Zucchini Bread(Makes 2 Loaves)
Moist and flavorful zucchini bread with warm cinnamon and allspice notes, complemented by crunchy walnuts. Perfect for breakfast, snack, or dessert, its tender crumb and spicy aroma make it a family favorite. A delightful way to enjoy fresh zucchini year-round.
Ingredients
Instructions
- Beat the eggs until light and fluffy.
- Add the grated zucchini, oil, sugar, vanilla, cinnamon, and allspice to the eggs and mix well.
- Sift together the baking soda, salt, flour, and baking powder in a separate bowl.
- Gradually add the dry ingredients to the zucchini mixture and stir until combined.
- Fold in the chopped walnuts.
- Divide the batter evenly into two well-greased loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from oven, cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
For a lighter texture, you can replace half of the oil with unsweetened applesauce. If you want to reduce sugar, try using a sugar substitute or honey, but adjust the liquid content accordingly. Add a pinch of nutmeg for extra warmth. Ensure the zucchini is well-drained to prevent excess moisture. If you prefer, you can substitute walnuts with pecans or omit nuts for a nut-free version.
Serving Suggestions
Zucchini bread is delicious on its own but can also be enjoyed with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a festive touch, serve it alongside a fruit salad or a scoop of vanilla ice cream. It also makes a great addition to brunch tables or as a sweet treat in lunchboxes.
Storage & Reheating
To store leftovers, wrap the cooled loaves tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, slice the bread and freeze it in a freezer-safe bag, allowing you to enjoy individual pieces later. Reheat slices in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Makes 2 Loaves) contains roughly 299 calories, with 4g protein, 47g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (42% of the Daily Value), vitamin C (38% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 644mg per serving (28% 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 for this recipe?
Yes, frozen zucchini can be used, but make sure to thaw and drain it well before adding it to the batter. Excess moisture from frozen zucchini can affect the texture of the bread, so pressing it between paper towels can help remove any additional water.
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 flour blend. Ensure that your baking powder and any other ingredients used are also gluten-free. The texture may vary slightly, but it should still be delicious!
Can I add other ingredients to the zucchini bread?
Absolutely! You can customize your zucchini bread by adding chocolate chips, raisins, or dried cranberries for extra flavor and texture. Spices like nutmeg or ginger can also enhance the taste. Just be mindful of the moisture these additions may bring.
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).