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Zucchini Snack Bread

By: Julie Engan

"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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 vegetable oil
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts

Directions

Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside. In a mixing bowl, lightly beat eggs; stir in sugar, oil and vanilla. Add dry ingredients; stir just until moistened. Fold in zucchini and nuts; mix well (batter will be stiff). Pour into two greased and floured 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Bake at 350 degrees F for 50-60 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.