I prob wont wait until tomorrow to try it, hahaha! Would this recipe work in a 6-cup bundt pan? Not too sweet, so tasty! If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! I thought about cutting back on the zucchini, but then I was afraid there wouldnt be sufficient moisture. The first time I made it exactly as written. Id give it another go. We waited a day before eating and it is unlikely to last another day since we keep eating and eating it. I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. I did need to cook for 75 minutes for a batter free tooth pick under the dome. Hubby says it reminds him (postively) of bread pudding (which I do not like), but it just really lovely. Yes for a recipe with a legitimate amount of zucchini in it. Also made muffins using this same recipe without the raisens and walnuts and OMG!!! Thanks Deb as always for the awesomeness. My only thought/comment: leaving a loaf of a baked good uncovered, in my house, means a cat will eat it (yes, really). I have a courgette glut and this recipe came along just at the right time. I probably should have baked the first loaf 5 min. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. The neighbor gave me a large over grown zucchini and she is allergic to eggs so I followed the suggestion and used applesauce in place of the eggs. This was SO good, seriously delicious. Thank you for all of the work you do! Definitely delicious! A lovely recipe that I will make agsin. Light and delicious. I dont usually post comments here, but I feel like I have to come back and say how amazing this zucchini bread is! Fold in zucchini and optional nuts or chocolate chips. This recipe is a keeper! Why do we settle for this when wed rather have one great one? bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. I used regular chocolate chips for muffins. Its super good! (in this situation, I was looking for zuchini bread!) Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. I dont like doing full swaps without testing it can end up too dry. Nutmeg and cinnamon add spice to these flavorful zucchini bread recipes. Gently fold in blueberries. Ive been making your other zucchini bread for years and it is my go-to! Thank you Deb for the joy you bring me and my family. No way i will wait till tomorrow though!! About to try this in Boulder. Now we wait until tomorrow..torture! I also wanted to put it out there that I used white spelt flour instead. Just as moist. 12 muffins baked 30 min. This is fantastic THE TOP IS EVERYTHING. So while the first cup of grated zuke was normal-looking, the second cup looked quite wet. I did use more cinnamon as I love it and had no turbinado, so I used dark brown on the top instead. Thanks in advance! Turned out great! I grabbed one of those mini loaf pans at Goodwill but have yet to try it, this sounds perfect! We added 3/4 cup total of dark chocolate chips and mini semisweet chips. 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? Didnt have raw or turbinado sugar so sprinkled 1 TBSP of granulated sugar on top and still got the crunchy crust. E- I made the bread and only dropped the sugar by 25grams. 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. I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! Lots of recipes in Cooks Illustrated insist, but so glad that this recipe does not and I will certainly be trying it because I havent found any recipe that really is particularly great for zucchini bread. Sorry, your blog cannot share posts by email. It worked perfectly. This style of cake is called a quickbread; I take the quick to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great. Will make this again with the cardamom! I usually cut the sugar in my recipes by one third or one half. TIA! Baked for 45 mins in a metal loaf pan. I used all olive oil. I made this as muffins. This was a delicious breakfast! Been eyeing this since it was posted and finally got around to making it, thanks to a good haul of zucchini from the market. You press it in with your hand, so Id say medium. Been following you for quite a while :), Thank you! Cant wait to try this! The crunchy top is exquisite! Thanks! LOVE this recipe! Glad so many are finding zucchini nirvana. Next time loaf! It smells great so far. Id fallen out of love with my usual zucchini bread recipe, which is the only one I found prior to this that used enough zucchini. REVELATION. Can you please share how how long it took for them to bake this way? 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? Skipped the cinnamon and nutmeg. If it does, you should be good to go. We both found it delicious even though yes, we were eating it on the very day it was baked. These will be a new staple in our house- thanks Deb! Cant wait for breakfast tomorrow to try it! I seriously will never need another zucchini bread recipe, ever. 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. Ive followed since like 2013 and you were a big reason I got so into cooking/baking. Thanks. directions. We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. You are such a radical nervy woman, Deb! Just spray the sides that are bare. Wow, yum. They were crumblier than standard muffins this way, but the zucchini made them fluffy and moist. Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). I did reduce the granulated sugar by quarter of a cup since the organic carrots tend to be so sweet. Any thoughts on substituting yellow summer squash for the zucchini? Taste wise, its OK. Pour the batter into the prepared pan. Instead of a toothpick to test, I use a wooden kabob skewer so it gets all the way to the bottom of the pan when you have a high rising loaf. I am going to give the zucchini bread recipe a try, using a 1-to-1 gluten-free flour product, and Ill let you know how it turns out! Doesnt get much better than that! Can not wait to make this. Going forward, I will make 2 loaves at a time! They were done in about 22 minutes. I made this and it turned out great. OMG.! This will be my zucchini bread recipe from here on! In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. Cant wait to try it! Really delicious! Is this bread very sweet? grated zuchinni. Super happy I didnt have to toss the apples!! Roughly 20 min to bake. I cant wait to make this!! The French ratio allows for more flexibility. Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. Overall rating: 9/10. Thanks Deb! It came together in a snap and is DELICIOUS! Love that its less sugar! Thank you for providing delicious, one-bowl recipes! Ill be using this sugar topping method for future baked goods. I thought it was pumpkin; I was wrong), I turned to Smitten Kitchen for help. Delicious! A pound of zucchini, coarsely grated, tethered with just enough egg, flour, and seasoning to make them magical are fried in little heaps into a forever summer staple, whether topped with an egg for breakfast, or a dollop of garlicky lemon yogurt for light meal bliss. Id recommend this to anyone, and will be personally be passing along to friends (and to one in particular who has coincidentally been lamenting the lack of good zucchini bread). My loaf required an a 65 minute bake and ended up quite claggy. Unless you were trying to be funny? All ingredients are fresh. Aloha! Use a fork to mix until combined. Has anyone tried making this with walnuts in it? I mustve made this a dozen times last year, its so delicious. Thanks! Whisk in the zucchini. :). The key is you want the puree to have the same moisture content as canned pumpkin; add a spoonful or two of water if its more dry. In large bowl whisk together eggs, oil, maple syrup and vanilla extract. Added raisins and nuts which made it taste a bit like fruitcake in a good way! So mature looking. I like one-bowl cakes. I have kept quick bread for 7 months this way. I also increased the amount of zucchini to 3 cups also didnt seem to hurt! Gail White. Made this (as muffins) today. Moist, full of flavor and loving the sugar sprinkle on top. I definitely did not overmix. I cooked mine in a ceramic loaf pan it it took a much longer time. Werent you meant to post yesterday? 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!! loaf the recipe calls for. A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. Give it a few stirs, then add flour. **FULL RECIPE: https://smittenkitchen.com/2018/02/quick-essential-stovetop-mac-and-cheese/ Stovetop mac-and-cheese that you can have 15 minutes from now, or . Holy cow. I adjusted the recipe for altitude (I live around 5300ft in Denver) so I thought Id share what I changed for any other mountain bakers out there! Im so shocked by comment I dont know what to write. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Hands down, the best zucchini bread recipe Ive ever tried.and Ive made a LOT of zucchini bread in my day! But you might be able to drop 3T. Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. 2. That will affect cooking time and give it a heavy, gluey texture. Thanks for thoughts! Cant say if I had sweet zucchinis? This is in the oven now. I think so, because my loaf pan holds 6 cups (exactly). YUM! The outer edges were a little crispy, but very much edible. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. I love how you describe the process. These are fabulous with unsweetened applesauce instead of oil and made into 12 muffins! I guess everyones ovens are different.. Can you sub unsweetened apple sauce for the oil? If Im out of one, I use the other until shopping day. Thanks! I made the bread yesterday using the red mills 1 to 1 gluten free flour and it was great. Just popped my fourth load in the oven and decided to experiment with browned butter! Made for a crunchy salty sweet top. In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips. Preheat the oven to 350 degrees F, and line a 9x5 loaf pan with parchment paper. Omit the cinnamon and nutmeg, and add 1 cup shredded unsweetened coconut and 3/4 cup mini chocolate chips, plus 1/2 teaspoon coconut extract. I doubled the recipe and used two Pyrex loaf pans. Your best-ever zucchini bread recipe came just at the right time. I cant leave out bread, anything on the counter is fair game. I have made this all summer with lovely results. Usually not what Im looking for. Sooo easy too, I will make it again. Whats NOT important is commenters whining about Deb using I or Me correctly. How much will I regret it if I dont wait until tomorrow to cut into it? I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. Deb, this is the truly the ultimate zucchini bread recipe! Love that its one bowl too. I threw in toasted chopped pecans, and both light and dark choco chips. It yields one perfectly-sized loaf and two muffins for the kid who simply couldnt wait until the next day to eat some. Thanks for trying, but this just wasnt the one. I even added a tbsp. Slice and serve. loaves rather than the 2 lb. Made fritters. Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? Same with the Crispy Oven Puled Pork which I also madeso thanks for providing the most dependable, consistent recipes I have ever tried. Made this last night and cut into today (~14 hrs post bake). Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). So delicious and easy to make! So excited to make this today! I love that it uses so much zucchini. It turned out perfectly. Transfer to 2 greased 8x4-in. Granulated sugar is cane sugar, too, but cane sugar-labeled packaged sugar can range from fine, white, and very granulated sugar-looking to something more coarse and brown. Hes a recent illness survivor. It works the same. Thanks for the recipe! I am an avid baker and my friends know that I am but are shocked when I throw the steps out the window to make a recipe one-bowl and when I mix with some random fork in the drawer (or dish-rack) rather than some fancy whisk or electric mixer. I am regular follower here and have bookmarked a dozen of your recipes. Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray. Thanks! Blueberries might work too. How did that happen?! Amazing!! Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. We loved it. Cant wait to taste it tomorrow! Several hours will get it cool enough so it can get out of the pan to further cool. My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. Delicious as usual. I made it vegan by swapping the eggs for aquafaba, but otherwise stayed true to the recipe. Set aside. Not sure if they will last 24hrs to check for crunchy tops later. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! Sorry if this has been asked but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. Sorry if thats an inane questionbaking novice here. OMG it was amazing. Thank you! We have a ton of zucchini in the fridge we need to use up! The first couple steps went just as swimmingly as the first time around, and this time I got a clean kitchen towel instead of paper towels to wring these bitch ass zucchini shreds out. Second, when I do that 10 extra stirs, look for little clumps of baking powder and/or soda and smash them. Honestly, Im not an avid baker, so I only have one 95 loaf pan. How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? The bread was moist, crunchy and very favorable. If you want to use WW flour, less oil, sugar, etc, then go for it! Especially the turbine sugar top crust. I did add a half cup of mini chocolate chips. I also used Trader Joes Pumpkin Pie Spice, because much to my surprise, I was out of cinnamon. 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. Vegan egg replacement: One T of ground flax seed mixed with three T water will replace one egg. Either should work but may bake up differently. (You'll have a little over 1 cup mashed banana total.) Then slightly squeeze out excess liquids before using in bread. Because I deeply love your other one. Added about 8 min. The sugary top is brilliant. I love this recipe, Im just also on weight watchers and while I usually dont count daily drizzles of olive oil, Id have to count 2/3 of a cup! First time I made it, I followed directions with the exception of using light brown sugar instead of dark (its what I had in the pantry). Of the top five recipes, four out of five did call for blotting or wringing out the zucchini, but I suspect coincidence rather than speaking to the . I know I will lose the awesome crunchy good crust, but could I otherwise freeze the zucchini bread to save some for later? thanks deb! You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. Your email address will not be published. I did miss having two squatty loaves (one to keep, one to share) so I dont think Ill be abandoning the other entirely. Lightly, medium, as hard as we can? It should make about 12, possibly 13. Has anyone done that successfully? ( 1/4 cup per egg ) Followed all the other directions to the letter and everyone raved about it . FYI, I used walnut oil which I think added a quiet richness to the flavor. That 37 minutes was a typo I let it go 57 minutes. It disappeared in about fifteen minutes. This recipe is incredible. I added 15-20m to the cooking time and it was still really raw throughout. Another excellent recipe from Deb! You can but then weigh the shreds, make sure you have 13 ounces. The top crusty part is worth the whole thing and I had trouble waiting to dig in. It doesnt work exactly the same in recipes, but I could see swapping up to half and seeing how it goes. Delicious recipe and something to look forward to this morning. YAAASSS! Hi Deb! I havent but I bet theyd work. Should I not have made the cupcakes? Lightly spray with cooking spray. Ah, this is why I made sure to review all the comments before posting the same question! Preheat the oven to 350 degrees F. Grease mini muffin pan or use liners (I use softened butter on a paper towel). My goal was never to replace my salad quota with zucchini bread, but the presence of zucchini actually makes for a better, more tender, cake. This zucchini bread was delicious. This is seriously the best recipe I have tried. I havent made it in a glass pan but, yes, I would reduce the temperature to be safe. I used a scale to weigh the ingredients in grams which is my preferred way to bake. Ive been making these muffins all summer. Lastly, stir in chocolate chips. I especially appreciated the emphasis at the critical juncture to give it 10 extra stirs. I happen to have a bunch of apples on hand. I ended up with small lumps of flour in the batter that you could still see in the baked loaf. I realized as I was grating that I didnt have a zucchini it was a zucchini-colored winter squash- more of the texture of butternut. I feel a lot better about our nutrition and finances when I cook our meals, but I know that I get burnt out if I try to cook ALL of them. Recipe work in a snap and is delicious, thank you for sharing it to get to the pan! 75 minutes for a batter free tooth pick under the dome check for crunchy tops later slightly squeeze excess... 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