Auntie J’s Delightful Zucchini Spice Bread

Posted: January 12, 2018
By: weadmin

The first time I made Zucchini Spice Bread and presented it to my family, they were hesitant to try it.  However, to their delight, the taste was quite pleasant and reminded them somewhat of a banana bread.  Over the years, it became a hit at church tea parties and lunches.

Some Nutritive / Health Benefits

Enjoy this Zucchini Spice Bread, not only for its taste but let’s explore some of it’s nutritive /health benefits.  Zucchini looks much like cucumbers but belongs to the squash family. It is low in fat, sodium, calories and slightly diuretic, and is good for digestion, weigh-loss, and cardiovascular disease. This fruit, yes it is a fruit because it has seeds, makes a healthy delicious dessert that anyone will enjoy. Coupled with pecans or walnut, you have a treat that is just as good for you as it tastes. If you choose to use walnut in the recipe, know that it not only has some semblance to the brain but its nutrients are good for brain health; I call it the “brain nut.”  If you choose to use pecan, then embrace its nutrients for your skin and hair, among other things. We will discuss additional health benefits of these nuts in other articles.  Note: You may also substitute all-purpose flour with rye flour, rice flour or arrowroot flour for a richer gluten-free dessert. Enjoy!

Zucchini Spice Bread Recipe

Yield:  15-18 Servings

Prep Time:  10 Minutes

Bake Time: 60 Minutes

Cake Ingredients

3 cups unbleached all-purpose flour
2 cups brown sugar
1 teaspoon salt
½ tablespoon nutmeg
1 tablespoon cinnamon
4 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
3 eggs beaten
1 tablespoon 100% pure vanilla extract
2 cups shredded zucchini
½ cup pecan or walnuts (chopped)

Preparation Directions

1. Preheat oven to 350° F
2. Prepare 2 8X4-inch bread loaf pans (first grease then flour, shaking out excess flour from the pan)
3. Measure and mix flour, sugar, salt, nutmeg, cinnamon, baking powder, baking soda together in a mixing bowl.
4. In separate (large bowl) beat eggs and mix in oil and vanilla, then stir in the shredded zucchini.
5. Add flour mixture to the zucchini mixture in small proportions until mixed properly.
6. Add nuts to the mixture.
7. Pour batter in prepared pans.
8. Bake for 60 minutes or until well done (toothpick inserted into the center should come out clean)
9. Allow bread to cool in baking pan for about 10 minutes and then turn out on a wire rack or platter
10. Serve and Enjoy!