Moist Courgette Bread with Cinnamon and Walnuts

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

55 minutes

Calories

290

Courgette bread (also known as zucchini bread) is a timeless quick bread that combines the natural moisture of grated courgettes with warming spices and a tender crumb.

Unlike yeasted loaves, this bread comes together quickly and doesn’t require kneading or rising. The result is a sweet, moist loaf that’s perfect for breakfast, snacks, or dessert.

This recipe uses cinnamon and nutmeg for warmth, walnuts for crunch, and optional raisins or chocolate chips for extra indulgence. The courgettes melt into the batter, adding moisture without overpowering the flavor.

The best part? It’s a great way to use up surplus garden courgettes. Whether enjoyed plain, with a pat of butter, or even toasted with honey, courgette bread is a wholesome treat that feels both nostalgic and satisfying.

Image of Moist Courgette Bread with Cinnamon and Walnuts

Ingredients

2 cups grated courgette (about 2 medium courgettes, squeezed to remove excess water)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil (or melted butter)
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
½ cup chopped walnuts (optional)
½ cup raisins or chocolate chips (optional)

View Cart (0) Checkout

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat oil, sugars, eggs, and vanilla until smooth.
Fold grated courgette into wet mixture.
Gradually stir dry ingredients into wet ingredients until just combined.
Fold in walnuts and raisins if using.
Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 13 grams; 17%
Saturated Fat: 2 grams; 10%
Cholesterol: 35 milligrams; 12%
Sodium: 230 milligrams; 10%
Carbs: 40 grams; 15%
Protein: 5 grams; 10%
Sugar: 24 grams
Fiber: 2 grams; 7%

10 Tips for when cooking this dish

Squeeze excess liquid from grated courgettes to prevent soggy bread.
Use freshly grated courgettes for best texture.
Don’t overmix batter — it should be just combined.
Line loaf pan with parchment for easy removal.
Add chocolate chips for a dessert-like version.
Swap walnuts with pecans or almonds if preferred.
Test with a toothpick — it should come out clean.
Let loaf cool before slicing to avoid crumbling.
Store in an airtight container for up to 4 days.
Freeze slices individually for quick snacks.

Serve it with suggestions

A pat of butter or cream cheese
A drizzle of honey or maple syrup
Fresh fruit on the side
Toasted with a cappuccino
As a sweet treat in lunchboxes

FAQs

Q: Do I need to peel the courgettes?
A: No, the skin is tender and adds colour — just wash well.

Q: Can I make courgette bread gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend.

Q: How do I keep courgette bread moist?
A: Squeeze courgettes but leave some moisture; don’t overbake.

Q: Can I freeze courgette bread?
A: Yes, wrap slices or whole loaf tightly and freeze for up to 3 months.

Q: Is courgette bread sweet or savoury?
A: This recipe is sweet, but savoury versions can be made with cheese and herbs.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

Back to blog

Item added to your cart

Moist Courgette Bread with Cinnamon and Walnuts