Zucchini Snack Bread Recipe

5 4 6
Publisher Photo

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.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
32 servings
TOTAL 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 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 8x4-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

Nutritional Facts

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

  • 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
  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 8x4-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

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Reviews forZucchini Snack Bread

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eddiesmimi User ID: 6024361 39571
Reviewed Sep. 22, 2012

"This is the BEST!!!!

My family ate the two loaves in one day."

MY REVIEW
jkenny130 User ID: 2361189 73830
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 User ID: 4280589 39499
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 User ID: 2961071 45671
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!"

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