Depends on the size. Took 55 minutes!! Theres a lot of zucchini and flour in there. I think if you went by weight, thats your best bet. Eleven years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie the moisture is important for the texture of the cake (bread). Thank you deb!! This is the best Ive ever made. We couldnt wait the 24 hours to cut into it, and the results were just lovely crackly lid, tender crumb, and fragrant with cinnamon and nutmeg. Oh my I totally understand how Jacob could possibly be nine years old, as I met him (and Alex!) While you can, a full 1:1 swap with regular whole wheat will probably seem more dry or coarse. Both dark and light have baked up the same for me. In any case, the taste and texture are excellent and I will definitely try this recipe again. First time I shouldve baked it longer so my bad. I havent but I bet theyd work. Did you drain out some of the liquid? I did! Im actually considering freezing some grated zucchini soon, to be used for bread and/or salads and/or quesadillas. I took this to a bridal brunch and it was adored by all. I *just* made this and even not-quite-cooled fresh from the oven its wonderful. 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! Maybe even 1.5 cups. I used 130g AP white flour and 120g whole wheat; reduced the white sugar to 50g; and used 1 tablespoon of white sugar on top as I didnt have any coarse sugar. I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! Im excited to make it again. I just demolished two large pieces of this for breakfast. Good thing I have more zucchini to try another if I fail, First of all- came out amazing. Nice to not have to spend time ridding the zucchini of excess moisture. I added extra cinnamon as well as nutmeg and clove! My patty pan squash is far more prolific then my zucchini this year. Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. This seems like a superb recipe.. can we substitute APF with millet flour no gluten flour.. any tips? Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. Great flavors. :). I want want more fork-mixed cakes. Made it in 4 mini loaf pans and baked for 30 min (more like 27). I hope its the last zucchini bread recipe you ever need. Id give it another go. I would start with 1/4 c and then add more if it doesnt look like enough I think the chip to muffin ratio is a preference thing. Any suggestions on combining both your pumpkin and zucchini bread recipes? Cant wait to try this! This is an excellent moist and delicious zucchini bread. I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. grated zuchinni. I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! Second time I baked it in a 88 pan and had it in the oven for an extra 15 mins and it came out perfect! Made this yesterday and just dug in! Keep them both coming!!! I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldnt hit the right amount of moisture for this recipe. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. (A bread knife helps to make slices that aren't crumbly.) Thank you! Sooo goodit is the ultimate one that Ive made.especially needed as it is a way to try to keep up with my sprouting zucchini plants. Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! I love it so much I just wrote it into my kids recipe books (credit assigned!). This is definitely the last zucchini bread recipe Ill ever need! We all love it. Ive made this twice now. The bread looked great when it came out of the oven with a nice, crunchy top. Would it be too much to include a few tablespoons of cacao nibs? One version I make is a bit healthier. I made these into 18 small muffins, baked at 350 for 20 min. https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. Ill jump in here and respond that yes, if you added more zucchini than the recipe called for it will affect the batter, making it wetter and heavier. The combination of the crusty lid with the super soft inside was incredible. First was made with white-whole wheat/AP flor mixture, coconut oil, coconut sugar, and added 2T seed blend of chia, flax, and hemp. Preheat the oven to 350F with a rack placed in the center of the oven. ), I wont get to taste the deliciousness until tonight. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. Thanks! Why do we settle for this when wed rather have one great one? Let cool 1-2 minutes, then serve warm. Heavenly! Hi Deb! Today is the 3rd time I made this. Preheat oven to 350F and line a 84 medium loaf pan with parchment paper; set aside. We double the recipe, make muffins (bake about 35 minutes) and one loaf for tomorrow! I loved the ease of the recipe plus the fact that it is only for 1 loaf instead of 2! The texture of the top is delightful. This zucchini bread is so good, and Ive tried a lot of zucchini bread recipes! Great recipe! The 24 hour waiting period might possibly be the only difficult part about this recipe. Id check the muffins at 22 minutes but they might take as long as 30. Anyone else have this issue? This recipe is a bit softer and more moist than my go-to banana bread (Bon Appetite), but I have changed up that one by swapping half the AP flour for white whole wheat. Just set out a few slices to dry out the night before. Im about to make this, and I also know I cant wait until tomorrow. 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. Discussion of this great recipe should be the focus, not a reader making editorial comments. Ive made this twice, its fabulous! I just made this zucchini bread recipe, and it is the absolute best Ive ever tried!!! You might want to check out the comment guidelines before chiming in. I thought it was pumpkin; I was wrong), I turned to Smitten Kitchen for help. It was fine. Thanks. I want a candle that smells like that !! Also agreed! I wonder if you or anyone has tried it with less sugar? Cant say if I had sweet zucchinis? This is the best quickest zucchini bread ever. