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Best Homemade Zucchini Bread with Walnuts – Easy Freezer Recipe

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This Homemade Freezer-Friendly Zucchini Bread with Walnuts is incredibly moist, packed with warm spices, and freezes beautifully. Perfect for using up summer zucchini, it’s a quick and easy recipe that makes a delicious breakfast or snack any time of year.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. You can also line it with parchment paper, leaving some overhang on the long sides.
  2. Shred the zucchini. Wash your zucchini, trim off the ends, and shred it on the large holes of a box grater. You will get about 1 ½ cups from one medium zucchini. Do not peel it.
  3. Squeeze out the moisture. Place the shredded zucchini in the center of a clean kitchen towel, gather up the edges, and twist. Squeeze as hard as you can until no more water drips out. Set aside.
  4. Toast the walnuts (optional but recommended). Spread the chopped walnuts on a baking sheet and toast them in the preheated oven for 5-7 minutes, until fragrant. Let them cool completely.
  5. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  6. Mix the wet ingredients. In another large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the oil and vanilla extract, and whisk until combined.
  7. Add the zucchini. Stir the squeezed zucchini into the wet mixture.
  8. Combine wet and dry. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold everything together gently. Mix just until you no longer see streaks of flour. A few small lumps are fine.
  9. Fold in the walnuts. Gently stir in the toasted walnuts until evenly distributed.
  10. Pour into the pan. Scrape the batter into the prepared loaf pan and spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles.
  11. Bake. Place the pan in the center of the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and cracked.
  12. Cool in the pan. Let the bread cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

Squeeze the zucchini very dry to avoid a soggy bread. Toasting the walnuts enhances their flavor and keeps them crunchy. Do not overmix the batter. Let the bread cool completely before slicing. The bread tastes even better the next day. For freezing, wrap tightly in plastic wrap and foil, and freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, freezer-friendly zucchini bread, easy zucchini bread, zucchini bread with walnuts, homemade zucchini bread, summer zucchini recipe, quick bread

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