I dont find it here. One question: Does letting it cool in the pan compromise the height of the loaf at all? Whoops. Start checking them at 20 minutes. I did substitute one cup of KAF white whole wheat and it was perfect! Ive been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. I scanned the recipe/comments and didnt see anything about High Altitude. The loaf took about 57 minutes to reach perfection and it had an amazing dome. Gently stir in flour, mixing only until flour disappears. This zucchini bread is perfect love not having to wring out zucchini! While you can, a full 1:1 swap with regular whole wheat will probably seem more dry or coarse. It is fantastic, and a great thing to get us through lunch time at our jobs! I will try the Cuisinart and weigh 13 ounces. No wringing; yes, you can scape out the seeds. I pray that God will give me the strength to wait till 4:30 pm tomorrow to devour a great big slice. 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! Ill be using this sugar topping method for future baked goods. Had to use gf flour so also added 1/3 tsp xanathan gum. I see the NYT photographer fell in love with Anna. 1.5 Years Ago: Luxe Butterscotch Pudding Not sure I need a crunchy crust that much, but added the raw sugar anyway. The 24 hour waiting period might possibly be the only difficult part about this recipe. Light and delicious. It is fabulous! So many zucchinis! I made 2 batches and now have 6 mini-loaves (one polished off, 1/2 loaf for breakfast tomorrow and 4 in the freezer). So there must be a big difference between turbinado and Demerara. Its very moist and just super yummy! I dont want anymore to go to waste in the compost bin :(. Joy !! Ive followed since like 2013 and you were a big reason I got so into cooking/baking. Thanks! LOVE this recipe! I prob wont wait until tomorrow to try it, hahaha! Hosted by Pressable. I just had to tell you that a) I lovelovelove zucchini bread, especially this one; and most importantly (for me) I have been able to make this recipe gluten free. I admit, I usually sneak a piece from the end. Directions. Loved that its not overly sweet as well. I was glad to have no similar difficulties with this. We have devoured most of the loaf ourselves. But, I agree that olive oil has a heavier flavor. We made this last night as an emergency lunch for my daughter to take to camp today. Preheat oven to 350 degrees. Preheat oven to 325F. My sister and I devoured half the loaf by ourselves. Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. And add chocolate chips on request. I also got some zukes after reading the fritters post. I have zucchini producing in my backyard as I write, I will be giving your version a spin on our next cool Victoria, B.C. Taste wise, its OK. The hardest part was waiting until the next day to try it :). Sounds delicious. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1443841 The French ratio allows for more flexibility. :). It is definitely like cake, and I think its delicious, but I also would like it less sweet. It really is the ultimate! zucchini french toast would never have occurred to me and sounds amazing. I had to share my weird partial sub. I used less sugar (25%) and it was still sweet enough (for us). Id check the muffins at 22 minutes but they might take as long as 28. I love this blog. Its so wonderfully delicious! Great recipe! Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? It look more than one bowl; I had to weigh out the flour and I mixed the oil, eggs, sugars, etc. Hi! I just took this out of the oven, and the heavenly smell, combined with the knowledge that I have to wait until tomorrow to try it, is KILLING ME. Also, how long would you bake for muffins? My husband loves a slice as a quick pick-me-up before going for a morning run, and my office-mates devoured a loaf in short order. I think you could. How would I make this as muffins instead? Last comment for those who have the room the grow zucchini. The same pan I have used for years always at 350, never knew otherwise! Thanks Deb as always for the awesomeness. This is my favorite zucchini bread and I had a bunch of apples ready to go south, so I substituted grated apples (skin on) for the zucchini. I also made 12 muffins plus a ramekin. You could add a little honey, too! And the end product was not red. I am harvesting about 12 courgettes (zucchini) each day so a really good recipe is vital. My two year old and I mixed this up. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Used about half white whole wheat flour and half all purpose. Any reason I cant use the grater attachment on my Cuisinart rather than the box grater? This zucchini bread was delicious. Preheat the oven to 350 degrees F. Grease mini muffin pan or use liners (I use softened butter on a paper towel). No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. The water content in the zucchini obviously varied widely and Im trying to figure out how to account for this. We have impatient little ones too! How am I supposed to wait until tomorrow to try it? 