Dark Zucchini Bread
Dark Zucchini Bread offers moist, flavorful slices with warm cinnamon and spice notes, perfect for breakfast, snacks, or sharing with friends and family.
Ingredients
Instructions
- Beat eggs and brown sugar together until well combined.
- Add vanilla, grated zucchini, and molasses to the mixture and stir.
- Sift together self-rising flour, cinnamon, and pumpkin pie spice; gradually stir into the wet ingredients.
- Fold in chopped English walnuts.
- Pour batter into a greased and floured cake pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister zucchini bread, ensure your grated zucchini is well-drained but still retains some moisture. You can substitute half of the vegetable oil with unsweetened applesauce for a healthier twist. If you don’t have self-rising flour, combine all-purpose flour with baking powder and salt. Adding chocolate chips can also enhance the flavor profile.
Serving Suggestions
Serve this dark zucchini bread warm or at room temperature, drizzled with a light glaze or spread with cream cheese. It pairs wonderfully with a cup of tea or coffee. For a delightful dessert, try it alongside a scoop of vanilla ice cream or as a side with Baked Brie And Sourdough Bread.
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 refrigerate for up to a week or freeze for up to 3 months. To reheat, slice and warm in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Zucchini Bread contains roughly 713 calories, with 8g protein, 85g carbohydrates, and 36g fat. It is an excellent source of calcium (25% of the Daily Value), iron (23% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 485mg per serving (21% 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 regular flour instead of self-rising flour?
Yes, if you don't have self-rising flour on hand, you can use all-purpose flour and add 1 teaspoon of baking powder and a pinch of salt for every cup of flour used. This will help achieve the same rise in your zucchini bread.
What can I substitute for walnuts?
If you have nut allergies or prefer not to use walnuts, you can substitute them with pecans or sunflower seeds. For a different texture, you could also omit the nuts entirely, and the bread will still be delicious.
How can I tell when the zucchini bread is done baking?
To check if your zucchini bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If there’s wet batter on the toothpick, give it a few more minutes in the oven.
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).