By Diane Riehm, yields 2 loaves

Extra Thoughts:
This recipe was given to Diane Riehm as a newly married wife. She thinks it actually came from her older sister. It is always a winner! If you are not to fond of zucchini bread TRY THIS ONE. Compared to other versions we have tasted over the years, this one is still the best!


4 cups zucchini, shredded
3 cups flour
2 ½ cups sugar

1 ¼ cups grapeseed oil, or other baking oil
1 ½ teaspoon baking soda
1 cup walnuts, chopped
4 eggs, beaten
1 Tablespoon vanilla
1 Tablespoon cinnamon
1 ½ teaspoons salt
½ teaspoon baking powder

1. Beat eggs together. Pour all ingredients into the mixer bowl. Beat on low speed for (1) one minute and on medium speed (1) one more minute.

2. Grease and flour two bread pan. (It may sound like overkill, but the most effective way to ensure the zucchini bread releases cleanly from a baking pan is to grease the pan and dust flour on the bottom and sides.)

3. Pour half of the mixture into each pan. Bake 325 degrees for 50-60 minutes. Cool 10 minutes, remove from pan.


Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883