Zucchini Bread A La Jo Rigsby
A moist, flavorful zucchini bread with warm cinnamon and nuts, ideal for breakfast or snack, offering a sweet, spiced treat that showcases fresh zucchini.
Ingredients
Instructions
- Grease two 5 x 9-inch bread pans.
- Grate the zucchini and set aside.
- Beat the eggs until light and fluffy.
- Add oil, sugar, grated zucchini, and vanilla to the eggs and mix until blended.
- Stir in chopped nuts.
- Divide the batter evenly between the prepared pans.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added moisture, consider substituting half the cooking oil with applesauce. If you prefer a healthier version, replace white sugar with coconut sugar or maple syrup. To enhance flavor, experiment by adding a teaspoon of nutmeg or cardamom. Ensure the zucchini is well-drained to prevent excess moisture in the batter. This zucchini bread is a fantastic choice for breakfast or an afternoon snack, similar to Grandma'S Cake That Won'T Last.
Serving Suggestions
Slice the zucchini bread and serve it warm with a pat of butter or cream cheese for a delicious treat. It pairs beautifully with coffee or tea and can be enjoyed for breakfast or dessert. For a delightful twist, serve with a side of fresh fruit or a dollop of yogurt. This recipe makes for a wonderful addition to brunch menus alongside options like Cottage Cheese Waffles.
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. To reheat, slice the bread and warm it in the toaster or microwave until just heated through, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread A La Jo Rigsby contains roughly 544 calories, with 7g protein, 74g carbohydrates, and 15g fat. It is a good source of calcium (18% of the Daily Value), protein (13% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 819mg per serving (36% 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. Consider using a 50/50 blend for a lighter loaf while still adding whole grain benefits.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking soda and baking powder are also gluten-free. You may need to adjust the liquid slightly, as gluten-free flours often absorb more moisture.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding chocolate chips, dried fruits like raisins or cranberries, or even citrus zest. These additions can elevate the taste and make the zucchini bread even more delightful.
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).