Zucchini Nut Bread(Yields 2 Loaves)
A moist, flavorful zucchini nut bread with hints of cinnamon and vanilla, perfect for breakfast, snacks, or gifting, packed with walnuts and fresh zucchini for added texture.
Ingredients
Instructions
- In a bowl, combine flour, cinnamon, baking soda, salt, and baking powder.
- Toss lightly with a fork to mix.
- In a large bowl, beat eggs well.
- Gradually add sugar and vegetable oil, mixing well.
- Add grated zucchini and vanilla to the egg mixture.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold in chopped walnuts.
- Spread the batter evenly into two well-buttered 9 1/2 x 5 x 3-inch loaf pans.
- Bake at 350°F (175°C) until the bread tests done, about 50 to 60 minutes.
- Cool the bread in the pans for 10 minutes.
- Remove from pans and cool on racks.
- Do not cut until completely cool.
Tips & Substitutions
For a healthier twist, substitute half the sugar with applesauce or honey. If you prefer a nut-free version, you can omit the walnuts or replace them with pumpkin seeds. Ensure your zucchini is well-drained to prevent excess moisture. If you're short on time, consider using a pre-packaged spice mix for a quicker flavor boost.
Serving Suggestions
This zucchini nut bread is delicious on its own but can be served with a spread of cream cheese or butter for added richness. Pair it with a warm cup of tea or coffee for a cozy afternoon snack. It also complements breakfast dishes, especially alongside Sandy'S Broccoli And Cauliflower Soup for a hearty meal.
Storage & Reheating
Store the cooled loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Nut Bread(Yields 2 Loaves) contains roughly 257 calories, with 6g protein, 34g carbohydrates, and 11g fat. It is a good source of protein (13% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 676mg per serving (29% 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 in this recipe. However, you may want to reduce the flour by about 1/4 cup to maintain moisture. Whole wheat flour adds a nutty flavor and extra fiber, making the bread even more nutritious.
How can I make this recipe vegan?
To make this zucchini nut bread vegan, replace the eggs with flaxseed meal or applesauce. Use a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Substitute the sugar with coconut sugar or a vegan-friendly sweetener to ensure it fits your dietary needs.
What can I add to enhance the flavor of the bread?
You can enhance the flavor by adding 1/2 cup of raisins or dried cranberries for a fruity twist. A teaspoon of nutmeg or allspice can also complement the cinnamon well. For an extra crunch, consider adding a handful of chocolate chips or swapping walnuts with pecans for a different nutty flavor.
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).