We then shared with her daycare providers and my husband brought two slices to the movies with his friend. Set aside. I threw in toasted chopped pecans, and both light and dark choco chips. Is this bread very sweet? I had Bobs red mill sugar crystals to top it with and it was just amazing. You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe; 4 cups will yield a slightly more dense, moist zucchini bread. One tall, gorgeous loaf, not 2 squat ones. Whisk all the dry ingredients in a large bowl and set aside. Prediabetic and trying to stay off sugar (and honey and syrup) .. Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. It makes people frown, trying to figure out where the flavors come from, and then they smile while asking for a second, bigger slice. Anyways, in case anyone was curious about the results if the oil was reduced, it would still work. I used 100% whole wheat flour (250 grams), skipped the sugar topping, and didnt have nutmeg, so I used a little extra cinnamon. I loved the crunchy top, the bread is very tender for a quick bread. I havent made it in a while but I use this a lot. Add cacao powder, baking soda and salt; whisk until well mixed. Batter is scrumptious. I have a neighbor who has a cinnamon allergy. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. 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! Thanks for the excellent recipe. Our garden is prolific in zucchini, and this was the perfect was to use some, thanks for sharing this!! Trying this today, with my customary add-ins of bittersweet chocolate chips and toasted walnuts. I was at the farmers market and decided to buy some zucchini to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! Thanks for the recipe! That will affect cooking time and give it a heavy, gluey texture. This is delicious bread. Even with the soft areas, I would make again with the egg replacement my family members said its not soggy, its moist. So moist and tasty with crunchy top still intact. I have to say, this is the best zucchini bread I have ever made! So helpful! Voila! Delicious! :P Ill stick to quick breads made with carrots, sweet potato, or winter squash. Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. They came out pretty flat I think I would have been fine with all the batter in one. But seriously, we make quick breads (banana, pumpkin, zucchini) double batch in bundt pans, regular loaf pans, texas muffin pans, regular muffin pans, mini loaf pans the baking times are all a little different (just test with a toothpick), but all the recipes seem to work in all of the different sizes. Delicious, moist, crunchy top, flavorful! My son insists I make the same zucchini bread again, and I will, but next time Ill drain the thawed zucchini shreds more. Definitely a win-win both the day of and the next! Im wondering if theres a way to adjust the recipe to add the blueberries and still have it fit in one pan? Super moist even with me failing to properly multitask while making dinner and pulling it out several minutes later than intended The crackly sugar crusted top really sets this apart from other zucchini breads. Thanks Deb for the inspiration and no-nonsense approach. I grabbed one of those mini loaf pans at Goodwill but have yet to try it, this sounds perfect! (Only because of a Doctor-ordered low carb, low sugar diet right now while pregnant). What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? So easy and 1 bowl, does it get any better? Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? You are such a radical nervy woman, Deb! Thank you! Thanks for all your trials and errors to bring us this perfect zucchini loaf! The other one is still in pan and looks beautiful. :). I like one-bowl cakes. Yum. Added a little ground ginger for extra spice. Once everything was mixed and in the bowl, it looked soupy. Maybe I am wrong though and they mean the same thing! Mine is in the oven right now and smells amazing. Every recipe that comes from smitten kitchen is always great!! I dont know how best to store this to avoid that happening, but maybe there is a technique I dont know? Followed the instructions as is. I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? Also, for those who have a glut of zucchini, the amount to make one recipe fits exactly perfectly in a freezer-safe 16-ounce/US pint wide-mouth canning jar. Check them at 20 minutes. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Love the crunch and the texture/moistness! 