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Zucchini Bread

Slices of moist zucchini bread with toasted walnuts on a plate.
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Exceptionally moist and tender zucchini bread with warm cinnamon and nutmeg, rich vanilla flavor, and plenty of toasted walnuts for a satisfying crunch. Sweet, warmly spiced, and never dry, this is zucchini bread at its very best.

Ingredients

Units Scale
  • 2 cups (250 g) all-purpose flour
  • 1 box (3.4 oz) instant vanilla pudding mix (See ‘Why Instant Pudding Mix?’ above)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 1/2 cup neutral oil
  • 1/4 cup unsweetened applesauce
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 300 grams grated zucchini (about 2 medium zucchini, or 2 cups firmly packed)
  • 1 cup chopped walnuts, toasted

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving enough overhang along the long sides to lift the bread from the pan.
  2. Add the chopped walnuts to a dry stainless-steel skillet over medium-low heat. Cook for about 4–6 minutes, stirring or tossing frequently, until fragrant and lightly toasted. Immediately transfer them to a plate to cool.
  3. Shred the unpeeled zucchini using the large holes of a box grater. Weigh 300 g (about 2 cups), then spread it in an even layer over several paper towels. Let it rest for 10 minutes, then gently blot the surface with additional paper towels. Do not squeeze or wring the zucchini; the goal is to remove excess free moisture while retaining the moisture within the shreds.
  4. In a medium bowl, whisk together the flour, vanilla pudding mix, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  5. In a large bowl, whisk the eggs, oil, applesauce, brown sugar, granulated sugar, and vanilla until smooth and thoroughly combined.
  6. Fold the prepared zucchini into the wet ingredients until evenly distributed.
  7. Add the dry ingredients to the wet ingredients and fold gently with a silicone spatula just until no visible streaks of dry flour remain. Do not overmix.
  8. Fold in the toasted walnuts just until evenly distributed.
  9. Transfer the batter to the prepared loaf pan and spread the top evenly.
  10. Bake at 350°F for 55–65 minutes, beginning to check at 45 minutes. The bread is done when the center is set, a tester inserted near the center comes out clean or with a few moist crumbs, and the internal temperature at the center is approximately 200–205°F. If the top is browning too quickly, loosely tent the loaf with aluminum foil.
  11. Let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift it from the pan and transfer it to a wire rack. Allow the bread to cool completely before slicing.

Find it online: https://foodienoise.com/zucchini-bread/