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. Perfection. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. This one was fun to make but really was so sweet at the end I know she says its a larger than usual loaf, but for me at least this one really tasted like it had a lot of sugar in it, too. I would like to make this in smaller pans or even muffins or mini muffins. Line with parchment, leaving an overhang on two long sides, then butter and flour paper. I always add extra cinnamon and vanilla to any and every recipe. Added about 8 min. I usually have good success with smitten kitchen recipes but this was a huge fail. Is there a way to print this recipe? Used refined coconut oil (melted) for the oil. The bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. Instructions. When I was done baking it, I had tested it with a toothpick and with a skewer (I dont have a cake tester), and both came out clean. This isnt an issue with granulated sugar, which naturally fills out in the shape of the cup. I use it to make 12 regular sized muffins- bake at 350 for about 25 minutes. For the second batch I made muffins and got about 20, filling each about 3/4 full. How would I go about freezing this properly if not using right away? Ive been using coconut oil in my quickbreads, less tendency to be greasy. Going forward, I will make 2 loaves at a time! My kids are going to have a hard time waiting (as am I). I made it a couple days ahead and shared with the group I was camping with. Thank you! My mom always grates it and then freezes it in smaller amount (whatever her recipe calls for) so then she can just take out a bag and defrost. While it is hard to wait overnight for it to cool, it does taste better the next day. Not enough flavor for me. I have a ton frozen over from the summer that I need to use. Hands down, the best zucchini bread recipe Ive ever tried.and Ive made a LOT of zucchini bread in my day! Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. I think muffins come out fluffier where as as a loaf its silky and dense. I might even try slightly less brown sugar next time. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake This is super good! Do you think that would work, Deb, I made this the other day. Such an easy recipe it didnt last until day 2. And now my husband thinks Im some sort of wizard. Lightly, medium, as hard as we can? Then mix the two, and then add zucchini. My hand stopped as it scooped the measuring cup into the flour. (You'll have a little over 1 cup mashed banana total.) I doubled the recipe and made two anyway! I froze leftover bread from thanksgiving and my son loves it for breakfast he asks for thanksgiving bread all the time. Pour into prepared loaf pan and smooth the top. Hi Deb! Great recipe! Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. Otherwise, I made it exactly as written. Wringing out zucchini: The goal of this laborious step is to reduce moisture, but this didn't necessarily predict a better texture (winning recipe Smitten Kitchen doesn't call for this step). This recipe sounds and looks delicious. This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! I really wanted to cut back the sugar but didnt go below 175g total. I see the other zucchini bread recipe on this site calls for walnuts. Delicious! Been following you for quite a while :), Thank you! I have never made zucchini bread. I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. Cant wait to try this! If you have white whole wheat flour, a full swap would probably be fine. Stayed moist for several days and the crispy top was fantastic. I always use flax eggs and olive oil and it turns out perfect every time. Is it a bad idea if I mash up the two recipes to get the Pinnacle Zucchini Bread for my tummy? This is my new go-to zucchini bread recipe. YUM. I have a request: is it possible to provide the weights for the liquid ingredients you use as well? Thank you, Deb! I want a candle that smells like that !! Remove from heat, then stir in milk, honey and vanilla. It always turns out great. Here is a great recipe for almond flour zucchini bread. This is seriously the best recipe I have tried. I havent but I bet theyd work. They turned out perfect taste great. Delicious recipe and something to look forward to this morning. Easy and delish. This is the best zucchini bread I have ever had. I freeze Smittens other zucchini bread all the time. Not overly sweet and soooo good!! Trying it this time switching half the oil for applesauce and hoping I dont regret it. But when I sliced into it, the top half looked ok-ish but the bottom half was eraser. Thats how easy! My question is should I bake the two loaves for the same amount of time (55 60 minutes) the recipe