Zucchini Bread With Lemon And Walnuts
A moist zucchini bread flavored with lemon zest and crunchy walnuts, perfect for breakfast or snack, offering a delightful combination of citrus and nutty warmth.
Ingredients
Instructions
- Preheat the oven and prepare a loaf pan.
- In a food processor or by hand, combine the shredded zucchini, egg, cooking oil, lemon peel, and sugar until well mixed.
- In a separate bowl, whisk together the flour, ground cinnamon, salt, baking soda, nutmeg, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before slicing and serving.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you want a richer flavor, use toasted walnuts. You can also experiment with different spices like cardamom or allspice for a unique twist. If you have extra zucchini, you could try using it in other recipes like Potato Pancakes(Yester Years) for a delicious meal.
Serving Suggestions
This zucchini bread pairs beautifully with a dollop of cream cheese or a spread of butter for a delightful breakfast or snack. It can also be enjoyed alongside a fresh fruit salad or a hot cup of tea. For a special treat, serve slices with a drizzle of honey or maple syrup. Explore more Vegetarian recipes to complement your meal.
Storage & Reheating
To store leftovers, wrap the zucchini bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. To reheat, slice and warm each piece in the microwave for about 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread With Lemon And Walnuts contains roughly 327 calories, with 2g protein, 20g carbohydrates, and 28g fat. It is an excellent source of vitamin C (34% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 926mg per serving (40% 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 nuts in this recipe?
Yes, you can substitute walnuts with pecans or almonds for a different flavor and texture. Just chop them roughly before folding into the batter. If you prefer a nut-free version, you can simply omit them without affecting the overall taste of the bread.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum, which helps provide the necessary structure and texture to the bread. Keep an eye on the baking time, as it may vary slightly.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips can enhance the sweetness and create a delightful contrast with the lemon. Fold in about 1/2 cup of semi-sweet or dark chocolate chips along with the walnuts for a delicious variation. This makes for a great indulgent treat!
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).