Aunt Rose'S Zucchini Bread
A moist, flavorful zucchini bread packed with raisins and nuts, perfect for breakfast or snack, combining cinnamon-spiced sweetness with tender zucchini and crunchy add-ins.
Ingredients
Instructions
- In a large bowl, mix together the flour, sugar, cinnamon, salt, baking powder, baking soda, shredded zucchini, raisins, and nuts.
- In another bowl, beat together the eggs, vanilla, and oil.
- Pour the egg mixture over the flour mixture and stir until thoroughly combined.
- Pour the batter into 2 greased loaf pans.
- Bake at 350°F for approximately 1 1/2 hours.
Tips & Substitutions
To enhance the flavor of Aunt Rose's Zucchini Bread, consider adding a teaspoon of nutmeg or a handful of chocolate chips for a twist. If you don't have walnuts, pecans or almonds can serve as great substitutes. For a healthier option, you can replace half of the oil with unsweetened applesauce to reduce calories without sacrificing moisture.
Serving Suggestions
Aunt Rose's Zucchini Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. For a more substantial meal, serve it alongside a fresh salad or as a side to grilled meats. This recipe is a wonderful addition to any brunch spread.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week. You can also freeze slices in a zip-top bag for up to three months. To reheat, simply thaw and warm in the oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Rose'S Zucchini Bread contains roughly 836 calories, with 7g protein, 76g carbohydrates, and 58g fat. It is a good source of calcium (16% of the Daily Value), protein (13% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 883mg per serving (38% 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, but the texture may be denser. To improve the outcome, consider mixing half whole wheat and half all-purpose flour for a lighter result while still getting the health benefits of whole grains.
Can I make this recipe vegan?
Absolutely! To make Aunt Rose's Zucchini Bread vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based oil. You can also substitute honey with maple syrup or agave nectar for a sweetener.
How do I know when the zucchini bread is done baking?
The best way to check if the zucchini bread is done is to insert a toothpick in the center. If it comes out clean or with a few crumbs attached, it’s ready. Additionally, the edges should start to pull away from the sides of the pan and the top should be golden brown.
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).