Classic Homemade Zucchini Bread with Cinnamon and Walnuts

AmericanOvenBreakfastZucchiniSummerVegetarianBaking

This moist and flavorful zucchini bread transforms garden-fresh zucchini into a delightfully sweet quick bread. Perfect for breakfast, snacking, or afternoon tea, this recipe makes excellent use of summer's bounty while teaching essential quick bread techniques.

Prep Time

20 min

Cook Time

1 hr

Serves

2 loaves (16 slices)

Difficulty

easy

Ingredients

Equipment Needed

Two 8x4-inch loaf pans
Box grater
Large mixing bowls
Measuring cups and spoons
Wire cooling rack
Kitchen towel
Whisk
Rubber spatula

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Classic Homemade Zucchini Bread with Cinnamon and Walnuts

Ingredients

Equipment Needed

Step 1: Properly preparing your pans prevents sticking

Step 2: Removing excess moisture ensures proper bread texture

Step 3: Whisking dry ingredients aerates and combines them evenly

Step 4: Room temperature eggs blend more easily

Step 5: Folding prevents overmixing

Step 6: Stop mixing as soon as no dry flour is visible to prevent tough bread

Step 7: Even distribution ensures uniform baking

Step 8: Test for doneness in the center of the loaf

Step 9: Proper cooling prevents crumbling when sliced