Zucchini Squash Nut Bread
A moist zucchini bread packed with nuts and raisins, featuring warm spices and a tender crumb, perfect for breakfast or afternoon tea with family and friends.
Ingredients
Instructions
- Mix sugar, cooking oil, and eggs well.
- Add grated zucchini to the mixture.
- Sift all dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg) together.
- Gradually add the dry ingredients to the zucchini mixture, a small amount at a time, mixing well after each addition.
- Stir in chopped nuts and raisins by hand after all other ingredients are combined.
- Pour the batter into a greased loaf pan.
- Bake at 350°F for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter bread, consider substituting half of the oil with unsweetened applesauce. You can also use whole wheat flour for added health benefits. If you prefer, add chocolate chips instead of raisins or try walnuts in place of pecans. Ensure the zucchini is well-drained to prevent excess moisture, which can affect baking time and texture.
Serving Suggestions
This zucchini squash nut bread makes a fantastic breakfast or snack option. Serve it warm with a pat of butter or cream cheese for added flavor. It pairs beautifully with a cup of tea or coffee. Consider serving alongside a fresh fruit salad to complement the sweetness, or enjoy it as a dessert with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover zucchini squash 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 freeze for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or toast it lightly for a delightful crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Squash Nut Bread contains roughly 549 calories, with 8g protein, 83g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (37% of the Daily Value), calcium (24% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1038mg per serving (45% 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 the texture will remain similar. Just make sure to grate it and drain any excess moisture as you would with zucchini.
How can I make this recipe gluten-free?
To make gluten-free zucchini squash nut bread, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with structure. Adjust baking time as necessary to ensure the bread cooks through.
Can I add other fruits or spices to the bread?
Absolutely! Feel free to add chopped apples, cranberries, or even pineapple for a unique twist. You can also experiment with spices like ginger or allspice to enhance the flavor profile of the bread.
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).