Jane'S Zucchini Bread
A moist, flavorful zucchini bread featuring warm spices and crunchy nuts, perfect for breakfast, snack, or dessert, appealing to those who enjoy baked goods with a veggie twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Stir to blend thoroughly.
- Break eggs into a mixer bowl and beat well.
- Add vanilla, then oil, then sugar, and mix well.
- Add grated zucchini and mix until combined.
- Gradually add the flour mixture and blend well.
- Stir in chopped nuts.
- Divide batter evenly into three 1 1/3-cup loaf pans.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister zucchini bread, make sure to squeeze out excess moisture from the grated zucchini before mixing it in. You can substitute half of the vegetable oil with applesauce for a healthier twist. If you don’t have nutmeg, you can use an extra 1/2 teaspoon of cinnamon. This recipe is similar to other American recipes that celebrate seasonal produce.
Serving Suggestions
Serve Jane's Zucchini Bread warm or at room temperature, topped with a pat of butter or cream cheese for added richness. It pairs wonderfully with a cup of coffee or tea, making it a delightful breakfast or snack. Consider serving it alongside a fresh fruit salad for a refreshing side or as part of a brunch spread with options like Easy Supper Casserole.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply pop slices in the microwave for a few seconds or toast them lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Jane'S Zucchini Bread contains roughly 556 calories, with 7g protein, 71g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 980mg per serving (43% 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 the texture may be denser. Try using a mix of half whole wheat and half all-purpose for a balanced result. Adjust baking time if needed, as whole wheat flour can absorb more moisture.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips is a delicious variation. You can fold in about 1 cup of semi-sweet or dark chocolate chips along with the nuts. This will enhance the sweetness and add a rich flavor profile to the zucchini bread.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. Ensure all other ingredients are gluten-free as well. The baking time may vary slightly, so check for doneness with a toothpick.
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).