Zucchini Squash Bread
Zucchini Squash Bread offers a moist, flavorful loaf with hints of cinnamon and walnuts, perfect for breakfast or a snack. Its tender crumb combines the sweetness of sugars with the freshness of zucchini, appealing to both bread lovers and those seeking a healthy, homemade treat.
Ingredients
Instructions
- Beat the eggs, white sugar, brown sugar, zucchini, cooking oil, and vanilla together well.
- Add the flour, salt, baking powder, and cinnamon to the mixture and combine.
- Pour the batter into 2 well-greased, floured loaf pans.
- Bake in a 350°F oven for 45 to 55 minutes.
- Allow the bread to cool, then wrap in wax paper when cold.
- To freeze, wrap the loaves in aluminum foil.
Tips & Substitutions
For an extra moist zucchini bread, consider adding an additional half cup of grated zucchini. You can also substitute half of the white sugar with applesauce for a healthier option. If you prefer nuts, feel free to use pecans instead of walnuts. Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf. This bread can be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
This zucchini squash bread is delicious on its own, but you can elevate it by serving it with a dollop of cream cheese spread or a drizzle of honey. It pairs beautifully with a side of fresh fruit or a warm cup of tea. For a delightful brunch, consider serving it alongside a light salad or the popular Pineapple Nut Salad for a refreshing contrast.
Storage & Reheating
Allow the zucchini bread to cool completely before storing. Wrap it tightly in plastic wrap and then in aluminum foil to keep it fresh. It can be stored at room temperature for up to three days, or refrigerated for up to a week. For longer storage, freeze the wrapped loaves for up to three months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Squash Bread contains roughly 656 calories, with 10g protein, 121g carbohydrates, and 10g fat. It is an excellent source of iron (23% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 583mg per serving (25% 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 yellow squash instead of zucchini?
Yes, you can substitute yellow squash for zucchini in this recipe. The flavor will be slightly different, but it will still yield a delicious bread. Just make sure to peel and grate the squash before adding it to the batter to ensure proper texture.
How can I make this recipe healthier?
To make a healthier version of zucchini bread, try reducing the sugar content by using half white sugar and half applesauce. You can also replace some of the oil with unsweetened applesauce or Greek yogurt for added moisture without the extra fat. Additionally, using whole wheat flour instead of all-purpose flour can increase fiber content.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips to the batter is a delicious way to enhance the flavor of your zucchini bread. You can stir in about a cup of semi-sweet or dark chocolate chips before pouring the batter into the loaf pans. This will give you a sweet, indulgent twist on the traditional recipe.
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).