Clara'S Zucchini Bread
A moist zucchini bread with walnuts and warm spices, perfect for breakfast, snack, or dessert, offering a delightful combination of nutty and sweet flavors.
Ingredients
Instructions
- Slice the walnuts.
- Shred the zucchini to get 1 1/2 cups and blend in a bowl.
- Add oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder to the zucchini mixture and blend for 15 seconds.
- Add the all-purpose flour and mix until just combined.
- Stir in the walnuts and zucchini by hand into the mixture.
- Pour the batter into a 9 x 5-inch loaf pan and bake.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. You can also use pecans instead of walnuts for a different flavor. If the zucchini is large, use just half to avoid excess moisture in the bread. Make sure to squeeze out any excess water from the shredded zucchini before mixing it in to ensure a better texture. This recipe is great for using up surplus zucchini from your garden.
Serving Suggestions
Serve the zucchini bread warm or at room temperature, perhaps with a pat of butter or a spread of cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a special touch, try serving it alongside a refreshing Easter Salad for a light meal. You can also slice it and serve it with fresh fruit for a colorful brunch spread.
Storage & Reheating
Store the cooled 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 thaw the bread overnight in the refrigerator and warm slices in the microwave for 10-15 seconds, or in a toaster oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Clara'S Zucchini Bread contains roughly 377 calories, with 1g protein, 16g carbohydrates, and 31g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1491mg per serving (65% 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 in this recipe. However, the texture may be denser, so you might want to add an extra tablespoon of oil or a bit more zucchini to maintain moisture. Experimenting with different flours can also add nutritional benefits.
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 into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it comes out wet, bake for an additional 5-10 minutes, checking periodically.
Can I make this recipe vegan?
To make this zucchini bread vegan, you can replace the eggs with flax eggs or unsweetened applesauce. Use a plant-based oil and ensure that your sugar is vegan-friendly. The texture may vary slightly, but it should still turn out delicious and moist.
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).