Mile High Zucchini Bread
A moist, flavorful zucchini bread with cinnamon and walnuts that offers a delightful treat perfect for breakfast, snack, or dessert, appealing to all ages.
Ingredients
Instructions
- Beat sugar, vegetable oil, eggs, and vanilla in a mixing bowl until fluffy.
- In a separate bowl, mix flour, salt, baking soda, and cinnamon.
- Add the dry ingredients to the egg mixture and mix on medium speed until blended.
- Stir in shredded zucchini and chopped walnuts.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
- Cool before removing from the pan and serving.
Tips & Substitutions
For a lighter version, consider substituting half of the vegetable oil with unsweetened applesauce to reduce fat. You can also use gluten-free flour for a gluten-free alternative. If you want to enhance the flavor, add a pinch of nutmeg or swap out walnuts for pecans. Ensure the zucchini is well-drained to avoid excess moisture in the batter.
Serving Suggestions
Slice and serve the zucchini bread warm or at room temperature. It pairs beautifully with a spread of cream cheese or butter. For a delightful breakfast, serve alongside fresh fruit or yogurt. You can also enjoy it as a snack with a cup of coffee or tea, making it a versatile addition to your morning routine.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, slice and warm in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mile High Zucchini Bread contains roughly 431 calories, with 5g protein, 53g carbohydrates, and 18g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 925mg per serving (40% 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. Just make sure to thaw and drain it thoroughly before adding it to the batter. This prevents excess moisture, ensuring your bread maintains the right texture.
How can I tell when the 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 the top is browning too quickly, cover it loosely with foil for the last 15 minutes of baking.
Can I add other ingredients to this zucchini bread?
Absolutely! Feel free to add chocolate chips, dried fruits, or spices like nutmeg or allspice for additional flavor. Just be mindful not to overload the batter, as it can affect the baking time and texture.
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).