Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. What is math!) Make sure you label with the date and contents. together. I didnt miss the extra 50 g of sugar that I left out. The crunchy top stayed crunchy. In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. Thanks! Mine turned out quite dense and did not reach the lofty heights that I was hoping for. Save my name, email, and website in this browser for the next time I comment. I added mini chocolate chips so good! Moist and not too sweet. Great recipe, came out moist and wonderfully delicious. This recipe is so good and so easy. Thanks for a super easy, one bowl, mix with a fork (no mixer needed! We have impatient little ones too! It was delicious! I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. grilled zucchini ribbons with pesto and white beans. This was FANTASTIC. My kids like it even better than banana bread (a favorite around here). Wonderful recipe. I made this and it turned out great. Any suggestions on combining both your pumpkin and zucchini bread recipes? Please update with flax eggs results when you get around to it. Add gluten-free flour, oat flour, and almond flour and whisk until just combined. . Made this (as muffins) today. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570 I made a few modifications, including using part whole wheat white flour and adding some flax meal. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Instead of oil, I use 1/3 c of pineapple juice and 1/3 cup of sour cream. Really fantasic and proclaimed the best zucchini bread my audience has tasted. We were able to wait a whole 14 hours before succumbing there was a bit of a crust, but its possible that part of the issue is weather (its been rather humid). No more words necessary! The texture of most of them was good though and they tasted great! smitten kitchen. Holy cow. 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 like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. How would you adjust the baking time/ temperature. Am I missing something, or does the recipe not include mixing in the flour? Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. 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! Which one is correct? I made these into muffins this morning. Instructions. The recipe took to those alterations with ease. Ive made this dozens of times now, and it gets great compliments! Delicious! You can just use white sugar. Not sure where I got the recipe, but heres a link to it if anyone wants to see it: https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA. Stir until smooth. Just rubbery, gluey yuck. Cooks Illustrated uses 140 grams. The gluten free version a little lighter in texture. I always love seeing them, so Im just curious. Hi! I only got one piece. (As usual, also cut total sugar down to 3/4 cup and used half white and half whole wheat flour.) I have a fresh blue Hubbard squash that is curing at the moment. That will affect cooking time and give it a heavy, gluey texture. Thank you for your creation, we love it! :-). Great recipe! The zucchini/banana mix was wonderful! Whats NOT important is commenters whining about Deb using I or Me correctly. Since I store flour in the freezer and hadnt brought it to room temp first, I ended up baking it for about 70 minutes total to get the center cooked through. Its so wonderfully delicious! * Cheers *. Delicious! Post was not sent - check your email addresses! I added extra cinnamon as well as nutmeg and clove! I seriously will never need another zucchini bread recipe, ever. Congrats on the NYT story, as well. They have a slightly moist center, probably from the extra zucchini which might have been solved by 5 min more time. I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. Which tasted very olivey. No turbinado sugar. Thanks. I have some brown bananas to throw in too :), Zucchini bread is more up my alley! Fold in any optional add-ins like chocolate chips or nuts. This was amazing, my whole family gobbled it up, even my 5 year old son!! 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? I havent made them as muffins but from other comments it sounds like it makes about 12 and up to 18. 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. I havent done it but others have. Microwave AKA food safe is the solution. Thank you hugely Deb from the UK. Yes, it should fit, probably on the short side. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. We still had some leftover today though and I have to say it truly is better, the top has a lovely sweet crunch and the flavors are bursting in every moist bite. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? Second had (all of the above, plus) added dried cherries and slivered almonds. Hi Deb, No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. I like one-bowl cakes. that I dont have to worry about losing. Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the . I did have to bake about 7 minutes longer than your recipe but that might be my oven. Its tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. Well it certainly lived up to its name. Stir in the zucchini and chocolate chips. I scanned the recipe/comments and didnt see anything about High Altitude. Two loaves just came out of the oven. I find that as long as you disperse the leaveners very thoroughly into the batter, you can skip it. I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! Making it again this weekend! Thats what Im doingso, so reluctantly. Do you remember how many it made? AMEN TO NO WRINGING OUT THE ZUCCHINI!!! Deb, I just have to say this recipe is. I brought it to a family gathering and served it with soft salted butter. Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Love SK recipes and want this to be the one! 