The Best Candied Walnut Zucchini Bread Recipe

Candied Walnut Zucchini Bread

Ingredients

• 3 cups all-purpose flour, spooned and leveled
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1½ cups cane sugar
• 1 cup vegetable oil, plus more for greasing pans
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups grated zucchini (about 2 medium zucchini), do not squeeze dry
• 1 cup chopped candied walnuts, plus more for topping

Instructions

1. Preheat oven to 325°F and grease two 8x4-inch or 9x5-inch loaf pans.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth.
4. Fold the grated zucchini into the wet ingredients.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chopped candied walnuts.
7. Divide the batter evenly between the prepared pans and sprinkle additional candied walnuts on top.
8. Bake for 40–55 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
9. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Storage Tips

This zucchini bread stays moist for several days when stored in an airtight container. It also freezes beautifully. Simply wrap cooled loaves tightly in plastic wrap and foil and freeze for up to three months.

Whether you're harvesting your own zucchini or picking up fresh squash from the market, this recipe is one of the tastiest ways to celebrate the season—and perhaps the best solution for a garden that just won't stop producing.