How many of you have loads of zucchini that are ripe and ready for picking? Just a few plants seem to produce lots of long slender veggies that taste great sliced and sautéed with carrots and onions, diced and cooked into a spicy spaghetti sauce, or shredded and dumped into your favorite quick bread recipe.
A local farmer dropped off a bag full of produce last week. I was delighted to see the assortment of zucchini that often overwhelm the garden. I graciously thanked my friend and scooped up the zucchini with this delicious recipe in mind.
Tip: I always use my food processor to shred a summer’s worth of zucchini and then place in freezer bags in 2 or 4 cup quantities. (Label with date, product, and amount). This way I have zucchini ready whenever I want to bake this quick bread throughout the year.
This recipe yields four deliciously moist loaves that can be eaten, frozen, or given away as fresh baked gifts from the kitchen. Don’t forget to share a loaf or two with a local grower who might be inclined to share some freshly picked produce when he/she has more than they can use.
Late Summer Zucchini Quick Bread
6 cups all-purpose flour
2 teaspoon salt
2 teaspoon baking soda
2 teaspoon baking powder
6 teaspoons ground cinnamon
6 eggs
2 cup vegetable oil
4 cups white sugar
2 tablespoons vanilla extract
4 cups grated zucchini
2 cup chopped walnuts
2 cups raisins
1 package instant oatmeal for topping, any flavor
Preheat oven to 350 degrees. Spray with cooking spray, four 8 x 4 inch pans. In a very large bowl, mix flour, salt, baking powder, soda, and cinnamon together.
Beat eggs, oil, vanilla, and sugar together in a separate large bowl. Add wet ingredients to the dry mixture, and beat well. Stir in zucchini, nuts, and raisins until well combined. Pour batter into prepared pans. Sprinkle flavored instant oatmeal evenly over batter.
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20-30 minutes. Carefully, remove from pan, and cool completely.
My Nana always made zucchini bread when I was a kid and I devoured it by the loaf. Such great memories. 😊
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Awww, that sounds lovely!
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Yum and thanks for the recipe. Headed to the farmer’s market this weekend!
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The farmers market, my favorite place to shop! Enjoy!😊
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I love zucchini bread. Thanks for sharing, Linda!
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My pleasure, Debbie…
…Great way to use garden fresh veggies!
Enjoy your day!😊
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YUM! would love to taste it!
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You might want to make yourself a few loaves. You can certainly reduce the recipe by half of you’d like. Thanks for your comment!
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Your recipe is very similar to my own. The tip is so good to know. and I’ll follow it from now on. thanks for sharing.
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My pleasure, Maureen! It’s all about convenience and having supplies ready when needed. Have a good day!🌻
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I love that this is a jumbo recipe, and adding raisins is such a good idea! Thank you for sharing this, I will have to try it real soon, I have Too much zucchini!
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That’s a good problem to have… Zucchini troubles! Happy Baking!😊
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Great idea re: freezing zucchini!
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Thanks, Shanna..it works well for carrots too!😊
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