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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 184
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 141 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Zucchini Snack Bread

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

PREP

 15 min.

COOK

 50 min.

TOTAL

 65 min.

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 canola oil
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts

DIRECTIONS

In a large bowl, combine the flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside. In another large bowl, lightly beat eggs; stir in sugar, oil and vanilla. Add dry ingredients; stir just until moistened. Fold in zucchini and nuts (batter will be stiff).
    Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008