Zucchini Tea Bread
A moist, wholesome zucchini tea bread infused with cinnamon and honey, perfect for breakfast or snack, complemented by walnuts for added crunch and flavor.
Ingredients
Instructions
- On wax paper, mix together the whole wheat flour, baking powder, soda, salt, and cinnamon.
- In a large bowl, beat the eggs, vegetable oil, honey, and vanilla until well combined.
- Stir in the coarsely grated zucchini.
- Gradually add the flour mixture into the wet ingredients, stirring until smooth.
- Fold in the chopped walnuts.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake at 350°F (175°C) for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
To enhance the flavor of your Zucchini Tea Bread, consider adding a pinch of nutmeg or substituting half of the honey with maple syrup for a unique twist. If you’re short on walnuts, pecans or sunflower seeds work well too. Make sure to squeeze excess moisture from the zucchini to prevent a soggy loaf. For a touch of sweetness, sprinkle the top with cinnamon sugar before baking.
Serving Suggestions
This Zucchini Tea Bread is delightful served warm or at room temperature. Pair it with a pat of cream cheese or a dollop of Greek yogurt for added creaminess. It makes a wonderful breakfast option or a sweet afternoon snack. For a complete meal, enjoy it alongside a fresh salad or a bowl of soup, making it a versatile addition to your table.
Storage & Reheating
Store any leftover Zucchini Tea Bread in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply toast slices in a toaster or microwave briefly until warm, ensuring they retain their moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Tea Bread contains roughly 262 calories, with 7g protein, 28g carbohydrates, and 15g fat. It is a good source of protein (13% of the Daily Value), iron (12% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 804mg per serving (35% 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, the texture and flavor may differ slightly. To maintain the bread's moisture, consider adding a tablespoon of extra liquid, such as milk or water, to balance the flour's absorbency.
Can I omit the walnuts?
Absolutely! You can omit the walnuts if you prefer a nut-free version of this Zucchini Tea Bread. For added texture, consider substituting with chocolate chips or dried fruits, such as raisins or cranberries, to enhance sweetness and flavor without compromising the integrity of the bread.
How can I tell when the bread is done baking?
To check if the Zucchini Tea Bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes, checking periodically to avoid overbaking.
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).