Zucchini Bread(Zucchini Is Not Just A Vegetable. It Can Be A Bread.)
A moist, flavorful zucchini bread with hints of vanilla or cinnamon, perfect for breakfast or snacks, combining fresh zucchini with sweet and spiced batter.
Ingredients
- 3 eggs ⓘ
- 1 1/2 cups sugar ⓘ
- 2 teaspoons vanilla or 2 teaspoons cinnamon ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 cup oil ⓘ
- 1 cup grated zucchini
- 3 cups flour ⓘ
- 1 teaspoon salt ⓘ
- 1 cup chopped nuts or raisins (optional) ⓘ
- 1 cup milk ⓘ
- 1 cake yeast ⓘ
- 1/4 cup Spry (shortening) ⓘ
- 2 eggs, beaten ⓘ
- 1 cup potato water ⓘ
- 4 cups flour ⓘ
Instructions
- In a large bowl, cream butter and sugar together.
- Add eggs and beaten eggs to the mixture.
- Sift dry ingredients (flour, baking soda, baking powder, salt, cinnamon if used) together in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Stir in milk until the dry ingredients are just combined.
- Fold in grated zucchini and chopped nuts or raisins if using.
- Drop batter into a greased muffin pan.
- Bake in a 375°F oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter zucchini bread, you can replace half of the sugar with applesauce or honey. If you don’t have cake yeast, you can omit it and increase the baking powder to 1 tablespoon instead. Additionally, using a mix of whole wheat and all-purpose flour can add a nutty flavor and extra fiber.
Serving Suggestions
Serve zucchini bread warm with a spread of cream cheese or butter for a deliciously moist treat. It pairs beautifully with Baked Ham Slice for a hearty brunch. For a sweet finish, consider serving it alongside Cloud Nine Ambrosia Salad for a refreshing contrast.
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 refrigerate for up to a week, or freeze for up to 3 months. To reheat, simply warm slices in a toaster or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Zucchini Is Not Just A Vegetable. It Can Be A Bread.) contains roughly 1013 calories, with 3g protein, 28g carbohydrates, and 95g fat. Note that it is relatively high in sodium, at 1071mg per serving (47% 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, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the right texture in your zucchini bread.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, you can use a flaxseed meal mixture, combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit for a few minutes.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free. This will help maintain the texture and flavor while catering to gluten sensitivities.
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).