How to Make Delicious Pumpkin Spaghetti
You know that warm feeling you get when your house is filled with the scent of baked goods? That’s exactly how I feel every time I pull my favorite zucchini walnut bread out of the oven. I’ve made this so many times over the years — it’s one of those recipes I don’t even think twice about anymore, because it’s practically foolproof and always turns out perfect. Plus, it’s secretly healthy (well, kind of!) with all that zucchini sneaking in. My kids ask for this all the time, especially when I tell them it’s “dessert” for breakfast. Honestly, it’s a lifesaver on busy nights or when I want something sweet but don’t want to mess around with complicated baking. Trust me on this one — once you try it, it’s going to be in your regular rotation too. And the best part? It disappears in minutes at my house, so I always double the batch.
What is Zucchini Walnut Bread?
Think of zucchini walnut bread as a cozy, slightly sweet loaf that’s loaded with tender bits of zucchini and crunch from chopped walnuts. It’s essentially a moist, hearty bread that’s perfect for breakfast, brunch, or even a snack — and it’s so easy to make. The name might sound fancy, but it’s really just a simple quick bread that celebrates two of my favorite ingredients: zucchini and walnuts. The squash keeps the bread super moist without making it heavy, and the walnuts give it that warm, nutty flavor. Originally, this kind of bread came from the idea of using up garden zucchini in a way that’s easy and forgiving — and I swear, it just gets better with each batch I try. Think of it as a cross between bread and cake, but with all the homey, comforting vibes you crave when you’re craving something sweet but nourishing — perfect for any season, honestly.
Why you’ll love this recipe?
What I love most about this zucchini walnut bread is how forgiving it is — I’ve tested this with different flours, sweeteners, even a splash of almond milk when I was out of regular milk, and it still comes out amazing. The flavor? Oh, it’s just right. Not too sweet, with a cozy warmth from cinnamon and nutty crunch from the walnuts. Plus, the zucchini keeps it incredibly moist; it’s that secret ingredient that makes every bite melt in your mouth. This recipe is also super budget-friendly. Most of the ingredients are pantry staples like flour, sugar, eggs, and oil — the kind of thing you probably already have sitting around. And the best part? It’s seriously versatile. You can add raisins, chocolate chips, or even swap out the walnuts for pecans if you’re feeling fancy. My kids ask for this on repeat, and I love that I can sneak in some greens without them even noticing. It’s perfect for lazy weekend mornings, packed picnics, or make-ahead snacks that taste even better the next day.
How do you make Zucchini Walnut Bread?
Quick Overview
This bread comes together quickly — no fancy equipment needed, just a good mixing bowl and a loaf pan. You’ll grate the zucchini, mix the dry ingredients in one bowl, wet in another, then combine. The filling comes together in minutes — chop your walnuts, maybe toast them for extra flavor, and fold them into the batter. Swirling the filling in is all about gentle layering, so don’t overmix. Once it’s baked to golden perfection, all that’s left is to cool slightly and drizzle with a simple glaze if you like. It’s so easy, yet looks impressive and tastes even better. Perfect for when you want something homemade but don’t want to fuss too much. I promise, with this recipe, you’ll be enjoying moist, fragrant slices in no time.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like unbleached, but regular works fine)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (trust me on this, it makes all the difference)
– 1 cup sugar (or coconut sugar if you want a darker, caramel-like flavor)
– 1/2 cup vegetable oil (or melted coconut oil for a coconut twist)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture — it keeps the bread from getting soggy)
For the Filling:
– 1/2 cup chopped walnuts (toasted is even better, but raw works too)
– 2 tablespoons brown sugar (adds a caramelized crunch)
– 1 teaspoon cinnamon (for that warm, cozy flavor)
– Optional: a handful of chocolate chips or dried fruit for extra flair
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk (almond milk or regular)
– A splash of vanilla or lemon juice for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray — I also like to line it with parchment paper for easy removal. This step saves you from wrestling with sticking later. While it’s preheating, grate your zucchini and set it aside in a paper towel or clean cloth to squeeze out excess moisture — this keeps the bread from turning into mush.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This is a basic step but so important — evenly distributing the leavening helps your bread rise perfectly and avoids dense spots. I do this step first to make sure everything is well mixed before adding wet ingredients.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the sugar, eggs, oil, and vanilla until smooth. I find it easier to do this first, especially because the eggs add richness that makes the batter silky. When I tested this with almond milk, it actually made the bread even creamier — so don’t be afraid to experiment a little!
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently. No need to overmix — just until everything is combined. Overmixing can cause the bread to be tough, and nobody wants that. You’ll see the batter coming together thick but still a little lumpy — that’s what you want.
Step 5: Prepare Filling
In a small bowl, toss the chopped walnuts with the brown sugar, cinnamon, and a pinch of salt if needed. This sweet crunch is what makes this bread addictive. Feel free to add mini chocolate chips or dried fruit here if you’re feeling indulgent.
