I don’t know about you, but by the time August rolls around, I’m looking at my garden zucchinis like they’ve turned into monsters overnight. You go away for a day or two and come back to a plant offering up what feels like a wheelbarrow full of squash!
If you’re in the same boat, this big-batch zucchini bread recipe is the perfect solution. It’s designed to pull double duty, giving you four standard loaves and 24 muffins from a single bowl of batter. It’s incredibly moist, warmly spiced, and just sweet enough—and it freezes like a dream, stocking your freezer for busy days ahead. Whether you’re feeding your crew, preserving the harvest, or handing off a loaf to a grateful neighbour, this one’s worth bookmarking.
Why You’ll Love This Recipe
One Batch, Two Ways: This single recipe makes both full-sized loaves and perfectly portioned muffins at the same time, giving you options for any occasion.
Perfect for the Freezer: It’s specifically designed to freeze beautifully, so you can enjoy that fresh-baked summer flavor for months.
Incredibly Moist & Delicious: This is a tried-and-true recipe that delivers a perfect, warmly spiced crumb every single time.
Flexible & Forgiving: Easily swap in different flours, sugars, or your favourite add-ins to make it your own.
Big-Batch Zucchini Bread & Muffins
Ingredients
- 7 cups grated zucchini packed, from about 4-5 medium zucchini. No need to peel them, especially if they're from your garden! The peel is tender, adds lovely green flecks, and is full of nutrients.
- 8 large eggs
- 3 cups neutral oil avocado, sunflower, or light olive oil work well. A neutral oil lets the zucchini and spices shine, but melted butter can be used for a richer flavor.
- 2 tablespoons vanilla extract
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 tablespoons ground cinnamon
- 1 teaspoon nutmeg optional, but recommended for that classic spice-bread warmth
- Optional Add-ins: 2 cups chopped walnuts pecans, or chocolate chips (I often do a half-and-half mix!)
Sweetener:
- 2½ -3 cups granulated sugar You can swap up to 1 cup for brown sugar for a richer, more molasses-like flavor
- Honey Option: Use 2 cups of honey instead of sugar. See notes below for flour/oil adjustments if using honey.
Flour:
- 6½ cups all-purpose flour
- Whole Wheat Option: For a heartier nuttier texture, you can use up to 3 cups of whole wheat flour plus 3½ cups of all-purpose flour.
Instructions
- Prep Your Pans: Preheat your oven to 350°F (175°C). Grease 3-4 standard loaf pans and line 24 muffin cups, or grease them very well.
- Grate the Zucchini: Wash your zucchini and trim the ends. Grate it using a food processor with the shredding disc (the fastest way!) or the large holes of a box grater.
- Mix Wet Ingredients: In a very large bowl, whisk together the sugar (or honey), eggs, oil, and vanilla until smooth and well combined.
- Add Zucchini: Stir the 7 cups of grated zucchini into the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine: Add the dry ingredients to the wet ingredients in a few batches, stirring gently with a spatula just until no dry streaks of flour remain. Be careful not to overmix, as this can make the bread tough.
- Fold in Extras: Gently fold in any optional add-ins like nuts or chocolate chips.
- Fill Pans: Fill your prepared loaf pans about ⅔ full and the muffin cups about ¾ full. An ice cream scoop works perfectly for portioning muffin batter evenly.
Bake:
- Muffins: Bake for 18–22 minutes. Start checking for doneness at 18 minutes.
- Loaves: Bake for 55–65 minutes. Start checking at 50 minutes. If the tops are browning too quickly, you can gently lay a piece of aluminum foil over them (tenting) for the remainder of the baking time.
- Cool: Let the bread and muffins cool in their pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.
The Best Way to Freeze Zucchini Bread & Muffins
To ensure your bread tastes just as fresh in a few months, proper wrapping is key. Make sure everything is completely cool before you wrap it.
For Loaves: I recommend wrapping each loaf tightly in plastic wrap or a beeswax wrap first. Then, add a second layer of aluminum foil or place it inside a freezer-safe bag. This double layer is the secret to preventing freezer burn.
For Muffins: Once cool, place the muffins in a single layer inside a large, freezer-safe zip-top bag. Squeeze out as much air as possible before sealing. They’ll last for 2–3 months and still taste like they came out of the oven yesterday.
Frequently Asked Questions (FAQ)
Do I need to squeeze the water out of the zucchini?
For most garden zucchini, no! If you’re using a very large, watery zucchini, you can gently pat it with a paper towel after grating, but please don’t wring it out. That moisture is what makes the bread so tender and delicious.
Can I make this recipe smaller?
Yes, you can easily cut this recipe in half to make 2 loaves and 12 muffins, or just one loaf and 24 muffins. It’s very flexible.
How do I know when the bread is done?
The best way is to insert a toothpick or a wooden skewer into the center of a loaf or muffin. If it comes out clean with just a few moist crumbs attached, it’s ready. If there is wet batter on it, it needs more time.
What are some other mix-in ideas?
Dried cranberries, shredded coconut, raisins, or even a cup of grated apple or carrot would all be delicious additions.
Zucchini Season, Handled
It always feels good to get ahead of the harvest—and even better to pull out a ready-made loaf or muffin when company stops by or you just need something quick with a cup of tea. Let me know if you give it a try! I’d love to hear what you added or swapped—and whether your kids ate it before it even cooled down.