Pudding Zucchini Bread
This moist zucchini bread combines the natural sweetness of coconut and the richness of pudding with the fresh flavor of zucchini. Perfect for breakfast or snacks, it offers a tender crumb and subtle tropical notes, appealing to both kids and adults craving a comforting homemade treat.
Ingredients
Instructions
- Beat eggs until light and fluffy.
- Add sugar, vanilla, and oil. Mix well.
- Stir in grated zucchini.
- Add the mixed dry ingredients (flour, salt, baking soda, baking powder). Stir until combined.
- Fold in coconut, dry pudding, and chips.
- Pour into 3 small greased and floured bread pans.
- Bake at 350°F for 50 to 55 minutes or until done.
- Cool in pans for 5 minutes, then remove and cool completely.
Tips & Substitutions
To enhance the moisture and flavor of your Pudding Zucchini Bread, consider adding a teaspoon of cinnamon or nutmeg. If you don't have coconut, chopped nuts or chocolate chips can be great substitutes. Ensure the zucchini is well-drained to avoid excess moisture in the batter. For a lower sugar option, you can reduce the sugar by a third without compromising texture.
Serving Suggestions
This Pudding Zucchini Bread is perfect as a breakfast treat or a snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea. For a delightful dessert, slice it up and serve alongside a scoop of vanilla ice cream, creating a comforting finish reminiscent of a Favorite Company Dessert.
Storage & Reheating
Store any leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply microwave a slice for 10-15 seconds or warm in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding Zucchini Bread contains roughly 393 calories, with 5g protein, 58g carbohydrates, and 17g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (14% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1026mg per serving (45% 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 whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of oil or yogurt. It's a great way to boost the nutritional value of your Pudding Zucchini Bread while still enjoying its delicious flavor.
How can I tell when the bread is done baking?
To check if your Pudding 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 there's wet batter on the toothpick, bake for an additional 5-10 minutes. Remember that the bread will continue to cook slightly after being removed from the oven.
Can I make this recipe without eggs?
Yes, you can make this Pudding Zucchini Bread vegan by substituting each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients while keeping the bread moist and delicious.
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).