Beth Whittemore'S Zucchini Bread
A moist and flavorful zucchini bread with warm cinnamon and nutty crunch, perfect for breakfast, snack, or dessert, delighting both bread lovers and zucchini fans alike.
Ingredients
Instructions
- Combine grated zucchini, oil, sugar, and beaten eggs; mix well.
- Sift together dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Add sifted dry ingredients to zucchini mixture and fold in chopped nuts.
- Pour batter into three greased and floured loaf pans (8.5 x 4.5 inches).
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Let cool for 1 hour before removing from pans.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. Ensure the zucchini is well-drained to avoid excess moisture in the batter. If you're looking to cut down on sugar, try using a sugar substitute or reducing the sugar amount by a third. To elevate the flavor, add a teaspoon of vanilla extract or a pinch of nutmeg.
Serving Suggestions
Serve slices of zucchini bread as a delightful breakfast or snack, perhaps with a spread of cream cheese or butter. It pairs wonderfully with a cup of coffee or tea. For a more indulgent dessert, consider serving it alongside a scoop of vanilla ice cream or yogurt. This recipe also complements savory dishes like baked ham, making it versatile for various meals.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or toast slices lightly for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Beth Whittemore'S Zucchini Bread contains roughly 625 calories, with 9g protein, 103g carbohydrates, and 21g fat. It is an excellent source of calcium (29% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1536mg per serving (67% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser texture. To balance it out, consider adding an extra tablespoon of oil or an additional egg to maintain moisture. Experiment with a 50-50 mix of whole wheat and all-purpose flour for a healthier option that still retains some lightness.
Is it necessary to peel the zucchini before grating?
Peeling the zucchini is not strictly necessary, but it can help reduce any bitterness and give a smoother texture to the bread. If you prefer a more rustic look and added nutrients, feel free to leave the skin on. Just make sure to wash the zucchini thoroughly before grating.
Can I add other ingredients like chocolate chips or dried fruits?
Absolutely! You can enhance the flavor by adding chocolate chips, raisins, or dried cranberries. Just be mindful of the overall moisture content; if adding wet ingredients, reduce the oil slightly. A half-cup of chocolate chips or dried fruits would make a delicious addition to this already sweet bread.
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).