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Zucchini Snack Bread

 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.
32 ServingsPrep: 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 McCormick® Pure 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.

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Zucchini Snack Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 184 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 141 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.