Aunt Mibs Zucchini Bread
A moist and flavorful zucchini bread blending cinnamon, vanilla, and nuts, perfect for breakfast or snack, appealing to those who enjoy homemade baked treats with a hint of sweetness.
Ingredients
Instructions
- Beat eggs until light and fluffy.
- Add oil, sugar, vanilla, grated zucchini, soda, baking powder, salt, and cinnamon; mix well.
- Stir in flour until just combined.
- Fold in chopped pecans and raisins if using.
- Pour batter into a greased 9-inch loaf pan.
- Bake at 325°F for 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from pan and slicing.
Tips & Substitutions
For a lighter version, you can substitute half of the oil with unsweetened applesauce. If your zucchini is particularly watery, squeeze out excess moisture before adding it to the batter. Consider adding a pinch of nutmeg for extra warmth or swapping out pecans for walnuts if you prefer. This zucchini bread also freezes well, making it great for meal prep. For a fun twist, try adding chocolate chips for a sweeter treat.
Serving Suggestions
Aunt Mibs Zucchini Bread is delightful on its own or spread with a bit of cream cheese for added richness. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a more substantial meal, serve it alongside a fresh salad or pair it with soup, making it a versatile addition to your meal planning. Consider browsing more vegetarian recipes for additional inspiration.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice off what you need and warm it in the microwave for about 15-20 seconds, or toast it for a delightful crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mibs Zucchini Bread contains roughly 671 calories, with 6g protein, 21g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 753mg per serving (33% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess liquid before adding it to the batter. This helps maintain the right texture in your zucchini bread. Frozen zucchini is a convenient option and works well in this recipe, ensuring you can enjoy this treat year-round.
Can I make this recipe gluten-free?
Absolutely! To make gluten-free zucchini bread, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for best results. This allows you to enjoy the same moist texture and delicious flavor without gluten, making it suitable for those following a gluten-free diet.
What can I substitute for eggs in this recipe?
If you're looking to substitute eggs, you can use flaxseed meal or chia seeds as a binding agent. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then add it to the batter. This works well in keeping the bread moist and helps it rise, perfect for those following vegan diets.
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).