Zucchini Bread is one of my favorite ways to use up those monster zucchinis that seem to pop up in the garden out of nowhere overnight. I scoop out the seeds, shred and use in a variety of ways, including this scrumptious bread! I created this recipe when my kiddos were just toddlers, and it has continued to be a family favorite. The recipe yields three loaves, because it is fun to share with others, and if you slice it, it also freezes very well. I use this batter in two variations, the spiced variety which will permeate your house with the comforting aroma of cinnamon, mace, and all spice...and the lemon variety that is sweet and bright. The zucchini keeps this bread very moist whatever variation you decide on. As with many things, it is enjoyed best with a healthy smear of salted butter. I hope it brings a smile to you with every bite!
Ingredients
Dry Ingredients
6c.unbleached all-purpose flour
2tsp.salt
2 tsp.baking powder
2 tsp. baking soda
4 tsp.ground cinnamon
1tsp.ground mace
1tsp.ground all spice
Wet Ingredients
2c.vegetable oil
4 ½c.organic cane sugar
6eggs
2tsp.vanilla
Other
5c.shredded zucchini (keep skin on, scoop out seeds, shred with box shredder or food processor)
coconut oil, for greasing
Instructions
Preheat oven to 350℉. Grease 3 loaf pans with a generous amount of coconut oil.
Combine dry ingredients, ensuring that the baking soda and powder are evenly distributed throughout, set aside.
In an extra-large mixing bowl, combine the wet ingredients and whisk until thoroughly mixed.
Gradually add the dry ingredients to the wet mixture.
Fold in the shredded zucchini.
Bake for 1 hour and 15 minutes (or until toothpick comes out clean). Let cool for 10-15 minutes and transfer to a wire rack to cool.
Notes
For a lemon variation, omit the spice and replace with the juice and rind of 3 lemons.
If you are using a glass loaf pan, you may need to reduce the baking time by about 5-10 minutes.
Slice and freeze any leftovers. Reheat in toaster for a delicious breakfast or snack.