Martha Stewart'S Zucchini Bread(Makes 4 Loaves)
A moist, flavorful zucchini bread with warm cinnamon and crunchy walnuts, perfect for breakfast, snacks, or gifting to friends and family.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Butter or spray with vegetable oil 4 large loaf pans or 8 small pans.
- Beat eggs until light and fluffy.
- Add sugar to the eggs, mixing well.
- Add oil, grated zucchini, and vanilla, then mix thoroughly.
- Sift together the unbleached flour, salt, baking powder, baking soda, and cinnamon.
- Gradually add the dry ingredients to the egg mixture, stirring until well blended.
- Stir in chopped walnuts and walnut oil.
- Spoon the batter into the prepared pans.
- Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.
- Cool on racks before removing from pans.
Tips & Substitutions
For a lighter zucchini bread, consider substituting half of the vegetable oil with unsweetened applesauce. If you're short on walnuts, pecans work as a great alternative. Ensure the zucchini is well-drained to prevent excess moisture, which can lead to a dense bread. For added flavor, try incorporating a pinch of nutmeg or a handful of chocolate chips.
Serving Suggestions
This zucchini bread makes a delightful breakfast or snack when served warm with a pat of butter. It pairs beautifully with a cup of tea or coffee. For a more indulgent treat, try spreading a thin layer of cream cheese or Waldorf Astoria Frosting on top. Slices can also be served alongside a fresh fruit salad for a refreshing dessert.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap individual loaves tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Stewart'S Zucchini Bread(Makes 4 Loaves) contains roughly 319 calories, with 2g protein, 19g carbohydrates, and 21g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 890mg per serving (39% 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 unbleached flour?
Yes, you can substitute whole wheat flour for unbleached flour, but it may result in a denser texture. To lighten it, consider using half whole wheat and half all-purpose flour. This will impart a nuttier flavor while still keeping the bread moist and tender.
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. Baking times can vary depending on your oven and the size of your pans, so keep an eye on it during the last few minutes of baking.
Can I add other ingredients like raisins or cranberries?
Absolutely! Adding raisins, cranberries, or even chocolate chips can enhance the flavor and texture of the zucchini bread. Just be sure to adjust the sugar slightly if your additions are sweet, and mix them in gently to avoid overmixing the batter.
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).