Leona'S Zucchini Bread
Leona's Zucchini Bread is a moist, flavorful loaf combining cinnamon, nuts, and grated squash, perfect for breakfast or snack, appealing to both kids and adults alike.
Ingredients
Instructions
- Beat eggs and sugar together.
- Add oil and mix well.
- In a separate bowl, combine flour, cinnamon, baking powder, soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chopped nuts, vanilla, and grated squash.
- Grease and flour two loaf pans.
- Divide batter evenly between the pans.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist zucchini bread, ensure your grated squash is well-drained to prevent excess moisture. You can substitute half of the oil with unsweetened applesauce for a lighter version. If you prefer, add a teaspoon of vanilla extract to enhance the flavor. Consider incorporating chocolate chips or dried fruits for added sweetness. This recipe is perfect for using up garden-fresh zucchini.
Serving Suggestions
Zucchini bread is delightful on its own but can also be served with cream cheese or butter for added richness. Pair it with a warm cup of tea or coffee for a comforting snack. This bread also makes an excellent breakfast option, especially when enjoyed alongside a fresh fruit salad. It pairs beautifully with Mary Fann's Cookies for a sweet treat combination.
Storage & Reheating
Store leftover 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 10-15 seconds or toast in a toaster oven for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Leona'S Zucchini Bread contains roughly 379 calories, with 3g protein, 29g carbohydrates, and 19g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 758mg per serving (33% 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 in this recipe. However, it may result in a denser texture. To keep it light, you might consider using a mix of both flours.
What can I use if I don't have eggs?
If you're looking for an egg substitute, you can use flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, 1/4 cup of applesauce can replace one egg.
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. If it starts to brown too quickly on top, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
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).