Baked Zucchini
A moist and flavorful zucchini bread with a tender crumb, subtly sweet and aromatic from vanilla and cinnamon. Perfect for breakfast, snacks, or brunch, it appeals to zucchini lovers and those seeking a delicious way to use fresh garden produce. Its versatility makes it a family favorite.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine eggs, sugar, oil, and vanilla until well blended.
- Add flour, baking soda, cinnamon, and baking powder to the wet ingredients. Mix until just combined.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and slicing.
Tips & Substitutions
For added flavor, consider incorporating chopped nuts or chocolate chips into the batter. If you're out of eggs, you can substitute each egg with 1/4 cup of applesauce for a moist texture. Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy loaf. This recipe works well with whole wheat flour for a healthier twist.
Serving Suggestions
This baked zucchini loaf makes a delightful breakfast or snack. Consider serving it warm with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea. For a special treat, enjoy it alongside a slice of Old-Fashioned Cherry Pudding for a refreshing dessert experience.
Storage & Reheating
Once cooled, wrap the baked zucchini loaf tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for 2-3 days or refrigerated for up to a week. For longer storage, slice and freeze portions, then reheat in the microwave or toaster oven for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Zucchini contains roughly 703 calories, with 8g protein, 98g carbohydrates, and 25g fat. It is an excellent source of vitamin C (40% of the Daily Value) and calcium (26% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 637mg per serving (28% 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 yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. The flavor will be slightly different, but it will still yield a delicious loaf. Just make sure to grate it finely, just as you would with zucchini.
How can I make this recipe gluten-free?
To make a gluten-free version of this baked zucchini loaf, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, check that all other ingredients, like baking powder and baking soda, are gluten-free to ensure the recipe remains suitable.
Can I add other spices to the recipe?
Absolutely! Feel free to experiment with spices like nutmeg or cardamom to enhance the flavor of the loaf. Just remember to adjust the quantities according to your taste preference, as these spices can be more potent than cinnamon.
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).