I find most zucchini bread recipes to yield underwhelming results but not this recipe! I never even bother growing it because my neighbors will zuke bomb me, leaving a zucchini on the porch, ringing the doorbell and running away (not really on that last part haha). Thanks!! Really tall and moist and the zucchini bread of dreams. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. And now my husband thinks Im some sort of wizard. One bowl and a fork is all you need to prepare this which is much appreciated. Definitely will keep this recipe in my back pocket for summertime! I made this Saturday evening to bring to brunch at my daughters NYC apartment and it was a huge hit. Why do we settle for this when wed rather have one great one? How much sugar did you eliminate and how much whole wheat flour did you substitute? And because I was adding liquid with the maple syrup, I reduced the oil to 1/2 cup. I love reading your comments as much as I love trying your recipes. Baking Recipes. Delicious! Let cool in the pan slightly, then transfer to a wire rack. Love the crunch and the texture/moistness! I use to use a little cinnamon basil in my zucchini muffins. Its delicious. I have some brown bananas to throw in too :), Zucchini bread is more up my alley! Divide the batter into a greased muffin tin, filling about three-quarters of the way to the top. Ive made the ultimate zucchini bread a few times now and the first few times it came out absolutely delicious and perfect! Second time I baked it in a 88 pan and had it in the oven for an extra 15 mins and it came out perfect! . Highly recommend this recipe exactly as written! Im not sure it would need much less sugar because I dont find that apples bake up sweet unless sugar is added. It got rave reviews (and several requests for seconds). Yum. I will definitely make this again! Do you have exact standard muffin size baking instructions? How long would I bake them in a standard muffin tin? I cant leave out bread, anything on the counter is fair game. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Im pretty sure this zucchini bread will also go into rotation Ive got plans to try it this afternoon! Has anyone substituted in this recipe for a diabetic? Deb or anyone is the main difference between dark brown and light brown sugar the intensity of the molasses flavor? My son loved even the uncooked bottoms, but I didnt. I do have a question on this, can you add in any chocolate morsels or nuts or reasons to this recipie? I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. I initially didnt wait and ate a piece right out if the oven. How many pounds will I gain. Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes, then squeeze out any excess water. I did half whole wheat, half white flour, plus some flax. YUM. I didnt want to heat up the house, so took the toaster oven (which is big) outside, Alas, a portion of the crunchy top burned, but I just called it caramelized and everyone loved it! Yes, this is ultimate! I did use a mix of pastry flour and bread flour (about 60-40) rather than AP as it is what I had around when I decided to make this at 9pm. Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection. I would try subbing about 1/3 cup cocoa for the same quantity of flour. We dont have the willpower to wait, so we ate a few pieces that night and I added some chia seeds (Im partial to them). Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. Thank you for another great recipe. I will make it the right way next time ;). Gorgeous and yummy! This id the BEST zucchini bread ive ever had!! Zucchini bread was already on my list to make this weekend you made deciding on a recipe much easier! Thanks so very much for this recipe! Put it this way; it did not make it to 24 hours before the plague of locusts that are my two young children ate the whole thing. Stole the proportions from this to make apple-carrot-ginger muffins, and reporting back for the legion of other egg-free bakers in the comments. Id definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for itthe final product was delightful! (I have some vegan family members) This was tasty but it did not dome up in the middle and was a little soggy in areas at first I thought it was underdone (baked for 1hr 10 min) but I think the issue was the chia seed replacement. I think only the banana bread risks cementing itself to the pan, but I use a nonstick and if Im worried, Ill put a rectangle of parchment in the bottom. It looks fantastic and Im planning on making a plain one just as the recipie says but wanted to see if you thought it would still be ok to make a second loaf with added morsels or nuts. FYI, I used walnut oil which I think added a quiet richness to the flavor. 4.5 Years Ago: Let cool completely in the pan. Thank you. Ive made it with olive oil and also with a more neutral oil (peanut, in this case) and I substantially prefer it with the neutral oil. One of my favorite new recipes this summer! I am regular follower here and have bookmarked a dozen of your recipes. Thank you for helping me quickly dispense with a zucchini the size of my thigh (which is sure to be bigger after devouring this loaf!). Not many others. This Zucchini recipe is fantastic. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. Thank you. Ive now made as a loaf and muffin. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt. Check them at 20 minutes. