Youre recipes never let down, thanks for your diligence! I added 15-20m to the cooking time and it was still really raw throughout. 5 stars. Thx. Recommendations on brand? Havent tried this recipe yet, but it looks good & is similar to a pineapple zucchini bread Ive been making for decades, also with shredded, undrained zucchini. Great recipe. My bake time was 1:15 I think my oven needs recalibrated. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. Well, I have found my favorite zucchini bread recipe. At 350, they also took about 65 minutes, so a bit longer. Love that its one bowl too. Our Costco does not make them after October. Lightly grease two 9x5-inch loaf pans. Nutmeg and cinnamon add spice to these flavorful zucchini bread recipes. Has anyone tried making an apple version? Very, very good. this was so fun! Nakusp, B.C. Thats how easy! In another bowl, whisk together the eggs (or flax eggs), oil, yogurt, brown sugar and vanilla extract until combined. Of course, no one knew but me, but Im curious about where I may have gone wrong. It is absolutely delicious!!!! Full disclosure I tend to go over with the fruit additions so there was likely about an extra 1/2 cup (about 60grams) of zucchini which obviously will add to moisture as well. We love it! It is the only recipe you need for this treat. I made this zucchini bread last night. You can fill them nearly to the brim. Deb, I just told my brother that your recipes always come out exactly the way you say they will and this is no exception, right down to the crispy sugar capmy loaf looks identical to yours and your clear precise recipe gets all the credit. 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. 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? Ive used up all my brown sugar making it three times in the last three weeks. I followed the recipe except for I cut both types of sugar in half. Yes, I know I can scroll down to the section titles and hopefully find what Im looking for there. Salt aside, its easy and delicious and up there with the easy jacked-up banana bread. Ill let u know! I have made this all summer with lovely results. And so easy! 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! Set aside. Stir in nuts and chocolate chips. I ended up binning it to be honest deciding it wasnt worth the calories. Really like the crunchy top and it is still delicious after 5 days on the counter unwrapped! Made lasagna. I am sure my glucose level went pretty high but it was worth it! The only effort required was grating the courgette; easiest recipe Ive ever made. I am going to make it again! Thats what Im doingso, so reluctantly. I love the crunchy top and soft inside, definitely worth waiting 24 hours! Great recipes :). This was a delicious breakfast! First time baking the recipe. I want to add blueberries too just add in a cup or so? You come through every time (and that must be at least 100 times by now:). Re, whole wheat, you can, but it might be more dry and less tender. Cant wait to see how it tastes tomorrow! I have never made a recipe of yours that wasnt amazing. Very Delicious warm! Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake Your pumpkin bread recipe is also one of my favorites. Wondering what using some apple sauce instead of oil might do to it. im a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. I know this dirties another bowl but since Im just putting them in the dishwasher anyway, who cares if it makes the mixing easier. Hi! After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). I used half melted butter and half avocado oil. Or do they have different cooking properties, as well? This isnt an issue with granulated sugar, which naturally fills out in the shape of the cup. They had a hint of sweetness but not like my mothers recipe. :D, Thanks for the altitude instructions! Both were delicious. Im putting your cookbook on my Christmas list!! And will be rewarded, even if not until tomorrow morning. I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Family devoured them. The aroma coming out of the oven was intoxicating! It is great raw in salads also. This recipe uses less oil than the recipe I had been using. Instructions. My garden has an abundance of zucchini and Im trying to find ways to preserve it. But this was a little showier :-), Dont you post weekly? I did need to cook for 75 minutes for a batter free tooth pick under the dome. I know you told us not to wring out the grated zucchini, Deb, but the second half of the on-the-larger-side-but-not-monstrous zucchini I used contained quite a bit of water (somehow, puzzlingly, more than the first half). In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. I made it vegan by swapping the eggs for aquafaba, but otherwise stayed true to the recipe. This time, I spread my wings a bit and added some walnuts and cranberriesnot too many, just enough for a little bud surprise. Beat in melted chocolate. But it is still better the next morning. I made this and it turned out great. @Deb and @Cara did you adjust the sugar then, with the added banana? and have been scouring the site for tips/recipes. Just pulled a beautiful tall loaf out of the oven! I used the food processor to grate the veg (I somehow have a food processor but not a box grater??). For some reason, I have struggled with quick breads lately so it was so nice to have a win. loaf pans. Preheat oven to 350F and grease a 95-inch loaf pan. I didnt wait until tomorrow to try it, but did wait until it was fully cooled. Baked for 45 mins in a metal loaf pan. However, no basic complaints here. The muffins took 30 minutes to cook through and I added chocolate chips to those. completely agree this is the best zucchini bread ever and tastes so good the next day (even though we ate half of it on Day 1 :) I didnt change a thingKids devoured it. Thank you for this great simple recipe. I love all your recipes. Deb, this recipe is so amazing. 