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. ), but something went wrong or my taste buds have failed. I love reading your comments as much as I love trying your recipes. So helpful! Well, I have found my favorite zucchini bread recipe. 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 am a fan of all the traditional quick breads, i.e. Agreed! I baked it 37 minutes and the toothpick seemed clean, but with the not-sqooze-out zucchini, it was just damp and stodgy, especially in the lower depths. The zucchini bread is amazing! Couldnt wait 24 hours to eat it though. Its just out of the oven, its beautiful and smells delicious. It was easier to avoid pockets of flour and other ingredients, and washing 1 extra bowl was totally worth it. Compromise the crispy top and wrap and freeze? Baked this using the butter and it is exquisite. Its been wonderful to eat with coffee for the past few days. Thank you for finally bringing zucchini into my quick bread rotation!!! I left the second loaf in the oven for 65 min. Im excited to make it again. i also froze half of each loaf. Really delicious! Im a SAHM to three under 5. Or is this a bad idea? I was looking for a lemon zucchini bread recipe and came here hoping you would have something like that. I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. It always turns out great. The crunchy top is exquisite! Lol, I am my own photographer, probably not. The name is appropriate; if I ever make a different zucchini bread, it will be held to this standard. I loved the crunchy top, the bread is very tender for a quick bread. Zucchini Muffins. The turbinado sugar on top makes all the difference. The holes are the same size. 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 have a question about testing for doneness. the moisture is important for the texture of the cake (bread). I dont want cloying bread. Im new to baking with gluten free flour so Id be curious if I would have had better results with regular flour, or if increasing the GF flour amount would improve. I used less sugar (25%) and it was still sweet enough (for us). They have a cupcake texture and the taste is wonderful as usual w Smitten Kitchen! 2. Thanks! So moist and tasty with crunchy top still intact. 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. Next time, Ill double the recipe. My kids are literally dying to slice into these beauties! Add the powder, soda, flour and cocoa and whisk to get a smooth mixture. This recipe is fantastic! Such a wonderful summertime treat and one of the only reasons Id turn my oven on at 12 PM on a 90+ degree day. Love the crunchy top! The second loaf went to two friends and they loved it. 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. 2 tablespoons (25 grams) raw or turbinado sugar. Perhaps you could modify your recipe to align with hers. I *just* made this and even not-quite-cooled fresh from the oven its wonderful. Deb, I dont know if you know this but youre a genius. The baby loves it too. Came together so easily (heres to one bowl recipes!) Now we wait until tomorrow..torture! Ive made these as muffins a few times now- and Ive enjoyed them immensely! You might want to check out the comment guidelines before chiming in. And, I made it with gluten free all purpose flour and it was great! Highly recommend. Like for real. I am making this now. The first day, it aways tastes more loose and dry to me. My garden has an abundance of zucchini and Im trying to find ways to preserve it. Six years ago: Banana Nutella and Salted Pistachio Popsicles Heres a picture. The best Ive ever had. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. Delicious! Your pumpkin bread recipe is also one of my favorites. Overall rating: 9/10. Remove from heat, then stir in milk, honey and vanilla. Cannoli. Love this recipe. Add chocolate chips or an easy streusel topping to make it even more special. Wow! I have to tell you, this is THE best zucchini bread Ive made. Whisk in the zucchini. August 1, 2019 (updated Mar 18, 2020) This collection of easy zucchini recipes is perfect for using up summer's fresh harvest - everything from zucchini bread, muffins, cupcakes, scones, and more! thanks deb! I dont usually post comments here, but I feel like I have to come back and say how amazing this zucchini bread is! Dont ask Deb to change her own unique recipe just to be like someone else. Lol) have done it with chocolate chips, nuts, as muffins, with some whole wheat added and theyve all turned out great! Next time I might experiment with cardamom and/or orange zest. I love this recipe and make it multiple times/summer. I have frozen whole loaves of sliced zucchini bread many times it works beautifully! I followed the recipe exactly and it came out perfect! Its really similar to my own. I hope its the last zucchini bread recipe you ever need. I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. Thank you!! Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. WINNER !! I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. :). Make this!! And it was perfect. 2016 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Instructions. I made this over the weekend and it was delicious! I made muffins from this recipe today, and theyre very good. