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
Ingredients
- 3 cup neutral oil
- 9 egg beaten
- 5 cup granulated sugar
- 2 tablespoon vanilla extract
- 9 cup unbleached, all-purpose flour can include some whole wheat pastry flour
- 6 zucchini (shredded to equal 6 cups)
- 1 tablespoon baking soda
- ¾ teaspoon baking powder
- 1 tablespoon salt
- 1 tablespoon ground cinnamon
- 1 ½ cup chopped nuts
Instructions
- Preheat the oven to 325°. Spray four bread loaf pans with nonstick cooking spray.
- In a large mixing bowl, combine the oil, eggs, sugar, and vanilla. Mix well. Stir in the flour, zucchini, baking soda, baking powder, salt, cinnamon, and nuts and chocolate chips. Stir until just mixed.
- Pour the batter into the prepared loaf pans and bake for 1 hour or until tester comes out clean. Cool completely on a wire rack.
Kelly
A few weeks ago I made 4 varieties of muffins/quick breads. This is one of the recipes I chose because I had shredded zucchini in the freezer. I took a loaf out to thaw last night and had slices warmed with butter for breakfast today. Yum!
Jessica Fisher
Yay for zucchini bread in the freezer!
Kelly
It’s that time of year-gardeners are giving away zucchini. I actually planned for it and asked my friend for her extras so I could make this. I opted to do most of it as muffins. I’ve got 4 dozen muffins and an 8×8 pan of bread. Jessica’s recipe is delicious!
Jessica Fisher
Yay! So glad you enjoyed it!
lisa s
have you ever made it with just less sugar? does it come out as well or would it not set up/bake as well? 5 cups seems like so much.
Jessica Fisher
I actually reduced the amount of sugar from what standard recipes use. Sometimes they are as much as 2 cups of sugar per loaf. Crazy, huh? Feel free to reduce it a little more if you like.
Patricia
How many bread pans will this recipe fill? May need to buy a couple extra. Also can I add some diced banana in one of them with the walnuts?
Jessica Fisher
You can do 3-4 pans depending on the size of the pans. They range from 8×4 to 9×5.
I’ve never added bananas, but go for it.
Mary Jo
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!
Jessica
@Mary Jo, I made this yesterday with sucanat, ww pastry flour, applesauce, and butter. Bet it was fantastic with coconut oil. Yum!
Stephenie
Curious about what capacity your food processor is (before I attempt this!). Thanks! 🙂
Jessica
@Stephenie, I don’t know. It’s big. But, I often just hand grate as well. Doesn’t really take that long.
jan
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.
Chels R.
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*
The Chef In My Head
Bulk baking, perfect idea. And I love Nancy’s idea a freezing shredded zucchini to use later for holiday baking!! Great post! ~LeslieMichele
Elizabeth
Ohhhh… my does that look good!!
Renee
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! 😀
KS
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!
Nancy
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.
Celee
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!