Helen'S Zucchini Bread
Helen's Zucchini Bread is a moist, flavorful loaf with cinnamon, raisins, and nuts, perfect for breakfast or snacks, appealing to all zucchini lovers.
Ingredients
Instructions
- Mix eggs, salad oil, sugar, grated zucchini, and vanilla until well combined.
- In a separate bowl, stir together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Combine the dry mixture with the zucchini mixture and stir until blended.
- Add raisins and chopped nuts to the batter and fold in.
- Pour the batter into two well-greased loaf pans.
- Bake at 350°F (175°C) for about 1 hour or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Optional: Substitute 1/2 cup coarse bran for 1/2 of the flour for added fiber.
Tips & Substitutions
For a moister zucchini bread, ensure the zucchini is well-drained to avoid excess moisture. You can substitute half of the sugar with applesauce for a healthier option. If you prefer a spicier flavor, consider adding a pinch of nutmeg along with the cinnamon. Additionally, using whole wheat flour instead of all-purpose can enhance the bread's nutritional profile, making it a great option for vegetarian recipes.
Serving Suggestions
Helen's Zucchini Bread is delightful served warm with a pat of butter or cream cheese. For breakfast, pair it with a side of fresh fruit or yogurt for a balanced meal. It also makes a great snack or dessert option alongside a cup of tea or coffee. For a fun twist, try serving it with a scoop of Fire House Ice Cream for a delicious dessert experience.
Storage & Reheating
To store leftovers, wrap the zucchini bread tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the bread by slicing it and placing it in a freezer-safe bag, where it will last for up to three months. When ready to enjoy, thaw at room temperature or reheat slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Helen'S Zucchini Bread contains roughly 502 calories, with 1g protein, 14g carbohydrates, and 43g fat. It is a good source of calcium (12% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 2133mg per serving (93% 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 make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the batter. This will help maintain the desired texture of the bread.
What can I substitute for nuts if there are allergies?
If nuts are a concern, you can omit them entirely or replace them with seeds like sunflower or pumpkin seeds for added crunch. Alternatively, you could use chocolate chips for a sweet twist, making it a delicious pairing with Extra Special Chocolate Chip Cookies.
How do I know when the zucchini bread is done baking?
The zucchini bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it as baking times may vary slightly depending on your oven, so start checking around the 50-minute mark.
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).