Prize Winning Zucchini Bread
Prize Winning Zucchini Bread offers moist, flavorful slices packed with shredded zucchini and pineapple, accented by warm spices. Perfect for breakfast, snack, or dessert, its tender crumb and fruity notes make it a crowd-pleaser suited for family gatherings or teatime treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease two 9 x 5-inch loaf pans.
- Beat eggs, oil, sugar, and vanilla until thick.
- Mix in flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- Stir in crushed pineapple and shredded zucchini until well mixed.
- Pour batter into the greased loaf pans.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For extra moisture, consider adding a cup of chopped walnuts or pecans. If you prefer a healthier option, substitute half the oil with unsweetened applesauce. Ensure your zucchini is well drained to avoid a soggy texture. If you have leftover batter, you can make mini loaves or muffins for quicker baking. This recipe is a fantastic way to use up garden zucchini.
Serving Suggestions
Serve slices of this delicious zucchini bread warm, topped with a pat of butter or a dollop of cream cheese for extra richness. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a complete meal, consider serving it alongside a fresh salad or as a side to savory dishes like Chicken Pepper Pasta.
Storage & Reheating
Once cooled, wrap the zucchini bread tightly in plastic wrap or aluminum foil to keep it moist. Store it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices in a freezer-safe bag for up to three months. To reheat, microwave individual slices for about 15-20 seconds or warm in an oven at 350°F.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Zucchini Bread contains roughly 539 calories, with 4g protein, 46g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (33% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 607mg per serving (26% 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 fruits or vegetables in this recipe?
Absolutely! You can substitute shredded carrots or apples for a different flavor profile. Just make sure to adjust the moisture content, as some fruits may add more liquid. Experimenting with different spices like cardamom or adding dried fruits can also enhance the taste.
How do I know when the zucchini bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If you notice it browning too quickly, you can cover it loosely with foil.
Can I make this recipe vegan?
Yes, you can make a vegan version by replacing the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and using a neutral oil like coconut or canola. Ensure your sugar is vegan-friendly, as some sugars are processed with bone char.
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).