Go Back
–+ servings
Two loaves of chocolate chip zucchini bread on a wooden cutting board, with one loaf sliced. In the background are a Homemade Cookies jar and a floral knife block on a kitchen counter.

Loaded Zucchini Bread: Easy Recipe with Walnuts

Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • ½ cup chopped walnuts
  • 1/3 cup of dried cranberries

Instructions

  • Preheat your oven to 350°F
  • Grease two mini loaf pans or line with parchment paper
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon
  • In a large bowl, beat together the oil, honey, eggs, and vanilla until smooth
  • Stir in the grated zucchini until evenly mixed
  • Gently fold in the dry ingredients until just combined—don’t over mix
  • Fold in the dried cranberries and chopped walnuts
  • Divide the batter evenly between the two prepared mini loaf pans
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean
  • Let the loaves cool in the pans for 10 minutes, then remove and cool completely on a wire rack
  • Optional: Drizzle a little extra honey over the top for added sweetness and shine