Succulent Zucchini Bread Recipe


(2 votes) 5 2

It sounds a little odd, but zucchini bread really is good. The walnuts and cinnamon really bring out the natural flavor of the zucchini.

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Time needed

70 min preparation

Serving Size / Yield

2 loaves


  • 3 C. all-purpose flour
  • 4 1/2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 2/3 C. corn oil
  • 1 1/2 C. sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 C. zucchini, grated
  • 1 C. walnuts, chopped

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Preheat oven to 350 degrees. Grease 2 loaf pans. Sift together flour, baking powder, cinnamon, and salt in a small bowl. Set aside. In a large electric mixer bowl, beat oil, sugar, eggs and vanilla over medium speed until thick and creamy. Reduce speed and fold in sifted ingredients, mixing just until flour is moistened. Remove from mixer.

Add grated zucchini and nuts. Stir with wooden spoon until well-blended. Divide batter into prepared pans. Bake for one hour or until inserted toothpick comes out clean. Place bread pans on wire rack for 15 minutes. Loosen bread from pan sides and carefull remove. Transfer to wire rack and cool.

Alternatively, you may bake the bread in a greased crockpot on high for 3 hours.

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