Grandma Hosek'S Zucchini Bread(2 Loaves)
Moist and flavorful zucchini bread with warm cinnamon and nuts, perfect for breakfast or snack, appealing to fans of sweet, nutty baked treats.
Ingredients
Instructions
- Preheat oven to 400°F.
- Beat eggs; add vanilla, oil, and sugar. Stir in shredded zucchini.
- Sift together flour, salt, soda, cinnamon, and baking powder; then add to the wet mixture and combine.
- Mix in chopped nuts.
- Pour batter into greased pans.
- Bake for 10 minutes at 400°F.
- Reduce oven temperature to 350°F and continue baking for 1 hour.
Tips & Substitutions
For a lighter texture, consider using a combination of whole wheat and all-purpose flour. You can also substitute half of the oil with unsweetened applesauce for a healthier version. If you want to add a twist, try incorporating some chocolate chips or dried fruit. Ensure to squeeze excess moisture from the zucchini to prevent a soggy bread.
Serving Suggestions
This zucchini bread is delicious on its own but also pairs beautifully with a dollop of cream cheese or butter. Serve it as a breakfast treat, snack, or dessert alongside a cup of coffee or tea. For a delightful twist, try serving it with a scoop of No Eggs Homemade Ice Cream (Chocolate) for a fun dessert option.
Storage & Reheating
Store the 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, thaw overnight in the fridge and warm slices in the microwave or toaster for a few seconds until just warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Hosek'S Zucchini Bread(2 Loaves) contains roughly 307 calories, with 3g protein, 33g carbohydrates, and 16g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% 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 other types of squash instead of zucchini?
Yes, you can use yellow squash or even a mix of different squashes. Just ensure that they are shredded and have similar moisture content to zucchini for best results. Adjust cooking time if necessary based on the moisture of the squash used.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and other ingredients are certified gluten-free to avoid cross-contamination. The texture may vary slightly, but it should still be delicious.
How can I make this recipe less sweet?
To reduce the sweetness, you can cut down the sugar by 1/2 cup or substitute it with a sugar alternative like stevia or monk fruit sweetener. Keep in mind that this may alter the texture slightly, so you might need to adjust the moisture by adding a bit more zucchini or oil.
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).