Spiced Zucchini Bread
Spiced Zucchini Bread is a moist, flavorful loaf featuring warm cinnamon and nutty walnuts, with tender zucchini and a hint of pineapple for added sweetness. Perfect for breakfast, snack, or dessert, it appeals to those who enjoy moist, spiced baked goods with a fruity twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, baking soda, salt, baking powder, and cinnamon.
- Add the crushed pineapple to the mixture.
- In a separate bowl, beat the eggs and then stir in the sugar, oil, and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped walnuts and grated zucchini.
- Pour the batter into a greased or parchment-lined loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a moist zucchini bread, be sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. If you want a healthier option, you can substitute half of the oil with unsweetened applesauce. Adding a pinch of nutmeg can enhance the spiced flavor. Consider using chopped pecans instead of walnuts for a different texture and taste.
Serving Suggestions
This spiced zucchini bread is delightful on its own but can be enhanced with a spread of cream cheese or butter. It pairs beautifully with a warm cup of tea or coffee for breakfast or an afternoon snack. For added flavor, consider serving it alongside Sugar Crusted Apples for a sweet contrast.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Zucchini Bread contains roughly 922 calories, with 9g protein, 50g carbohydrates, and 78g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 771mg per serving (34% 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 types of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a denser bread, or use gluten-free flour blends if you need a gluten-free option. Keep in mind that adjustments in liquid may be necessary depending on the flour used.
Is there a way to make this recipe vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg). Additionally, use a plant-based oil and ensure the sugar is vegan-friendly. The crushed pineapple provides moisture, so your bread will still be deliciously tender.
How can I tell when the zucchini bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Additionally, the top should be golden brown, and the edges may start to pull away from the sides of the pan. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
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).