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. 12 muffins baked 30 min. 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. My husband made it yesterday, loved the one bowl, get it done method. Put it this way; it did not make it to 24 hours before the plague of locusts that are my two young children ate the whole thing. Baked in a 912 pan for 30 minutes. Made this zucchini bread to bring to a friends house. I am expecting my first child in 3 weeks so have been baking up goodies to freeze so we have treats to munch on when baby comes. Still dont know why it didnt work. Thanks This recipe is a keeper! 2 tablespoons (25 grams) raw or turbinado sugar. Recipes. Is it because cake with a substantial amount of vegetables inside doesnt rally the base? Thank you for making this recipe better than all the other stupid ones out there. Its looks soooo good. In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips. The best zucchini bread and one of my new favorite recipes of yours. Regular chips ok, or do you recommend mini chips? Ive now made as a loaf and muffin. They took 30 min to bake. Used coconut oil for the oil. Is there any reason this would not work with yellow summer squash (patty pan squash)? Grease a 9x5-inch loaf pan with butter or baking spray. I am turning to this website more and more for recipes, and I have not been disappointed. 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. Ive made this bread twice and I will continue to in the future. I wonder how that would fare in this recipe. Thank you! The top will lose its crisp, however. Really delicious! Prediabetic and trying to stay off sugar (and honey and syrup) .. Ive probably made at least 15 loaves/batches of muffins since then for breakfast, snacks and dessert, and can confidently say it has been my #1 pregnancy craving/staple. In a medium bowl combine the flour, cocoa, baking soda, baking powder, salt, cinnamon and allspice. This looks amazing. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. I blame my oven it tends to run a bit cooler, I think. 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. Do I really have to?? 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. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. My bake time was 1:15 I think my oven needs recalibrated. Im so sorry I meant to say I reduced the granulated sugar BY half, to 1/4 cup. :). This is the Zucchini bread of my dreams. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998 I didnt think it enhanced it and I didnt like tasting the salt over the bread -maybe in 24 hours Ill have a different take and will comment if thats the case. I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. It should make about 12, possibly 13. We shall see what happens. zucchini french toast would never have occurred to me and sounds amazing. Thanks. I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! Many of the carrot bread recipes Ive looked at have similar ratio to your suggestionIm just trying to learn more about how you reached that quantity, to hone my baking and substitution skills. It will freeze well but you will probably lose the crunch on top. Please please tell me if I can make (my favorite) zucchini bread in a 9 bundt pan?? Mine came out with the beautifully crusty top and its so delicious! Been following for YEARS. Save my name, email, and website in this browser for the next time I comment. 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!! I weighed a zucchini from my garden yesterday at 3.5 lbs. Thank you for another great recipe. Other then the visual difference the taste seemed identical to me. Zucchini Muffins. . I was hoping to buy it in book form because Id rather make a recipe from a book instead of a website Im old school! It has minimal sugar, less oil plus whole wheat flour. Compromise the crispy top and wrap and freeze? We waited a day before eating and it is unlikely to last another day since we keep eating and eating it. Ive been wondering about doing a zucchini bread variant with eggplant instead of zucchini. We have a front yard farm and OODLES of zukes. Skin was thin so I kept going. It is DIVINEhave to stop myself from eating the entire loaf.with or without delicious salted butter! Recipes. Any advice or ideas? Also, cant wait to make this bread. Still came out delicious, but just not that nice tall loaf look. Combine dry ingredients; add to zucchini mixture and mix well. I did have to bake about 7 minutes longer than your recipe but that might be my oven. Laurine, I plan to make these tonight and use muffin tins to bake them up. Sometimes the recipe isnt ready. I used frozen shredded zucchini to make this I microwaved the 2-cup portion for a few minutes until it was just thawed enough to break apart, then did everything else as written. Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray. I especially appreciated the emphasis at the critical juncture to give it 10 extra stirs. I have made this bread twice this zucchini season. Yes. While this is true for many cakes, for zucchini bread, the difference is so significant, it should be nonnegotiable. of molasses to it. However I think 1/3c of cocoa powder (about half of what I used) would be the perfect amount! I took some that night to the zucchinis grower and told him that it had been made with his antique zucchini. 