Easy Salmon Avocado Salad Recipe
There’s something about the smell of zucchini bread baking that instantly takes me back. Maybe it’s my grandma’s kitchen, where she always had a loaf cooling on the counter, or the weekend mornings I spent helping my mom whip together quick treats. I love how this zucchini walnut loaf is a little bit cozy, a little bit indulgent, and surprisingly versatile. It’s the kind of recipe I always keep in my back pocket, especially when I have a bunch of zucchini from the garden or the farmer’s market—because honestly, what’s better than turning a humble veggie into something you’d swear was dessert? This particular loaf, with its tender crumb and crunchy walnuts, is the perfect balance of sweetness and wholesome goodness. I’ve tested this with different flours, added a splash of almond milk, and even swapped out the glaze—trust me, it’s always a hit. My kids ask for this all the time, and on busy mornings, I’ll toss it in the oven and it’s ready in no time. Honestly, it’s become one of those recipes I make when I need comfort, or just a little bit of sweetness in my day.
What is Zucchini Walnut Loaf?
Think of this as a delightful twist on classic zucchini bread, but baked in a loaf pan and loaded with walnuts for that perfect crunch. The name says it all: zucchini, a vegetable that’s surprisingly versatile, adds moisture and tenderness to the cake-like batter. Walnut brings a lovely nutty flavor that pairs beautifully with the subtle sweetness. It’s essentially a bread but tastes like dessert, especially when topped with a creamy, tangy cream cheese glaze. The best part? It’s super straightforward to make, requiring everyday ingredients like flour, sugar, eggs, and of course, zucchini. The name’s kind of funny—it sounds fancy, but it’s just a cozy, homemade treat that’s perfect for breakfast, brunch, or a quick snack. I love how flexible it is, too—you can add a handful of chocolate chips, swap walnuts for pecans, or even sprinkle cinnamon if you’re feeling extra indulgent. It’s a recipe that’s as comforting as a warm hug, and I swear, once you try it, it’ll become a staple in your recipe box.
Why you’ll love this recipe?
Honestly, there are so many reasons to love this zucchini walnut loaf. First off, the flavor—oh my goodness, the aroma alone. When it’s baking, my whole house smells like warm cinnamon and toasted nuts, and I swear everyone in the neighborhood might come knocking just for a smell. The taste is subtly sweet with just a hint of earthy zucchini, enhanced by the crunch of walnuts and the rich, cream cheese glaze that ties it all together. What I love most about this is how easy it is to make. You don’t need fancy gadgets or complicated techniques—just a handful of bowls and a good spatula. Plus, it’s budget-friendly; you probably have most of the ingredients already in your pantry or fridge. Versatility is another big win. I’ve made this for breakfast, brunch, or even as a quick dessert after dinner. It’s a farm-to-table kind of recipe—simple, honest, and satisfying. And the best part? It’s one of those recipes that gets better with age, making leftovers an excuse to indulge again the next day. I always do this when I want a cozy, homemade treat that tastes like a special occasion but really isn’t complicated at all.
How do you make Zucchini Walnut Loaf?
Quick Overview
This loaf comes together in just a few simple steps—grate the zucchini, mix up the batter, layer some chopped walnuts, bake until golden, and finish with a luscious cream cheese glaze. The trick is to squeeze out excess moisture from the zucchini so your loaf isn’t too dense, and to swirl the glaze on while it’s still warm. Honestly, it’s foolproof once you get the hang of it, and I promise it’s worth every minute of effort for that tender crumb and the crunch of walnuts. Plus, I love how flexible the recipe is—feel free to tweak the sweetness or add in your favorite mix-ins. It’s a great recipe for experimenting when you want something cozy and sweet but don’t want to fuss in the kitchen.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, Dutch or green, just make sure they’re nice and fresh)
– 1 1/2 cups all-purpose flour (or a blend of whole wheat and white for a heartier finish)
– 1 cup granulated sugar (or coconut sugar for a healthier twist)
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (trust me on this—it pairs beautifully!)
– 3 large eggs, lightly beaten
– 1/2 cup vegetable oil or melted coconut oil
– 1 teaspoon vanilla extract
For the Filling:
– 3/4 cup chopped walnuts
– Optional: 1/2 cup chocolate chips or dried cranberries for extra fun
For the Glaze:
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2-3 tablespoons milk or heavy cream
– 1/2 teaspoon vanilla extract
– A pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Grease a standard loaf pan with butter or line it with parchment paper—trust me, this makes cleanup ten times easier. If your zucchini is wet, I like to sprinkle a little salt on the grated zucchini, let it sit for 10 minutes, then squeeze out as much moisture as possible with a clean kitchen towel—this keeps your loaf light and fluffy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I’ve made this with just all-purpose flour, but I’ve also swapped in some almond flour or whole wheat for added richness. Always whisk to combine evenly—this ensures the leavening is distributed and your loaf rises beautifully.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs and then whisk in the oil and vanilla until smooth. It should look a little glossy—this helps keep the loaf moist. If you’re feeling adventurous, I’ve tested with almond milk, and it made the loaf even creamier—give it a try if you want dairy-free!
Step 4: Combine
Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—that’s how gluten develops and can make the loaf dense. Fold in the grated zucchini and half of the walnuts. The batter will be a little thick but moist—perfect!
Step 5: Prepare Filling
Mix the remaining walnuts into the batter or keep them aside if you want to sprinkle on top. For a layered effect, you can reserve some walnuts for topping later. I love to add chocolate chips here—trust me, the kids go wild for that!
