Zucchini Nut Loaf
A moist and flavorful zucchini nut loaf combining warm spices, shredded zucchini, and crunchy walnuts. Perfect for breakfast, brunch, or a snack, this loaf offers a delightful balance of sweetness and spice with a nutty crunch, making it a versatile treat for various occasions.
Ingredients
Instructions
- In a mixing bowl, stir together the flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside.
- In another bowl, combine sugar, shredded zucchini, egg, cooking oil, and lemon peel; mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the walnuts.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Tips & Substitutions
For a lighter loaf, consider using whole wheat flour or a gluten-free flour blend. You can substitute the walnuts with pecans or omit nuts altogether for a nut-free version. Adding a pinch of ginger or cloves can enhance the flavor profile. Ensure the zucchini is well-drained to prevent excess moisture. If you want a sweeter loaf, increase the sugar by 1/4 cup. This recipe is reminiscent of those found in American recipes.
Serving Suggestions
Slice the zucchini nut loaf and serve it with a light spread of cream cheese or butter for breakfast or a snack. It pairs beautifully with a cup of coffee or tea. For a delightful dessert, try it alongside a scoop of Cherry Cobbler Ice Cream. This versatile loaf can also be enjoyed as part of a brunch spread with other baked goods like the Old-Fashioned Cocoa Cake.
Storage & Reheating
Store any leftover zucchini nut loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight, then warm slices in the microwave for 10-15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Nut Loaf contains roughly 620 calories, with 7g protein, 67g carbohydrates, and 37g fat. It is a good source of dietary fiber (19% of the Daily Value), iron (18% of the Daily Value), and calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1152mg per serving (50% 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 in this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture. This will help maintain the loaf's texture. Fresh zucchini is preferred for optimal flavor, but frozen is a convenient alternative if you're short on time.
What can I substitute for the egg if I'm vegan?
For a vegan version, you can replace the egg with 1/4 cup of unsweetened applesauce, a mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutes will help bind the ingredients together while keeping the loaf moist.
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 just a few moist crumbs. Additionally, the top should be golden brown, and the loaf should spring back slightly when gently pressed. If the top browns too quickly, you can tent it with foil during the last part of 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).