Zucchini Cake (Bread)
A moist, flavorful zucchini bread with warm cinnamon and crunchy walnuts, perfect for breakfast or snacks, appealing to both health-conscious and indulgent dessert lovers.
Ingredients
Instructions
- Grease and flour 2 bread loaf pans.
- Beat eggs until light and frothy, then add oil, sugar, zucchini, and vanilla and blend lightly.
- Combine dry ingredients (flour, baking soda, salt, baking powder, cinnamon).
- Add dry ingredients to egg mixture without blending; just stir until well blended.
- Pour batter into prepared pans.
- Bake at 325°F (160°C) for 60 minutes, or 40 minutes if using small pans.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the oil with unsweetened applesauce. You can also experiment with different nuts like pecans or add dried fruits such as raisins or cranberries. If you prefer a spicier cake, try adding a pinch of nutmeg or ginger. You can also make mini loaves for quicker baking times.
Serving Suggestions
Serve slices of zucchini cake warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake also pairs beautifully with a light Salad With Honey Dressing for a refreshing contrast. Enjoy it as a sweet breakfast treat or snack alongside your favorite coffee or tea.
Storage & Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the cooled loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in a microwave or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake (Bread) contains roughly 255 calories, with 1g protein, 12g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 1160mg per serving (50% 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 whole wheat flour for a healthier option, but the texture may be denser. Consider using half whole wheat and half all-purpose flour to maintain a lighter cake while still enjoying the benefits of whole grains.
How can I make this recipe gluten-free?
To make a gluten-free zucchini cake, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure that you check the blend for xanthan gum, as it helps mimic the texture of gluten in baked goods.
What can I use in place of zucchini?
If you don't have zucchini on hand, grated carrots or apples can be excellent alternatives, adding moisture and sweetness to the cake. Be mindful that the flavor will change, but it will still yield a delicious result.
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).