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. Thank you for making one bowl, so much easier. 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. 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. I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. Instructions: 1. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. My muffins took 22 muffins. And my carrot cake always generously measures carrots!! For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. But it is still better the next morning. I find that as long as you disperse the leaveners very thoroughly into the batter, you can skip it. It made one dozen muffins that rose beautifully. The recipe was written for 2 cups; 3 cups is too big of a change for it to handle. And thanks for including weights in your recipes! I seriously think your previous Zucchini Bread recipe is the greatest.but OKIll try this one. Pour batter into prepared baking pan and smooth out the surface. The loaf was almost too moist and sweet for me. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. Oy.so I (and I wouldnt recommend anyone doing it this way because its very messy!) It is the only recipe you need for this treat. Easy, moist, not overly sweet. How would I make this as muffins instead? Ill let u know! This was so easy to make. Thank you and this will be my only zucchini loaf that I will be making in the future. I think so, because my loaf pan holds 6 cups (exactly). This is the one! So I started baking large quick breads (those with 2 c. + flour) in square baking dishes (like a deep 88 Pyrex dish), and I find this works out so much better, not just because the interior and exterior cook more evenly, but because you I get more of the crunchy crust on each piece. 8.5 x 4.5 should be fine too. Do you think this recipe would translate well into muffins? Thats all. This recipe uses less oil than the recipe I had been using. This is WONDERFUL. In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. The dough is so thick I cannot incorporate the zucchini. Made the BEST zucchini bread Ive ever had. Fun activity to make these with kids! The somewhat unintentional mods were: very grassy olive oil and about 1/2t of grated nutmeg, and sanding sugar for the tops. Add the powder, soda, flour and cocoa and whisk to get a smooth mixture. No way he was going to let his sister be on a stepstool and not him. Thank you for this recipe!! favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. I made this as soon as you posted it! Ive made these as muffins a few times now- and Ive enjoyed them immensely! Love some help! Stir in any add-ins, from nuts to chocolate. Followed the recipe exactly but made into muffins. I made one one day another the next ..no prob.. Every recipe that comes from smitten kitchen is always great!! My 2 teens returned today from 4 weeks away at camp and I wanted to have something baked and delicious ready for them at home. Like others I search each year for the one recipe for zucchini bread. I am about to try this one now! You weigh the eggs, and add the same weight in sugar, melted butter, and flour. It was good but not what I expected. I think you could. Which is the best and what do you think about foil pans? This tasted great! I may experiment with that next time to see if I can get away with it. Sorry, your blog cannot share posts by email. Brilliant, and has transformed the way I bake. There is a print icon that leads to a print template at the bottom of each recipe, where it says DO MORE: You can also click CTRL or + P from any recipe post and it will take you to a streamlined print template. I made this sunday and took it to work on monday and got tons of compliments on it. You can fill the liners nearly to the top. Im making my second loaf in 5 days, I was able to sneak one slice for myself with the first one, and I hope for a little more the second time around. Did the toothpick go into the places that were raw? 2. Ive made this 2x now, and while I love the flavor, both times it was dense or soggy in the middle. Love the recipe and your take on keeping zucchini wet and the ease of putting it together, but then was surprised that the bread was still a bit dry! The ends were baked, but the middle section was raw, and had a hole in it the size of a golf ball. I have adjusted it. Im seriously interested in using carrots, having successfully made this with zucchini several times. 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. Definitely a win-win both the day of and the next! But I wish the flavor was more zucchini. i slightly brought down the sugar amounts but barely. Followed the exact measurements on everything. Super happy I didnt have to toss the apples!! One bowl and the grater-really easy to make. Love how easy it was to make and that I only had one bowl to clean. Turned out really well! Its great in a coconut chocolate chip variant as well. Microwave AKA food safe is the solution. I have also used your previous zucchini bread recipe many times though, mostly as muffins. My husband claims it is the best zucchini bread and Im going with that. Still very delicious best zucchini bread that I have made. Wrapped well, the banana bread will keep at room temperature for 4 days. Congrats on the NYT story, as well. The bread was moist, crunchy and very favorable. Honestly because I forgot that I will be my oven it tends run. I realized as I was wrong ), I turned to Smitten Kitchen for help parchment paper ; aside. 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