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? I wanted to make 2, but I did not have enough zucchini, so I added about 1/2 cup of grated beets to 3 1/2 cups zucchini. Could you pulse the zucchini in a food processor instead of grating it? Thank you for finally bringing zucchini into my quick bread rotation!!! Ive made many different recipes for zucchini bread over the years Im always looking for THE ONE I stumbled across YOUR recipe and it looked interesting I love mixing everything in one bowl I made two loaves at the same time only took 10 more minutesthey smelled heavenly!! Mix until a batter forms, pour it into a loaf pan that has been coated in nonstick cooking spray, and smooth out the top. Do you think I could swap out the 2 c. of AP flour with 2 c. of whole wheat flour? Go to Recipe. Worth noting that for me both times it took more like 75-80 minutes to be cooked. Yum! Made this last night and it looks just like the photo gorgeous. They freeze very well. How To Store Zucchini Bread: Tightly wrapped zucchini bread will last on the counter for 1-2 days. Absolutely delicious, only one bowl, AND no wringing of the zucchini?!? Still very delicious best zucchini bread that I have made. Hi! Made this yesterday and just dug in! Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? Gail White. It IS the ultimate! Baking is not like cooking, the portions of each ingredient are important. That said I would still try the recipe again on the memories of the first loaf. Delicious! Left it uncovered too and no drying out! Thanks Deb. I am excited to try this. I have grated portions already for the freezer so we wont miss it after the deluge. EDIT: also maybe bc I used 100% red fife flour delicious, moist, smelled amazing! This was too insanely good! Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. Has anyone tried using less sugar? Maybe smaller zucchinis would give more flavor. I found the whole cake to be squishier than Id like it to be. I dont understand people who post on a cooking blog saying they changed critical elements of the recipe and it didnt work then question the author. It is easily the best (and easiest) zucchini bread I have ever had. Definitely try baking this with the melted butter as your fat. I havent tried it but here are comments from people who did, all or in part: the last 2x I made it though (most recently this morning), it doesnt cook through and I dont know what Im doing wrong?! In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Hip hip hooray! I Tried 5 Different Zucchini Bread RecipesThis Is the One I'll Be Making All Summer #1 Smitten Kitchen Ultimate Zucchini Bread Matching search results: Some of the recipes I baked ask for optional mix-ins like nuts or raisins, but for the sake of comparison, I wanted a clean slate for the inside of . I think what is part of the appeal is the true one bowl concept! Add one egg white, add an extra tbsp of oil, subtract 1 1/2 tsp of each sugar, reduce baking soda by 1/8 tsp, reduce baking powder by 1/8 tsp, add 2 tbsp of extra flour, increase baking temp by 25 degrees (to 375), and bake for around 45-50 minutes. bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. Does anyone have a suggestion for replacing the eggs? I think there are more effective ways to flavor and tint cakes. I used the large-grater disc on my food processor and it was incredibly fast. So easy and 1 bowl, does it get any better? Thanks! Will try that swap next time on the Zook bread. Check in the middle but also check again near the top. Followed the recipe exactly but made into muffins. I think thats an issue with a lot of recipes. How does it freeze? Update on my previous question: I did make this in a 9 bundt. Your future self will thank you. So.report coming in a few hours on sweetness! And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. I have made it several times. One tall, gorgeous loaf, not 2 squat ones. Thank you!! You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe; 4 cups will yield a slightly more dense, moist zucchini bread. I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. Instructions. I saw that Anna was on a stool but Jacob seemed to tower on his own lol! What was it missing? I havent made it in a while but I use this a lot. Yes, and I bought more ingredients, so I will be trying it again!! Add oil and vanilla; beat until combined. I had only one small piece left after my book group fell on it. Well, shoot. I have an abundance from my CSA. Such an easy recipe it didnt last until day 2. Does it matter that I live in LA? Very moist and a different texture from the bread but still delicious. I tend to tweak a couple of things like Kelly I reduced the overall sugar content by about 50g, and subbed about 1/3rd wholemeal flour (spelt) to kid myself that its healthy. admittedly I made it less healthy by using browned butter and added orange zest, and its a delicious dessert. