Monday, September 12, 2011

Zucchini Bread Recipe

A suburban greenmom tames the giant mutant zuke...

Okay, it's an insane day/week...I start school tomorrow, including my first-ever crazy-long public transit commute, and I have a book manuscript due this afternoon, and my house is a shambles...

So I'm afraid once again I'm copping out a bit and repurposing an old post. But I feel okay about it, because it's one I'd sort of forgotten about. And then for our neighborhood block party I suddenly realized I could make a big zucchini spice bundt cake and get one of those giant overgrown bludgers off my counter.

This is the recipe I developed a couple of years ago the last time my zuke patch exploded, and I love it because it uses up 4 whole cups of grated zucchini. And if you use the sort of big tough ones, you don't have to go through any draining and blanching and salting process, it's perfect as it is, uses very little oil, and can take mostly whole wheat flour.

I felt a little sheepish when I brought it over and set it down on the table amidst all the cupcakes and neon-colored cookies, figuring I'd be taking half of it home, but by the end of the day it was completely eaten up, and garnered great praise.



  • 2 cups sugar (I used light brown, but white would work)
  • 3/4 cup vegetable oil, or 1/2 cup applesauce or pumpkin puree and 1/4 cup oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 4 cups shredded zucchini (yes, that’s 4 cups!)
  • 1/3 cup orange juice (I’m sure substitutions would work here)
  • 3 cups flour (I used 2 of whole wheat, 1 of white; your choice)
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt (could reduce if desired)
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 3/4 teaspoon allspice
  • 1 1/2 teaspoons cinnamon
  • 1 cup raisins or nuts (optional)


Preheat oven to 350*.

In large bowl, mix sugar, oil, eggs, and vanilla.

Beat until well blended.

Add zucchini and orange juice; stir well.

Combine flour with next 5 ingredients; Add to zucchini mixture; stir well. (Do not overmix)

Add nuts; stir gently to combine.

Pour into pans. You have options here:

  • 2 greased and floured 9in loaf pans, or
  • one loaf pan and one 9×9 baking pan; these were of course a bit thinner, and they baked a bit faster, or
  • 1 bundt pan, or
  • 24-ish muffins worth of muffin tins

Bake for about 60 minutes; till it springs back when lightly touched and a toothpick comes out clean. (The bundt took 65; the muffins 35. Keep an eye on it.)

Let cool in pans 10-20 minutes.

Remove from pans and let cool completely.


Best of all, my kids know it's zucchini bread/cake/muffins, and they love it anyway. Seriously, I'm very proud of this one--I've made two batches in the last 3 days, and they're getting munched up like there's no tomorrow. Fortunately, since there is a tomorrow, I have another gallon bag of grated zucchini in the fridge...


Chile said...

I love zucchini bread! Check out the recipe I posted for Zucchini Chili that will use up SIX cups of zucchini!

Betsy (Eco-Novice) said...

Yum, yum, yum. Love the amount used and the options for bakeware!


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