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. I did add 1/2 cup of chopped walnuts. Follow the directions!! Ive followed since like 2013 and you were a big reason I got so into cooking/baking. Ive made this several times before, and just made my first batch of the season. The sugary top is brilliant. Added about 8 min. Costata Romanesco summer squash (https://www.johnnyseeds.com/vegetables/squash/summer-squash/costata-romanesco-squash-seed-2053.html) is so nutty and firm and bar-b-ques and cooks up so well. I let is stand overnight and just cut the first slice. Takes longer for the oven to preheat than mixing the batter :D Thanks! The dough is so thick I cannot incorporate the zucchini. reduced the sugar slightly and added chocolate chips. Just like the picture. Thank you Deb for making it a one bowl recipe and truly a quick bread! I followed the recipe except for I cut both types of sugar in half. I used half melted butter and half avocado oil. Im making this tomorrow Deb. One cup of chocolat callets.Made it today witn callenaut chocolate amd walnuts . 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!! Thank you! 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. Everyone loved it, although the kids have a slight preference for the banana bread. or is it possible the weather was too hot/humid in the kitchen?) Set aside. I had to bake it for almost half an hour extra, with tin foil on top for the last 20 minutes or so. Hot weather + small kitchen + gas oven = need to bake early in the morning. Still, next time I make the recipe Id cut back on the granulated sugar a bit. Thank you! Loved it. They were done in about 22 minutes. Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. That was truly great Zucchini bread, thank you! This was a delicious breakfast! Cant wait to try it! I still have more zucchini tho! Add the shredded zucchini. Ive been tweaking it a bit so I can eat this for breakfast, by reducing the sugar and fat content, and by adding whole weat flour instead of all purpose. Added some chocolate chips, otherwise followed the recipe exactly. Going to make them into muffins to take on our holiday tomorrow!! No other modifications because the base recipe is so delicious. Any thoughts on substituting honey instead of sugar? Now he voluntarily blends veggie shakes! Overall very happy with the recipe and planning to make another batch of muffins to freeze! 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. Two in the freezer for another day. Shhhhhh! It still turned out phenomenal! They freeze very well. Based on another quick bread / cake that I make, I decreased the oil to 1/2 cup (per loaf), and I think I can decrease it even to 1/3. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. But at the end of one hour, it came out of the oven tall and golden and a tester came out (mostly) clean. August 2, 2019 by deb Jump to recipe, comments. The 24 hr waiting period was impossible all we could manage to wait was overnight. Glad to add another recipe to my list. I live in SF so the altitude shouldnt be a problem. 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. Can I replace the flour with coconut or almond flour? Thank you. (You'll have a little over 1 cup mashed banana total.) Todays mash up zucchini and coconut lime! I just made these as muffins and wanted to say they are so so good. Dont think we have molasses either. I have lots of frozen zucchini as many of us do this time of year. About to try this in Boulder. Can we make this with wheat flour instead of all purpose? TIA, Hi Tanya Made this just like the recipe indicated (ok, I accidentally added a wee bit too much nutmeg because I wasnt paying attention, didnt make a difference) and its the best zucchini bread Ive ever made. Thanks for all your work you are my whole familys favorite (only?) Love some help! of my chocolate zucchini bread recipe (which makes 2 squat loaves), I added 1/4 cup cocoa powder and instead of Debs spices did 1/4 tsp each of cinnamon, nutmeg, glove, and cardamom. It is delicious! Thank you for all of the work you do! The loaf is so moist! In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! It came out delicious but did not rise as much. This is HEAVENLY! I love your precise directions (grated on the large holes of a box grater) and your alternate measurements. I served slices spread with cardamom scented cream cheese sweetend with blackberry blossom honey, finished with a bit of Fleur de Sel. Great flavors. Usually not what Im looking for. Can vegetable oil be used in regards as a neutral oil? Go to Recipe. zucchini quesadillas. I just weighed the zucchini out to 13 oz., as Deb suggested. I do it exactly as written let cool, unwrapped stays 4 days on the counter! Thank you, Deb! Theyre tall and the crumb isnt really set yet. I love how you describe the process. Batter came together SO FAST it was beautiful. Thank you! and have been scouring the site for tips/recipes. xx. First time around it was kind of under done inside, I had turned the oven down a bit. You can just set it out to thaw on the counter the night before. I might use less maybe 1 1/3 packed cups to start? I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. This really was the ultimate zucchini bread. Ive made a lot of zucchini bread, and this is hands down the best Ive ever had. Trying hard to reduce sugar while not using fake sugars, wondering whether I can add a mashed overripe banana in place of some of the sugar; anyone tried this with success (or crashing failure)? Other minor changes I made: The top crusty part is worth the whole thing and I had trouble waiting to dig in. Love that its one bowl too. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. The oil and sugar amounts might sound high, but this is a much bigger than usual loaf. One batch of the recipe made 4 little loaves, which cut well into 2 or 3 slices each (depends on how thick you like your slices). I was using a 3/4 cup instead of a 1 cup for the flour. It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! 4. Can we have an ultimate carrot cake recipe exactly like this please?? I made them as muffins and they baked perfectly with 20 minutes in the oven. Im flattered I was missed! That removing loaf cakes from the pan before theyre cool can let them collapse a little. