Zucchini bread! It’s that time again. The zucchini are launching an attack on the house, climbing out of the garden and into your kitchen whenever you look away. And that means making zucchini bread, which is nowhere near as much fun as eating it. Zucchini bread is the perfect quick breakfast, snack or dessert, and it freezes wonderfully well. Make a bunch of them and haul them out of the freezer to spark up those dreary winter meals!
But making a bunch of them seems as if it would be a slow, messy process, and might well diminish your ambition. But never fear! We have a few tricks to make the process so much easier, that you can make four loaves in little more than an hour! And since they bake for an hour, the work must be pretty minimal, right? Right?
There are two important piece of equipment you need to march into zucchini stardom: a food processor and a stand mixer. We have a 14 cup Cuisinart and a 5 quart Kitchenaid stand mixer. And the important accessory you need came with your mixer, the plastic splash guard to keep the ingredients from climbing out of the bowl. We told you, those zucchini can be sneaky!
Then, the only real trick is doing things in the right order so you can reuse the dishes.
The recipe below makes 4 loaves at once:
- 2 cups pecans (or walnuts)
- 2 medium zucchini
- 8 eggs
- 4 cups sugar
- 2 cups canola oil
- 7 cups flour
- 1 ½ tsp baking powder
- 2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg (ground fresh if you can)
- 3 tsp vanilla
- 2 cups raisins
- 4 loaf pans
- 1 2-cup pitcher
- Preheat oven to 350 F.
- Chop the nuts in the food processor and empty them out into a small bowl.
- Shred the zucchini in the food processor until you have at least 4 cups shredded.
- Break the eggs into the mixing bowl.
- Add the 4 cups of sugar.
- Measure the oil into the 2-cup pitcher and add it to the eggs and sugar.
- Put the collar over the top of the mixing bowl, and mix until smooth and uniform.
- Add the flour, baking powder, salt, cinnamon, nutmeg and vanilla and mix slowly until uniform.
- Take a couple of fistfuls of zucchini from the food processor and wring it out in your hands. Add to the pitcher until you have 2 cups.
- Add the zucchini to the mixing bowl and mix slowly.
- Repeat with two more cups of zucchini, wringing them out and adding to the batter.
- Add the nuts and raisins to the batter and mix until uniform.
- Spray the 4 loaf pans with nonstick spray, and then divide the batter among them
- Place the 4 pans in the preheated oven and bake for 1 hour.
- Remove the loaves and check each one for doneness using a toothpick inserted in the deepest part. If the toothpick comes out clean, they are done. If not, bake those loaves that need it another 5 minutes and test again.
All the loaves to cool in the pans. Then loosen each loaf with a knife or spatula and invert each pan to remove the load. Wrap each one in aluminum foil and seal into a ziplock bag.
Freeze those you are not going to use immediately.