Microwave Zucchini Nut Bread
A moist, cinnamon-spiced zucchini nut bread baked quickly in the microwave, perfect for a healthy snack or breakfast that combines sweetness and crunch with walnuts and yogurt.
Ingredients
Instructions
- Grease a 6-cup microwave-proof ring mold.
- Sprinkle a mixture of 2 teaspoons of sugar and cinnamon over the greased surface, shake to spread evenly, and discard excess.
- Beat together eggs, remaining sugar, oil, yogurt, vanilla, and zucchini until well combined.
- Stir in the remaining ingredients and mix well.
- Pour the batter into the prepared mold.
- Cook on high (70%) power for 15 minutes or until a toothpick inserted near the center comes out clean.
- Rotate the dish if the bread appears to be rising unevenly.
- Let stand for 10 minutes before removing from the pan.
- Cool completely before slicing.
Tips & Substitutions
For a lighter version, you can substitute half of the vegetable oil with unsweetened applesauce. If you prefer a gluten-free option, use almond flour instead of all-purpose flour, adjusting the quantity as needed. Ensure your zucchini is well-drained to avoid excess moisture, which can lead to a soggy bread. This recipe is easily adaptable to add other nuts or spices, such as nutmeg or allspice.
Serving Suggestions
Serve this delicious bread warm with a pat of butter or cream cheese for a decadent treat. It pairs beautifully with coffee or tea for breakfast or a snack. You can also enjoy it alongside a bowl of fresh fruit or yogurt for a balanced meal. For a delightful dessert, try serving it with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover Zucchini Nut Bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. To reheat, simply microwave a slice for 15-20 seconds or toast it in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Zucchini Nut Bread contains roughly 405 calories, with 9g protein, 37g carbohydrates, and 26g fat. It is a good source of protein (18% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1052mg per serving (46% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well before adding to the batter. Excess moisture can affect the texture of the bread, so it's important to remove as much water as possible.
How can I make this recipe nut-free?
To make this Zucchini Nut Bread nut-free, simply omit the walnuts and consider adding chocolate chips or seeds like sunflower or pumpkin seeds for added texture. You can also increase the amount of cinnamon for more flavor without the nuts.
What if I don't have a microwave-proof ring mold?
If you don't have a microwave-proof ring mold, you can use a regular microwave-safe bowl or dish. Just make sure to adjust the cooking time as needed, checking for doneness with a toothpick inserted in the center. The shape may differ, but it will still taste great!
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).