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Baking recipe · from the recipe book

Peanut Walnut Zucchini Bread

A moist, tender zucchini loaf with a nutty peanut butter crumb, crunchy walnuts throughout and a salty-sweet chopped peanut crust on top.

Peanut Walnut Zucchini Bread

Ingredients

  • 2 cups chopped250 gZucchinicoarsely grated, squeezed lightly
  • 2 cups240 gAll-purpose flour
  • ⅓ cup90 gPeanut butter, no salt addedstirred smooth
  • ⅔ cup packed150 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • 3½ tbsp50 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • ⅔ cup chopped70 gWalnutstoasted and chopped
  • ¼ cup40 gDry-roasted peanuts, unsaltedcoarsely chopped

Steps

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
  2. Grate the zucchini, then squeeze it gently in a towel to remove some liquid; set aside.
  3. Toast the walnuts on a baking sheet in the oven for 6 to 8 minutes, cool, then chop. Coarsely chop the dry-roasted peanuts separately and divide them: half for the batter, the remaining half for the top.
  4. In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
  5. In a large bowl, whisk the peanut butter, brown sugar and canola oil until smooth, then whisk in the eggs one at a time and the vanilla.
  6. Stir the zucchini into the peanut butter mixture, then fold in the flour mixture just until no dry streaks remain.
  7. Fold in the walnuts and half of the chopped dry-roasted peanuts.
  8. Scrape the batter into the pan, smooth the top and scatter the remaining half of the chopped dry-roasted peanuts over it, pressing lightly.
  9. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean; tent with foil after 40 minutes if the top browns quickly.
  10. Cool in the pan for 15 minutes, then turn out onto a rack and cool completely, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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