This time of year, everyone should have a zucchini bread recipe that is moist and makes a large batch for sharing (or feeding your larger-than-average family). After mentioning on Instagram that we had shredded up a bunch of zucchini and made bread, freezing the leftover zucchini in portions just the right size for making more bread in the future, I had people asking for the recipe. Well, come to find out, I’d never posted the recipe here! So, my daughter quickly snapped some photos of the bread (before the boys and the daddy – gobbled it all up), and I threw together this post for everyone who was asking!
By the way, healthy is no where in this bread. ( No, you can’t count the zucchini!) But, if you do want a healthier version, I have a Whole Wheat Zucchini Bread recipe in the Large Family Recipes section of this blog.
OK, back to our regularly scheduled recipe…
- 6 eggs
- 2 c oil
- 4 c. sugar
- 2 tsp vanilla
- 4 c zucchini (raw & grated)
- 6 c flour
- 2 tsp salt
- 2 tsp baking soda
- 6 tsp cinnamon
- ½ tsp baking powder
- Mix wet ingredients in a large bowl, and dry ingredients in another bowl. Add the dry ingredients to the wet ingredients and stir to incorporate. Pour batter into 4 greased loaf pans. Bake at 325 for 60-80 minutes (time depends on your pan - check with a toothpick for doneness. The stainless steel pans shown in the post take about 75 minutes).
In case you are wondering what kind of pans I use, I am a huge Norpro stainless steel fan. You can find them on Amazon or at local specialty stores.