Greenhouse Zucchini Nut Bread(From Costello'S Greenhouse Restaurant)
A moist and flavorful zucchini nut bread with hints of cinnamon and vanilla, perfect for breakfast or snack, combining fresh zucchini, nuts, and raisins for a delightful treat.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Pour the batter into two greased and floured loaf pans.
- Bake for 1 hour at 325°F (163°C).
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with applesauce. If you prefer a more pronounced flavor, you can add a pinch of nutmeg along with the cinnamon. Ensure the zucchini is well-drained to avoid excess moisture. You can also experiment by adding chocolate chips or swapping nuts for seeds for a different twist. This recipe is versatile and fits nicely into vegetarian recipes.
Serving Suggestions
Slice the bread while it's still slightly warm for the best texture. It's delicious on its own but can also be served with a spread of cream cheese or butter for added richness. Pair it with a cup of coffee or tea for a delightful breakfast or snack. It also makes a great addition to a brunch spread alongside dishes like the Heavenly Rolled Round Roast.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container to maintain freshness. It can be stored at room temperature for up to three days or refrigerated for up to a week. For longer storage, consider freezing individual slices, which can be reheated in the toaster or microwave for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Greenhouse Zucchini Nut Bread(From Costello'S Greenhouse Restaurant) contains roughly 1149 calories, with 9g protein, 143g carbohydrates, and 47g fat. It is an excellent source of calcium (43% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2061mg per serving (90% 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, but it may result in a denser loaf. You might want to start with half whole wheat and half all-purpose to find the right balance. Adjusting the liquid slightly can also help achieve a better texture.
Can I make this bread without eggs?
Absolutely! You can replace each egg with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) or use unsweetened applesauce (1/4 cup per egg). This will keep the bread moist while making it suitable for those following a vegan diet.
How do I ensure my zucchini bread doesn't turn out soggy?
To prevent sogginess, be sure to thoroughly drain the shredded zucchini before mixing it into the batter. You can even press it between paper towels to remove excess moisture. Additionally, ensure your oven is properly preheated and avoid opening the door while baking to maintain consistent heat.
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).