Zucchini Nut Bread(Microwave)
A moist zucchini nut bread with warm cinnamon and crunchy walnuts, perfect for breakfast or snacking, offering a delightful blend of flavors and textures.
Ingredients
Instructions
- Grease a 6-cup microproof ring mold. Mix sugar and cinnamon. Sprinkle 2 teaspoons of the cinnamon-sugar mixture over the greased surface.
- In a bowl, beat together eggs, remaining sugar, vegetable oil, vanilla yogurt, vanilla, and grated zucchini until well combined.
- Stir in the all-purpose flour, baking soda, salt, and chopped walnuts until the batter is well mixed.
- Pour the batter into the prepared microproof ring mold.
- Cook on 70% power for 15 minutes or until a toothpick inserted in the center comes out clean. Rotate the dish if the bread appears to be raising unevenly.
- Let stand for 10 minutes before removing from the pan. Cool completely before slicing.
Tips & Substitutions
For a lighter version, try substituting half of the vegetable oil with applesauce. If you don't have walnuts, pecans or almonds make great alternatives. Make sure to grate the zucchini finely for even distribution in the batter. To enhance flavor, consider adding a pinch of nutmeg or using flavored yogurt. This bread pairs beautifully with Meringue Topped Grapefruit for a refreshing contrast.
Serving Suggestions
Serve slices of zucchini nut bread warm or at room temperature. It’s delightful on its own or spread with a bit of cream cheese or butter. Pair it with a hot cup of coffee or tea for a cozy treat. For a complete meal, consider serving it alongside a fresh fruit salad or a side of Coconut Pecan Delight And Icing.
Storage & Reheating
Store the leftover zucchini nut bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or until warmed through. You can also toast it lightly for added texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Nut Bread(Microwave) contains roughly 349 calories, with 7g protein, 25g carbohydrates, and 26g fat. It is a good source of protein (15% of the Daily Value) and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1060mg per serving (46% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the right consistency for the bread.
How can I make this recipe gluten-free?
To make gluten-free zucchini nut bread, substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes xanthan gum for proper texture. Additionally, check that all other ingredients are gluten-free.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding chocolate chips, dried cranberries, or even a splash of orange zest to the batter. These additions can complement the zucchini and nuts beautifully.
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).