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Ingredients
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 2 1/4 tsp |
| salt: 1 1/4 tsp |
| baking soda: 1 tsp |
| baking powder: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| eggs: 3 |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| vanilla extract: 1 Tbl |
| zucchini squash (grated): 2 cups (shredded) |
| walnuts (chopped): 1 cup |
Zucchini Snack Bread
Credit: AllRecipes
User rating:
"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."
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Prep Time
15 min -
Cook Time
50 min -
Servings
32 serving(s)
Tags
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.