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Easy No-Knead Zucchini Bread with Walnuts: Best Homemade Recipe

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This easy no-knead zucchini bread with walnuts is forgiving, reliable, and disappears fast. The walnuts add crunch, the zucchini keeps it moist, and the whole thing comes together with zero kneading and minimal cleanup.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (about 240g) shredded zucchini (from 1 medium zucchini)
  • 1 cup (120g) chopped walnuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Shred zucchini on the large holes of a box grater. Place shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove about half the liquid. Set aside.
  3. Spread chopped walnuts on a small baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Let cool.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  6. Fold the squeezed zucchini into the wet mixture with a rubber spatula until evenly distributed.
  7. Add dry ingredients to wet mixture in three additions, folding gently after each until just combined. Do not overmix.
  8. Reserve 2 tablespoons of toasted walnuts for topping. Fold remaining walnuts into the batter.
  9. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently into batter.
  10. Bake for 55-65 minutes. At 45 minutes, tent with foil if browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs (internal temperature about 200°F/93°C).
  11. Cool in pan on a wire rack for 15 minutes, then lift out using parchment sling and cool completely on rack. Wait at least 1 hour before slicing.

Notes

Don’t skip squeezing the zucchini—remove about half the liquid for best texture. Room temperature eggs help the batter come together smoothly. Measure flour by spooning and leveling or using a kitchen scale (260g). Let bread cool completely before slicing to avoid crumbling. Bread tastes even better on day two as flavors meld.

Nutrition

Keywords: zucchini bread, no-knead, quick bread, walnut zucchini bread, summer recipe, easy baking, homemade bread

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