Zucchini Snack Bread
Cookin' Up Country Breakfasts Cookbook
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Dad drove a logging truck through the beautiful forests and farmlands of northern Idaho's panhandle. Some days I would join him, and Mom would send along this moist bread for us to snack on.
SERVINGS: 32
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min. + cooling
Ingredients:
- 3 cups all-purpose flour
- 2-1/4 teaspoons ground cinnamon
- 1-1/4 teaspoons salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Directions:
Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside. In a mixing bowl, lightly beat eggs; stir in sugar, oil and vanilla. Add dry ingredients; stir just until moistened. Fold in zucchini and nuts; mix well (batter will be stiff).
Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° for 50-60 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.