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Moist Zucchini Bread (large batch)

Decadent Large Family Zucchini Bread

A delicious, moist, 4-loaf recipe to help you use up a bumper crop of zucchini!
Course Breakfast, Dessert, Snack
Author Amy Roberts | Raising Arrows


  • 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


  • 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.


I prefer stainless steel loaf pans from Norpro.  When using these pans, the bread takes about 75 minutes to bake.  The bread comes out nicely and the pans are easy to clean!  Find these bread pans at local kitchen stores or from retailers on Amazon.