Cousin Patricia'S Zucchini Bread
A moist, cinnamon‑spiced zucchini bread packed with fresh zucchini, walnuts, and a hint of warm spices—perfect for a sweet snack or light breakfast.
Ingredients
Instructions
- Beat eggs until foamy.
- Gradually beat in oil and sugar.
- Add grated zucchini, cinnamon, salt, baking soda, and baking powder, mixing well.
- Gradually blend in flour, mixing well after each addition.
- Fold in chopped walnuts.
- Pour batter into a greased Bundt pan and bake in a moderate oven for about 1 hour, or until a cake tester comes out clean and the bread starts to lift from the sides of the pan.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or using half brown sugar for a deeper sweetness. If you prefer a nut-free version, substitute chopped walnuts with sunflower seeds. Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy bread. This recipe is a great way to use up extra zucchini from your garden!
Serving Suggestions
Enjoy slices of Cousin Patricia's Zucchini Bread warm with a pat of butter or cream cheese spread. It pairs beautifully with a cup of coffee or tea for a delightful breakfast or snack. For a heartier meal, serve alongside a fresh garden salad or as a side to your favorite American recipes like Banana Yam Casserole.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven for about 10 minutes at 350°F for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cousin Patricia'S Zucchini Bread contains roughly 616 calories, with 9g protein, 100g carbohydrates, and 21g fat. It is an excellent source of calcium (33% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1855mg per serving (81% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the texture of the bread.
What can I substitute for the eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana per egg. This will keep the bread moist while still allowing it to rise properly.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the texture, or add 1/2 teaspoon per cup of flour if it doesn't.
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).