Zucchini Bread Recipe with Cinnamon and Walnuts

Name: Zucchini Bread Recipe with Cinnamon and Walnuts
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 loaf, about 10 slices
Cuisine: International
Ingredients: 300 g all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 2 whole large eggs; 180 g sugar; 160 ml neutral oil; 1 tsp vanilla extract; 300 g coarsely grated zucchini, lightly drained; 100 g chopped walnuts, optional

Grated zucchini keeps this cinnamon-scented loaf moist, with walnuts for an optional crunch.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 20 minMakes 1 loaf, about 10 slices

Jump to Recipe

This zucchini bread is moist and gently spiced, with grated zucchini folded into a simple oil-based batter. Salt and drain very juicy zucchini, but do not squeeze it bone-dry; a little moisture helps the loaf stay tender. Use a skewer near the center to check doneness and cool the loaf before slicing so it holds together. Heat oven to 175°C (350°F). Grease and line a 23 x 13-cm loaf pan. Grate zucchini, toss with a pinch of salt and rest 10 minutes; press gently to remove excess liquid, retaining some moisture. Whisk flour, baking soda, baking powder, cinnamon and salt in a bowl. Whisk eggs, sugar, oil and vanilla; fold in zucchini, then fold in dry ingredients just until no flour pockets remain. Add walnuts if using.

Zucchini Bread Recipe with Cinnamon and Walnuts

How to tell when it is ready

Pour into pan and bake 55 to 65 minutes until a skewer in the center comes out with a few moist crumbs; cool 15 minutes in pan, then on a rack.

Tips

Heat oven to 175°C (350°F).
Grate zucchini, toss with a pinch of salt and rest 10 minutes.
Whisk flour, baking soda, baking powder, cinnamon and salt in a bowl.
Whisk eggs, sugar, oil and vanilla.

Troubleshooting

If loaf sinks, avoid opening the oven early.
If center stays wet, cover the top loosely and bake in 5-minute increments.

Substitutions

Use pecans instead of walnuts.
Use half whole-wheat flour, adding a spoon of milk if batter is stiff.

Variations

Fold in chocolate chips.
Add orange zest and chopped pecans.

Serving suggestions

Serve a slice with tea or coffee.
Toast slices lightly and spread with butter.
Add yogurt and fruit for breakfast.
Dust lightly with icing sugar.

Make ahead

Measure ingredients and prepare the components in advance where practical. Wrap and keep at room temperature up to 2 days, refrigerate up to 5 days, or freeze slices up to 2 months.

Storage

Wrap and keep at room temperature up to 2 days, refrigerate up to 5 days, or freeze slices up to 2 months.

Food safety

Cool completely before wrapping to prevent condensation and mold.

Frequently asked questions

Should I squeeze all the liquid from zucchini for zucchini bread?

No. Remove only excess water; leaving some moisture helps the loaf stay tender.

How should I store moist zucchini bread with walnuts?

Wrap and keep at room temperature up to 2 days, refrigerate up to 5 days, or freeze slices up to 2 months.

Serve a slice with tea or coffee. Wrap and keep at room temperature up to 2 days, refrigerate up to 5 days, or freeze slices up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Zucchini Bread Recipe with Cinnamon and Walnuts