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    Home » Breads & Baked Goods » Muffins and Quick Breads

    Bulk Baking: Zucchini Bread

    Published: Jul 29, 2010 · Modified: Jan 8, 2021 by Jessica Fisher

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    A loaf of zucchini bread on a board

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    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.

    A close up of a piece of zucchini bread on cutting board

    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.

    A close up of a piece of zucchini bread on cutting board

    Bulk Batch Zucchini Bread

    Make good use of that garden surplus of zucchini. A bulk batch zucchini bread that's freezer-friendly is just the ticket.
    5 from 2 votes
    Print Pin Rate
    Course: Bread, Breakfast
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 48 slices
    Calories: 220kcal
    Author: Jessica Fisher

    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.

    Notes

    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.
    Promptly store leftovers in an airtight container, for up to 4 days.
    Nutritional values are approximate and based on 1/12 of a loaf.

    Nutrition

    Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 228mg | Potassium: 124mg | Fiber: 1g | Sugar: 22g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
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    Reader Interactions

    Comments

    1. Debbie

      September 14, 2024 at 12:06 pm

      Thank you for this recipe. It looks so easy to make multiple loaves at the same time. Have you ever tried this recipe with gluten free flour?

      Reply
      • Amanda Taylor

        September 22, 2024 at 9:40 am

        5 stars
        Delicious! Family ate it too fast to get in the freezer! Time to make more!

        Reply
        • Jessica Fisher

          September 24, 2024 at 4:24 am

          Yay! Glad to hear you enjoyed it. Thanks so much for leaving a review!

    2. Kelly

      March 21, 2023 at 5:02 pm

      5 stars
      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!

      Reply
      • Jessica Fisher

        March 22, 2023 at 1:56 pm

        Yay for zucchini bread in the freezer!

        Reply
    3. Kelly

      August 10, 2019 at 9:11 am

      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!

      Reply
      • Jessica Fisher

        August 13, 2019 at 11:28 am

        Yay! So glad you enjoyed it!

        Reply
    4. lisa s

      June 01, 2015 at 2:32 pm

      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.

      Reply
      • Jessica Fisher

        July 22, 2015 at 8:17 am

        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.

        Reply
    5. Patricia

      September 18, 2013 at 8:59 am

      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?

      Reply
      • Jessica Fisher

        September 18, 2013 at 4:42 pm

        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.

        Reply
    6. Mary Jo

      August 27, 2011 at 4:25 am

      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!

      Reply
      • Jessica

        August 27, 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!

        Reply
    7. Stephenie

      July 17, 2011 at 12:39 pm

      Curious about what capacity your food processor is (before I attempt this!). Thanks! 🙂

      Reply
      • Jessica

        August 27, 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.

        Reply
    8. jan

      August 14, 2010 at 7:47 am

      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.

      Reply
    9. Chels R.

      July 29, 2010 at 9:56 am

      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*

      Reply
    10. The Chef In My Head

      July 29, 2010 at 8:33 am

      Bulk baking, perfect idea. And I love Nancy’s idea a freezing shredded zucchini to use later for holiday baking!! Great post! ~LeslieMichele

      Reply
    11. Elizabeth

      July 29, 2010 at 7:44 am

      Ohhhh… my does that look good!!

      Reply
    12. Renee

      July 29, 2010 at 7:03 am

      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! 😀

      Reply
    13. KS

      July 29, 2010 at 5:51 am

      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!

      Reply
    14. Nancy

      July 29, 2010 at 5:14 am

      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.

      Reply
    15. Celee

      July 29, 2010 at 4:52 am

      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!

      Reply

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