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Perfect Small Batch Zucchini Walnut Bread Recipe

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This perfectly proportioned small batch zucchini walnut bread is incredibly moist, tender, and packed with walnut crunch. It’s quick, easy, and ideal for small households, yielding one perfect loaf every time.

Ingredients

Scale
  • 1 cup all-purpose flour (125 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/3 cup granulated sugar (67 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1 teaspoon vanilla extract
  • 3/4 cup grated zucchini (about 1 small to medium zucchini, 120 grams)
  • 1/3 cup chopped walnuts (40 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the exposed ends.
  2. Grate the zucchini. Wash the zucchini and trim off the stem end. Using the large holes of a box grater, grate the zucchini until you have 3/4 cup loosely packed. Do not squeeze or press out the liquid. Set aside.
  3. Toast the walnuts (optional but recommended). Spread the chopped walnuts on a small baking sheet and toast in the preheating oven for 3-4 minutes, until fragrant. Let them cool.
  4. Whisk the dry ingredients together. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until evenly distributed.
  5. Mix the wet ingredients. In a larger bowl, whisk the egg and sugar together until thick and pale, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until smooth and emulsified.
  6. Add the zucchini. Fold the grated zucchini into the wet mixture using a spatula. Do not overmix.
  7. Combine wet and dry ingredients. Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined. A few streaks of flour are fine.
  8. Fold in the walnuts. Add the toasted walnuts and fold them in with 2-3 gentle strokes. Reserve a few walnut pieces to sprinkle on top if desired.
  9. Transfer to the pan. Pour the batter into the prepared loaf pan. Spread it evenly with the spatula. Sprinkle reserved walnuts on top if using.
  10. Bake for 40-45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly at the 30-minute mark, tent loosely with aluminum foil.
  11. Cool in the pan. Place the pan on a cooling rack and let the bread cool for 10 minutes. Then lift it out using the parchment overhang and transfer directly to the rack to cool completely.

Notes

Do not squeeze the moisture out of the zucchini; it keeps the bread tender. For best results, use room temperature ingredients and measure flour by spooning and leveling. Let the bread cool completely before slicing to avoid a gummy texture. Toasting the walnuts enhances their flavor.

Nutrition

Keywords: small batch zucchini bread, zucchini walnut bread, small loaf zucchini bread, easy zucchini bread, moist zucchini bread

Find it online: https://gleamgulp.com/perfect-small-batch-zucchini-walnut-bread-recipe/