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Zucchini Snack Bread

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

2 loaves

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.

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

  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 in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

Nutrition Facts

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

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