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)? It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). This is really helpful and I might try this next time. Everything you said it was and more! Thank you! And I missed the crunch and savory taste of nuts. mine didnt rise much (think I didnt put enough baking soda? I followed the directions (and even double checked because I have been known to leave something out! xx. I made this yesterday (Wednesday) and need to save this till Sunday breakfast. Instructions. Made this last night and it looks just like the photo gorgeous. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570 The dude asked for walnuts so I added. We should embrace it. We will definitely make it easier to find when we next redesign. Made this last night and left it uncovered on the counter, as instructed. In another bowl, stir together butter, eggs, vanilla, and zucchini. Thanks so much for sharing! 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. I used 3/4 cup of light brown sugar and 1/4 cup granulated sugar, with jaggery on top instead of turbinado. Made this yesterday with frozen zucchini that Id bagged specifically for this recipe last summer. Close ad . This recipe makes excellent french toast! I came back to your recipe and consulted the pictures to confirm that yours also looked a bit soupy when you poured it into the pan. Fold in any optional add-ins like chocolate chips or nuts. Thanks for trying, but this just wasnt the one. Nothing is lost by cutting a piece off a bit prematurely. I sprinkled about a tablespoon of regular granulated sugar across the top because I didnt have any fancy sugar, and still got a great crunchy crust. I made 3 of these. I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. day. Has anyone tried omitting cinnamon from a zucchini bread recipe and can share the results? I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). The sugary top is brilliant. 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. If the batter appears too thick, add a touch more almond milk. Grammar correction: my sous-chefs and ME.. Wont tell him whats in it. Cant wait to dig into them tomorrow. Youll get the best results with small to medium zucchini. * Cheers *. Delicious! I prob wont wait until tomorrow to try it, hahaha! Add chocolate chips or an easy streusel topping to make it even more special. Thanks Deb! My two year old and I mixed this up. I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. Will definitely be making again this weekend. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Its a very dense loaf and rather moist. The crunchy top stayed crunchy. This is the best quickest zucchini bread ever. 2 tablespoons (25 grams) raw or turbinado sugar. 2019 on smittenkitchen.com | 2009-2023 Smitten Kitchen. directions. Ate the next day as recommended and the loaf tasted and smelled like raw flour. How much cocoa powder did you add? I quadrupled this recipe ( if I remember correctly), baked in several 9 spring form cake pans lined with parchment, like a panettone. He was surprised. I made 2 batches of this today with zucchinis from my sister. I have never really liked zucchini bread BUT you have converted me! So many zucchinis from my garden to use up. Then mix the two, and then add zucchini. In the oven now. It spent a few days on my counter, then got put in the refrigerator. Ive followed since like 2013 and you were a big reason I got so into cooking/baking. Zucchini thoughts: I have a nearly identical recipe I acquired from a professional family cook in the 80s- its delightful, just as your looks. Sometimes, Deb, I swear you live solely to torture us. 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. For some reason, where the top lifted up, it took a long time to cook fully underneath. I love it with a schmear of Nutella, and have even added a little layer of Nutella before. Do u by chance know how many grams this makes up? By weight, I actually used 3 zucchini! Two zucchini around 18cm long got me the perfect amount of grated zucchini. Whisk in the eggs, vanilla and salt. Also agreed! In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. This is an excellent moist and delicious zucchini bread. Okay. I may experiment with that next time to see if I can get away with it. For some reason Id been thinking shredding zucchini takes so long but it goes quickly, even with my toddler helping me make this. Pour the wet ingredients into the dry ingredients. I havent but I bet theyd work. Hi! Does anyone know the estimated nutritional or calorie value (per slice or in total)? I made it with all yellow squash and it was tasty. I grated enough for 2 loaves and it took less time than it took me to actually clean up the food processor! Ill report back! I had given up after my last attempt several years ago. Thank you! Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! I cant honestly say I was happy. Instructions. Instructions. Best . I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. In a medium bowl, whisk together flour, sugar, cocoa powder, and cinnamon. This recipe is a total win. Was your photographer in my kitchen? I did the sugar this way: 1/4 cup dark brown muscovado and 3/4 coconut sugar. Followed the recipe exactly and it came out beautifully the crunchy top was amazing. It also smells amazing!! This is the best zucchini bread I have ever eaten. Also, Deb, if you are 35 or over and born in the US why arent you running for president? Pour batter into prepared baking pan and smooth out the surface. Ive also found the weights and measure of the zucchini to vary widely. What changes would I have to make when baking this batter into muffins? The bread smells delicious and tastes even better! Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. Maximum taste plus minimal effort = recipe to keep!! Thanks, Deb! I used a scale to weigh the ingredients in grams which is my preferred way to bake. I found the whole cake to be squishier than Id like it to be. 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. Yellow squash and it is still delicious after 5 days on my Christmas list! be honest it. 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