bread is incredibly moist, tender, and packed with crunchy walnuts and warm cinnamon. It’s a simple, fuss-free recipe that comes together in one bowl with no mixer required.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ⅔ cup (160ml) vegetable oil (canola or avocado)
  • 2 teaspoons vanilla extract
  • 2 cups (about 2 medium) zucchini, grated and squeezed dry
  • 1 cup (120g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Prepare the zucchini: Wash and trim the ends. Grate using the large holes of a box grater to get about 2 cups of loosely packed shreds. Place the shreds in a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much water as possible. Set aside.
  3. Toast the walnuts (optional but recommended): Spread the chopped walnuts on a small baking sheet and toast in the preheated oven for 5-7 minutes until fragrant and lightly golden. Let cool completely.
  4. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  5. Mix the wet ingredients: In a large mixing bowl, whisk together the granulated sugar and brown sugar until combined. Add the eggs, vegetable oil, and vanilla extract. Whisk until smooth and glossy, about 30 seconds.
  6. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently, stirring just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  7. Fold in the zucchini and walnuts: Add the squeezed zucchini and toasted walnuts to the batter. Fold with the spatula until evenly distributed. The batter will be thick and slightly shaggy.
  8. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread into an even layer. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake: Place the pan in the center of the oven and bake for 50 to 60 minutes. At the 50-minute mark, insert a wooden skewer or toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If wet batter appears, bake for another 5 minutes and check again.
  10. Cool properly: Remove the pan from the oven and place on a cooling rack. Let the bread cool in the pan for 15 minutes. Then, use the parchment paper handles to lift it out and transfer directly to the cooling rack. Let cool completely before slicing (at least 1 hour).

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Do not overmix the batter. Toast walnuts for best flavor. Let bread cool completely before slicing. Bread tastes even better the next day.

Nutrition

Keywords: zucchini bread, walnut bread, no-knead bread, easy zucchini bread, homemade zucchini bread, quick bread, summer squash bread

Find it online: https://twirltaste.com/easy-no-knead-zucchini-walnut-bread-best-homemade-recipe/