Zucchini Bread (Mom'S)
Moist and flavorful zucchini bread with a hint of cinnamon, perfect for breakfast or teatime, combining tender texture with crunchy nuts for a delightful treat.
Ingredients
Instructions
- Mix grated zucchini, eggs, and oil in a bowl.
- In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Add zucchini mixture to the dry ingredients and stir until just moistened.
- Add vanilla extract and mix well.
- Pour batter into two greased and floured 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half unsweetened applesauce and half Crisco. You can also add a pinch of nutmeg or swap out half of the sugar for brown sugar for added depth. If you want to make it gluten-free, substitute the flour with a gluten-free blend. Make sure to squeeze excess moisture from the zucchini to avoid a soggy loaf.
Serving Suggestions
Serve your zucchini bread warm or at room temperature, perhaps with a pat of butter or a dollop of cream cheese. It pairs beautifully with Watkins Country-Style Vanilla Ice Cream for a decadent dessert. Enjoy it as a snack or breakfast, and consider adding a side of fresh fruit or yogurt for a balanced meal.
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, simply slice and warm in the microwave for about 15-20 seconds or toast it for a delightful crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread (Mom'S) contains roughly 523 calories, with 7g protein, 82g carbohydrates, and 16g fat. It is an excellent source of vitamin C (25% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 703mg per serving (31% 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 other types of squash in this recipe?
Yes, you can substitute yellow squash or even carrots for a different flavor. Just ensure that the moisture content is similar by squeezing out excess liquid as you would with zucchini. This keeps the texture of the bread consistent.
Why did my zucchini bread not rise?
If your bread didn't rise, it could be due to expired baking powder or baking soda. Always check the freshness of your leavening agents. Additionally, overmixing the batter can lead to a denser loaf, so mix just until combined.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips is a delicious way to enhance the flavor of zucchini bread. Fold in about a cup of semi-sweet or dark chocolate chips along with the wet ingredients for a sweet twist on the classic recipe.
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).