Zucchini Bread Palooza

Dear Sis,

Papa Jeff stopped by Tuesday evening on his way to pick up a work truck. He brought us a bunch of overgrown zucchini. 

When zucchini is overgrown, it tends to get spongy in the middle, so we scooped that out, using only optimal zucchini for our baking.

We responded by baking 113 mini loaves of bread in 5 different flavors.

Our family ranked this recipe 3rd.

Blueberry Zucchini Bread

b
Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 c dark brown sugar
  • 1/2 c sugar
  • 2/3 c canola oil
  • 1/2 c yogurt, plain or vanilla
  • 2 eggs
  • 2 t vanilla extract
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 2 1/2 c flour, divided
  • 2 c blueberries, tossed in 1/2 c flour
  • 2 c zucchini, shredded

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 pan, set aside.
  • Whisk together, sugars, oil, and yogurt. Beat in eggs and vanilla.
  • Whisk together 2 c flour and remaining dry ingredients. Stir into liquid mixture.
  • Fold in zucchini and berries. Pour into prepared baking pans.
  • Bake 20-30 minutes, varying by pan size. Cool in pans 15 minutes before turning out on cool racks.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Store at room temperature for a few days or several months in the freezer.

Our number ONE ranked recipe of the day!

Carrot Cake Zucchini Bread

b
Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 c dark brown sugar
  • 1/2 c sugar
  • 2/3 c canola oil
  • 1/2 c yogurt, vanilla or plain
  • 2 eggs
  • 2 t vanilla extract
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 4 t cinnamon
  • 2 c flour
  • 2 c carrot, grated
  • 2 c zucchini, grated
  • 1/2 c golden raisins

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 inch baking pan, set aside.
  • Whisk together sugar, oil, and yogurt. Beat in eggs and vanilla extract.
  • Whisk together dry ingredients and stir into wet mixture.
  • Fold in grated vegetables and raisins. Pour into prepared pan/s.
  • Bake 20-30 minutes, varying by pan size.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Bread will keep a few days at room temperature or for several months in the freezer.

Our family ranked this recipe 4th.

Chocolate Chip Banana Zucchini Bread

b
Print Recipe

Ingredients
  

  • 2 ripe bananas, mashed
  • 1 1/4 c sugar
  • 1/2 c canola oil
  • 1/2 c yogurt, vanilla or plain
  • 2 eggs
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 3 c flour, divided
  • 2 c zucchini, shredded
  • 1 c milk chocolate chips, tossed in 1/4 c flour

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 inch baking pan, set aside.
  • Whisk together banana, sugar, oil, and yogurt. Beat in eggs.
  • Whisk together 2 3/4 c flour and other dry ingredients. Stir into wet mixture.
  • Fold in zucchini and flour coated chocolate chips. Pour into prepared baking pans.
  • Bake 20-30 minutes, varying by pan size.

Notes

I slice a 9x13 inch loaf 5x2 to make 10 mini loaves. Store a few days at room temperature or several months in the freezer.

Our family ranked this recipe last.

Death by Chocolate Zucchini Bread

b
Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 1/2 c dark brown sugar
  • 1/2 c unsalted butter, melted
  • 1/2 c yogurt, vanilla or plain
  • 4 eggs
  • 1 T vanilla extract
  • 1 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 3/4 c cocoa powder
  • 2 c flour
  • 3 c zucchini, shredded
  • 1 1/2 c milk chocolate chips, divided

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 inch baking pan, set aside.
  • Whisk together sugar, butter, and yogurt. Beat in eggs and vanilla.
  • Whisk together dry ingredients. Mix into wet ingredients.
  • Fold in zucchni and 1 c chocolate chips. Pour into prepared pans. Top with remaining chips.
  • Bake 20-30 minutes, varying by pan size.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Store at room temperature a few days or in the freezer several months.

This was our runner up recipe of the day!

Snickerdoodle Zucchini Bread

b
Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 1/2 c sugar
  • 1/2 c unsalted butter, melted
  • 1/2 c yogurt, vanilla or plain
  • 3 eggs
  • 1 t vanilla extract
  • 1 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 2 c flour
  • 2 c zucchini, grated

Cinnamon Sugar Topping

  • 1/2 c sugar
  • 1 t cinnamon

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 inch pan, set aside.
  • Whisk together sugar, oil, and yogut. Beat in eggs and vanilla.
  • Whisk together dry ingredients. Stir into wet mixture.
  • Fold in zucchini. Prepare topping. Pour half of batter into prepared pan/s. Spread evenly. Sprinkle with half topping. Pour remaining batter into prepared pans/. Spread evenly. Top with remaining cinnamon sugar.
  • Bake 20-30 minutes, varying by pan size.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Store at room temperature for a few days or for several months in the freezer.

We bagged our mini loaves and headed out to distribute them around the neighborhood.

We spent two hours with a dozen of our neighbors. It was worth all the time baking and packing!

Love,

b