63 Chevy Zucchini Bread
A moist zucchini bread with warm spices and crunchy nuts, perfect for breakfast or snack, offering a delightful balance of sweetness and spice.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- In a large bowl, beat eggs. Add vegetable oil, sugar, vanilla, and grated zucchini; mix well.
- In a separate bowl, combine flour, salt, baking powder, soda, nutmeg, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in chopped nuts.
- Divide batter evenly into two greased loaf pans.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
For best results, use freshly grated zucchini to ensure moisture. If you want to reduce sugar, substitute half with unsweetened applesauce. You can also customize the nuts; walnuts or pecans add great flavor. Adding chocolate chips or dried fruit can also provide a delightful twist. Remember to check the doneness with a toothpick; every oven is different.
Serving Suggestions
This zucchini bread is delicious on its own, but it can also be served with a spread of butter or cream cheese for added richness. It pairs beautifully with Flavored Whip for a delightful dessert. Consider serving it alongside a fresh fruit salad or as part of a brunch spread with Apple Pancakes Lithuanian(Blynal Su Obuoliais) for a well-rounded meal.
Storage & Reheating
To store leftovers, wrap the zucchini bread in plastic wrap or foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast it for a crispy edge.
Nutrition & Diet Analysis (per serving)
Each serving of 63 Chevy Zucchini Bread contains roughly 2818 calories, with 27g protein, 278g carbohydrates, and 154g fat. It is an excellent source of dietary fiber (201% of the Daily Value), calcium (112% of the Daily Value), and iron (69% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser bread, so you might want to use half whole wheat and half all-purpose for a lighter texture.
What can I use instead of eggs for a vegan version?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will help bind the ingredients together while adding moisture.
How can I tell when the zucchini bread is done baking?
To check if your zucchini bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter on it, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).