What to do with those ten pound zucchini

by Patricia Eddy on September 22, 2008

CIMG2995 Have you ever grown zucchini? I have. Do you know what happens to zucchini that you leave on the vine just a day or two too long? You get a zucchini the size of a baseball bat. Zucchini that size is often hard to cook with. It is tough, too large to slice into rounds, and more food than your entire family could eat in a week.

So what do you do with that monstrous zucchini? You make zucchini bread of course!

This is an old family recipe. I have no clue where it came from originally, though I suspect it was my grandmother’s. It’s incredibly easy, not very healthy, and damn delicious. CIMG3014

The zucchini you see in the picture is what was left after I made an entire batch of bread and muffins.


Grandma’s Zucchini Bread

  • 3 cups shredded zucchini
  • 1 cup oil
  • 4 eggs
  • 2 cups sugar
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp cloves
  • 1 tsp vanilla
  • 1/5 tsp cinnamon
  • 3/4 tsp nutmeg
  • 3 cups flour


Shredding the zucchini is the most time consuming part of the process. Once that’s done, mix the zucchini with the oil, eggs, sugar, and vanilla. In a separate bowl, mix the dry ingredients. Add the dry ingredients to the wet, a little at a time, until mixed well.

Pour into greased and floured bread pans, or muffin tins.

Bake the bread for 1 hour and 20 minutes, or the muffins for 30-40 minutes, until a toothpick inserted into the center comes clean. Cool, eat, and enjoy.

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