Judy'S Zucchini Bread
A moist, flavorful zucchini bread with warm cinnamon, raisins, and nuts, perfect for breakfast, snack, or dessert, appealing to those who love fresh-baked comfort treats.
Ingredients
Instructions
- Sift together the all-purpose flour, baking soda, salt, baking powder, and ground cinnamon; set aside.
- In a large bowl, combine eggs, vegetable oil, sugar, grated zucchini, and vanilla; stir well.
- Add raisins and chopped walnuts to the wet mixture and mix thoroughly.
- Beat until the mixture is well combined and smooth.
- Gradually stir in the sifted flour mixture until just incorporated.
- Pour the batter into greased pan or pans.
- Bake in a moderate oven at 350°F (175°C) for 40 minutes, or until the center springs back when lightly pressed.
- Allow the bread to cool in the pan on a wire rack before removing and slicing.
Tips & Substitutions
For a lighter texture, consider substituting half of the vegetable oil with unsweetened applesauce. If you want to reduce sugar, you can use a sugar substitute or decrease the amount by up to a third without affecting the taste too much. Adding a pinch of nutmeg can enhance the flavor profile of the bread. This recipe is incredibly versatile; try adding chocolate chips for a twist.
Serving Suggestions
Serve Judy's Zucchini Bread warm or at room temperature, perfect for breakfast or as a snack. It pairs beautifully with a dollop of cream cheese or butter. For an indulgent treat, enjoy it alongside a cup of coffee or tea. Consider serving with a side of Fruit 'N Creme Supreme for a delightful brunch experience.
Storage & Reheating
Once cooled, 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, simply slice and warm in the microwave for about 10-15 seconds, or toast for a crisp texture.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Zucchini Bread contains roughly 345 calories, with 8g protein, 41g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (43% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 785mg per serving (34% 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 bread. To maintain moisture, consider adding a tablespoon of extra oil or an additional egg. You might also want to combine it with some all-purpose flour for a lighter texture.
What can I use instead of raisins?
If you don't have raisins on hand, you can substitute them with dried cranberries, chopped dates, or even fresh blueberries for a different flavor. Each option will bring its own unique sweetness and texture to the bread, so feel free to experiment!
How do I know when the zucchini bread is done baking?
The best way to check if the zucchini bread is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Additionally, the top should spring back when lightly pressed, indicating that it's fully baked.
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).