Every summer growing up, our family garden would explode with zucchini, transforming us from vegetable growers to zucchini-distribution specialists practically overnight. One afternoon, with countertops overtaken by this prolific vegetable, my mom pulled out her weathered recipe box and unveiled what would become our family’s most treasured summer tradition.
The kitchen filled with the warm scent of cinnamon while my brother and I eagerly waited, watching through the oven door as the bread rose to perfection. That first warm slice, moist and fragrant, topped with a layer of tangy cream cheese frosting, wasn’t just dessert – it was pure magic. Now, when my family helps harvest zucchini from our garden, I know exactly what we’ll be baking together.
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Table of Contents
Mom’s Zucchini Bread
This zucchini bread achieves the perfect balance of moisture and texture through the natural water content in freshly grated zucchini. The vegetable dissolves into the bread as it bakes, leaving behind incredible moisture without any noticeable vegetable flavor. The addition of cinnamon creates warm aromatic notes, while the walnuts provide a satisfying crunch that contrasts beautifully with the tender crumb. Topped with tangy cream cheese frosting, this bread transforms from a simple quick bread into an indulgent treat that straddles the line between breakfast and dessert.
3 Tips for Handling Zucchini to Make Zucchini Nut Bread
Zucchini is great for baking because it contains a lot of water to make baked goods extra moist. So feel free to add it to brownies, cakes, muffins, pumpkin bread, and more. Here are 3 tips for how to use zucchini in your baking recipes:
- Peeling your zucchini is not usually necessary. Zucchini skin is thin and softens while baking; you won’t notice it in your baked loaf. Note that the skin contains lots of vitamins and minerals.
- Small to medium-sized zucchinis work best. However, larger zucchini may need to be seeded and peeled if the skin is tough.
- Grate your zucchini with a large box grater or food processor with a shredder attachment. Don’t dice or chop it – grating is the best way to retain moisture.
Recipe for Zucchini Bread With Walnuts – Ingredients You Will Need
All you need to make zucchini bread with cream cheese frosting is a few simple ingredients as follows:
For the Zucchini Walnut Bread:
- Zucchini – Provides exceptional moisture and subtle earthy sweetness that creates a tender crumb
- Walnuts – Adds delightful crunch and nutty flavor that complements the cinnamon spice
- Large Eggs – Provide structure and help bind ingredients while contributing to a rich texture
- Sugar – Sweetens the bread and helps create a moist, tender crumb through moisture retention
- All-purpose flour – Forms the foundation of the bread, providing structure and stability
- Baking powder – Creates lift and helps the bread rise evenly during baking
- Baking soda – Reacts with acidic ingredients to produce additional rise and tenderness
- Vegetable oil – Ensures the bread remains moist long after baking
- Cinnamon – Adds warm, aromatic spice that perfectly complements the natural sweetness of zucchini
- Vanilla extract – Enhances overall flavor with floral, sweet notes
- Salt – Balances sweetness and enhances all other flavors
For the Cream Cheese Frosting:
- Cream cheese – Provides tangy flavor and creamy base for the frosting
- Butter – Adds richness and helps create a smooth, spreadable texture
- Powdered sugar – Sweetens the frosting and creates proper consistency
- Vanilla extract – Enhances flavor with warm, aromatic notes
How to Make This Easy Recipe for Zucchini Bread
This recipe for zucchini bread with walnuts is not at all difficult to make as follows:
- Preheat the oven to 350°F. Spray two 8-inch loaf pans with cooking spray.
- Grate the zucchini and squeeze out excess water.
- Sift together the flour, salt, baking powder, baking soda, and cinnamon.
- Cream together the eggs, vegetable oil, sugar, and vanilla in a large bowl.
- Add the dry ingredients and stir to combine.
- Fold in the shredded zucchini and walnuts.
- Bake at 350°F for about 40 to 50 minutes.
- Remove the loaves from the pans and place them on a wire rack to cool to room temperature.
- While the bread is cooling, prepare the cream cheese frosting.
- Spread the frosting on the top of the cooled loaves.
- Serve and enjoy!
Recipe Variations
This recipe for zucchini bread with walnuts is highly customizable. Here are several ideas for variations:
- Swap out the walnuts for pecans.
- Add a pinch of nutmeg and ground cloves.
- Use pumpkin pie spice in place of the cinnamon.
- Dried cranberries or raisins are a great addition.
- Add some shredded coconut, some orange zest, or a handful of mini chocolate chips.
- You can also use this recipe for zucchini bread to make zucchini muffins instead of loaves.
How to Serve This Easy Zucchini Bread
This moist zucchini bread recipe makes a nice breakfast, a tasty snack, or an accompaniment to your mid-morning cup of coffee.
