Zucchini Bread(1 Loaf)
A moist, flavorful zucchini bread with warm spices and nutty crunch, perfect for breakfast or snack, appealing to those who enjoy quick, wholesome baked treats.
Ingredients
- 1 cup sugar ⓘ
- 1/2 cup oil ⓘ
- 2 eggs ⓘ
- 1 teaspoon lemon peel ⓘ
- 1/2 teaspoon orange extract ⓘ
- 1 1/2 cups flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon cloves ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 1/2 cups grated zucchini ⓘ
- 1/2 cup chopped nuts (optional)
Instructions
- Beat until fluffy the sugar, oil, eggs, lemon peel, and orange extract.
- Mix in the remaining ingredients including the grated zucchini and nuts if using.
- Pour the batter into a greased loaf pan lined with wax paper on the bottom.
- Bake at 375°F for 55 minutes.
- Cool for 15 minutes before removing from the pan.
Tips & Substitutions
For a lighter version, consider using applesauce instead of oil. You can also substitute half of the white flour with whole wheat flour for added nutrition. If you prefer more moisture, add a little yogurt. Make sure to squeeze excess moisture from the grated zucchini to avoid a soggy loaf. This recipe is adaptable; try adding chocolate chips or dried fruit for a twist.
Serving Suggestions
Zucchini bread is delicious on its own, but it pairs beautifully with a dollop of cream cheese or butter. Serve it alongside a fresh fruit salad or a cup of tea for a delightful afternoon snack. For a more indulgent treat, enjoy it with a scoop of vanilla ice cream, reminiscent of the delightful Creamsicle(Drink).
Storage & Reheating
To store leftovers, wrap the cooled zucchini bread tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for about a week. For longer storage, consider freezing slices. To reheat, simply warm slices in a toaster or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(1 Loaf) contains roughly 535 calories, with 4g protein, 30g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (38% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 503mg per serving (22% 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 for this recipe?
Yes, you can substitute yellow squash or even finely grated carrots for a different flavor profile. Just ensure that the moisture content is similar to zucchini to maintain the bread's texture.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Check that your baking powder is gluten-free as well. You might need to adjust the liquid slightly based on the flour used.
What can I add for extra flavor?
You can enhance the flavor by adding nuts like walnuts or pecans, or even dried fruits such as raisins or cranberries. Spices like cardamom or allspice can also give it a unique twist, making it a delightful variation on traditional zucchini bread.
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).