If you’re looking for how to make zucchini bread, go no further! This zucchini bread recipe is really easy to make and super versatile. Use the batter to make loaves, muffins, or even a sheet pan cake. Mix in other ingredients like banana, chocolate chips or oats. Opportunities are endless!
I use to score the veggie jackpot when we lived near my parents during summer/fall harvest seasons. It was nearly a weekly CSA share-worthy assortment of goodies from their gardens and high tunnel: peppers, tomatoes, chard, potatoes, lettuces, cucumber — you name it, they likely grow it.
One time, the lot included four giant zucchinis … as in nearly 2-feet long! Despite their crazy huge size, they tasted completely normal.
I considered using them a variety of ways, settling on zucchini bread. Nothing fancy, sans nuts, white-flour-based, zucchini bread.
This particular recipe was made with four cups of shredded zucchini, so it makes A LOT of zucchini bread. I ended up making eighteen muffins, one small loaf, and one tube pan’s worth with this batch.
I froze at least half of the muffins, as well as the loaf, and then used the tube pan zucchini bread for breakfast and lunches (sliced with cream cheese — yum!).
Both kids approved of the less sweet version I made as compared to the recipe I adapted this from — over a cup less sugar. Love that! I would definitely try it with wheat flour, had I any in the pantry — either all wheat, or half-and-half. Would make for a hearty breakfast or lunch treat!
- 4 cups shredded zucchini
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 tablespoons ground cinnamon
- 2 teaspoons salt
- 6 eggs, beaten
- 2 cups granulated sugar
- 2 cups canola oil
- 2 tablespoons pure vanilla extract
- Preheat the oven to 325°F.
- Use non-stick spray to coat 4 large loaf pans. (Sometimes I use a variety of pans instead: tube pan, muffin tins, cake pans, etc., instead of just loaf pans.)
- Use a whisk to combine the flour, cinnamon, baking soda, baking powder and salt in a large mixing bowl, and leave a little bit of a well in the center.
- In a separate mixing bowl, whisk together the eggs and oil until they turn a creamy color, then add the sugar and vanilla and use a hand mixer to beat the ingredients for a minute or two.
- Add the wet mixture to the dry mixture, and then continue mixing with the hand mixer until it's just combined. The batter will be very thick!
- Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should loosen up the batter and make it easier to mix.
- Pour the batter into your prepared pans about half-way, and then bake them for about an hour (or until the top springs back when you press gently with your finger, and a toothpick inserted into the center comes out clean).
- Let the loaves (or muffins, tube pan, etc.) cool for about 15 minutes in the pan, and the remove them. Continue letting them sit on a rack until they've cooled completely.
- If you plan on freezing these, wrap them tightly in plastic wrap once they've cooled, and then put them into freezer zip top bags.
Use up leftover batter to bake muffins.
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- Pyrex Glass Mixing Bowl Set (3-Piece)
- Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
- AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver
- Wilton Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 171mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 3g