Marg'S Zucchini Bread
Moist and flavorful zucchini bread with warm cinnamon and crunchy pecans, perfect for breakfast or snacks, appealing to those who love sweet, nutty baked treats.
Ingredients
Instructions
- Preheat oven to 325°F and grease two 8-inch loaf pans.
- Mix eggs, vegetable oil, sugar, vanilla, and grated zucchini until well blended.
- Fold in sifted flour, salt, soda, cinnamon, baking powder, and chopped pecans.
- Pour batter into the prepared loaf pans.
- Bake approximately 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister zucchini bread, ensure you do not overmix the batter once you add the dry ingredients. If you're out of pecans, walnuts or sunflower seeds make great substitutes. You can also reduce sugar by using unsweetened applesauce to add moisture while lowering the sweetness. If your zucchini is large, consider squeezing out some excess moisture before grating to avoid a soggy texture.
Serving Suggestions
This zucchini bread is delightful served warm or at room temperature. Consider spreading a bit of cream cheese or butter on top for added richness. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a complete meal, serve alongside a fresh fruit salad or a slice of Baked Vidalia Onions for a savory contrast.
Storage & Reheating
Allow the zucchini bread to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to three days or refrigerated for up to a week. For longer storage, slice and freeze individual pieces, which can be reheated in the microwave for a quick snack or breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Marg'S Zucchini Bread contains roughly 424 calories, with 7g protein, 74g carbohydrates, and 7g fat. It is a good source of calcium (18% of the Daily Value), iron (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% 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 replace some or all of the all-purpose flour with whole wheat flour. However, using all whole wheat may result in a denser bread, so consider a 50/50 mix for a lighter texture.
How can I tell when the zucchini bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes and check again.
Can I add other ingredients like chocolate chips or raisins?
Absolutely! Adding chocolate chips or raisins can enhance the flavor profile of the zucchini bread. Just be mindful of the total volume of add-ins to ensure the bread bakes properly.
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).