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What to Do With a Gigantic Zucchini

Updated on May 25, 2014
Cast your vote for Zucchini Bread

The Squashes of Summer.

Everybody has a friend who plants a vegetable garden and overplants the squash. They inevitably drop by with some yellow squash, a cucumber or two and (if you're lucky) a couple or three tomatoes. And there's always this one giant zucchini....

Everybody seems to have a zucchini recipe. You really kind of have to have one what with all the giant zucchinis lurking around there waiting to deposit themselves in your vegetable crisper.

If you don't have a good zucchini recipe, here's one I like. You can add extra fun things if you want to. The recipe is really adaptable and very tasty. I got four bundt cake sized zucchini breads out of this recipe from the enormous zucchini pictured to the right.


Before & After Photos

This bad boy made 4 bundt cake-sized zucchini breads.
This bad boy made 4 bundt cake-sized zucchini breads.
This is what it looked like on the plate.
This is what it looked like on the plate.

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 1 bundt cake loaf or two bread loaves


  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugor, or 1/4 to 1/2 cup honey
  • 3 eggs
  • 2 cups grated zucchini
  • 2 1/2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 3 teaspoons vanilla
  • 1 cup chopped pecans or walnuts
  • 1/2 cup raisins or chopped apple, (optional)
  1. Blend oil, sugar and eggs. I mix it up in the Kitchen-Aid mixer.
  2. Add flour with soda, baking powder, salt, cinnamon and vanilla. I switch to the dough hook on my trusty. Kitchen-Aid mixer at this point because the batter gets pretty thick.
  3. Fold in zucchini and nuts. Mix well, but do not beat. The dough hook works pretty well for this part.
  4. Place in two regular size loaf pans or one bundt cake pan. This recipe makes one bundt cake sized loaf. Just be sure to spray it with a flour and oil baking release or spray with Pam and then dust with flour so the bread will release from the bundt pan properly.
  5. Bake at 325 degrees for about an hour. It's done when you can stick a knife through it and the knife comes out clean.
  6. You can freeze zucchini bread, but this stuff comes out so tasty, it probably won't last long enough to freeze unless you make about 5 or 10 loaves, I got four bundt cake sized zucchini breads out of the zucchini pictured above.

* This recipe was submitted to the Tyler-Athens SDA Church "Bountiful Blessings" cookbook by Tyler member Doris Crockett. It's one of our favorites.


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    • cascoly profile image

      cascoly 5 years ago from seattle

      the problem with zucchini bread & similar recipes is they double or triple the already overwhelming mass involved.

      for these gargantua i like to slice them into 1" rounds, coat with olive oil & grill for 5-10' until nicely done -- top with gralic & lemon or basil or chinese hot sauce

      i usually try to cature my squash when they're much smaller, but there's always a couple who escape

    • nmdonders profile image

      Nira Perkins 5 years ago

      I found this hub amusing but that's because I was recently given a gigantic zucchini similar to the one pictured. I've never seen one so big and the person acted like it was no big deal. I guess I need to get out more haha. I'll give this recipe a try. Thanks for sharing :)