Kathy Powers Hudson'S Zucchini Loaf
Kathy Powers Hudson's Zucchini Loaf is a moist, flavorful bread packed with grated zucchini, crushed pineapple, and chopped nuts. Its sweet and fruity taste makes it perfect for breakfast, snack, or dessert, offering a delightful combination of textures and flavors that appeal to all ages.
Ingredients
Instructions
- In a bowl, stir together flour, baking powder, sugar, and salt.
- Cut in shortening or oil until the mixture resembles coarse crumbs.
- Add eggs, oil, crushed pineapple, vanilla, grated zucchini, chopped nuts, and chopped maraschino cherries; mix well.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and slicing.
Tips & Substitutions
For a lighter loaf, you can substitute half of the oil with unsweetened applesauce. Ensure the zucchini is well-drained to prevent excess moisture. If you prefer, swap the chopped nuts for chocolate chips for a sweeter twist. Adding a pinch of cinnamon can enhance the flavor profile. This recipe is also versatile, perfect for using up summer zucchini from your garden.
Serving Suggestions
Serve the zucchini loaf as a delightful breakfast option or a sweet afternoon snack. It pairs beautifully with coffee or tea. For a more indulgent treat, spread a thin layer of Chocolate Cake Icing on top. You can also enjoy it with a side of fresh fruit or yogurt for a balanced meal.
Storage & Reheating
Once cooled, store the zucchini loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then warm slices in the microwave for about 15-20 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy Powers Hudson'S Zucchini Loaf contains roughly 761 calories, with 7g protein, 62g carbohydrates, and 39g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 641mg per serving (28% 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 half of the all-purpose flour to add more fiber and nutrients. Just be aware that this may result in a denser loaf. You may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it becomes gelatinous. This will work well to bind the ingredients together.
How can I make this recipe gluten-free?
To make a gluten-free zucchini loaf, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free. Keep in mind that the texture may be slightly different but still delicious!
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).