Nut Bread With Zucchini
A moist and flavorful nut bread infused with the warm aroma of cinnamon and molasses, complemented by the added texture of shredded zucchini, raisins, and chopped nuts. Perfect for breakfast or tea time, it offers a hearty, wholesome treat suitable for all ages and tastes.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 5 x 9 inch loaf pans.
- In a large bowl, beat the eggs. Mix in the vegetable oil, sugar, molasses, and vanilla until well combined.
- Stir in the shredded zucchini.
- In a separate bowl, whisk together the flour, whole wheat flour, salt, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the raisins and chopped nuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
To enhance the flavor of your Nut Bread with Zucchini, try adding a pinch of nutmeg or swapping half of the sugar for brown sugar. If you're out of raisins, dried cranberries work well, or you can use chocolate chips for a sweeter twist. Ensure the zucchini is well-drained to avoid excess moisture in the bread, which can affect baking time.
Serving Suggestions
This Nut Bread pairs beautifully with a spread of cream cheese or butter. For a delightful breakfast, serve it alongside a fresh fruit salad or a glass of milk. It also makes a great snack or dessert, especially with a scoop of ice cream, complementing flavors from recipes like the Eye-Scream Float.
Storage & Reheating
Once cooled, wrap the nut bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week, or freeze it for up to 3 months. To reheat, slice and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Bread With Zucchini contains roughly 597 calories, with 7g protein, 93g carbohydrates, and 19g fat. It is an excellent source of vitamin C (31% of the Daily Value) and calcium (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1744mg per serving (76% 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 substitute the vegetable oil in this recipe?
Yes, you can substitute vegetable oil with melted coconut oil or applesauce for a lighter option. If you prefer a richer flavor, consider using melted butter. Keep in mind that using applesauce will reduce the fat content and may alter the texture slightly.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can replace all-purpose flour with whole wheat flour for a healthier version of the bread. However, you might want to reduce the amount slightly or increase the liquid ingredients to ensure the bread stays moist and fluffy.
How can I tell when the bread is done baking?
To check if your Nut Bread is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes, checking periodically.
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).