Cathy'S Zucchini Bread
A moist, flavorful zucchini bread with cinnamon and nuts, perfect for breakfast or snacks, appealing to those who enjoy sweet, nutty baked goods with a hint of spice.
Ingredients
Instructions
- Mix eggs, oil, sugar, and vanilla in a bowl.
- Gradually add flour, then fold in chopped nuts, grated zucchini, cinnamon, baking soda, and baking powder.
- Pour the batter into greased and floured loaf pans.
- Bake in a 375°F oven for 15 minutes, then reduce temperature to 350°F and bake for an additional 50 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist zucchini bread, ensure your grated zucchini is well-drained to prevent excess moisture. You can substitute half of the oil with applesauce for a lighter option. If you prefer a sweeter bread, consider adding chocolate chips or dried fruit. For a unique twist, experiment with spices like nutmeg or cardamom. This recipe can be easily adapted for vegan diets by using flax eggs and non-dairy milk.
Serving Suggestions
Cathy's Zucchini Bread is delicious on its own, but it pairs beautifully with a smear of cream cheese or butter. Serve it as a breakfast option alongside fresh fruit or yogurt, or enjoy it as a snack with a cup of tea or coffee. For a delightful dessert, try serving it with a scoop of vanilla ice cream or alongside the Hot Apple Spice Sundae.
Storage & Reheating
Allow the zucchini bread to cool completely at room temperature before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread, then reheat slices in the toaster or microwave until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cathy'S Zucchini Bread contains roughly 1143 calories, with 10g protein, 112g carbohydrates, and 74g fat. It is an excellent source of calcium (48% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1027mg per serving (45% 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 to add more fiber and nutrients. However, you may need to adjust the liquid in the recipe slightly, as whole wheat flour absorbs more moisture. Start with a 50/50 mix and see how the texture turns out.
How do I know when the zucchini bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs attached, the bread is done. If it comes out wet, continue baking for an additional 5-10 minutes, checking periodically.
Can I add other ingredients like chocolate chips or dried fruit?
Absolutely! Feel free to customize your zucchini bread by adding chocolate chips, nuts, or dried fruit like cranberries or raisins. Just be sure to keep the overall ratios consistent so the texture remains balanced. This can enhance the flavor and make the bread even more delightful.
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).