Cinnamon-Topped Whole Wheat Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 129.6
  • Total Fat: 5.7 g
  • Cholesterol: 24.2 mg
  • Sodium: 170.7 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.4 g

View full nutritional breakdown of Cinnamon-Topped Whole Wheat Zucchini Bread calories by ingredient
Submitted by:


Sweet Bread Sweet Bread
Number of Servings: 32


    .6666 cup Corn Oil
    361 grams Zucchini
    1.333 cup Granulated Sugar
    4 large Egg, fresh, whole, raw
    3 cup Whole Wheat Flour
    2 tsp Baking Soda
    1 tsp Salt
    1 tsp Cinnamon, ground
    .5 tsp Baking Powder
    2 tsp McCormick Pure Vanilla Extract (by LMDAY7)
    .5 tsp Cinnamon, ground
    1 tbsp Butter, salted
    9 tsp Granulated Sugar


Garden full of zucchini? Make bread. You can have it in the oven in 15 minutes, and you can store it in the freezer for a couple of months.


1. Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350░F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
5. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Serving Size:áMakes 32 slices

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