Zucchini Bread(Don'T Tell The Kids It'S A Vegetable)
Moist and flavorful zucchini bread combines the natural sweetness of sugar with warm spices like cinnamon and nutmeg. The grated zucchini adds moisture and a touch of nutrition, making it a perfect treat for breakfast or snack time, appealing to both kids and adults alike.
Ingredients
Instructions
- Beat eggs, sugar, oil, and vanilla together.
- Add the grated zucchini, flour, cinnamon, nutmeg, baking soda, salt, and baking powder, mixing until combined.
- Pour the batter into a greased and floured pan.
- Bake at 350°F for 1 hour until a toothpick inserted comes out clean.
- Let cool before removing from the pan.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. You can also use whole wheat flour for a healthier option. If you prefer a sweeter bread, increase the sugar to 2 cups. Make sure to squeeze out excess moisture from the zucchini to prevent a soggy texture. Adding nuts or chocolate chips can enhance the flavor and texture.
Serving Suggestions
Serve slices of zucchini bread warm with a pat of butter or cream cheese for a delicious breakfast or snack. It pairs beautifully with Aunt Mable's Mints for a refreshing finish. You can also enjoy it alongside a cup of coffee or tea for an afternoon treat. For a fun twist, try topping it with a drizzle of chocolate or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature or place slices in the microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Don'T Tell The Kids It'S A Vegetable) contains roughly 468 calories, with 3g protein, 33g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (35% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 886mg per serving (39% 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 in this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess liquid before adding it to the batter. This ensures the right texture and moisture level in your zucchini bread.
What can I substitute for eggs in this recipe?
For a vegan option, you can substitute each egg with a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Applesauce or mashed bananas can also work as egg replacements, using 1/4 cup per egg.
How do I know when the zucchini bread is done baking?
The best way to test for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it's ready. If there’s wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
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).