Walnut Zucchini Bread
A moist, nutty zucchini bread infused with cinnamon and raisins, perfect for breakfast or snack, appealing to health-conscious and baking enthusiasts alike.
Ingredients
Instructions
- Beat sugar into eggs or Egg Beaters until well combined.
- Add oil or applesauce and mix thoroughly.
- Combine flour, baking soda, salt, baking powder, and cinnamon in a separate bowl.
- Gradually add dry ingredients to the wet mixture, mixing well after each addition.
- While adding dry ingredients, incorporate grated and shredded zucchini in small amounts alternately.
- Stir in raisins, chopped walnuts, and vanilla extract.
- Pour the batter evenly into two greased and floured loaf pans (9 x 5 x 2 3/4 inches).
- Bake at 350°F (175°C) for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves stand for 10 minutes before removing from pans.
- Remove from pans and let cool completely. Loaves can be frozen for later use.
Tips & Substitutions
For a lighter texture, you can substitute half of the vegetable oil with applesauce. If you don't have baking powder, use an additional 1/2 teaspoon of baking soda. Chopped pecans or hazelnuts can be used in place of walnuts for a different flavor. Ensure the zucchini is well-drained to avoid excess moisture in the batter.
Serving Suggestions
Serve slices of Walnut Zucchini Bread with a smear of cream cheese or butter for a rich breakfast treat. It pairs beautifully with a cup of coffee or tea. For a delightful dessert option, try it alongside a scoop of vanilla ice cream. This bread also complements American recipes that feature fresh seasonal fruits.
Storage & Reheating
Store any leftover Walnut Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Zucchini Bread contains roughly 517 calories, with 6g protein, 71g carbohydrates, and 22g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1480mg per serving (64% 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. Start with a 50/50 blend of whole wheat and all-purpose flour to maintain some lightness in the bread.
What can I use instead of eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or mashed bananas per egg. This will keep the moisture content intact while making the bread vegan-friendly.
How do I know when the bread is done baking?
To check if the Walnut Zucchini Bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If there is wet batter on the toothpick, continue baking for a few more minutes.
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).