Step 6: Layer & Swirl
Pour half of the batter into your loaf pan. If you want a fancy swirl, dollop the remaining batter on top, then use a knife or skewer to swirl gently through the batter—this creates that beautiful marbled design. Sprinkle the remaining walnuts on top for extra crunch.
Step 7: Bake
Pop it into your preheated oven and bake for about 50-60 minutes. Keep an eye on it after 50 minutes—the top should be golden brown and a toothpick inserted in the center should come out clean. If it browns too quickly, tent it loosely with foil and continue baking.
Step 8: Cool & Glaze
Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack. While it’s still warm, spread or drizzle the cream cheese glaze all over—trust me, it melts into every nook and cranny. If your glaze is too runny, pop it in the fridge for a few minutes to thicken up.
Step 9: Slice & Serve
Once cooled completely, slice with a serrated knife for perfect pieces. The glaze makes it look irresistible, and the aroma is just wonderful. This is fantastic served with a cup of coffee or tea, or even as a sneaky breakfast on a lazy Sunday morning.
What to Serve It With
This zucchini walnut loaf is like a chameleon—great for multiple occasions. For breakfast, serve it with fresh fruit and a dollop of Greek yogurt—it’s a wholesome start to your day. I often pair it with a strong cup of coffee or a sweet chai latte, especially if I want a treat that feels indulgent but isn’t overly heavy. For brunch, try slicing it and spreading a little butter or more cream cheese—it’s almost like a quick cake bread for sophisticated mornings. As a dessert, I love serving it warm with a scoop of vanilla ice cream or a drizzle of honey—my kids ask for seconds every time. It’s also perfect as a cozy snack with a mug of hot cocoa or milk. Honestly, I’ve made this for countless family gatherings, and it always disappears in minutes. The best part? It’s flexible enough that I can customize it with whatever I have on hand—chocolate, dried fruit, or even swapping walnuts for pecans. This recipe really is a little slice of comfort in every bite.
Top Tips for Perfecting Your Zucchini Walnut Loaf
Over the years, I’ve learned a few tricks to make this loaf absolutely foolproof. First, always squeeze out excess water from your zucchini—this is the secret to keeping the loaf moist but not soggy. I’ve made the mistake of skipping this step, and let me tell you, the texture suffered. Also, don’t overmix your batter; it’s tempting, but overworking develops gluten and makes the bread dense instead of light. When adding the walnuts or any mix-ins, fold gently to distribute evenly. For a prettier swirl pattern, use a skewer or chopstick to drag through the batter—this creates those lovely marbling lines. And trust me on temperature—baking at the right temp ensures even rising and perfect browning. If your loaf starts to get too dark before it’s cooked through, just tent it with foil at the halfway mark. When experimenting with ingredients, I often swap honey or maple syrup for some of the sugar, which adds a lovely depth of flavor. I also tested with coconut oil, and it brings a subtle nutty flavor that I adore. The glaze is another area where I like to play—adding lemon zest or a splash of bourbon can elevate it to something special. The key is to keep your patience, watch closely, and remember—every oven is different, so don’t be discouraged if it takes a minute or two longer or shorter.
Storing and Reheating Tips
This loaf is best enjoyed within a couple of days, but here’s how I keep it fresh and delicious. At room temperature, wrap it tightly in plastic wrap or store in an airtight container and keep it for up to 2 days—just make sure it’s not in direct sunlight or in a warm place. If you want to extend its life, pop it in the refrigerator, wrapped well, for up to a week. The chilled loaf remains moist, and the flavors deepen a little overnight. For longer storage, I recommend freezing it—wrap slices individually in plastic wrap, then place in a resealable bag. It keeps well for about 2 months. To reheat, I just pop a slice in the microwave for about 20 seconds until warm. If you prefer, you can warm the whole loaf in a 350°F oven for about 10 minutes—perfect if you’re serving it as a dessert with extra glaze or honey. When it comes to the glaze, I always add a fresh layer if I’m reheating leftovers because, honestly, warm glaze just melts into the loaf in the best way. Trust me, this way, every slice tastes freshly baked, even days later.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini walnut loaf has become my go-to comfort food. It’s honestly like baking a little piece of happiness—moist, flavorful, and topped with that irresistible cream cheese glaze. Every time I make it, I feel like I’m sharing a secret with my family; it’s such a simple recipe but delivers so much warmth and satisfaction. Plus, I love how adaptable it is—adding chocolate chips, swapping out nuts, or even sprinkling a little coconut on top. It’s the kind of recipe that tastes like a hug, especially when served warm with a cup of coffee or tea. I hope you’ll give it a try and maybe make it your own. And trust me, once you do, this will be one of those recipes you turn to again and again—comfort, flavor, and a little bit of nostalgia all in one slice. Happy baking! And if you try it, I’d love to hear how yours turns out—leave a comment or share your tweaks. There’s nothing better than good food and good company, right?
salmon avocado salad
Ingredients
Method
- Season the salmon with 2 teaspoons of Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and black pepper to taste.
- Broil the salmon on the second rack for 6 to 7 minutes until cooked through.
- Mix red onion with olive oil, 1 1/2 teaspoons apple cider vinegar, remaining Dijon, garlic powder, parsley, salt, and pepper in a large bowl. Let sit 5 minutes.
- Add cherry tomatoes and diced avocado to the bowl. Toss to combine.
- Toss in chopped romaine lettuce and red cabbage. Finish with remaining vinegar, and season with salt and pepper to taste.
- Divide the salad into 4 bowls and top each with a salmon fillet.