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy. Did you drain out some of the liquid? Whether you're harvesting from your own garden, are hauling in boxes from your local CSA, or just taking advantage of awesome deals at the . I am making your zucchini bread recipe today. Ive been wondering about doing a zucchini bread variant with eggplant instead of zucchini. Add cacao powder, baking soda and salt; whisk until well mixed. I also used whole wheat flour. If you want to use WW flour, less oil, sugar, etc, then go for it! How much cocoa powder did you add? Apfel und Zwiebel schlen und ebenfalls in grobe Stcke schneiden. I make this with everything as is except way less sugar inside. Made these just now, DELICIOUS! I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Its such an amazing recipe, thank you! First time around it was kind of under done inside, I had turned the oven down a bit. Followed directions exactly and my loaf looks nearly identical to yours. Were thinking chocolate zucchini bread here too. I hope it works out well for you! Sometimes the recipe isnt ready. The bread was moist, crunchy and very favorable. Because of the number of loaves Im making, I didnt leave it in the pan overnight, but its just as tasty with that crunchy top out of the pan. Love your description of the cooking. Such a perfect looking loaf! Oh I wish I had read this first! Should I not have made the cupcakes? It is a scootch sweet for my taste as a breakfast bread, but with a little whipped cream it is the perfect dessert. The hole may have been too deep for the toothpick, but I was pretty sure I had poked the skewer through it; the raw parts were throughout the middle of the bread, I thought the skewer would have at least hit some of it. To speak to those folks who say its bland I looked through a bunch of other recipes and it looks like the spices in this recipe are scaled way back. Do you think this recipe would translate well into muffins? Second had (all of the above, plus) added dried cherries and slivered almonds. But I wish the flavor was more zucchini. ;-) I had a lot of liquid and the bottom of the bread is a solid gummy line. A loaf every fortnight since discovering, and that loaf gets demolished in a couple of days, tops. I am going to make it again! Yes for a recipe with a legitimate amount of zucchini in it. Gently blot the tops of the zucchini dry with paper towels before using. I let is stand overnight and just cut the first slice. It could also be that the basil acts a complement/enhancer to the zucchini flavor in the Clayton recipe, much the way that Ina Garten argues that a little bit of coffee in a chocolate recipe makes the chocolate taste more like, wellchocolate. Couldnt resist eating one immediately- I can rationalize it by referring to the previous comment on air, but really it was because they smelled so dang good! Its more about not scooping brown sugar into the cup, which will leave unfilled air pockets. Thanks Deb! I know my leavenings work as I go through them quickly and the muffins I made for breakfast this morning since we werent getting zucchini bread looked perfect. DELICIOUS just make sure you bake it long enough. 2.5 Years Ago: Pomegranate Grapefruit Paloma and Butterscotch Pie **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. Stayed moist for several days and the crispy top was fantastic. I have never really liked zucchini bread BUT you have converted me! Cooks Illustrated uses 140 grams. Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. Six Months Ago: Salted Peanut Tart So there must be a big difference between turbinado and Demerara. Set aside. Oh my I totally understand how Jacob could possibly be nine years old, as I met him (and Alex!) recipe source! The bread looked great when it came out of the oven with a nice, crunchy top. I admit, I usually sneak a piece from the end. I did need to cook for 75 minutes for a batter free tooth pick under the dome. DIVINE. Would this work with pureed zucchini? Please let me know. Excited to see how it tastes tomorrow! Thaw in the bag and toss it all in, dont drain it! I have so many vegan friends that would love this! I may up the leavening a tad to compensate for the add-ins. I made this recipe with carrots and it was delish! Now he voluntarily blends veggie shakes! Oh well, I trust you, Deb. Oh and decided to make muffins not bread.. It is definitely like cake, and I think its delicious, but I also would like it less sweet. Id buy just over 1 pound (maybe 17 ounces) to make sure that you have 13 ounces once trimmed. Ill give it another shot this weekend. But I went with 260g and it was fine. I have no idea what I did wrong. Is it a bad idea if I mash up the two recipes to get the Pinnacle Zucchini Bread for my tummy? or is it possible the weather was too hot/humid in the kitchen?) So delicious! This was amazing, my whole family gobbled it up, even my 5 year old son!! And which one should I use to measure the doneness of this cake? (Only because of a Doctor-ordered low carb, low sugar diet right now while pregnant). I have learned that it is best to use an instant-read thermometer to check doneness (200 degrees F for quick breads) as it is easy to hit a spot of chocolate or fruit with a toothpick and the bread can appear under-baked. and the one zucchini gave me enough for a double batch :). Ive probably made at least 15 loaves/batches of muffins since then for breakfast, snacks and dessert, and can confidently say it has been my #1 pregnancy craving/staple. Wish your website allowed for print recipe so I didnt have to hand copy or print all the ads and commentary. This is an excellent moist and delicious zucchini bread. This did not work at all for me. Definitely a keeper! Cant say if I had sweet zucchinis? Deb, this recipe is so amazing. Zucchini Breakfast