Unbelievably yummy large batch zucchini bread you can make to use up that bumper crop of zucchini! Share with friends and neighbors, freeze for later, or eat it all yourselves!
This time of year, I can only feed my kids so much fried, sauteed, casseroled zucchini before they are begging for this moist, decadent zucchini bread for breakfast, lunch and dinner!
It really is THAT good!
Now folks, I have a lot of kids, so this 4 loaf batch of quick bread is perfect for our family to eat on all week! But if you don’t have a house-full like I do, feel free to half the recipe OR make it all and freeze some or share with friends!
Is it bananas you have running out your ears rather than zucchini?
Try our Low-Sugar, Large Family Banana Bread!
A while back, I mentioned on Instagram how we had shredded up a bunch of zucchini and made bread with some while freezing the rest in portions just the right size for making more bread in the future.
Of course, everyone wanted the recipe for the bread, 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!
By the way, healthy is no where in this bread. ( No, you can’t count the zucchini!) Some days you just have to throw healthy out the window and make something decadent.
Right?!
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.
(That recipe is super old – did you know I’ve been blogging since 2005?! –
but it all eats the same!)
OK, back to our regularly scheduled recipe…
Grab your zucchini and let’s go!
Decadent Large Family Zucchini Bread
Ingredients
- 6 eggs
- 2 cups oil (we use avocado oil)
- 4 cups sugar
- 2 tsp vanilla
- 4 cups zucchini, raw & grated
- 6 cups flour
- 2 tsp salt
- 2 tsp baking soda
- 6 tsp cinnamon
- ½ tsp baking powder
Instructions
- Preheat oven to 325°.
- Mix wet ingredients in a large bowl and dry ingredients in another large bowl.
- Add the dry ingredients to the wet ingredients and stir to incorporate.
- Pour batter into 4 greased loaf pans. (see note about loaf pans)
- Bake at 325° for 60-80 minutes, until a toothpick stuck through the center of the loaf comes out clean.
Notes
originally posted in 2016, updated in 2020