Zucchini Snack Bread
Total TimePrep: 15 min. Bake: 50 min. + cooling
- 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
- 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 in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts1 slice: 184 calories, 10g fat (1g saturated fat), 20mg cholesterol, 141mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.
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Mar 2, 2018
My favorite zucchini recipe for years now. Can’t believe there aren’t more reviews. The spice is just right and I use them in other quick bread recipes now with great results. Has that bakery flavor to it that along with the moistness makes it outstanding. Thank you for such a good recipe!
Sep 22, 2012
This is the BEST!!!!My family ate the two loaves in one day.
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
Aug 23, 2010
This was the first recipe I ever used zucchini in quite a few years ago, it is really good, just right!
Aug 23, 2010
This makes a wonderful quick bread. The spice and sweetness is just right, and very moist. Disappeared at work very quickly!