North Dakota Zucchini Bread
A moist, flavorful zucchini bread with warm cinnamon and nuts, perfect for breakfast, snacks, or gifting; it's a delightful way to enjoy fresh garden zucchini.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two loaf pans.
- In a large bowl, beat eggs and then mix in oil, sugar, and vanilla until smooth.
- Stir in grated zucchini.
- In a separate bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chopped nuts if using.
- Divide batter evenly between prepared loaf pans.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter version, you can substitute half of the oil with unsweetened applesauce. If you don't have fresh zucchini, frozen grated zucchini works well; just thaw and drain excess moisture. Adding a pinch of nutmeg alongside the cinnamon can elevate the flavor. Make sure to measure flour correctly to avoid a dense loaf.
Serving Suggestions
Serve slices of this delicious zucchini bread warm or at room temperature, perhaps with a pat of butter or a dollop of cream cheese spread. It pairs beautifully with Vanilla Supreme Ice Cream for a delightful dessert. Consider enjoying it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. To reheat, simply slice and warm in a toaster or microwave until just heated through, which helps maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of North Dakota Zucchini Bread contains roughly 3057 calories, with 24g protein, 314g carbohydrates, and 116g fat. It is an excellent source of calcium (94% of the Daily Value), vitamin C (51% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. This may slightly alter the texture, making it denser, but it will still taste great. Just ensure to mix well to combine the flours evenly.
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. If it comes out wet, continue baking in 5-minute increments, checking each time. The edges should also be golden brown.
Can I add other ingredients like chocolate chips or dried fruit?
Absolutely! Feel free to add chocolate chips, raisins, or dried cranberries for extra flavor. Just fold them in gently with the nuts, if using, before dividing the batter into the loaf pans to ensure even distribution throughout the 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).