Total Time
Prep 0 mins
Cook 1 hr

This is a very moist bread. Friends bring me zucchini that are too large cause they know I make bread and they will end up with a loaf as a TY! The recipe is from "Old PIONEER Recipes" by Bear Wallow Books. I hope you enjoy. By the way I don't know prep time cause I've never timed myself.

Ingredients Nutrition


  1. Combine beaten eggs, sugar, oil and vanilla.
  2. Beat mixture throughly.
  3. Stir in grated zucchini.
  4. In separate bowl combine remaining ingredients, except nuts.
  5. Stir dry ingredients into zucchini mixture.
  6. Stir in nuts.
  7. Pour into 2 well greased 9x5-inch loaf pan.
  8. Bake in 350°F oven for 60 minutes.
Most Helpful

Late summer - that means it's massive torpedo zucchini time! This is a great way to use some of those giant zukes. I omitted the nuts and wound up with a moist, flavourful loaf. This one's going into the permanent file!

Atomic Girl Cooks! September 04, 2008

This is the best zucchini bread we have ever tried. I believe it is the vanilla that gives it an extra layer of flavor

bshigley April 01, 2008

Was given a 4 lb. zucchini! Ugh. This is the very best zucchini bread I've ever made. I followed recipe exactly but only used 2 tsp of cinnamon. The DH is very picky on too much of that! This is a shoo-in for 5 stars! I made 4 full mini loaves. Great.

MacV July 30, 2006