Sweet Zucchini Bread
Sweet zucchini bread offers moist, flavorful slices with hints of cinnamon and nuts, perfect for breakfast, snack, or dessert, appealing to both kids and adults.
Ingredients
Instructions
- Beat eggs until light.
- Cream eggs with sugar, oil, and vanilla.
- Sift together dry ingredients: salt, baking soda, baking powder, cinnamon, and flour; add to sugar mixture.
- Mix until well combined.
- Add grated zucchini and chopped pecans; mix.
- Pour batter into two greased and floured loaf pans.
- Bake at 325°F (160°C) for 1 hour and 20 minutes.
- Let cool for 5 minutes on a wire rack, then remove from pans.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with unsweetened applesauce. If you prefer a nuttier flavor, try adding walnuts instead of pecans. Make sure to squeeze excess moisture from the grated zucchini to avoid a soggy loaf. For added richness, consider mixing in some chocolate chips or dried fruit. This recipe is great for using up surplus zucchini during the summer months.
Serving Suggestions
Serve this sweet zucchini bread warm or at room temperature, perfect for breakfast or as an afternoon snack. It pairs beautifully with a cup of coffee or tea. For a delightful twist, spread a little cream cheese or butter on top. This bread also makes a lovely gift when wrapped in parchment and tied with twine, ideal for sharing at gatherings or alongside desserts like Cleo'S Pumpkin Cake.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze them for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or place it in a toaster oven until warmed through. This ensures it remains moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Zucchini Bread contains roughly 870 calories, with 13g protein, 88g carbohydrates, and 54g fat. It is an excellent source of iron (27% of the Daily Value), protein (26% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1207mg per serving (52% 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 plain flour?
Yes, you can substitute whole wheat flour for half of the plain flour to add more fiber and nutrients. However, the texture may be denser, so consider adding a bit more oil or an extra egg to maintain moisture.
Is it necessary to peel the zucchini before grating?
No, you should not peel the zucchini. The skin adds texture and nutrients to the bread. Just make sure to wash it thoroughly before grating, as the skin can hold dirt and pesticides.
Can I make this recipe vegan?
Yes, you can make a vegan version by replacing the eggs with flaxseed meal or chia seeds mixed with water. Use a plant-based oil instead of Crisco. Additionally, ensure that 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).