Wyoming Zucchini Bread("A Favorite From The 76 Cookbook.")
A moist, flavorful zucchini bread with warm spices, nuts, and raisins, perfect for breakfast, snack, or dessert, appealing to those who love quick, homemade baked goods.
Ingredients
Instructions
- Grease and lightly flour two 5 x 9-inch loaf pans.
- In a mixing bowl, combine oil, sugar, eggs, vanilla, and shredded zucchini. Mix until blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and ground cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chopped walnuts and raisins if using.
- Pour the batter evenly into the prepared loaf pans.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For added moisture, consider using a mix of half zucchini and half applesauce. If you prefer a sweeter bread, increase the sugar to 2 1/2 cups. You can also substitute walnuts with pecans or leave them out entirely for a nut-free version. To enhance flavors, add a pinch of nutmeg or a splash of almond extract. This recipe is perfect for using up excess zucchini from your garden.
Serving Suggestions
Zucchini bread is delicious on its own, but it pairs beautifully with a spread of cream cheese or butter. For a delightful breakfast, serve it alongside a cup of coffee or tea. It also makes a great snack with a side of fresh fruit. For dessert, enjoy a slice with a scoop of vanilla ice cream or a dollop of whipped cream. For more delightful recipes, browse more American recipes.
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 place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in the microwave or toast for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Wyoming Zucchini Bread("A Favorite From The 76 Cookbook.") contains roughly 835 calories, with 8g protein, 66g carbohydrates, and 57g fat. It is an excellent source of vitamin C (21% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the right consistency of the bread.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. Adjust the baking time if necessary.
How can I tell when the zucchini bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with just a few crumbs. If the top is browning too quickly, you can cover it loosely with foil to prevent over-browning while the inside finishes baking.
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).