Zucchini Loaves
Moist zucchini loaves with pineapple, nuts, and raisins offer a sweet, nutty flavor combination perfect for breakfast or teatime, appealing to all ages and tastes.
Ingredients
Instructions
- Mix eggs, oil, and sugar in a bowl.
- Add flour, baking soda, baking powder, and salt to the mixture.
- Stir in grated and peeled zucchini, crushed and drained pineapple, nuts, and raisins.
- Pour the batter into lightly greased or sprayed loaf pans.
- Bake until a toothpick inserted in the center comes out clean, about 60 minutes.
Tips & Substitutions
For a moist and flavorful loaf, ensure your zucchini is well-drained before adding it to the batter. You can substitute half of the oil with unsweetened applesauce for a lighter version. If you're looking for a nut-free option, simply omit the nuts or replace them with sunflower seeds. For added flavor, consider incorporating cinnamon or nutmeg.
Serving Suggestions
Zucchini loaves are delicious on their own, but they also pair beautifully with a dollop of cream cheese frosting for a sweet twist. Serve them alongside a fresh fruit salad or a cup of coffee for a delightful breakfast or snack. For a fun variation, try adding chocolate chips for a more indulgent treat.
Storage & Reheating
Store leftover zucchini loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for about 10-15 minutes, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Loaves contains roughly 598 calories, with 8g protein, 82g carbohydrates, and 29g fat. It is a good source of calcium (19% of the Daily Value), protein (16% of the Daily Value), and potassium (15% of the Daily Value). Note that it is relatively high in sodium, at 1026mg per serving (45% 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. However, the texture may be denser, so you might want to slightly reduce the amount used or add a little extra liquid to compensate.
How can I make this recipe gluten-free?
To make gluten-free zucchini loaves, use a gluten-free all-purpose flour blend. Ensure that other ingredients, like baking powder and baking soda, are also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I use instead of eggs for a vegan version?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit until it thickens). This will help bind the ingredients together while keeping the loaves moist.
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).