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. Id buy just over 1 pound (maybe 17 ounces) to make sure that you have 13 ounces once trimmed. I really love when you post improved recipes, and all of the improved versions lately have been spectacular. together. This is such a great recipe, Ill never use another, as always thank you ! I followed the recipe exactly except for reducing the sugar a tiny bit. In a separate bowl combine the oil, sugars, eggs and vanilla. Perfect texture and moisture level. We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. Usually not what Im looking for. No way I was waiting 24 hours to eat. Make sure you label with the date and contents. Instructions. I think muffins come out fluffier where as as a loaf its silky and dense. This posting made me panic to be sure I had your old one printed in case you delete it forever. It was shockingly delicious :). I lived in New Hampshire Nd learned there to grate it and freeze it. Thanks so much for sharing! Depends on the size. Its a very dense loaf and rather moist. Amazing zucchini bread, oh that awesome top crust! So there must be a big difference between turbinado and Demerara. Fold in zucchini. Its more about not scooping brown sugar into the cup, which will leave unfilled air pockets. We sampled the bread from the ramekin after it cooled about an hour. Thank you so much for this wonderful quick bread. Your site is my go-to for all things baking :) Thanks so much! We **may** have dropped in a couple handfuls of chocolate chips into the batter too. Just set out a few slices to dry out the night before. Still enjoyable with a cup of coffee. My ultimate Zucchini Bread recipe is Jane Brodys Grate Zucchini Bread. Totally works :) Also used mostly whole wheat flour and the bread was still moist and crumbly. Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. I primarily made it into a loaf but tested some of the batter into muffins. My patty pan squash is far more prolific then my zucchini this year. Classic Smitten Kitchen!! Followed the recipe exactly! Whoops. Been following for YEARS. It is great raw in salads also. Instructions. I died laughing reading this post.and your witty zucchini sarcasm is spot on! Also the tips on storage were great and helped keep the bread moist but the top crunchy. I made it as written, using unsalted butter as the fat. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Ive also found the weights and measure of the zucchini to vary widely. I made this bread yesterday afternoon. Not sure what happened but it turn into zucchini bread pudding. Im so shocked by comment I dont know what to write. Well, this was just perfect! I made this last night. Pour batter into the prepared pans. Thank you! The baby loves it too. The gluten free version a little lighter in texture. Did Anna get a special cake for her birthday this year? Perfection! Oh I wish I had read this first! HOLY CROW this was delicious. Required fields are marked *. Well! In my mind, batter-free means that there may still be crumbs on the tester but no wet, raw batter and clean means nothing on the tester. I saw where you had changed your recipe up some and think you did a fabulous job! Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. On his days off, we usually do family fun things or I plan for Dad to grill. Thank you!! I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. Remove from oven and let cool in the pan for a few minutes. I have made it with too little zucchini and too much zucchini and it turns out fine; going to try it with summer squash (love to grow it, hate to eat it). Made a double batch of these today and they are monstrous, but have taken a lot longer to bake than listed, still a bit gooey near the top after 65 minutes, though dark brown on the edges. It will depend on how much you fill them (Id fill them 3/4). Still came out delicious, but just not that nice tall loaf look. Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! Melt butter and pour over the top of bananas (dairy has a magical quality to pick up flavors and better distribute through the rest of the batter, so do this first). Im pretty sure a slice of bread equals a daily serving of veggies! I followed the recipe exactly and it came out perfect! :D, Thanks for the altitude instructions! Here are my notes for myself. Aloha! Yes, it should fit, probably on the short side. Do you think I can add some blueberries to this recipe? This was easy, delicious, beguiling. I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. As a matter of fact the photo of yours is exactly like the one I took out of my oven a couple weeks ago. How would I go about freezing this properly if not using right away? Thanks Deb! DIVINE. This is a great recipe but it is way too sweet. I cant wait to make this!! Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. It was good but not what I expected. The muffins baked 25-27 minutes but I started checking at 20. We have impatient little ones too! I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. The longer it settles, the better the crumb gets. I have now been gifted with some Zephyr Squash (the zucchini that is half green/half yellow) I am dying to make this zucchini bread recipe! They were crumblier than standard muffins this way, but the zucchini made them fluffy and moist. Sorry, your blog cannot share posts by email. Been following you for years. I cant honestly say I was happy. This one looks perfect! Not only is this so incredibly easy but the baking and taste are just so GOOD!!!! Stayed moist for several days and the crispy top was fantastic. If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! I was impressed. Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. me too! No baking soda bursts of well, I guess unincorporated baking soda. The muffins took 30 minutes to cook through and I added chocolate chips to those. I took a tip from a prior poster and have a banana/zucchini mix in the oven. Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. Probably the darker is slightly more moist. Thank you. The rest was so moist and tender, MM! This is a great recipe. Ive been using coconut oil in my quickbreads, less tendency to be greasy. Compromise the crispy top and wrap and freeze? I have so many vegan friends that would love this! I recommend sitting in flour while you stir or add in a few batches. I made this in a small bundt pan, it fit perfectly. No? No wringing, high volume of zucchini, customizable. I appreciate your providing some info. 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). It worked beautifully. I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. Thank you. Couldnt wait 24 hours to eat it though. For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. This did not work at all for me. My also radical grandmother (born 1892) taught me to omit some of the brown sugar in a banana bread recipe and add it to about 1/4 of the batter that you smear on the top. I am now going to try to make a vegan version using flax eggs rather than regular eggs. Lol) have done it with chocolate chips, nuts, as muffins, with some whole wheat added and theyve all turned out great! Just made this! favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. I may or may not have been able to get out BUT it also was just fine and kept the nice crispy top for days. I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. Looking forward to making more of your recipes and reading your humorous blogs. Made this as written with a baby underfoot, baked it while she napped, but could only manage to wait an hour before I HAD to slice and eat. I have been making it yearly for over ten years now! The turbinado sugar on top makes all the difference. Simply amazing and so easy. We have a front yard farm and OODLES of zukes. I saw some of the attendees a few days after the event and they were still raving. I start by looking at my husbands work schedule (retail, so inconsistent) and then plan things that will be good for the nights we all get to sit down together and for nights when hell be eating later. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. Go to Recipe. and was an absolute hit! It didnt last very long. Check in the middle but also check again near the top. Here is a great recipe for almond flour zucchini bread. I definitely did not overmix. Thank you! I used Steves gluten free Cake Flour (http://www.authenticfoods.com) 290 grams instead of 260 (from experience) and we tasted both recipes side by side and they were the same and both excellent. Then slightly squeeze out excess liquids before using in bread. If the latter, for how long should I bake them? My loaf looked just like the loaf in your picture. Nutmeg and cinnamon add spice to these flavorful zucchini bread recipes. I made a single recipe with unsalted butter and baked it in 3 cardboard mini gift loaf pans that were 2.5x7x1.8 and put 1 tsp of turbinado on top of each loaf. Which tasted very olivey. I didnt have any toothpicks or skewers but will buy some before I try this again. Freeze individually wrapped sliced in a freezer bag for up to 6 months. Privacy Policy. I just demolished two large pieces of this for breakfast. Pour into three greased 84-in. Step 4 Add the powder soda flour and cocoa and whisk to get a smooth. Thank you. Still very delicious best zucchini bread that I have made. Cannot get enough. Gluten Free Option!! This Zucchini recipe is fantastic. Love how easy it was to make and that I only had one bowl to clean. I Tried 5 Different Zucchini Bread RecipesThis Is the One I'll Be Making All Summer #1 Smitten Kitchen Ultimate Zucchini Bread Matching search results: Some of the recipes I baked ask for optional mix-ins like nuts or raisins, but for the sake of comparison, I wanted a clean slate for the inside of . Wow, yum. Long sentence there but I feel my enthusiasm is warranted. Preheat oven to 350F and line a 84 medium loaf pan with parchment paper; set aside. The best Ive ever had. Have basically eaten half of it already and had to give some away to the neighbors to avoid eating the whole thing in one sitting. Made this yesterday and it is hands down the BEST ever !! Based on your comment, Im going to toss in a handful of chopped basil when I make this Im a zucchini and basil fanatic and find it utterly unfair that most of the you have to wait until lunch to enjoy them together ;). I was a little shy of zucchini, so added 1 medium carrot, grated to the zucchini mixture. 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Luckily, i would make again with the date and contents pregnant ) improved recipes, cloves. The muffins took 30 minutes to cook through and i added chocolate and.
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