Zucchini Bread Or Cake
A moist zucchini bread or cake with coconut, nuts, and a hint of cocoa, perfect for a teatime treat or healthy snack with rich flavors and tender texture.
Ingredients
- 1 3/4 cups sugar ⓘ
- 1 cup oil ⓘ
- 2 eggs ⓘ
- 3 cups zucchini ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup nuts ⓘ
- 1 package instant coconut cream pudding ⓘ
- 1/2 cup flake coconut ⓘ
- 3 to 3 1/4 cups flour ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons cocoa ⓘ
Instructions
- Shred or grate the zucchini. If using a blender, add 1/2 cup of oil with the zucchini.
- Sift together the dry ingredients except pudding: flour, cinnamon, soda, baking powder, salt, and cocoa.
- Beat sugar and eggs until well combined, then add oil and blend thoroughly.
- Alternately add the dry mixture and zucchini to the wet ingredients, mixing gently after each addition.
- Stir in nuts, coconut flakes, vanilla, and the instant coconut cream pudding.
- Pour the batter into four well-greased and floured miniature pans (3 x 5 x 3-inch).
- Bake in a 350°F oven for 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider substituting applesauce for half of the oil. If you prefer a spicier flavor, add a pinch of nutmeg or ginger. Ensure the zucchini is well-drained to avoid excess moisture in the batter. This recipe also works well if you're using leftover zucchini from your garden, making it a great choice for summer. Experiment with different nuts or add chocolate chips for extra sweetness.
Serving Suggestions
Serve slices of zucchini bread warm or at room temperature, possibly with a spread of cream cheese or butter. It pairs beautifully with Sweet Crescent Rolls for a delightful brunch. This bread also makes a great dessert served with a scoop of vanilla ice cream. For added flair, sprinkle powdered sugar on top before serving to enhance its appearance.
Storage & Reheating
To store leftovers, wrap the zucchini bread tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze slices in a zip-top bag for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread Or Cake contains roughly 800 calories, with 5g protein, 58g carbohydrates, and 47g fat. It is a good source of dietary fiber (12% of the Daily Value), protein (10% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 657mg per serving (29% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well before adding it to the batter. Excess moisture can affect the texture of the bread, so it's important to squeeze out as much liquid as possible.
How can I make this recipe gluten-free?
To make this zucchini bread gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. You may also need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
What's the best way to know when the zucchini bread is done baking?
The best way to check if the zucchini bread is done is to insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it's ready. If the toothpick has wet batter on it, continue baking and check again in a few 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).