calls for or reduce the baking time? In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! I made it vegan by swapping the eggs for aquafaba, but otherwise stayed true to the recipe. Highly recommend. shared that batch w colleagues lol and excited to try again w less sugar and more zucc tonight! Ive sent 3 people your recipe already! Made it, so good! Will definitely make again ( and again ), Hi Deb! Mash bananas in the bottom of a large bowl. Great recipes :). Next Ill try a vegan version with some flax and water for the eggs. Really tall and moist and the zucchini bread of dreams. I promise, its great right out of the oven. When it came out, he was so happy! Delicious and stays moist for several days! I used about 200g total brown sugar instead of the mix, because that is what i usually use for brownie and other chocolate cake recipes, and because I was worried about the cocoa being too bitter, but it probably would have been fine with the same sugar amount. I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. I usually cut the sugar in my recipes by one third or one half. My loaf looked just like the loaf in your picture. How much cocoa powder did you add? Bake 60-75 minutes at 350F until a toothpick inserted in the center comes out clean. Its clutter-free you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. Can you make a recipe without sugar or with stevia that would be good? It IS the ultimate! Delicious, moist, crunchy top, flavorful! Perfect for the massive late summer zucchini from a friends garden. So moist and tasty with crunchy top still intact. I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. I sorta feel like you just told me to give up my most favorite blanket in favor of something new. Thanks The Clear Winner: Super Moist Zucchini Bread from Alexandra's Kitchen. Then, keeping the muffins in the oven, lower the temperature to 350 . You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. Just took the bread out of the oven. longer as it was a bit under-baked where the sugar topping was. Love it! But it was pretty easy sailing and that. This might be one of the most delicious things Ive ever made!!!! Its a really great tasting and easy dessert to make! . It was cute but not ultimately special enough to share here. Thanks in advance! While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found its much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. This turned out beautifully. I used my food processor for the zucchini. This was a delicious breakfast! In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. My daughter is allergic to eggs so I tried several subs to make them vegan. I could write you a book, but I wont. One version I make is a bit healthier. So helpful! Mines in the oven now Ill report back if there is an unparalleled disaster when I bust into it a couple hours from now! Mine was done in 50 minutes. I could never quite keep the sugar coating as the wonderful crisp layer it initially cooled to. I dont understand what you mean by this: toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. Where do you insert it to get to the middle? Directions. Thanks, Deb! The top will lose its crisp, however. Still came out delicious, but just not that nice tall loaf look. (Really dont like zucchini but we had some). Now, I have an abundance of carrots and I know they dont have the same water content, but could this recipe be used with them? What are your thoughts on using it with this recipe? I am regular follower here and have bookmarked a dozen of your recipes. Diana (marians daughter :)). Still dont know why it didnt work. Im not sure its a clear swap here because theres a different moisture content, however, I do think you could use the mashed puree in this pumpkin bread. My alternate choice for a zucchini bread is from Food and Wine, called Yogurt-Zucchini Bread With Walnuts. But you might be able to drop 3T. Just pulled it out of the oven & checked the rest of the recipe for cooling instructions. This recipe allows me to use the equipment I have whereas most other recipes require two loaf pans. It is everything you said it would be and will be our absolute go to for the overflow crop. Has anyone tried using less sugar? :), I substituted 1/2 c cocoa for flour in one of the loaves I made. I reduced the white sugar to 75 g and the brown sugar to 65 g. I know thats not a lot, but I didnt want to go half.yet. I made it too, but will make this next time. The first time I forgot to add the eggs, so added them at the end and then probably overmixed but it didnt seem to hurt anything. They have a slightly moist center, probably from the extra zucchini which might have been solved by 5 min more time. This smells so good. 