(Except of course if you are subbing for allergies;). Read the different comments and added fresh blueberries and walnuts. ??? Wow, yum. I mean I guess I could add it and see how it goes- haha! I loved it and will continue to make it. Thats what Im doingso, so reluctantly. Mara I just demolished two large pieces of this for breakfast. I completely agree about adding more zucchini and was glad to see thats what this recipe called for its the best part! But, I agree that olive oil has a heavier flavor. Made this for a weekend get-together and in a rousing endorsement, my friends ate the entire loaf within about four hours. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Also, your one pan farro is in my regular rotation. Stir in zucchini. Love your writing so much. This looks delicious! No wonder it looks a little short, rather than it usual glorious crowning magnificence! I used two really packed cups of grated zucchini and waited until morning to eat. I sliced them into 3 or 4 inch chunks and only grated the outer third or so. Instructions. So excited to bake zucchini bread for the first time with some beauties from our CSA haul this week. Zucchini bread smitten kitchen. Do you have any recommendations both for this recipe and more generally in your recipes for brown sugar substitutions? . I was using a 3/4 cup instead of a 1 cup for the flour. Made this zucchini bread to bring to a friends house. Thank you! How would I go about freezing this properly if not using right away? I also got some zukes after reading the fritters post. Thank you! The best zucchini bread and one of my new favorite recipes of yours. Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! Ive made your Jacked-up zucchini bread many, many times, and have no complaints! Second had (all of the above, plus) added dried cherries and slivered almonds. My question is: isnt a couple hours enough to completely cool? Has anyone made this with the addition of yogurt or Greek yogurt? And that crust on the top is just to die for. I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. If you have white whole wheat flour, a full swap would probably be fine. One version I make is a bit healthier. Used about half white whole wheat flour and half all purpose. It was good but not what I expected. Grease four mini loaf pans with nonstick baking spray. Cant wait to try this! Yes, any food is liable for counter surfing from the Golden thief. Could add cocoa powder to this to make it a chocolate bread? Deb- Im 30 weeks pregnant and Ive been baking your old version of this since back at 8 weeks when I couldnt so much as look at a vegetable, carbs were my only friend and this was my way of integrating more vegetables into my diet. Thank you, Deb! So happy to use my garden zucchini here. Every year I try a new zucchini bread recipe, in search of THE ONE. This moves into my permanent collection of tried and tested recipes. Or is this a bad idea? I like loaf cakes that are filled out and domed; I like craggy, crunchy tops you have to constantly swat hands away from picking off in bark-like flecks, usually failing, but who can really blame anyone. Youve solved everything I found annoying about making zucchini bread in one go! Its super good! It tested done at just over an hour. Zucchini bread was already on my list to make this weekend you made deciding on a recipe much easier! Ive made this numerous times before and love it but just wondering if you think I could do half zucchini and half grated apple? Its not better than the zucchini, just different. Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5"). The only effort required was grating the courgette; easiest recipe Ive ever made. Re, whole wheat, you can, but it might be more dry and less tender. Lastly, stir in chocolate chips. I baked three in regular loaf pans (and topped one with walnuts because I meant to mix them in but forgot), and then the last batch I made into four mini-loaves. Ive made this twice now. I put a little maldon sea salt on the top with the sugar-just a couple of pinches. I have made this and followed all your directions and it was delish. Winner! Hosted by Pressable. Absolutely delicious, only one bowl, AND no wringing of the zucchini?!? Thank you! My bittersweet chocolate chips are oversized. 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. Love from The Netherlands! I also did not have any white sugar so I doubled the brown sugarwhich is probably not what I was supposed to do but they turned out amazing! No more words necessary! Exactly what I wanted! In a large bowl, mash the bananas. 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. How long would it normally take to bake small loaves versus the regular size pan? Trying it this time switching half the oil for applesauce and hoping I dont regret it. (Or at least since 2006.). Glad I doubled the recipe. YUM. Made this today because I grew zucchini in my garden and have it coming out of my ears. This was amazing, my whole family gobbled it up, even my 5 year old son!! 2 / 6. Theyre tall and the crumb isnt really set yet. 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 stirred it not with a fork but one of those bread dough stirrer things (aka Danish dough whisk), which works a treat. However, the search function on your website is soooo frustrating, type a couple letters and the oddest stuff comes up. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? If you make mini muffins, does that mean they only have to rest a quarter of a day? Can I replace the flour with coconut or almond flour? No nuts, raisins, or pineapple to work around and yes, I got that crunchy top! No need to thaw in the oven; that would likely dry it out! I just made a loaf, still cooling off a bit. I made this for the zillionth time today but realized at the end a stupid mistake. Enjoy Everyone, Stir in zucchini. The bread tastes more moist. Baked in a 912 pan for 30 minutes. loaf pans. Mine was done in 50 minutes. I havent worked with them but my hunch would be to substitute by weight (you want 13 ounces of them), no need to thaw (just give it more baking time if needed) and do not wring out. Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. From my own experience I tend to do half all purpose and roughly half whole wheatand I substitute 3/4 cup of whole wheat flour for every 1 cup all purpose flour. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? Set loaf pan on a cooling rack for 10 minutes. The first time it was beautiful! Thank you, Deb! Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. This came out delicious. 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). The water content in the zucchini obviously varied widely and Im trying to figure out how to account for this. YUM. In another bowl, stir together butter, eggs, vanilla, and zucchini. It needed 5 more minutes of baking time. Once everything was mixed and in the bowl, it looked soupy. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt. Transfer quick bread out of the pan and onto cooling rack. I would like to make this in smaller pans or even muffins or mini muffins. I religiously follow this site, and have made many of the recipes, with universal success. This did not work at all for me. Threw about a half cup of chocolate chips and a cup of walnuts in. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. Makes 2 loaves. LOL!). Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. I was glad to have no similar difficulties with this. Yumm! I havent but I bet theyd work. I added 15-20m to the cooking time and it was still really raw throughout. My kids are going to have a hard time waiting (as am I). Im gonna look for that ground cloves and cocoa recipe! I dont have baking times until I try it but I bet people will pipe up with what they found. We use it a lot for baking and its great for blood sugar issues typically Ill do a one for one match and then add a tablespoon of brown sugar for flavor and because the allulose is less sweet than revolve sugar. I am making this now. I use to use a little cinnamon basil in my zucchini muffins. Ive made this twice now. I did use half olive oil and half canola oil and wish I used part butter. I also cant wait to eat it. Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. of molasses to it. 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. Line 2 8x4-inch loaf pans with parchment paper. I added pecan pieces, because everything is better with nuts. I have a feeling it may get a bit chewy, if that makes any sense (for those who have baked low-fat, youll know what I mean). I ended up with small lumps of flour in the batter that you could still see in the baked loaf. I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. 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. Still cooling. (in this situation, I was looking for zuchini bread!) I made it for friends and they raved about iteven better with 3/4 c. chocolate chips. We loved it. Didnt discover that i was out of brown sugar until i was wrist deep in making it. I measured carefully, I weighted the zucchini even! It was easy and delicious. I lived in New Hampshire Nd learned there to grate it and freeze it. I added about a 1/4 tsp clove and 1/2 cup walnuts. He was surprised. Thanks for another winner! Hi Deb! It worked beautifully. Im already picking the crust off in little bark-like flecks, the sugar on top is absolutely nonnegotiable. we are all getting older with him too, DANG! Mine turned out quite dense and did not reach the lofty heights that I was hoping for. What do you all think? and the middle of the loaf was a teensy bit wet but nothing significant. 1/2 cup Dutch-process cocoa powder. Preheat the oven to 350 degrees F. Line an 8 x 4 inch loaf pan with parchment paper. I added 1 more cup of zucchini, flour and more egg. Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. Thanks as always, Deb! Any suggestions? I made it exactly as written and as many others have noted, it was bland. My first zucchini bread and it was so easy and turned out perfectly! I just have to say I put this in the oven, got distracted with work and completely forgot about it. Delicious. Thanks. Line with parchment, leaving an overhang on two long sides, then butter and flour paper. I literally just made your previous zucchini bread yesterday. Thanks. I have learned that it is best to use an instant-read thermometer to check doneness (200 degrees F for quick breads) as it is easy to hit a spot of chocolate or fruit with a toothpick and the bread can appear under-baked. I brought it to a family gathering and served it with soft salted butter. By the way, thanks for all your recipes and newsletters, I really enjoy them! Maximum taste plus minimal effort = recipe to keep!! Love it! This is a great recipe but it is way too sweet. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. So easy!) A bit more breakfast and less treat with the sugar reduction! My sister and I devoured half the loaf by ourselves. Yes! Preheat the oven to 350 degrees F. Grease mini muffin pan or use liners (I use softened butter on a paper towel). Such a perfect looking loaf! Its torture Deb please respond! Thanks! Freeze individually wrapped sliced in a freezer bag for up to 6 months. I kept everything else the same on the recipe. In the oven now. I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. 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. I love this recipe! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Well crap, I just made your other one this morning before I saw this! 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! Kids think they hate zucchini. Mix topping ingredients in a small bowl and set aside. Oh, and I should add, the parts of the bread that were cooked well were fabulous. If you already love the other one then just use that. I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. Even with that reduction, I felt the bread was a smidge too sweet. I made this and it was SO GOOD!!!! So pleased with how they turned out! Love the crunchy top made it for family and everyone loved it. I did substitute one cup of KAF white whole wheat and it was perfect! I dont like doing full swaps without testing it can end up too dry. I did have to bake about 7 minutes longer than your recipe but that might be my oven. 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. Thank you! Family devoured them. Thanks! 