Zucchini Bread Plus
A moist, flavorful zucchini bread packed with dried apricots, apples, pineapple, raisins, coconut, and nuts, perfect for breakfast, snacks, or gifting to loved ones.
Ingredients
Instructions
- Mix flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl.
- Beat eggs in a mixer bowl until thick and lemon colored.
- Add oil; mix well.
- Add dry ingredients; mix just until moistened.
- Stir in zucchini, apricots, apple, pineapple, raisins, coconut, and nuts.
- Spoon batter into 2 greased 5 x 9-inch loaf pans.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from oven and transfer to wire rack to cool.
Tips & Substitutions
For a moister zucchini bread, consider adding a cup of shredded carrots or using applesauce as a partial oil substitute. You can also swap out the dried apricots for raisins or cranberries based on your preference. If you want an extra crunch, add nuts like walnuts or pecans. Be cautious not to overmix the batter to keep the bread light and fluffy.
Serving Suggestions
This delicious zucchini bread pairs beautifully with a spread of cream cheese or butter. It can be enjoyed as a breakfast item, snack, or dessert. For a delightful twist, serve it alongside a scoop of vanilla ice cream or a slice of your favorite pie, such as Chocolate Pan Pie. A fresh fruit salad or yogurt can also complement this dish nicely.
Storage & Reheating
Allow the zucchini bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread Plus contains roughly 848 calories, with 9g protein, 99g carbohydrates, and 48g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 5g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in a denser texture. To achieve a lighter bread, consider using half whole wheat and half all-purpose flour. This will add more fiber while still keeping it moist.
How can I make this recipe gluten-free?
To make this zucchini bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend has a binding agent like xanthan gum. Additionally, check if the baking powder and baking soda are gluten-free to avoid any cross-contamination.
Can I freeze zucchini bread?
Absolutely! Zucchini bread freezes well. After cooling, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To enjoy, simply thaw in the refrigerator overnight and reheat as desired.
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).