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. Preheat your oven to 350F. Made this (as muffins) today. I made it as per the directions. Simply amazing and so easy. Quality over quantity, always. We **may** have dropped in a couple handfuls of chocolate chips into the batter too. What Im most excited about is how low the sugar is here. I used half melted butter and half avocado oil. favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. Sarah S I made a savory version with sundried tomatoes and cheese and used about 1/3 cup of sugar and it turned out fine. Using another bowl whisk the eggs pumpkin oil and water. Instructions. I looked forward to this in my lunch every day this week with my afternoon coffee. I have made this all summer with lovely results. Werent you meant to post yesterday? I just wanted to let you know, I made this in my air fryer! Id never made zucc bread before and this came out perfect. Why did you feel this was necessary to comment? I love the combo of pumpkin and zucchini in baked goods. Its more about not scooping brown sugar into the cup, which will leave unfilled air pockets. Instructions. Thank you!! If Im out of one, I use the other until shopping day. Egads! Im totally willing to try again! I love it, and everyone Ive served it to loves it too. I have some brown bananas to throw in too :), Zucchini bread is more up my alley! I made it as muffins and passed them out to neighbors, to raves. Thanks again Deb for giving your all all of the time. I used pearl sugar on top nom, love the crunchy topping. Let stand for a few minutes while you prep the rest of the ingredients. Another benefit, the smell of cinnamon/spice filled the house and made everyone ask me.. are you BAKING something? Its a winner in our house and we will be making this often! Thanks again, Smitten Kitchen, for nailing it! This bread is great! I let is stand overnight and just cut the first slice. Do you have exact standard muffin size baking instructions? I create recipes too, and I teach occasional cooking classes. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. There was actually a squabble over who got the last piece. It was delicious! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570 How would I adjust the time if I were to use silicone financier molds? It didnt even need the salted butter on top but it certainly didnt hurt. loaf the recipe calls for. I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! Love your description of the cooking. Somebody tell me how I went wrong PLEASE! I cant wait to make this!! I dont like doing full swaps without testing it can end up too dry. I do it all the time, mainly to keep myself to a slice at a time. I just made this and its definitely a keeper. Add oil and vanilla; beat until combined. Fat was coconut oil mixed with canola and some ground flaxseed. I found only one so far: https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442220. I loved the ease of the recipe plus the fact that it is only for 1 loaf instead of 2! The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. Followed directions exactly and my loaf looks nearly identical to yours. The first time I followed the recipe quite closely, with the exception of reducing the sugars a small amount and replacing one cup of the AP for whole wheat. Great recipe. 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 also wanted to put it out there that I used white spelt flour instead. Its great in a coconut chocolate chip variant as well. OOh, looks interesting. Any possiblity of improvement in the search function? Two loaves just came out of the oven. I made this for the zillionth time today but realized at the end a stupid mistake. 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!). Everyone loved it and Im making more now, a week later. Perfection. Definitely my new go to recipe! 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. together. 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! The longer it settles, the better the crumb gets. The bread was very moist, and I loved the turbinado sugar topping, but it tasted a wee bit vegetal to me probably the result of me using a bit too much zucchini. This is fantastic THE TOP IS EVERYTHING. the one tip i would offer is to grate the zucchini only to the core using only the firmer part helps keep the moisture in check + produces a juicier loaf with a more concentrated zucchini flecks + flavour. I know it wouldnt have the visually appealing green specs but it otherwise seems to me it should be similar. ), straight into the oven full-proof recipe Deb! I will say that no one wanted to wait until tomorrow to try it, and its half gone now. Followed the exact measurements on everything. How many pounds will I gain. And used a summer squash from my CSA, rather than green zucchini. Didnt last the 4 5 days, and making batch #2 tonight! Stir until no flour remains, being careful not to overmix. Recipes. Let cool slightly if very hot. Gorgeous and yummy! Sheila, that was a ridiculous comment. They took 30 min to bake. Its that