Nancy Caldwell'S Zucchini Bread
A moist and flavorful zucchini bread with warm cinnamon, raisins, and nuts, perfect for breakfast, snack, or dessert, appealing to bread lovers and those seeking a healthy treat.
Ingredients
Instructions
- Combine shredded zucchini and beaten eggs in a bowl.
- Add sugar, oil, vanilla, flour, cinnamon, salt, and baking soda to the zucchini mixture and mix well.
- Pour the batter into loaf pans, angel food pan, or Bundt pan.
- Bake at 350°F for 1 hour or at 325°F for 1 hour and 15 minutes.
- Allow to cool before removing from pans and serving.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the oil with unsweetened applesauce. If you're short on time, using pre-shredded zucchini from the store can save time, though freshly shredded tends to have a better texture. Adjust sugar based on the sweetness of the zucchini. This recipe can easily be made into muffins; just reduce the baking time.
Serving Suggestions
Zucchini bread is delightful on its own, but it can also be served with a spread of cream cheese or butter for added richness. Pair it with a side of fresh fruit or a dollop of yogurt for a wholesome breakfast. It also goes well with coffee or tea, making it a perfect snack or dessert, especially alongside Mrs. Sophia'S Tea Cakes.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw and warm individual slices in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy Caldwell'S Zucchini Bread contains roughly 1177 calories, with 4g protein, 54g carbohydrates, and 83g fat. It is a good source of vitamin C (18% of the Daily Value) and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 2112mg per serving (92% 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 it and squeeze out excess moisture before adding it to the batter. This helps maintain the right consistency in your zucchini bread.
How can I make this recipe healthier?
To make this zucchini bread healthier, consider reducing the sugar content by one-third, or using a natural sweetener like honey or maple syrup. You can also substitute whole wheat flour for half of the all-purpose flour to increase the fiber content.
What can I add for extra flavor?
For extra flavor, consider adding nuts, chocolate chips, or spices like nutmeg or allspice. You can also incorporate dried cranberries or chopped apples for a variation. These additions can enhance the taste and texture of your zucchini bread.
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).