Zucchini Bread (Squash)
A moist, flavorful zucchini bread with warm spices and a hint of vanilla, perfect for breakfast or snack, enriched with nuts and optional raisins for added texture.
Ingredients
Instructions
- Beat eggs, brown sugar, and vegetable oil until well combined.
- Sift together flour, baking powder, salt, soda, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the egg mixture, beating continuously.
- Stir in vanilla, grated zucchini, chopped nuts, and raisins (if using).
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a lighter version, you can substitute half of the oil with unsweetened applesauce. Make sure to squeeze excess moisture from the grated zucchini to avoid a soggy loaf. If you prefer a sweeter bread, consider adding more brown sugar or including chocolate chips. This recipe is great for using up summer squash and pairs beautifully with Essie'S Pound Cake for a delightful dessert spread.
Serving Suggestions
Zucchini bread is delicious on its own but can be enhanced with a spread of cream cheese or butter. Serve it as a breakfast option alongside fresh fruit or yogurt, or enjoy it as an afternoon snack with a cup of tea. It also makes a great addition to brunch menus, pairing nicely with dishes like Pineapple-Cheese Pizza.
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 freeze for up to three months. To reheat, simply slice and warm in a toaster oven or microwave until slightly warm, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread (Squash) contains roughly 591 calories, with 4g protein, 52g carbohydrates, and 32g fat. It is an excellent source of vitamin A (40% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1097mg per serving (48% 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 instead of zucchini?
Yes, you can substitute yellow squash or other summer squash varieties for a different flavor and texture. Just ensure they are grated and excess moisture is removed to maintain the bread's consistency. The spices will complement these alternatives well.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. Additionally, double-check that all your other ingredients are gluten-free to avoid cross-contamination.
Can I add other mix-ins to my zucchini bread?
Absolutely! You can customize your zucchini bread with various mix-ins such as chocolate chips, dried cranberries, or different nuts like walnuts or pecans. Just keep the total amount of mix-ins around one cup to ensure the batter bakes evenly.
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).