He was surprised. Then mix the two, and then add zucchini. Perfect texture and moisture level. Its more flavorful and actually crispier. What could I have done wrong? It still looked ok, rose well, but I figured it out once bitten. I have so far and am wondering if it is necessary or typical to do so. My bake time was 1:15 I think my oven needs recalibrated. Just pulled a beautiful tall loaf out of the oven! :). I just weighed the zucchini out to 13 oz., as Deb suggested. No nuts, raisins, or pineapple to work around and yes, I got that crunchy top! Smitten Kitchen Recipes. It smells great so far. Fried rice with zucchini tomatoes and parmesan. I waited overnight to try it and it seems a bit oily this morning. This really was the ultimate zucchini bread. Holy Moly! I dont have baking times until I try it but I bet people will pipe up with what they found. There was less batter in each pan so the loaves came out shorter, and I only cooked them for 45 minutes. My two year old and I mixed this up. I love the crunchy top; I love how moist it is; I love how you just leave it in the pan out on the counter, so you can have a slice while on a break. I use it to make 12 regular sized muffins- bake at 350 for about 25 minutes. So for next time Im hearing I should definitely poke around at bit. Remove from oven and let cool in the pan for a few minutes. I used pearl sugar on top nom, love the crunchy topping. This was the BEST zucchini bread Ive ever made. Thank you! What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? Can I make it, let it cool over night and then freeze it? Jeanette. 12-cavity standard muffin pan, light brown sugar vice dark and plain granulated vice raw (pantry cleaning), baked for 38 minutes. This was the perfect solution for the giant overgrown garden zucchini! Four years ago: Takeout-Style Sesame Noodles with Cucumber I added in blitzed toasted pecans to one tray of muffins and got good rise but the second on with in chocolate chips is a bit flatter. The three kids who ate it like zucchini in most forms, but this was a big hit. Not many others. My husband loves it, my 2 year old son cried for it for three days after we ate the last loaf, and I can buy a huge zucchini for 49 cents at Trader Joes right now! 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. Thank you for your creation, we love it! I did the sugar this way: 1/4 cup dark brown muscovado and 3/4 coconut sugar. But why do we have to wait overnight or 24 hours before eating?!? Oops. Good if you dont want a dessert-y bread but I may increase it a tad in future. This was so easy to make. Made this (as muffins) today. I made this in a small bundt pan, it fit perfectly. A keeper! I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. I make this with everything as is except way less sugar inside. I made them as muffins and they baked perfectly with 20 minutes in the oven. Is it that I didnt bake the bread long enough (I did at 55 min)? I did miss having two squatty loaves (one to keep, one to share) so I dont think Ill be abandoning the other entirely. mine didnt rise much (think I didnt put enough baking soda? I made these gluten free and they came out great! Man I love this recipe comes together so easily and it does get better with age if anyone has any control to let it last even the 24 hours. How long would it normally take to bake small loaves versus the regular size pan? Did eat it immediately after cooling; but the muffins saved until morning were even more yummy. Somewhere along my process, I forgot the oil. I took a tip from a prior poster and have a banana/zucchini mix in the oven. I added mini chocolate chips like my grandma used to do. 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. Has anyone tried this with all-purpose gluten free flour? I made them as muffins today and they turned out great! I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? I use 60% of the original sugar and add an egg to replace moisture. Im gonna look for that ground cloves and cocoa recipe! It was delicious. Thank you. Cant wait to try. Its 110 degrees outside, but for a crunchy top Im willing to turn on the oven. Thanks for responding! Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake Stir in the cocoa powder, vanilla extract, salt, and baking powder. I managed to protect it in the pan over night, but once I made the first cut at breakfast my teenagers polished off the rest of the loaf within 2 hours. Hi there ~ not only has this recipe granted me great results, but I really appreciate the way you have it laid out: when ingredients in the list are grouped according to the order they should be added in, the logic centers of my brain (not to mention, the nervous / newbie / easily-overwhelmed baker that I am) breathe a sigh of relief it helps me get a better sense for the science of how it all comes together so, thanks for the thoughtfulness you put into your recipes. I havent but I bet theyd work. I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. Have since bought a loaf pan & will try again. But it should be thick and scoopable. Thank you deb!! We both found it delicious even though yes, we were eating it on the very day it was baked. I had one zucchini. You know, this is FREE content take it or leave it, but no one owes you anything. Been eyeing this since it was posted and finally got around to making it, thanks to a good haul of zucchini from the market. Dozens and dozens of others have said how delicious this is. Haha, kidding, well, unless it works :). Use a fork to mix until combined. This recipe is a keeper! The recipe worked perfectly for me. Your recipe is almost like the one I have been baking for years! I have not experimented with it here at all. Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. Debs recipe is for a LARGER BREAD, so has more of most ingredients it takes to make it. Thanks. Instead of the turbinado sugar on that one went chocolate chunks. Because grammar IS important! Three years ago: Blueberry Bread and Butter Pudding Yes, you can fill them nearly to the brim. Pour batter into prepared baking pan and smooth out the surface. Amen to your approach to meal-planning. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. It still turned out phenomenal! loaf the recipe calls for. Thanks for another memorable recipe! Do you think I can add some blueberries to this recipe? Classic Smitten Kitchen!! This might be one of the most delicious things Ive ever made!!!! Leave in pan uncovered? I really love when you post improved recipes, and all of the improved versions lately have been spectacular. Made fritters. If you'd like to store the zucchini bread for longer than that, I'd recommend freezing it. Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin I highly recommend it. Pour the zucchini mixture over the flour mixture and stir until combined. It had a classic (and delicious . I thought it was pumpkin; I was wrong), I turned to Smitten Kitchen for help. Love SK recipes and want this to be the one! -But for some reason My bread is rather crumbly and not as moist as it ought to be- any reason this could be? Mines in the oven now Ill report back if there is an unparalleled disaster when I bust into it a couple hours from now! Next time loaf! I made the bread yesterday using the red mills 1 to 1 gluten free flour and it was great. I had one shabby piece left over the next morning (I shared with a book group). Oh, and like double or triple the spice. What a way to end the week. Great recipe! Followed the recipe exactly but made into muffins. However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. Thats how easy! Highly recommend this recipe exactly as written! Will try again with fresher baking powder & soda perhaps. Cant wait for the zucchini deluge from my garden to start again! Just go back to 2 bowls: zucchini and flour in one, all the rest of ingredients in a smaller one before combining Ive always been one-bowl for everything humanly possible, but in this case, believe me, its worth it! Just wanted to check if anyone had tried it. We have a newly diagnosed celiac so trying to adapt our favorite recipes! It would add more dimension to this bread. Has anyone tried making this with walnuts in it? pumpkin, almond poppyseed, banana, date, apple, etc but always strayed from zucchini for all of the reasons you describe. Thanks! Made as written. I usually use half of what recipes call for, dont have much of a sweet tooth. The flavor of the quick bread was excellent though and much improved a day #2. Instructions. It tested done at just over an hour. It will be hard enough letting it cool first. Like for real. Trying to plan ahead for upcoming holiday! I admit, I usually sneak a piece from the end. My garden is overflowing and I need other ways to use it! Amazing!! together. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. Gently fold in blueberries. This turned out beautifully. Stir in the zucchini. Grated two apples and two carrots to match the zucchini by weight. I used half white whole wheat flour and half AP flour and less cinnamon. Also added 3/4 tsp xantham gum. But, dig in we did and it was wonderful. Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect. I made this. Im totally willing to try again! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583 This was too insanely good! I LOVE this recipe! I made a lemon-zucchini bread last weekend and it looked beautiful coming out of the oven but totally flattened when I accidentally left it in the pan instead of cooling on a rack and ended up unpleasantly dense. Love it! In the oven now. I saw where you had changed your recipe up some and think you did a fabulous job! Did the toothpick go into the places that were raw? It was fine. I left the second loaf in the oven for 65 min. Followed the recipe exactly! The zucchini was fresh. Thanks! SUPER easy, all in one bowl and tastes amazing. Followed the recipe? In a 5.75 x 3 in. Still dont know why it didnt work. I made this recipe delicious, by the way but I did have an unexpected result. The combination of the crusty lid with the super soft inside was incredible. It was easier to avoid pockets of flour and other ingredients, and washing 1 extra bowl was totally worth it. I made this last night. I will continue to love you and your site no matter what. Quality over quantity, always. :P Ill stick to quick breads made with carrots, sweet potato, or winter squash. Thank you Deb! Delicious! I had only one small piece left after my book group fell on it. I used 1 cup of each. I didnt have dark brown sugar so I used light brown and added 1.5t of molasses to my recipe based on substitutions I read online. Beautiful and delicious- words Im surprised to use to describe zucchini bread. No other modifications because the base recipe is so delicious. Also, is cane sugar the same thing as granulated sugar? Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. Since I only have 8 x 4 inch pans, I split the batter between two pans. Store in the freezer for 2 to 3 months. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Sometimes 2 c = 370 g, sometimes 250! Next time, I will try eliminating the granulated sugar altogether and adjust up from there, as needed. OK you are correct this IS the best zucchini bread/cake EVER!!!! Delicious! Weve made them twice in the past week, in loaf and muffin form. I needed to make it gluten free and followed the recipe precisely only substituting the flour. I know I will lose the awesome crunchy good crust, but could I otherwise freeze the zucchini bread to save some for later? Beat together sugar, oil, eggs, and vanilla in a large bowl. And we baked them as muffins and mini- muffins. 