Step 6: Layer & Swirl
Add half the batter into the pan, sprinkle half the walnut mixture on top, then add the rest of the batter and finish with the remaining walnuts. Gently swirl with a skewer or knife — don’t overdo it, just enough to create those beautiful marbled streaks. It’s like a little surprise in every bite.
Step 7: Bake
Pop it into the oven and bake for about 55-60 minutes. The house will smell incredible — that’s the cinnamon and toasted walnuts doing their magic. Check doneness by inserting a toothpick in the center; if it comes out clean, you’re good. If not, let it bake a few more minutes but keep an eye on that golden crust.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack. Once it’s just warm, drizzle your glaze over the top — or leave it plain if you prefer a less sweet treat. Trust me, the glaze takes it to the next level, but it’s totally optional.
Step 9: Slice & Serve
Use a serrated knife for clean slices — this bread is moist and tender. Serve warm with a smear of butter or a cup of tea. I love to keep slices in the fridge for a few days or wrap them up tightly and freeze for later. Reheat in the microwave for a cozy snack any time.
What to Serve It With
This zucchini walnut bread is versatile enough to be the star of a breakfast spread or the highlight of a cozy afternoon. For breakfast, I love serving it with a dollop of Greek yogurt and a drizzle of honey — it’s like a Happier-than-ever muffin replacement. On brunch days, pair it with fresh berries and a glass of orange juice for a vibrant, satisfying meal. As dessert, it really shines on its own, or with a scoop of vanilla ice cream if you’re ready to indulge. I also enjoy it as a simple afternoon snack — just a warm slice with coffee or tea, watching the world go by. It’s especially nice in picnics, wrapped up in parchment paper, and taken on a walk. My family loves this with a hot cocoa in winter, and I myself gravitate toward a little butter and jam in summer. Honestly, this bread is a bit of a chameleon — comforting, adaptable, and always welcome.
Top Tips for Perfecting Your Zucchini Walnut Bread
Every baker has their secret hacks, and I’ve learned a few over the years with this recipe. First, when grating zucchini, I always use a box grater and then squeeze out all the excess moisture with a clean dish towel or paper towels. Moisture is the sneaky culprit that can turn your beautiful loaf into a soggy mess. Trust me, squeezing the zucchini thoroughly makes a huge difference. When mixing the batter, fold instead of brisk stirring — it keeps the bread light and tender. If you want even more flavor, toast your walnuts briefly in a dry skillet until fragrant before chopping. That extra crunch and nutty aroma really lift the whole loaf. For the swirl pattern, don’t overmix — just gently drag your skewer through the batter in a zig-zag motion. That gives it that lovely marbled effect. I’ve tried reducing the sugar, and honestly, I prefer it at the recommended amount — but if you want it less sweet, try switching to honey or maple syrup, swapping out a little flour to keep the batter moist. Oh, and if your oven runs hot, check the bread at 50 minutes — every oven bakes a little differently, after all. My biggest lesson? Always let the bread cool for at least 10 minutes before slicing. Cutting it too early can cause it to fall apart — patience pays off!
Storing and Reheating Tips
This bread stays fresh for a couple of days at room temperature, wrapped tightly in plastic or stored in an airtight container. I usually slice it first so I can grab a piece without exposing the entire loaf — no stale dry edges this way. If you want to keep it longer, the fridge is your friend — just wrap it well or store it in a resealable bag. It lasts about 4-5 days, and you can re-toast slices for that just-baked goodness. For longer storage, wrap the loaf tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or warm up individual slices in the microwave — a quick 15-20 seconds, and it’s still warm and cozy. If you love the glaze, I recommend adding it after reheating — otherwise, it can get a little sticky if stored too long. Either way, this bread keeps its flavor and moistness remarkably well, even days later.
Frequently Asked Questions
Final Thoughts
This zucchini walnut bread has honestly become my comfort go-to. It’s moist, flavorful, and versatile enough to serve for breakfast, snack, or dessert — and it’s so forgiving to make. Every time I bake this, I feel like I’m sharing a little piece of home. Whether you’re a seasoned baker or just dipping your toes into quick breads, I promise this will become a family favorite in no time. Don’t be discouraged if it doesn’t look perfect on your first try — trust me, the taste is what counts, and this loaf is a keeper. Feel free to customize it with your favorite additions, swap ingredients based on what’s in your pantry, and most importantly, just enjoy the process. Happy baking! And I can’t wait to hear how yours turns out — drop a comment below or share a photo and your own twists. Now go bake a loaf — you deserve it!
pumpkin spaghetti
Ingredients
Method
- Cook pasta in boiling salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Add pumpkin puree, heavy cream, dried basil, salt, and pepper. Stir to combine.
- Chop kale leaves and add to the sauce. Cook until wilted.
- Return cooked turkey to the skillet and stir to combine. Add cooked pasta and toss until evenly coated.
- Serve hot, garnished with additional basil if desired.
