My Zucchini Bread
A moist, flavorful zucchini bread with nuts and raisins, perfect for breakfast or a snack, blending sweet and spiced notes for a delightful treat.
Ingredients
- 3 eggs ⓘ
- 1 cup brown sugar ⓘ
- 1 cup granulated sugar ⓘ
- 1 cup vegetable oil ⓘ
- 2 1/2 cups grated zucchini ⓘ
- 1 teaspoon vanilla ⓘ
- 3 cups all-purpose flour ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 cups walnuts, chopped ⓘ
- 3/4 cup raisins or dates (optional) ⓘ
Instructions
- Heat oven to 325°F (163°C).
- Beat eggs until frothy.
- Stir in brown sugar, granulated sugar, vegetable oil, grated zucchini, and vanilla.
- Combine all-purpose flour, cinnamon, baking powder, baking soda, and salt; stir into zucchini mixture until well mixed.
- Stir in chopped walnuts and raisins or dates.
- Pour the batter into a well-greased Bundt pan.
- Bake for 1 hour.
- Cool for 15 minutes in the pan, then remove to a wire rack.
- Slice when cooled and serve.
Tips & Substitutions
For a lighter zucchini bread, consider substituting half of the vegetable oil with applesauce. If you want to enhance the flavor, try adding a teaspoon of nutmeg or using a mix of half brown sugar and half coconut sugar. Ensure the zucchini is well-drained to avoid excess moisture in the batter. This recipe can also be adapted into muffins by reducing the baking time to 20-25 minutes.
Serving Suggestions
This zucchini bread is delicious on its own, but you can also serve it with a smear of cream cheese or butter for extra richness. It pairs beautifully with tea or coffee. For a delightful brunch, serve alongside Aunt Clara's Broccoli or a fresh fruit salad. Consider toasting slices and topping with honey for a sweet breakfast treat.
Storage & Reheating
To store leftovers, wrap the cooled zucchini bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices in an airtight container for up to 3 months. To reheat, simply pop slices in the microwave for 15-20 seconds or warm them in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of My Zucchini Bread contains roughly 356 calories, with 2g protein, 73g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1230mg per serving (53% 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 other types of flour for this recipe?
Yes, you can experiment with whole wheat flour or gluten-free flour blends. However, keep in mind that the texture may differ slightly. If using whole wheat flour, you might want to mix it with all-purpose flour to retain some lightness in the bread.
What can I substitute for walnuts?
If you don't have walnuts or prefer a nut-free option, you can use pecans or sunflower seeds instead. Alternatively, you can omit the nuts entirely or replace them with chocolate chips for a sweeter twist.
Is it necessary to peel the zucchini before grating?
No, it's not necessary to peel the zucchini before grating. The skin adds color and nutrients to the bread. Just make sure to wash the zucchini thoroughly to remove any dirt or pesticides before grating.
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).