It appears everywhere I turn there is an abundance of zucchini. The other week it was also “leave a zucchini on your neighbor’s porch” day? The other day I went wine tasting and they were also giving away a variety of squashes and zucchinis! There was a small farm on-site at the tasting room and it appeared their zucchini plants were exploding and they couldn’t consume them all.
The local farm where I get my produce has also been producing some massive zucchinis: some thicker than my head and longer than my forearm. When I get these larger zucchinis, I find that they can be extremely seedy and sometimes bitter. If I want to eat them roasted or in a stir-fry, the bitterness can still appear even if I’ve removed all the seeds. When I get one of these big guys, I like to just shred the whole thing and use it all in a loaf. The bitterness of the zucchini completely disappears in the loaf and the seeds dissolves into a moist bread.
This recipe already makes 2 standard 9×5 loaves of zucchini bread, but if I have a lot of zucchini, I like to double the recipe so I have extra loaves to give away! The bread keeps for months in the freezer if well wrapped.
Ingredients
Zucchini – I’ve found that you can use any variety of zucchini/squash. Green, yellow, or even the patty-pan ones make a great zucchini bread!
Zucchini Bread
Equipment
- loaf pans
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 tbsp cinnamon
- 3 cups zucchini shredded, packed
- 3 cups flour all purpose
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup rolled oats
Instructions
- If zucchini is not yet shredded, do this first! If you have more than 3 cups packed, that's ok. I wouldn't use over 3.5 cups of shredded zucchini for this recipe.
- Mix together eggs, oil, sugars, vanilla, salt, and cinnamon until well combined.
- Add zucchini and mix.
- Add flour, baking soda, and baking powder. Mix until batter is just a little streaky.
- Add in the oats and continue mixing until just combined.
- Divide into loaf pans and bake at 350F for about 60 minutes until a toothpick comes out clean. Tent with foil if the tops brown too quickly.
Try some other baked goods like Banana Bread or Pumpkin Pull Apart Bread.
If you have extra zucchini bread, you can use it to even make Bread Pudding.