Mom’s Classic Zucchini Nut Bread with Cream Cheese Frosting
Ingredients
Bread
- 2 medium zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups sugar
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Cream Cheese Frosting
- 8 ounces butter
- 8 ounces cream cheese
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
Bread
- Grate the zucchini with box grater. Place the grated zucchini in a paper towel and squeeze out the excess water. Measure 2 cups of zucchini after the water has been removed.
- Preheat the oven to 350°F and spray two loaf pans with nonstick spray.
- In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon.
- In another large mixing bowl, cream together the eggs, vegetable oil, sugar, and vanilla using an electric or stand mixer.
- Add the sifted dry ingredients and gently mix to combine.
- Fold in 2 cups of zucchini and the chopped walnuts.
- Divide the batter evenly between the prepared loaf pans and bake for about 40 to 50 minutes or until a toothpick inserted into the center of each loaf comes out clean.
- Allow the loaves to rest in the pans for about 10 minutes before removing from the pans to finish cooling on a wire rack.
Frosting
- Use a mixer to combine the butter and cream cheese.
- Slowly add the powdered sugar and vanilla and continue mixing until combined.
- Spread the frosting over the top of the zucchini bread.
- Once frosted, the bread should be stored in the refrigerator.
Nutrition
Storage and Reheating
Unfrosted Bread:
- Room temperature in an airtight container: 2 days
- Refrigerated in an airtight container: up to 5 days
Frosted Bread:
- Refrigerated in an airtight container: up to 5 days
Freezing Instructions:
- Thaw overnight in the refrigerator before serving
- Cool bread completely
- Slice (if desired)
- Wrap tightly in plastic wrap, then aluminum foil
- Freeze for up to 3 months
More Recipes with Zucchini
If you enjoy zucchini, or your garden is overflowing with fresh zucchini, here are some additional zucchini recipes for you:
- Boston Market Squash Casserole
- Chicken Croquettes
- Fried Zucchini Chips
- Penne Primavera
- Zucchini Cake
Favorite Bread Recipes
And here are some more easy quick bread recipes for you to try:
- Apple Bread
- Banana Nut Bread
- Beer Bread
- Boston Brown Bread
- Rhubarb Bread
- Pumpkin Bread
- Starbucks Banana Walnut Bread
- Whole Wheat Banana Bread
Check out more of my easy bread recipes and favorite family recipes on CopyKat!
This is the absolute yummiest zucchini bread ever! When I told my parents I was making zucchini bread with cream cheese frosting they both said I should leave some plain for them. I was like okay but guess who ate the most of the bread with frosting? Them of course 😂 They loved it!!
I really wish I had known this recipe a long ago.
I brought it to the family Christmas party and EVERYONE loved it!
I love zucchini bread with a cup of coffee.
Now we are all waiting to witness the great event of cricket tournament IPL Season 11 in April and May 2018. IPL seems the land of opportunities for the youngsters to showcase their talents and secure their positions in the national team.
It is easy to understand, detailed and meticulous! I have had a lot of harvest after watching this article from you! I feel it interesting, your post gave me a new perspective! I have read many other articles about the same topic, but your article convinced me! I hope you continue to have high quality articles like this to share with veryone!
Stephanie your Olive Garden chicken scampi recipe is better than Olive Garden’s. What a fabulous tasting meal. My husband is the one that was doing the cooking and following the recipe. The only additional item he added to your recipe were mushrooms. Thank you so much it was fun duplicating something we have enjoyed for years and now know that we can make it ourselves. We will definitely try more of your recipe suggestions.
Dumb question – do you remove the seeds before you grate the zucchini?
no, unless you have over sized zucchini. Pick them when about 6″.
Sue, this isn’t a dumb question, I have been wondering this for years.
I LOVE zucchini! We like to incorporate into just about everything
I haven’t had zucchini bread in along time. I need to make these soon! Thanks for the yummy recipe!
This reminds me of my mom. She always makes this in the summer. So good!
Cant wait for the garden to supply us with fresh veggies, including zucchini.
Your recipe sounds delightful. could I make it sugarfree, using Stevia, and
just a drizzle of frosting?
Thanks….love your Blog.
Pam
Zucchini bread is my favorite homemade bread. My mom used to make it all the time when I was growing up with the fresh zucchini from our garden 🙂
Oh my goodness this sounds delicious. It looks fabulous as well. Be over for coffee adn bread.
Mm.. the cinnamon is a nice touch. Zucchini is an incredible ingredient and I love cooking/baking with it. My husband grills the extras with cheese!