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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.
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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 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 35 minutes
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.