1. Followed your recipe to the tee. Made with healthy coconut oil, it . In a separate bowl combine the oil, sugars, eggs and vanilla. Ive now made 4 loaves of this stuff in the past 2 days. I have a question about bread pans. And because I was adding liquid with the maple syrup, I reduced the oil to 1/2 cup. But I did not wring. Did you have to adjust the recipe at all? I am harvesting about 12 courgettes (zucchini) each day so a really good recipe is vital. You can make muffins this way but Ive found it has a better texture when you use a loaf pan. Also agreed! Thanks for the recipe! Excellent as always Deb- your recipes are always a thumbs up!! 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. I regret nothing. Hmmm I guess Ill just have to make it again and see if there is a difference! What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? Instructions. Been following you for quite a while :), Thank you! Thank you! I dont know if Im organized enough to test out different methods on the same recipe, but I hope Ill find someone else who is at some point to settle the matter! Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. 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. But it is still better the next morning. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998 Why do we settle for this when wed rather have one great one? I thought about cutting back on the zucchini, but then I was afraid there wouldnt be sufficient moisture. Deb, made this version of zucchini bread this weekend at its a real winner! So helpful! 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 substituted 1 cup of the white flour with 1 cup of farro flour with success- nice nutty flavor and not overly dense. Mustve been all of the pandemic baking! Id definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for itthe final product was delightful! I have frozen whole loaves of sliced zucchini bread many times it works beautifully! I love this recipe! The Burlap & Barrel cinnamon and nutmeg. I made this but didnt have quite enough zucchini and found the final result a bit dry and saltier than Id likeso dont skimp on the zucchini and consider toning down the salt if our make this. I think it will work! Batter came together SO FAST it was beautiful. Oh well. We are addicted. Whisk the oil, egg, sugar and vanilla in a large bowl. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. 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. Excellent! (Really dont like zucchini but we had some). Combine dry ingredients; add to zucchini mixture and mix well. Thank you!! It would add more dimension to this bread. I havent tried it but here are comments from people who did, all or in part: Wrapped well, the banana bread will keep at room temperature for 4 days. ), and they turned out lovely.New go-to recipe! I attribute that to the juice from the zucchini and the oil. Once as a delicious & perfectly moist loaf and once as chocolate cupcakes. It came out delicious but did not rise as much. The first time I followed the instructions exactly. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. It could also be that the basil acts a complement/enhancer to the zucchini flavor in the Clayton recipe, much the way that Ina Garten argues that a little bit of coffee in a chocolate recipe makes the chocolate taste more like, wellchocolate. Nearly gone by morning. Will be making again soon!!! I just have to come back and say that to my delight, that giant zucchini provided enough for FOUR recipes of this bread! Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? I have kept quick bread for 7 months this way. I freeze Smittens other zucchini bread all the time. Deb, I just have to say this recipe is. Id like to add them and Im not sure how much to add to the recipe. Nothing is lost by cutting a piece off a bit prematurely. So moist and so flavorful, while not overly sweet. Step 1 Preheat oven to 350 F. Step 3 Whisk in the eggs vanilla and salt. Has anyone tried making this with walnuts in it? I have never made a recipe of yours that wasnt amazing. Ive reduced the granulated sugar to 1/4 cup and added 3/4 cup of raisins to the mix. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. It was equally delicious last night (2 hours after baking) as it is today. Thank you Deb for making it a one bowl recipe and truly a quick bread! So simple and easy, Ive already made it twice, even with two kids running around. Thanks again. Ive made this several times before, and just made my first batch of the season. Thanks for a super easy, one bowl, mix with a fork (no mixer needed! Delicious! I followed the recipe exactly, and baked it for an hour. I was looking for a lemon zucchini bread recipe and came here hoping you would have something like that. Great flavors. I only waited 22 hours.This is really the Ultimate Zucchini Bread! 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. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Not oily like so many recipes. Made as written. Has anyone already tried this? This was a delicious breakfast! Let me know what you think Deb! Still very edible and delicious (I guess this is my no-fat version?!) My cups of flour weigh in at 130 grams. Today I made it again and having read all the comments, I added a pinch of salt. I made it as muffins and passed them out to neighbors, to raves. thank you! This is why I have never made zucchini bread!! ), I just made this and it looks amazing. I have some brown bananas to throw in too :), Zucchini bread is more up my alley! Lol) have done it with chocolate chips, nuts, as muffins, with some whole wheat added and theyve all turned out great! And I agree with them. Perfect Saturday activity! 3. I made this with my 21 month son, and he was so exited about it that when it went into the oven, he lost it-huge fat tears because he wanted to keep mixing and didnt know what was going on. Instructions: 1. Its a perfect, delicious recipe and I cant thank you enough. But Deb Perelman, cookbook author and creator of the beloved food blog Smitten Kitchen, says the extra . Thanks Deb! Made this yesterday and just dug in! . And both breads were moist and soft, excellent texture. 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