So, you know that point in the summer where you’ve seen enough of the same yellow and green gourds and you think you’re going to turn in to one of them? Yeah, it happens to many, but it doesn’t have to be that way. You can put it in the freezer and save for later to make Leftover Zucchini Bread in the fall!

My sister’s in-laws have a giant zucchini plant that grows over their fence and a couple times a year they share their extra-large rewards. This year with all the things going on in life, I just couldn’t do anything with it and decided to cut it up in small chunks and put it in the freezer for a rainy day.

Well, the rainy day has arrived. (you know, we’ve already had a lot of those this fall!) Our family was getting together this past weekend and we needed a quick breakfast option and not to sit and slave over an oven while we were together. So, Wednesday night I set out a container of frozen zucchini and it was ready to go on Thursday morning while little man was getting some play time in!

This is a sponsored post. The Arkansas Soybean Promotion Board is a client of mine, but all opinions expressed are my own.

I love baking, that’s no surprise to you if you’ve read this blog or followed me on social any amount of time. But, I’ve recently learned something new – soybeans and desserts often go hand in hand. Yep, you read that right. Most of us keep vegetable oil in our cabinets and if you turn that bottle around, you will see the first ingredient listed is soybean oil. <insert mind blown emoji> I know, right.

And, on top of all that, soybean oil has some incredible health benefits. According to the United Soybean Board, “Soybean oil is low in saturated fat, contains no trans fat and is high in poly- and monounsaturated fats. It’s also an excellent source of alpha-linolenic acid omega-3s and is the primary commercial source of vitamin E in the U.S. diet.”

Somewhere along the way in my cooking, I got mixed information about which oil to use and which to avoid and, with this recent information and a chance to meet some of these farmers myself, I’ve really wanted to start using the food resources that are right in front of me and produced in my home state. As a matter of fact, soybeans are one of the top 3 cash crops grown in Arkansas and Mulberry is considered the edamame capital of the US.

Just think, as you head into the height of the baking season, by buying vegetable oil you are supporting US farmers, and most likely, Arkansas farmers! That’s a gift all on its own.

So, back to the zucchini bread! We have been trying to clean out our freezer. I stocked it before little man came and we did not eat it down as quickly as I had expected, but we are getting better each week and now I have one less container with frozen zucchini. For the record, you can grate fresh zucchini to make this recipe or thaw frozen zucchini noodles and achieve the same result. But, I’m all for easy and “one pot” type recipes and this does not disappoint.

You should smell the scent of hot zucchini bread cooling on the counter!!!

Moist and fluffy zucchini bread with leftover summer zucchini from the freezer. Make a quick breakfast bread, dessert or afternoon treat with coffee. Cooked with vegetable oil made from soybean oil grown by Arkansas Farmers.

Print Recipe

Freezer Leftover Zucchini Bread

Freezer Leftover Zucchini Bread is an easy breakfast bread that allows you to use up that end of summer zucchini stash with a breakfast treat you can freeze or share with others.

Prep Time20

Cook Time1

Cooling Time15

Total Time1 35

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast bread, quick breakfast, summer, vegetables, zucchini

Servings: 1 loaf

Ingredients

2 cups grated or finely chopped zucchini
3 eggs
2 cups white sugar
2 cups vegetable oil
2 teaspoons vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
½ tsp baking powder
2 teaspoons pumpkin pie spice mix sub 3 teaspoons cinnamon or 2 teaspoons apple pie spice

Instructions

Preheat oven to 350.
Use a potato peeler to remove the rind on the zucchini.
Using a cheese grater, grate the zucchini. If using frozen zucchini, make sure it is already thawed and collect some of the water by blotting with a paper towel.
Pulse in the food processor to make small pieces.
Put zucchini in stand mixer.
Add other wet ingredients – eggs, sugar, oil, and vanilla.
Mix until combined.
Add flour, one cup at a time and incorporate between each add in.
Add in baking soda, salt, baking powder, and pumpkin pie spice mix.
Stir until all ingredients are combined.
Using a spatula, scoop all the remnants off the edges and all the way down to the bottom to make sure everything is stirred in.
Pour into a greased loaf pan.
Bake at 350 for 1 hour or until a toothpick inserted comes out clean.
Let cool for 15 minutes.
Then, turn out on a plate for foil to cool to room temp before wrapping with foil.
Can be frozen for a couple weeks if you are planning ahead.