Name: Zucchini Walnut Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1¾ cups whole wheat flour (or half whole wheat + half all-purpose); 1 tsp baking soda; ½ tsp baking powder; 1½ tsp ground cinnamon; ½ tsp salt; 2 large eggs; ½ cup honey or pure maple syrup; ⅓ cup melted coconut oil (or neutral oil); 2 tsp vanilla extract; 2 cups grated zucchini (about 2 medium, lightly patted dry); ¾ cup chopped walnuts (toasted preferred)

This easy healthy zucchini walnut bread transforms humble garden zucchini into a moist, tender loaf packed with warm cinnamon spice, crunchy walnuts, and natural sweetness. Lower in refined sugar and boosted with whole grains, it’s a guilt-free dessert or breakfast treat that’s simple to make and impossible to resist.

Why You’ll Love This recipe

You’ll adore this zucchini walnut bread because it strikes the perfect balance between indulgent and nutritious. The shredded zucchini keeps every slice incredibly moist without making it dense or soggy, while the walnuts add satisfying crunch and healthy fats in every bite.

With warm cinnamon and a touch of vanilla, it fills your kitchen with the most comforting aroma. Unlike traditional versions loaded with cups of sugar and oil, this healthier take uses less refined sweetener and incorporates whole wheat flour for extra fiber and nutrients—meaning you can enjoy a thick slice (or two!) without the guilt.

It’s incredibly forgiving for beginners, comes together quickly in one bowl, uses everyday pantry staples, and freezes beautifully. Whether you’re sneaking veggies into your family’s diet, looking for a wholesome snack, or craving something sweet that still feels light, this recipe delivers bakery-quality results every single time.

Yield: 12 slices

Zucchini Walnut Bread

Moist, healthy zucchini walnut bread with cinnamon, less sugar, and crunchy nuts — easy, delicious, and veggie-packed!

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients

1¾ cups whole wheat flour (or half whole wheat + half all-purpose)
1 tsp baking soda
½ tsp baking powder
1½ tsp ground cinnamon
½ tsp salt
2 large eggs
½ cup honey or pure maple syrup
⅓ cup melted coconut oil (or neutral oil)
2 tsp vanilla extract
2 cups grated zucchini (about 2 medium, lightly patted dry)
¾ cup chopped walnuts (toasted preferred)

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy release — your kitchen is about to smell amazing!
Gather your dry team. In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt until they’re best friends and evenly combined.
Wake up the wet ingredients. In a medium bowl, crack in the eggs and whisk them lightly, then pour in the honey (or maple syrup), melted coconut oil, and vanilla extract — whisk until smooth and glossy.
Bring in the green star. Add the grated zucchini to the wet mixture and stir gently — it looks like a lot, but trust me, it melts into pure moisture magic!
Unite the teams. Pour the wet zucchini mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain — a few small lumps are totally fine!
Add the crunch. Fold in those beautiful chopped walnuts (toasted ones taste even better) so they’re evenly distributed throughout the batter.
Into the pan with love. Scrape the thick, fragrant batter into your prepared loaf pan and smooth the top with your spatula — sprinkle a few extra walnut pieces on top for a pretty finish if you like.
Bake to perfection. Slide the pan into the center of your preheated oven and bake for 50–60 minutes — start checking at 50 minutes; a toothpick in the center should come out with a few moist crumbs.
Patience is sweet. Let the bread cool in the pan for 10–15 minutes — this helps it set — then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
Slice and celebrate! Once cooled (or even slightly warm), slice thick, slather with butter or almond butter if desired, and enjoy your wholesome, homemade masterpiece — you just made something truly special!

Notes

This bread tastes even better the next day as flavors meld.
If zucchini is very wet, pat lightly but don’t wring dry — moisture is your friend here.
Nutrition highlight: high in fiber, healthy fats, and hidden veggies — perfect for breakfast or dessert!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 333Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 31mgSodium 262mgCarbohydrates 37gFiber 6gSugar 8gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Grate zucchini fresh and pat it lightly with a paper towel if very watery, but don’t squeeze out all moisture — some natural liquid keeps the bread tender.
Use room-temperature eggs for better emulsion and rise.
Toast the walnuts lightly (5–7 minutes at 350°F) before folding in for deeper flavor and extra crunch.
Don’t overmix the batter after adding dry ingredients — gentle stirring prevents a tough texture.
Test doneness with a toothpick inserted in the center; it should come out with a few moist crumbs, not wet batter.
Line your loaf pan with parchment paper overhang for easy removal.
Let the bread cool in the pan for 10–15 minutes before transferring to a rack to avoid sogginess.
For the best flavor, wrap and store overnight before slicing — the spices bloom beautifully.

Ingredients Notes

Whole wheat flour (or a 50/50 blend with all-purpose) adds nutty flavor, extra fiber, and staying power compared to refined white flour, making this bread more satisfying and nutrient-dense.

Freshly grated zucchini provides unbeatable moisture and subtle sweetness while sneaking in vitamins without any detectable “veggie” taste. Honey or maple syrup brings natural sweetness with a lower glycemic impact than white sugar, plus a hint of floral or caramel notes. Coconut oil (or mild olive oil) keeps the loaf tender and adds healthy fats instead of processed vegetable oil.

Eggs bind everything together and contribute to the fluffy crumb; use large ones for best results. Warm cinnamon and vanilla extract create that classic cozy flavor profile everyone loves. Chopped walnuts deliver buttery crunch, omega-3s, and protein — toast them lightly to enhance their richness. A pinch of salt brightens all the flavors, and baking soda + powder give perfect lift without yeast.

Variations and Substitutions

Make it vegan by replacing eggs with ½ cup unsweetened applesauce or 2 flax eggs (2 Tbsp ground flax + 5 Tbsp water each) and use maple syrup instead of honey. For gluten-free, swap in a 1:1 gluten-free flour blend and add ½ tsp xanthan gum if needed.

Reduce sugar further by cutting sweetener to ⅓ cup and adding ½ mashed ripe banana for natural sweetness and moisture. Swap walnuts for pecans, almonds, or omit for nut-free (add extra cinnamon or chocolate chips instead). Stir in ½ cup raisins, dried cranberries, or dark chocolate chips for bursts of flavor.

Use all-purpose flour only if you prefer a lighter crumb, or try half oat flour for even more heartiness. Add warm spices like ¼ tsp nutmeg or ginger for deeper flavor. For mini loaves or muffins, reduce bake time to 20–30 minutes. Make it lower-fat by replacing half the oil with more applesauce.

Storage Options

Store cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 1 week (bring to room temp before eating for best texture). Freeze whole loaf or individual slices wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge or toast slices directly from frozen.