Zucchini Loaf
A moist and flavorful zucchini loaf, this bread combines warm cinnamon and cloves with the subtle sweetness of shredded zucchini. Perfect for breakfast, snack time, or teatime, it appeals to those seeking a delicious, wholesome treat that showcases seasonal squash in a comforting homemade loaf.
Ingredients
Instructions
- Combine dry ingredients and set aside.
- In a large bowl, combine eggs, sugar, oil, and vanilla.
- Beat well with a mixer.
- Stir in the shredded zucchini or yellow squash.
- Add the dry ingredients, stirring only until moistened.
- Pour the batter into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf remain in the pan for 10 minutes, then remove and cool.
Tips & Substitutions
For added moisture, consider replacing half of the oil with unsweetened applesauce. If you don't have cloves, a pinch of nutmeg can be a nice substitute. Make sure to squeeze excess moisture from the zucchini or yellow squash before adding it to the batter to avoid a soggy loaf. You can also add nuts or chocolate chips for extra flavor and texture.
Serving Suggestions
Slice and serve the zucchini loaf plain, or with a spread like Apricot Spread for a delightful twist. It pairs beautifully with a cup of tea or coffee for a cozy afternoon treat. You can also enjoy it as a snack or breakfast option alongside fresh fruit or a dollop of yogurt for extra protein.
Storage & Reheating
Store any leftover zucchini loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature or warm individual slices in the microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Loaf contains roughly 581 calories, with 4g protein, 39g carbohydrates, and 48g fat. It is a good source of dietary fiber (17% of the Daily Value), iron (15% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1379mg per serving (60% 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 all-purpose flour, but the texture may be denser. Consider adding an extra tablespoon of oil or liquid to keep it moist, and mix just until combined to avoid overworking the batter.
Can I make this recipe vegan?
To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a vegetable oil or melted coconut oil. Ensure your sugar is vegan, as some sugar is processed with bone char.
How can I tell when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking to prevent burning.
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).