Faye'S Zucchini Bread
A moist, flavorful zucchini bread with warm cinnamon, nuts, and raisins, perfect for breakfast, snack, or dessert, appealing to those who love fruity, nutty baked treats.
Ingredients
- 3 beaten eggs ⓘ
- 2 cups sugar ⓘ
- 2 teaspoons vanilla extract ⓘ
- 3 cups unbleached white flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 3-4 cups grated zucchini with peel on ⓘ
- 1 cup chopped pecans or walnuts ⓘ
- 1 cup safflower oil ⓘ
- 1 tablespoon cinnamon ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup buttermilk, sour cream or plain yogurt ⓘ
Instructions
- Mix all ingredients together in a large bowl.
- Pour the batter into two loaf pans that have been sprayed with non-stick spray.
- Bake at 350°F (175°C) for 50 to 55 minutes.
- Test with a cake tester or knife until no batter clings to it.
Tips & Substitutions
For a lighter zucchini bread, consider using half whole wheat flour instead of all white flour. You can also substitute applesauce for half of the oil to reduce calories. If you prefer a sweeter bread, feel free to add more sugar or include chocolate chips. Experimenting with spices like nutmeg or ginger can also enhance the flavor. This bread is reminiscent of American recipes that celebrate seasonal produce.
Serving Suggestions
Serve slices of zucchini bread with a dollop of cream cheese or butter for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a complete meal, consider enjoying it alongside a fresh salad or as part of a brunch spread that includes dishes like Rainbow Muffins or Painless Corn Pudding.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw overnight in the refrigerator, then warm slices in the toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Faye'S Zucchini Bread contains roughly 566 calories, with 10g protein, 70g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (31% of the Daily Value), vitamin C (28% of the Daily Value), and protein (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1339mg per serving (58% 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 as long as it is thawed and drained of excess moisture. This is a great way to use up leftover zucchini from summer harvests. Just make sure to measure it after squeezing out the liquid for the right consistency in your batter.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add it separately to achieve the desired texture. This adaptation works well while still maintaining the moistness and flavor of the bread.
What other nuts can I use instead of pecans or walnuts?
You can easily substitute the nuts with your favorites, such as almonds, hazelnuts, or even pistachios. For a nut-free option, consider adding seeds like sunflower or pumpkin seeds for crunch. Just be mindful of any allergies when choosing your mix-ins.
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).