This zucchini bread is phenomenally delicious and extraordinary moist. And most importantly is a piece of cake (or actually bread) to make. Zucchini plays a quintessential role in keeping the bread extra moist. Those green, nutrient rich veggies are mostly composed of water. The water is released in the baking process helping deliver this wonderful culinary delight.
This super tender melt-in your-mouth goodness is so tasty you just can’t get enough if it. Everyone loves it, kids and adults, and it is nutritious and filling. What an amazing breakfast idea, perfect compliment to your morning cup of coffee.
It is so easy to make as well. Just a few simple steps and basic ingredients and you have a wholesome loaf (or two) of zucchini bread on your plate. We will start by grating zucchini. No need to peel it! First of all the skin is pretty thin and soft and will be completely integrated into the bread by the end of the baking precess. Second, most of the zucchini’s beneficial nutrients and vitamins are in the skin, so we definitely want to get those.
The taste of cooked zucchini is pleasantly bland. It’s texture is soft but not mushy, with some floral notes and some sweetness to it, but nothing overpowering! It works great in the bread. A hint of cinnamon adds a wonderful aroma and it’s distinct sweet and savory taste the bread. And I love the walnuts. Multidimensional flavor of walnuts that is earthy, fruity and even a little bit tart, takes this bread to the next level. And you get a nice little crunch in every bite. I love the contrast of textures: extra moist bread and firm spongy walnuts.
This recipe makes two loaves of bread. Which is very convenient. Enjoy one now and freeze the other one for later. Zucchini bread freezes great, and can stay in the freezer for up to six months.
This zucchini bread recipe is a wonderful addition to the selection of baking goods for the family. And it is healthy and satisfying, quick and easy. The hardest part will be waiting until it is ready to eat! Enjoy!