The dog days of summer are here and gardens everywhere are bursting with zucchini! The neighbor across the street just dumped a load on the doorstep and no one has a clue what to do with it all. Zucchini Nut Bread is the answer!
Preparing Zucchini for Zucchini Bread
Pick or buy small to medium zucchini that is shiny and firm with no visible cuts or cracks. Large fruit left on the vine is mealy and dry and isn't good for much of anything. Don't wash the zucchini until just before using it. Cut off the ends. There is no need to peel the zucchini if it is clean. The green flecks in the zucchini bread will give it a nice appearance.
Grating Zucchini with a Food Processor
Depending on the size of the food processor and the zucchini, it may need to be cut up into smaller pieces before grating. Process in small batches until it measures 5 cups. The zucchini should be fine, not pureed to liquid.
Freezing Zucchini Bread
At this point, the grated zucchini can be put in Ziploc bags for longer storage in the freezer, up to 6 months. Baked zucchini bread should be completely cooled and double wrapped in plastic wrap or Ziploc bags before freezing. Prepared this way, zucchini bread can be frozen up to 3 months.
Zucchini Bread Recipe
- 6 cups unbleached white flour, or a combination of half white, half whole wheat
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 Tablespoons cinnamon, ground
- 6 large eggs
- 3 1/2 cups sugar
- 1 3/4 cups canola oil
- 5 teaspoons pure vanilla extract
- 5 cups zucchini, finely grated
- 2 cups walnuts or pecans, chopped
Directions:
- Preheat oven to 350 degrees F.
- Butter or spray with vegetable spray and flour 4 (8½ X 4½ X 2½ inch) loaf pans and set aside.
- Using a food processor, grate the zucchini until it is fine. Set aside.
- In a large bowl, combine flour, salt, baking soda, baking powder and cinnamon and set aside.
- Beat eggs in an another large bowl, preferably with a stand mixer, or a hand-held mixer. Add sugar, canola oil and vanilla and mix again until blended well. Scrape sides of bowl.
- Add grated zucchini and mix, scraping down sides of bowl once or twice.
- Using a large rubber spatula, fold in the flour mixture until it is all combined and there are no dry ingredients left in the bottom of the bowl.
- Fold in the walnuts or pecans.
- Spread batter into the 4 prepared pans and bake at 350 degrees for 1 hour (60 minutes) or until knife comes out clean.
- Let cool for 5-10 minutes and then gently remove them from the pans and let cool completely on wire racks before wrapping and freezing.
- Serve at room temperature or chilled.
- Refrigerate for up to 2 days or freeze for up to 3 months.
- Makes 4 regular size zucchini breads.
Make these mini quick dessert breads for gift baskets!
- Lemon Tea Cake Recipe - Here's another quick bread that's great for a tea party or brunch.
- Vegan Nut Bread Recipes- Perfect quick breads for the vegetarian in the family.
- Cranberry Nut Bread Recipe - Moist cranberry nut bread recipe with fresh Ocean Spray cranberries & walnuts.
- Pumpkin Pound Cake Recipe - Made with sugar and spice and everything nice, and makes the perfect Thanksgiving dessert bread for the buffet table!
- Homemade Drunken Fruitcake - Classic buttery fruitcake soaked in brandy and rum.
Zucchini Bread Variations:
- This recipe makes 4 regular size zucchini quick breads. The recipe can easily be halved for 2 breads.
- Zucchini Chocolate Chip Bread - Add 2 cups semi-sweet chocolate chips in place of the nuts. Or leave the nuts in and add the chocolate chips too!
- Pour batter into mini loaf pans and bake for 45-50 minutes. Wrap them in pretty cellophane, add a tag and give them as gifts!
- Pour batter into paper lined cupcake pans. Reduce the baking time to 30-40 minutes or until toothpick comes out clean. Use a favorite frosting to decorate the tops.
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