Zucchini Easter Bread
A moist, flavorful zucchini bread with dates, nuts, and pineapple, perfect for brunch or snacking, offering a delightful combination of sweet spices and textures.
Ingredients
- 3 eggs ⓘ
- 1 cup oil ⓘ
- 2 cups sugar ⓘ
- 2 teaspoons vanilla ⓘ
- 3 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1 cup chopped dates or raisins ⓘ
- 1 cup chopped nuts ⓘ
- 2 cups unpeeled shredded zucchini ⓘ
- 1 (8 1/4 oz.) can crushed pineapple, drained ⓘ
Instructions
- Beat eggs, oil, sugar, and vanilla until thick.
- Stir in flour, baking soda, cinnamon, salt, nutmeg, baking powder, dates or raisins, nuts, zucchini, and pineapple.
- Mix well.
- Pour batter into 2 well-greased 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center tests done.
- Allow to cool before removing from pans.
Tips & Substitutions
For added moisture, consider using Greek yogurt as a substitute for some of the oil. You can also swap out the nuts for seeds if you want a nut-free version. Make sure to squeeze excess moisture from the shredded zucchini to ensure the bread isn't too wet. If you like a bit of a kick, try adding a pinch of cayenne pepper to the mix.
Serving Suggestions
This flavorful bread pairs beautifully with a spread of cream cheese or butter. Enjoy it for breakfast or as a snack alongside a cup of tea or coffee. It also makes a delightful addition to brunch spreads, especially when served with a side of fruit tarts or pastries. For a unique twist, try it as a dessert topped with a drizzle of caramel dipping sauce.
Storage & Reheating
Store leftover Zucchini Easter Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, thaw overnight in the refrigerator and warm slices in the oven or microwave for a few seconds for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Easter Bread contains roughly 690 calories, with 6g protein, 57g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (50% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 863mg per serving (38% 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 a different type of flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that this may slightly change the texture and flavor of the bread, making it denser but still delicious.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce for each egg. This will help maintain moisture and binding in the bread, perfect for those following vegetarian recipes or looking for a vegan option.
Can I add other fruits or spices?
Absolutely! Feel free to incorporate other fruits like chopped apples or cranberries for added flavor. You can also experiment with spices such as cardamom or ginger for a unique twist. Just be mindful of the moisture content when adding additional ingredients.
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).