Zucchini Bread(Makes Two 9 X 5-Inch Loaves)
Moist and flavorful zucchini bread with warm spices, perfect for breakfast or snack. Its nutty crunch and tender crumb appeal to all, especially zucchini lovers.
Ingredients
Instructions
- Mix sugar, oil, eggs, and vanilla with an electric mixer.
- Add flour, baking powder, soda, salt, cinnamon, cloves, and ginger; mix well.
- Stir in shredded zucchini.
- Fold in chopped nuts.
- Pour batter into two greased 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Tips & Substitutions
For a sweeter bread, you may increase the sugar by 1/4 cup. You can substitute half of the oil with applesauce for a healthier option. If you like a spicier flavor, consider adding a pinch of nutmeg. Ensure the zucchini is well-drained to avoid excess moisture in the batter. This recipe is great for using up surplus zucchini from summer gardens.
Serving Suggestions
Zucchini bread can be enjoyed warm or at room temperature. It pairs beautifully with coffee or tea for breakfast or a snack. Serve it with a dollop of cream cheese or butter for added richness. For a delightful dessert, consider serving it alongside a slice of Apricot-Raspberry Torte or a scoop of vanilla ice cream.
Storage & Reheating
To store leftover zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a toaster oven or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Makes Two 9 X 5-Inch Loaves) contains roughly 502 calories, with 4g protein, 44g carbohydrates, and 33g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 602mg per serving (26% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. However, keep in mind that it may slightly alter the texture, making it denser.
What can I use if I don't have eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Each option will help bind the ingredients.
How do I know when the zucchini bread is done?
The zucchini bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it looks golden brown on top and has risen, it's a good sign that it's ready to be taken out of the oven.
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).