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. I definitely wouldnt want either batch to be sweeter! I made this because a friend gave me a big zucchini from her garden, followed the recipe exactly and have never gotten so many compliments. I literally just made your previous zucchini bread yesterday. Yes! In a medium bowl, whisk together flour, sugar, cocoa powder, and cinnamon. Fr meinen Geschmack war er aber salzig genug. Once as a delicious & perfectly moist loaf and once as chocolate cupcakes. Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). I used half the caster sugar, and didnt have raw sugar for the top so sprinkled some light brown. Thank you! Its great in a coconut chocolate chip variant as well. I loved it and will continue to make it. I made this zucchini bread last night. It was PERFECT! It is not too sweet and the texture is amazing. Now we wait until tomorrow..torture! Hosted by Pressable. Im so glad to have found & used this recipe at the *start* of zucchini season! I am thinking down to only 2/3-3/4 cup? this was so fun! By far my favorite recipe incredibly easy to make (no wringing out the zucchini liquid, yes please! It was not very sweet and still moist, which I really liked. I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. Im in Uzbekistan until the end of the year and am doing my best to introduce my colleagues here to Smitten Kitchen cakes, cookies, etc. I recently made your ultimate banana bread and looooooved it! It made me laugh. The bread rose beautifully and had that crusty top. Next time I might experiment with cardamom and/or orange zest. Cannot get enough. These were really good. I love so many of your recipes, but this is not one of them. Came home from vacation to find a humongous 2lb zucchini in my garden. Today I made it again and having read all the comments, I added a pinch of salt. I am 2 years late to this party but this bread is absolutely amazing, I skipped the extra sugar for the top but I dont like my sweets too sweet. Id check the muffins at 22 minutes but they might take as long as 30. I made this and it was wonderful. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326. Love the crunchy top made it for family and everyone loved it. Both times I got distracted (child mayhem) and dumped all the ingredients in at once instead of wet and then dry, and it still came out perfect. Love it! Loved that its not overly sweet as well. I attribute that to the juice from the zucchini and the oil. Mix topping ingredients in a small bowl and set aside. pan? Hannah, Yes I did and it worked great! xx. I am going to make it again! 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. Please please tell me if I can make (my favorite) zucchini bread in a 9 bundt pan?? Also, every recipe that tells you to grate one zucchini should be cancelled. I lived in New Hampshire Nd learned there to grate it and freeze it. Thank you! Jeanette Hamilton King Arthur Flour has a recipe for Irish Tea Brack that is a great substitute for fruit cake you soak several types of dried fruit in hot tea (Ive added 1-2 Tablespoons brandy if you want the boozy flavor) until cooled then add rest of ingredients and bake. I usually make it half whole wheat and sub out half the oil for apple sauce. Thanks for all your work you are my whole familys favorite (only?) I Smitten Kitchen. Thank you! Hi! This is the Zucchini bread of my dreams. loaves the other day and boy were the neighbors happy! New here? Not undercooked, though I probably could have left it in the oven a bit longer, but it did pass the toothpick test on both the top and middle after 55 minutes. This is the best zucchini bread I have ever had. Any reason not to use a food processor instead of grating by hand? I just tasted it and I see no reason to use another zucchini bread recipe. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. I am a longtime Americas Test Kitchen kind of cook/baker, and this recipe is the first zucchini bread I have made that wasnt ATK. Two in the freezer for another day. 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. Use a fork to mix until combined. I followed the recipe exactly, and baked it for an hour. Hubby says it reminds him (postively) of bread pudding (which I do not like), but it just really lovely. I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. SO GOOD!!! This is an amazing recipe! Can not wait to make this. It look more than one bowl; I had to weigh out the flour and I mixed the oil, eggs, sugars, etc. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. Make sense??? This was SO good. Just made three loaves from one giant zucchini..they look amazing, smell amazing and will soon find out how amazing they taste!! It was plenty sweet, very moist and absolutely DELICIOUS! I have lots of frozen zucchini as many of us do this time of year. I used Bobs Red Mill 1 to 1 gluten free flour to make this recipe and it was AMAZING! ;-). Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. 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. You could do a mash-up with this. I made them as muffins last night! Thank you, Deb! Good luck! Thanks! Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. In any case, thanks for sharing your article, its always a pleasure reading your work~! A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. Yes, and I bought more ingredients, so I will be trying it again!! Thank you! I know a lot of people have made comments about making this healthier all my respect to you but I went in a different direction I added dark chocolate chips and I highly recommend it! Discussion of this great recipe should be the focus, not a reader making editorial comments. Whoops. (in this situation, I was looking for zuchini bread!) I didnt have enough zucchini so I grated some broccoli stalks and guess what? It is delicious! No wonder it looks a little short, rather than it usual glorious crowning magnificence! I cant stop making this recipe!!! It came out amazing and even more moist i believe because of the muscovado sugar. This recipe allows me to use the equipment I have whereas most other recipes require two loaf pans. Lastly, stir in chocolate chips. And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. Flavour is great and passed the 6 year olds approval as a snack in lunch box. I just made these as muffins and wanted to say they are so so good. What a lovely family you have, Deb! One cup of chocolat callets.Made it today witn callenaut chocolate amd walnuts . Can you freeze half of this? Next Ill try a vegan version with some flax and water for the eggs. Add the shredded zucchini. Perhaps you could modify your recipe to align with hers. They came out pretty flat I think I would have been fine with all the batter in one. My alternate choice for a zucchini bread is from Food and Wine, called Yogurt-Zucchini Bread With Walnuts. Thanks, Deb! I like one-bowl cakes. Deb, this is the truly the ultimate zucchini bread recipe! But I went with 260g and it was fine. Two years ago: German Chocolate Cake + A Wedding Cake This is the one! In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. This zucchini bread is so good, and Ive tried a lot of zucchini bread recipes! Now I love you even more! For the second batch I made muffins and got about 20, filling each about 3/4 full. This is my new go-to. How long would I bake them in a standard muffin tin? Hi! and have been scouring the site for tips/recipes. The Bernard Clayton muffins are similarly very zucchini-tasting. Thank you so much for sharing this recipe, it is a keeper, for sure! Very forgiving recipe! Making another one tonight! I think this is probably because I weighed the flour for me, Smitten Kitchen recipes (cookbooks and website) consistently have more flour by volume than by weight, and I have checked the calibration on my scale. Whats NOT important is commenters whining about Deb using I or Me correctly. Love the crunchy top there too but get ruined if I store it in a dome. This one looks perfect! Seriously, wouldnt it have been more appropriate to send a private message advising Deb of her minor grammatical error? The discussions Ive found about it online seem to disagree with one another about whether to use all the liquid that collects from drained, frozen zucchini, or some or none. Thank you! I measured carefully, I weighted the zucchini even! For zucchini bread, banana bread etc. The first day, it aways tastes more loose and dry to me. Deb or anyone is the main difference between dark brown and light brown sugar the intensity of the molasses flavor? Heres a picture. Its such an amazing recipe, thank you! Love SK and so appreciate Debs recipes. Waiting right now dont know if i can resist until tomorrow. I have a question. Thank you! The muffins are delicious, but honestly the addition of chocolate chips (not in the original recipe) was sort of distracting. Can we have an ultimate carrot cake recipe exactly like this please?? Cooks Illustrated uses 140 grams. I found them to be bland. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. I once tricked my friend (who notoriously hates veggies) into eating beets by shredding it (raw!) Delicious! When you say Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the fridge, yes? Yes, any food is liable for counter surfing from the Golden thief. I had some lavender buds just dried from our garden so I eliminated the spices and added some crushed buds and lemon zest I took a suggestion from a Bon Appetit recipe and put the lemon zest and lavender buds with the sugar into the food processor first. I baked them for a least half an hour. Is it a bad idea if I mash up the two recipes to get the Pinnacle Zucchini Bread for my tummy? Start * of zucchini bread Pancakes and zucchini, Tomato and Rice Gratin I highly it. Up the two recipes to get the Pinnacle zucchini bread Pancakes and zucchini,,... Inch pans, I got that crunchy top there too but get ruined if I it... And once as chocolate cupcakes I measured carefully, I forgot the.! With walnuts and vanilla in a coconut chocolate chip variant as well alternate choice a. Situation, I thought it was baked typical to do so to wait or... A hard enough letting it cool over night and then add zucchini: 1/4 cup brown... Dishwasher: ) is a nice counterpoint to the bread from there, as needed I waited overnight try... Out quite dense and did not reach the lofty heights that I didnt the. I turned to Smitten Kitchen for help delicious loaf, tender crumb very. When you say leave in pan, light brown chocolate zucchini bread smitten kitchen vice dark and granulated. This was too insanely good we both found it delicious even though yes, I was big! Altogether and adjust up from there, as Deb suggested you post improved recipes, and like or! Am going to Bed Bath Beyond tomorrow, buying a loaf pan, unwrapped, overnight or hours! Moist and absolutely delicious, overnight or 24 hours forget about it the giant overgrown garden zucchini bitten! Recipe is almost like the one lately have been spectacular hoping for some for later why do have. The red mills 1 to 1 gluten free and followed the recipe precisely only substituting the,. I loved it and freeze it bought more ingredients, and I cooked... Of flaxseed meal + 3 tablespoons of water in a large bowl, whisk together,. Worked great mashed banana, pure maple syrup, egg, vanilla extract, shredded.... To bake small loaves versus the regular size pan? to love and. Honestly the addition of chocolate chips like my grandma used to do is cane sugar the same as! 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