Pub Zucchini Bread
A moist, flavorful zucchini bread with warm cinnamon and crunchy walnuts, perfect for breakfast, snack, or dessert; appeals to bread lovers and those seeking a healthy treat.
Ingredients
Instructions
- Beat eggs until fluffy; add sugar and beat well.
- Add oil and vanilla; then add shredded zucchini.
- Add sifted dry ingredients and blend thoroughly.
- Fold in chopped walnuts.
- Pour batter into a greased 10 1/2 x 8 x 2-inch pan.
- Bake at 325°F (163°C) for 2 hours.
Tips & Substitutions
For an extra moist zucchini bread, make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. You can substitute half of the oil with applesauce for a healthier option. If you don't have walnuts, pecans or chocolate chips work well too, adding a delightful twist to this classic recipe. For flavor variation, consider adding a pinch of nutmeg or using a different spice blend.
Serving Suggestions
Serve slices of zucchini bread warm or at room temperature. It pairs beautifully with a spread of cream cheese or butter for breakfast or a snack. For a delightful afternoon treat, enjoy it alongside a cup of tea or coffee. This recipe also complements the flavors of American recipes like the Peanut Butter Surprise for a unique dessert spread.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and microwave for 10-15 seconds, or warm in a toaster oven, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pub Zucchini Bread contains roughly 375 calories, with 4g protein, 46g carbohydrates, and 15g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1243mg per serving (54% 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 in this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the right consistency in your zucchini bread.
What can I use instead of eggs?
If you need an egg substitute, consider using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, or replace each egg with 1/4 cup of applesauce for a moist texture.
How can I tell when the zucchini bread is done baking?
To check if the zucchini bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it has wet batter on it, continue baking for a few more minutes, checking frequently.
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).