time of the year when all the people who grow zucchini have a glut of them and give them away for free, so that means its zucchini bread season! Put half in the freezer. Love SK and so appreciate Debs recipes. Hi Abby, Yes! However, I did have to resort to using a whisk in place of a fork at the end; I needed something to break up the brown sugar lumps that the fork couldnt manage, but a few pesky zucchini strands did get sacrificed to the whisk crevices. This really never works for me..does she use the juices from the bag when it thaws? Still very edible and delicious (I guess this is my no-fat version?!) Reporting on Day 4still delicious, and the crust is still intact! I didnt have enough zucchini so I grated some broccoli stalks and guess what? In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Any reason not to use a food processor instead of grating by hand? I often find zucc breads to be a little too moist and gummy, but this one holds together beautifully and the crumb is just delightful (I waited until the morning after to slice). I typically make two at a time and give one away to some lucky friend or family member. This is incredibly delicious! Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. I find that as long as you disperse the leaveners very thoroughly into the batter, you can skip it. Im wondering if I could substitute frozen cranberries for the zucchini. admittedly I made it less healthy by using browned butter and added orange zest, and its a delicious dessert. Not too sweet, so tasty! In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Moist and not too sweet. Turned out great with 1.75 cups of white whole wheat flour and 0.8 cups mixed sugars. The crunchy top stayed crunchy. Would love to try to make a vegan version for my mother. Since thats the case, would you recommend giving my grated zucchini a bit of a wring for this recipe, or should I just scrape out the middle bit with the seeds which is usually the most watery? This definitely is THE BEST zucchini bread recipe I have used. Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! Its not really about the cooling, as much as what happens when the ingredients settle in for a bunch of hours. I made a few modifications, including using part whole wheat white flour and adding some flax meal. But even with modifications, it was the best zucchini bread we ever had. Youll get the best results with small to medium zucchini. Olive oil. We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. Shhhhhh! Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Not enough liquid in this recipe. Stir in eggs and vanilla and whisk well. The baby loves it too. Hot weather + small kitchen + gas oven = need to bake early in the morning. It was PERFECT! In a mixing bowl, beat eggs, oil, sugar and vanilla. (isnt that a sign of covid-19??? Love your recipes. Ive made this recipe many times, with some modifications. I made 2 loaves. In a separate bowl, whisk together eggs and sugar. I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! Thank you! 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! Six Months Ago: Salted Peanut Tart Thanks Deb! I love the list of complaints! We knocked it out in two, and it took effort for it to last that long. Reporting back on multiple modifications: I made this as muffins (baked for 35 minutes) using aquafaba for the eggs and home-blended gluten-free flour made of equal parts sorghum flour, teff flour, millet flour, and potato starch; no gums. Made this yesterday and just dug in! Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. Use a fork to mix until combined. And replaced the same amount of nutmeg with cardamom because I was bringing it to friends from India. It tends to take 5-10 minutes longer than written for me. and have been scouring the site for tips/recipes. 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. Deb, made this version of zucchini bread this weekend at its a real winner! The equipment i have used bread i have used for years always 350. Everyone i know, Im a monster ) but still let it set overnight air fryer for. 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A candle that smells like that!!!!!!!!!! Have bookmarked a dozen of your recipes even need the salted butter on but. Half melted butter and half avocado oil is only for 1 loaf instead of!... Brown sugar into the batter, you can, a full 1:1 swap with regular whole and... Typically make two at a time and give one away to some lucky friend or family.! Days ahead and shared with the group i was bringing it to cool, does... Let it set overnight 13 ounces and tasty with crunchy top as i was camping with to try:... Bag when it thaws is only for 1 loaf instead of grating hand. Zucchini obviously varied widely and Im making more now, a full swap would probably fine... Much as what happens when the ingredients settle in for a few modifications, using.