Zucchini Overload? Turn It into Delicious Zucchini Bread!
As summer rolls around, those of us with gardens know it’s that time of year again – zucchini season, which means loads of zucchini bread!
If you’ve ever grown zucchini, you understand the joy and, occasionally, the overwhelming dismay of producing a monster zucchini. These garden giants are a far cry from the modest, uniformly-sized zucchinis you find neatly stacked in grocery stores.
While store-bought zucchinis are usually about six to eight inches long, homegrown zucchinis can reach monstrous proportions, sometimes spanning two feet or more and weighing several pounds.
My mom has a large garden, and every summer, she finds herself with an abundance of these colossal zucchinis. Inevitably, she ends up sharing her bounty with family and friends.
Fortunately, I don’t mind at all – zucchini is an incredibly versatile vegetable. Whether I’m grilling it, incorporating it into salads, or freezing it for future use, there’s no shortage of ways to use up a surplus of zucchini. One of my favorite methods is to make zucchini bread. And not just one or two loaves, but a large batch that yields five or six loaves at a time.
Why make just one or two loaves when you can make enough to last a while or share with others? This large-batch zucchini bread recipe is perfect for those times when you have a glut of zucchini on your hands. Plus, it’s a great way to use up those monster zucchinis that seem to appear overnight.
The Versatile Zucchini
Zucchini is a summer squash that can be eaten raw or cooked, making it incredibly versatile in the kitchen. Its mild flavor allows it to blend seamlessly into both sweet and savory dishes.
From zucchini noodles (or “zoodles”) to stuffed zucchini boats, there’s no end to the culinary possibilities. When it comes to baking, zucchini adds moisture and a subtle sweetness, which makes it perfect for bread and muffins.
Freezing Zucchini for Later
If you find yourself with more zucchini than you can handle, freezing is a great option. Grate the zucchini and squeeze out as much moisture as possible before packing it into freezer bags. This way, you’ll have pre-measured portions ready to go for future baking or cooking projects. Just thaw and use it as you would fresh zucchini.
Large Batch Zucchini Bread Recipe
This zucchini bread recipe is a family favorite. It’s moist, flavorful, and studded with raisins for a touch of sweetness. If raisins aren’t your thing, feel free to leave them out or substitute with nuts or chocolate chips. The recipe makes five to six loaves, depending on the size of your pans, so you’ll have plenty to enjoy and share.
Big Batch Moist, Delicious Zucchini Bread
6
loaves30
minutes1
hour
This large-batch zucchini bread recipe is perfect for using up your garden’s surplus monster zucchinis. Moist and flavorful, each loaf is infused with the natural sweetness of zucchini and a hint of cinnamon, with optional raisins for added texture.
Ingredients
9 eggs, well beaten
3 c cooking oil
4.5 c sugar
6 c grated zucchini*
6 tsp vanilla
6 c flour
3/4 tsp baking powder
6 tsp baking soda
9 tsp cinnamon
3 tsp salt
3 c raisins
Directions
- Preheat your oven to 350°F (175°C). Grease and flour five to six loaf pans.
- In a large bowl, mix together the grated zucchini and sugar. Let it sit for about 10 minutes to draw out the moisture.
- Add the eggs, vegetable oil, raisins, and vanilla extract to the zucchini mixture. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Notes
- *To grate zucchini for this recipe, first wash and trim the ends, then cut it lengthwise and scoop out any large seeds if using monster zucchini. Grate the zucchini using a box grater or food processor, leaving the skin on for added color and texture. Finally, squeeze out the excess moisture using a clean kitchen towel or cheesecloth.
The Joy of Sharing
One of the best parts about making a large batch of zucchini bread is having enough to share. Wrap up a loaf or two and surprise your neighbors or friends with a homemade treat. They’ll appreciate the gesture, and you’ll feel great knowing your excess zucchini didn’t go to waste.
Zucchini season may bring its challenges, but with recipes like this one, it’s easy to turn those garden giants into something delicious and rewarding. Happy baking!
[all images used under license]
