Healthy…er Zucchini Snack Bread

My four-year-old twins are on a hunger strike.  Well, not exactly an all-out strike but more like a “meal strike”. They’ve decided that from now on, the only thing they’ll eat are “snacks” because snacks are, well, just better than “real food”.

As I reflect (and repent) of all the times I consumed enough snack foods to not hunger for a real meal, I realize that it’s not exactly faulty logic. Snacks are pretty darn tasty.

Fortunately, I’m a task master of the worst variety and don’t easily bow to the threats of four-year-olds who seem to get hungry quite often. It’s also fortunate that said four-year-olds have failed to realize that all of mommy’s concoctions are actually meals with a new, fun title of “snack”. Silly kids, they always think they’re smarter than they really are. In fact, I’m pretty sure my parents still say that about me now…

In any case, if you are looking for a genuine snack that’s tasty but not going to put your kids into a sugar-induced coma, here is a delicious Zucchini Bread that offers the density of a bread and the sweetness of a muffin, all with an incredibly moist texture that’s sure to end up smeared into your sofa.

Zucchini Snack Bread

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
1 1/2 cups sugar
1 cup (low- or no-sugar) apple sauce
1 tablespoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts (optional)


Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside. In a mixing bowl, lightly beat eggs; stir in sugar, apple sauce 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.

Best eaten the next day and freezes extremely well. In fact, these photos are of a loaf that was in the freezer for a few weeks but came out even more moist than the fresh loaf! For best results when freezing, wrap in tin foil and place in a Ziploc bag.

So go bake this up, get your room-temp butter ready, and start slathering.

Recipe adapted from

Domestically Yours,

Natasha Kay