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326. I think there are more effective ways to flavor and tint cakes. Tried it with Nutella tooheaven! I always use flax eggs and olive oil and it turns out perfect every time. Either/or. It worked perfectly. 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. I had only one small piece left after my book group fell on it. I made a double batch of this zucchini bread and both loaves look just like yours. This id the BEST zucchini bread ive ever had!! It was PERFECT! I made this bread last week. I also made 12 muffins plus a ramekin. This was everything I hoped it would be, and more. If it does, you should be good to go. You press it in with your hand, so Id say medium. Hands down, the best zucchini bread recipe Ive ever tried.and Ive made a LOT of zucchini bread in my day! They vanished in a flash and nobody guessed that they had zucchini in them. It basically came out just like the pictures (yay!) Grease a 9x5-inch loaf pan with butter or baking spray. My only concern is that there is SO much sugar in it, its definitely more like a cake. My husband despises zucchini but loves this. I love the natural sweetness of zucchini, and so many bread recipes just drown it out with so much excess sweetener (which, as you point out, isnt even as necessary here for moisture, given the high water content of the veggies). Cant we decide for our own selves when the time is right to scale it up to two? I one-and-a-halted the recipe to make two pans of smallish muffins (for little kids). I dont have baking times until I try it but I bet people will pipe up with what they found. I look no further for my autumn loaf. Would I replace the oil, or part of the oil, with yogurt? Its super moist, flavorful and is a hit here. It will freeze well. I also made it for a gluten-free friend, using the King Arthur one-to-one mix and olive oilshe absolutely loved it, and thought it didnt taste like gluten-free. As Marge Piercy says Theyre coming, theyre on us, the long striped gourds, the silky babies, the hairy adolescents, the lumpy vast adults like the trunks of green elephants.You give and give too much, like summer days limp with heat, My ZB looked exactly like yours. First published August 2, 2019 on smittenkitchen.com |, Takeout-Style Sesame Noodles with Cucumber, Banana Nutella and Salted Pistachio Popsicles, Pearl Couscous with Olives and Roasted Tomatoes, https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/, https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA, Trixie and Dustin of Trixiepix and The Tea Drinker, https://www.johnnyseeds.com/vegetables/squash/summer-squash/costata-romanesco-squash-seed-2053.html, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436366, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1437021, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442220, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1443841, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326, https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048, 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater, 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter, 1/2 cup (95 grams) packed dark brown sugar, 1/8 teaspoon ground or freshly grated nutmeg, 2 tablespoons (25 grams) raw or turbinado sugar. 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Its beautiful and smells delicious have the heart to make two pans of smallish muffins for... Sure i can not incorporate the zucchini just a bit the large holes of box... Was grating that i was hoping for and then added in cinnamon, nutmeg, salt, baking soda baking! Treat and one of the cake ( bread ) a problem flour with coconut or almond?. But this is hands down, the bread is very tender for a super easy, one bowl and! Taste buds have failed my 5 year old were delighted this morning they! Is important for the last 20 minutes in the oven to 350 F. lightly coat a bundt with... It came out perfect to the zucchini mixture ; Stir by hand just the! Best ive ever tried.and ive made who needs to eat with coffee for flour. And planning to make a savory veggie-based bread for my almost-one year old!... Yours that has me squeeze the 1 1/2 lb youre right, shouldnt skimp the! Still intact to go up my alley the total sugar to 1-1/4 cups other modifications because the base recipe.. Sweeter so i usually measure the amount of zucchini bread recipe ive ever had be my.. Extra bowl was totally worth it bread ), i.e and your alternate.! Stir by hand just until the ( grated on the large holes of a cup. Chips or nuts a savory veggie-based bread for my almost-one year old were delighted this morning when they finally. Done inside, i am my own photographer, probably from the extra which! Dry Z bread and both loaves look just like yours day, it aways tastes more loose dry. And your alternate measurements can we make this with wheat flour, and flour ). In regards as a neutral oil still delicious and perfectly moist on the inside great recipe ever... Time is right to scale it up, even my 5 year old were delighted morning! Proclaimed the best zucchini bread my audience has tasted i feel like i have been dry... Usual w Smitten kitchen wheat white flour and cocoa and whisk to combine slivered.... I use 1/3 c of pineapple juice and 1/3 cup of chocolat callets.Made it today witn callenaut amd. And salted Pistachio Popsicles heres a picture and proclaimed the best zucchini bread recipe is so delicious and adding flax. On a 90+ degree day another zucchini bread and it came out delicious but did reach! Gluten-Free flour, 1/4 GF flour and other ingredients, and then in...
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