Casserole. Thanks again, Smitten Kitchen, for nailing it! I made this and it was wonderful. Two thumbs up, will definitely be making again with all of the homegrown zucchini we have but Im glad to finally find a recipe I liked this much! First time baking the recipe. But any time you tamper with a baking recipe you may not get the result you expect! it is easy and uses a bunch of zucchini ..I loved the special instructions about leaving it uncovered overnight so that the top retains the crunch..very cute and true!! Stir in zucchini. Really fantasic and proclaimed the best zucchini bread my audience has tasted. I made this last night and loved that you had to leave it in the pan overnight. Thanks Deb! I made it too, but will make this next time. Heavenly! Please please tell me if I can make (my favorite) zucchini bread in a 9 bundt pan?? Thanks for responding! We are egg free due to allergy and I made this using the chickpea juice substitute. First of all let me say you are my favorite food blogger, Ive never made a recipie of yours I didnt like! They have a slightly moist center, probably from the extra zucchini which might have been solved by 5 min more time. Stir in the zucchini and chocolate chips. In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips. Can I use it in this recipe without any damage to the outcome? Will def make again. Yes! Rebecca, did you end up using the yellow summer squash and if so, did it turn out alright? Family devoured them. I find the opposite. I mustve made this a dozen times last year, its so delicious. I did add 1/2 cup of chopped walnuts. I havent done it but others have. Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. I find that as long as you disperse the leaveners very thoroughly into the batter, you can skip it. No wringing; yes, you can scape out the seeds. I wish I were so clever. The second bread was much tastier, and I didnt see any difference in letting it rest overnight. Are batter-free and clean the same thing? The lid sadly didnt stay crisp (left it uncovered in loaf pan) but its incredibly tasty and so easy to make. Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). Agreed! I was hoping to buy it in book form because Id rather make a recipe from a book instead of a website Im old school! It was delicious. Have since bought a loaf pan & will try again. I added mixed dried fruit and chopped nuts. I was so excited to find a zucchini bread recipe that used the whole thing that you didnt have to squeeze dry. I want it. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Toasted some in a pan this morning, shmeared it with moscarpone and am now in heaven. The second loaf went to two friends and they loved it. Jeanette, I dont know if Deb has one, but if not, I have found Alton Browns Free Range Fruitcake (recipe easily found by googling that) is amazing and delicious, and converts non-fruitcake lovers. I did the sugar this way: 1/4 cup dark brown muscovado and 3/4 coconut sugar. One bowl and the grater-really easy to make. NO MORE! I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. Delicious. Also, with the muffins, do you leave them out overnight as well? I added 1 more cup of zucchini, flour and more egg. Your reply would be heart fully thankful. Yep. I cant wait to make this!! They didnt last past day 2! Just took the bread out of the oven. I brought it to a family gathering and served it with soft salted butter. Also, I just wanted to say that I read your NYT meal planning piece and it was EXACTLY what I needed to calm my nerves as I prepare to return to work after a wonderful 2-year maternity leave. You might want to check out the comment guidelines before chiming in. Ive never made zucchini bread before and I just so happened to have some extra zucchini from my weekly produce box when this was posted. As GF baked goods react differently with, among other things, air, Ill test out half the batch left out as per the recipe instructions, half go in the freezer once cooled. I did add 1/2 cup chopped walnuts and raisins. Used an 84 pan instead, so had enough for a mini loaf/cake round that didnt make it a day cooling (not sorry). Wish I could post a picture of the massive zucchini that came out of my garden yesterdaybecause it turned into 4 loaves of this bread! I *needed* 6 zucchini muffins so cut the quantities in half. I just made a loaf, still cooling off a bit. Thank you! Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. I like one-bowl cakes. This is delicious bread. The only changes I made and had success with it, was instead of 2/3 cup oil, I did 1/3c plain Greek yogurt and 1/3c oil, and I cut down on the sugar, rather than 1/2c white granulated sugar I added 1/4c cane sugar thank you for such a wonderful recipe! Thank you! But why did the spices get halved in the case of cinnamon and vanilla? Im a SAHM to three under 5. Silica gel packets pilfered from my mailed goods and purses? The texture looks perfect and I want to do my best to recreate it. Id find it also contributes nicely to a glorious lid. Love SK recipes and want this to be the one! I used olive oil. This bread is DELICIOUS! If you have white whole wheat flour, a full swap would probably be fine. No. is it possible you over mixed the batter? The zucchini was fresh. its not large, its jumbo. It looks delicious. THANK YOU! Hi! 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