Toni'S Zucchini Bread
A moist zucchini bread with warm cinnamon and nutty walnuts, perfect for breakfast or coffee, offering a deliciously spiced, tender crumb with hints of lemon and vanilla.
Ingredients
Instructions
- Sift together the dry ingredients: flour, salt, baking powder, soda, and cinnamon.
- In order, blend eggs, sugar, vegetable oil, shredded zucchini, grated lemon rind, and vanilla.
- Gradually blend the dry ingredients into the egg mixture until well combined.
- Fold in the chopped walnuts.
- Divide the batter evenly into two greased or parchment-lined loaf pans measuring approximately 8 1/2 x 4 1/2 x 2 1/2 inches.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist zucchini bread, ensure your zucchini is well-drained to avoid excess moisture. You can substitute half of the vegetable oil with unsweetened applesauce for a lighter version. Adding a pinch of nutmeg enhances the flavor profile beautifully. If you're looking for a nut-free option, omit the walnuts or replace them with pumpkin seeds.
Serving Suggestions
This zucchini bread is delightful on its own, but you can enhance it with a spread of cream cheese or butter. It pairs beautifully with a cup of tea or coffee for breakfast or a snack. Consider serving it alongside a fresh fruit salad for a light brunch, or as a sweet treat after a savory dish like Green Bean Caesar.
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, thaw at room temperature and warm slices in a toaster or microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Toni'S Zucchini Bread contains roughly 380 calories, with 10g protein, 37g carbohydrates, and 23g fat. It is a good source of protein (19% of the Daily Value), iron (16% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 636mg per serving (28% 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 you may want to reduce the amount slightly to prevent the bread from becoming too dense. It will add a nuttier flavor and more nutrients, making it a great choice for healthier baking.
How can I make this recipe gluten-free?
To make this zucchini bread gluten-free, use a 1:1 gluten-free flour blend. Ensure all other ingredients, such as baking powder and baking soda, are also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I add to enhance the flavor of the zucchini bread?
You can add chocolate chips, dried fruits, or spices like nutmeg or ginger for extra flavor. Experimenting with these additions can make your zucchini bread even more delightful and cater to your taste preferences.
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).