Zucchini Nut Bread(1 Loaf)
Zucchini Nut Bread is a moist, flavorful loaf combining fresh zucchini, warm cinnamon, nutmeg, and crunchy walnuts, perfect for breakfast, snack, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1 cup sugar ⓘ
- 1 cup finely shredded unpeeled zucchini ⓘ
- 1 egg ⓘ
- 1/4 cup cooking oil ⓘ
- 1/4 teaspoon shredded lemon peel ⓘ
- 1/2 cup chopped walnuts ⓘ
Instructions
- In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside.
- In another bowl, beat together sugar, zucchini and egg.
- Add oil and lemon peel; mix well.
- Stir flour mixture into zucchini mixture.
- Gently fold in chopped nuts.
- Turn batter into greased 8 x 4 x 2-inch loaf pan.
- Bake at 350°F for 55 minutes or until wooden pick inserted near center comes out clean.
- Cool in pan 10 minutes.
- Remove from pan; cool thoroughly on a rack.
- Freezes well.
Tips & Substitutions
For a moister bread, consider adding 1/4 cup of applesauce or yogurt to the batter. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a sweeter taste, increase the sugar to 1 1/4 cups. To enhance the flavor, add a teaspoon of vanilla extract. Be careful not to overmix the batter, as this can lead to a dense loaf.
Serving Suggestions
Zucchini nut bread is delightful on its own, but it pairs beautifully with a spread of cream cheese or butter. Enjoy it with a cup of tea or coffee for breakfast or an afternoon snack. For a heartier meal, serve it alongside Creamed Onions And Mushrooms as a side dish. You can also toast the slices for added texture and flavor.
Storage & Reheating
Store leftover zucchini nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and warm in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Nut Bread(1 Loaf) contains roughly 620 calories, with 7g protein, 68g carbohydrates, and 37g fat. It is a good source of dietary fiber (19% of the Daily Value), calcium (19% of the Daily Value), and iron (18% of the Daily Value). Note that it is relatively high in sodium, at 1185mg per serving (52% 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 other nuts instead of walnuts?
Absolutely! Pecans or almonds make excellent substitutes for walnuts in this recipe. You can also omit the nuts entirely if you prefer a nut-free version. Just keep in mind that the texture will be slightly different without the nuts.
Is it necessary to peel the zucchini?
No, it is not necessary to peel the zucchini for this recipe. Leaving the skin on adds a bit of color and extra nutrients to the bread. Just make sure to wash the zucchini thoroughly before shredding it.
Can I make this recipe gluten-free?
Yes, you can make zucchini nut bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on it while baking.
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).