We grew up making this often. It seems as if one zucchini plant can produce a thousand zucchini. My mom’s theory is that if you ignore them they will somehow go away. Not so, they just grew bigger. I remember them being as big as me. If you are using these giant ones I suggest peeling them because the skin becomes very hard also discarding the seeds is necessary.
Me and my friend Miriam had free reign of my mothers kitchen so we would make this often. We called it bikini bread.
It is desirable to use 7-8 inch zucchini these have a soft skin and small seeds. If you are using larger ones remove the seeds and peel the zucchini.
Many people grate their zucchini I prefer to use the food processor and chop them.
Put all ingredients in a mixing bowl and stir until well blended and no more lumps remain. This can be done in a mixer.
Grease and flour bread pan. Pour batter in up to 2/3 full. Bake 350 for 45-60 minutes. Test for doneness sometimes the top will be gooey. Bake until top is firm. If top is brown but still gooey cover loosely with tin foil and bake 15 minute then retest.
Remove from oven. Let cool 15 minutes before removing from pan. Let cool completely before cutting. This can be stored in freezer bags and stored for several months. It is awesome to have zucchini bread in the dead of winter.
- 3 cups zucchini copped fine
- 1½ cups sugar
- 1 cup oil
- 3 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoon pumpkin pie spice
- 1 cup nuts chopped coursely
- Cut zucchini in large chunks.
- Pulse zucchini in food processor until fine texture.
- In mixing bowl combine remaining ingredients, add zucchini. Mix until all lumps are gone.
- Pour in greased and floured 1 pound bread pan. Bake 400 degrees for 45-60 min. until toothpick comes out clean.
If preferred you can grate the zucchini