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Easy Small-Batch Zucchini Bread with Walnuts

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This easy small-batch zucchini bread with walnuts is the perfect recipe for a quiet morning or a neighborly drop-off. It’s incredibly moist, packed with toasted walnut crunch, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg
  • ¼ cup (60ml) neutral oil (avocado, light olive, vegetable, or canola)
  • ½ cup (100g, packed) light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup shredded zucchini (about 1 small zucchini, squeezed dry)
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a small loaf pan (8.5 x 4.5 inches) with butter or oil, then line with parchment paper, leaving overhang on the long sides.
  2. Toast the chopped walnuts on a baking sheet or in a dry skillet over medium heat until fragrant and lightly golden (3-4 minutes). Set aside to cool.
  3. Wash and trim the zucchini, then grate using the large holes of a box grater. Place shreds in a clean kitchen towel, gather corners, and twist firmly over the sink to squeeze out as much liquid as possible.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk the egg until light and frothy. Add the oil, brown sugar, and vanilla extract, whisking until smooth and glossy.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently until just combined (a few lumps are fine).
  7. Fold in the squeezed-dry zucchini and cooled toasted walnuts until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread evenly. Bake on the center rack for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and transfer to the rack to cool completely before slicing.

Notes

Squeeze zucchini dry to avoid soggy bread. Don’t overmix the batter. Toast walnuts for best flavor. Check doneness at 45 minutes. Room temperature egg helps emulsify. Bread tastes even better the next day.

Nutrition

Keywords: zucchini bread, small batch, walnuts, easy, moist, quick bread

Find it online: https://shimmersnack.com/easy-small-batch-zucchini-bread-with-walnuts/