NEXT RECIPE >

Zucchini Snack Bread Recipe

Read Reviews
5 4 6
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 32 servings

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

Nutritional Facts

1 slice: 184 calories, 10g fat (1g saturated fat), 20mg cholesterol, 141mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein

Directions

  1. 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).
  2. 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.
Originally published as Zucchini Snack Bread in Cookin' Up Country Breakfasts Cookbook 1994, p65


Reviews for Zucchini Snack Bread

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
eddiesmimi
Reviewed Sep. 22, 2012

"This is the BEST!!!!

My family ate the two loaves in one day."

MY REVIEW
jkenny130
Reviewed Jun. 24, 2012

"This is the first year I planted Zucchini so was looking for good recipes -- this one is a keeper! I made for Son and Grandson and the first loaf went very, very quickly. Great flavor and very moist"

MY REVIEW
geejudy
Reviewed Aug. 23, 2010

"This was the first recipe I ever used zucchini in quite a few years ago, it is really good, just right!
"

MY REVIEW
cmott
Reviewed Aug. 23, 2010

"This makes a wonderful quick bread. The spice and sweetness is just right, and very moist. Disappeared at work very quickly!"

Loading Image