Ah, zucchini. The vegetable you love to hate, or hate to love. Which is it?
They are such prolific little buggers. I know, my dad grows them every summer. Correction: My dad grows too many of them every summer. Thankfully, my mom has been picking them while they are small-er, instead of the gargantuan things that Dad drops on my doorstep.
Truly, though, I love cooking with zucchini. I love adding grated zucchini to soups. I love grilling it, tossing it on pizza. I love baking with it. Good thing, too, ’cause those are prolific little buggers.
Recently, I had a wealth of zucchini from my dad’s garden and I baked up a big batch of bread. A food processor is very handy for this sort of thing.
This recipe makes four good sized loaves. Feel free to stir in chopped nuts or chocolate chips, or both. Eat one and freeze the rest so that you can grab a loaf and go enjoy. See that cute little girl, she’s racing for it. You’ll want to, too.
Bulk Batch Zucchini Bread
3 cups oil
9 eggs, beaten
5 cups sugar
2 Tablespoons vanilla
9 cups unbleached flour (can include some whole wheat pastry flour)
6 cups grated zucchini
1 Tablespoon baking soda
3/4 teaspoon baking powder
1 Tablespoon salt
1 Tablespoon cinnamon
1 1/2 cups chopped nuts, chocolate chips, or a combination
Preheat oven to 325°. Spray four bread loaf pans with nonstick cooking spray. In large mixing bowl, combine oil, eggs, sugar, and vanilla. Mix well. Stir in flour, zucchini, baking soda, baking powder, salt, cinnamon, and nuts and chocolate chips. Stir until just mixed. Pour into prepared loaf pans and bake for 1 hour or until tester comes out clean. Cool completely on a wire rack.
To freeze: Once cool, wrap in plastic wrap and place in a large freezer bag. Remove excess air and freeze. Can also be sliced before freezing.
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I’m beginning to wish I had a food processor! My triceps are sore from grating! I was like, “Honey, I love your zucchini, but maybe you shouldn’t plant quite so much next year.” I’ve made bread, cake, pancakes, cheesy crisps, squash casserole gallore, and used it as a topping for homemade pizza. I do like zucchini, but enough is enough!
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I’ve had great success with freezing shredded zucchini. It’s a great addition to soups, stir frys, and pasta sauce. Yes, I too have had an abundance of this veggie and this is one more way to enjoy it at a later date.
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For some reason, my father’s zucchini plants weren’t as productive this year as in past years. : ( Too much zucchini is a good problem to have!
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LOL That is too funny!!! I neglected my zucchini plants for a few days, and when I went to check on them… there were GIANT zucchinis out there!!! So zucchini recipes really come in handy!!!
I think we’ll be making zucchini bread, zucchini soup, zucchini casserole, and zucchini ice cream!!! Well, scratch the last one… I think we’ll freeze some zucchini, too! 
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Ohhhh… my does that look good!!
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Bulk baking, perfect idea. And I love Nancy’s idea a freezing shredded zucchini to use later for holiday baking!! Great post! ~LeslieMichele
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I don’t know if I’ve ever had Zucchini bread! Can you believe it? I should try this and sneak even more veggies into my childs diet
heehee *insert evil snicker*
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made zucchini muffins for the freezer this week. It was a good addition to my ‘grab and go’ freezer collection. Now if only I still had my REAL food processor that I donated to Purple Heart before we moved.
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Curious about what capacity your food processor is (before I attempt this!). Thanks!
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Jessica Reply:
August 27th, 2011 at 7:27 am
@Stephenie, I don’t know. It’s big. But, I often just hand grate as well. Doesn’t really take that long.
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I was given a great big zucchini by a friend from church and used some of it to make two loaves of this yesterday for a church gathering last night. I made it with freshly milled soft white wheat and sucanat instead of a/p flour and sugar, and I used a combination of melted butter and coconut oil. It was absolutely delicious!
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Jessica Reply:
August 27th, 2011 at 7:26 am
@Mary Jo, I made this yesterday with sucanat, ww pastry flour, applesauce, and butter. Bet it was fantastic with coconut oil. Yum!
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