I made this the other day and its fantastic. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. I had 2 10 zucchini on the way to meet their maker in the fridge; they grated down to just under 2 1/4 cups. Thanks! Such a perfect looking loaf! The clean up doesnt make me cry. The ends were baked, but the middle section was raw, and had a hole in it the size of a golf ball. I just made this and its definitely a keeper. I had to make honey butter to put on them to add some more sweetness. I came home from vacation to a HECKIN MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! My preference is for less warming spices, but perhaps others are so used to overpowering spice that this felt bland? Guess Ill have to make another batch with my next zucchini! Great recipe, and this new kitchen gadget is great. It had a classic (and delicious . I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. Or wonder if I can try oat flour. Let cool slightly if very hot. Love the crunchy top there too but get ruined if I store it in a dome. Thanks! Actually, I just realized the jacked up recipe Im talking about is banana bread! Do I need to change anything else? Or the zucchini are just too most? Going forward, I will make 2 loaves at a time! Ive made this recipe a few times already this month, its THAT good! My question is: isnt a couple hours enough to completely cool? Highly recommend this recipe exactly as written! It made one dozen muffins that rose beautifully. Beat together sugar, oil, eggs, and vanilla in a large bowl. Delicious! I live in SF so the altitude shouldnt be a problem. I suspect that wringing the zucchini too hard may have had something to do with its collapse as well. Stir until smooth. This is why I have never made zucchini bread!! In any case, the taste and texture are excellent and I will definitely try this recipe again. It tested done at just over an hour. I always increased the zucchini ratio like this new version does (because its healthier of course). I even made a special trip to the grocery store for zucchini and raw sugar. I baked our muffins for more like 30 minutes ( no toothpicks) & they were not overly dry. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. Stir in eggs and vanilla and whisk well. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? Yum! Oh, and I should add, the parts of the bread that were cooked well were fabulous. Ive made this recipe many times, with some modifications. They took 30 min to bake. Thank you! Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? Followed recipe to a t. Although this was easy to make and texture was fine, it was tasteless! When it came out, he was so happy! Definitely delicious! Zucchini bread smitten kitchen. Delicious and stays moist for several days! Used about half white whole wheat flour and half all purpose. The trick is keeping the tops wonderful sugary crust, so I usually tip it over cut side down, with the other end up in the air. Sorry if thats an inane questionbaking novice here. The only effort required was grating the courgette; easiest recipe Ive ever made. 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. We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. I dont think hes wrong. Ive always gone in through the top of the dome. I will try the Cuisinart and weigh 13 ounces. But I will wait for it to cool completely, and will let you all know about sweetness. My only thought/comment: leaving a loaf of a baked good uncovered, in my house, means a cat will eat it (yes, really). This is the best zucchini bread recipe ever, Ive made it many times this summer since my garden is producing massive amounts of fresh zucchini. Baked it exactly as written, delicious. Really tall and moist and the zucchini bread of dreams. I will wait til tomorrow to have a muffin. Even with that reduction, I felt the bread was a smidge too sweet. And the end product was not red. My only change was that I whisked together the oil, eggs, spices, sugars and leavening in a medium bowl. Due to covid, zucchini are ridiculously expensive here at the moment. Mustve been all of the pandemic baking! I just wanted to let you know, I made this in my air fryer! Yes, this is ultimate! Do you find that using more zucchini (and not wringing it out) means you also need less oil/butter? How does it freeze? I reduced the cook timeI made 12 muffins pretty full to the brim and mine were done in 35mins. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. I enjoyed having these loaves to accompany my morning coffee, but I hope never to have enough zucchini to make these again! The bread tastes more moist. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. This was exceptional. 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. The JB recipe is for a much smaller bread- it has less flour, so of course uses less sugar, oil, etc. Love your recipes! Thank you, Deb! Making it again this weekend! What happens if I ran out of white flour and I had to substitute whole wheat flour instead? Whether you're harvesting from your own garden, are hauling in boxes from your local CSA, or just taking advantage of awesome deals at the . My ultimate Zucchini Bread recipe is Jane Brodys Grate Zucchini Bread. Maybe 1/2 cup? It was cute but not ultimately special enough to share here. And I feel like I could conquer the world lol. Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper. One version I make is a bit healthier. Its a very dense loaf and rather moist. 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? Made it exactly as noted minus the nutmeg (didnt have any), and I had to bake it a few more minutes, but I think thats just my oven. Eaten warm the cinnamon comes through nicely; I imagine when cold and if I ramped up to dark brown sugar theyd be stronger flavored still. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. So excited to make this today! Zucchini bread smitten kitchen. ), and reduced the sugars by a (figurative not literal) smidge. I did kill my ancient Cuisinart food processor recently, and I wonder if you use the current 14 cup Cuisinart food processor? Instructions. I wonder if you or anyone has tried it with less sugar? Thank you!! When I was done baking it, I had tested it with a toothpick and with a skewer (I dont have a cake tester), and both came out clean. Cook time: First time I made it in a loaf pan and it was very undercooked. I religiously follow this site, and have made many of the recipes, with universal success. I didnt wait until tomorrow to try it, but did wait until it was fully cooled. Mix the wet ingredients together: Mix together the egg, oil, sugars, applesauce, vanilla, and zucchini in a medium-sized bowl. 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. Will try again with fresher baking powder & soda perhaps. Next going to add basil, sun dried tomatoes and cheese and make into muffins.mmmm, yum! the moisture is important for the texture of the cake (bread). Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5"). Microwave AKA food safe is the solution. 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. Followed the recipe? Youre looking for uncooked batter in two places. )-it did not disappoint, so delicious!! I love the amount of zucchini that is put into it and I love the crunchy top. Next time Id make the recipe without chocolate chips but possibly with chopped walnuts. So so so good. I brought it to a family gathering and served it with soft salted butter. They are very oily on the bottom, so much so that the cupcake liners are oily. My loaf required an a 65 minute bake and ended up quite claggy. Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. They came out pretty flat I think I would have been fine with all the batter in one. The loaf was almost too moist and sweet for me. I made it with coconut oil and it is delicious. I love that its sweet enough but not overly sweet, is so quick to put together without fuss or special equipment you only need 1 bowl, 1 spoon, 1 grater. YUM. Chocolate chips optional, but likely good too. Thoughts on whether this recipe will lend itself to those tweeks? This is my new go-to zucchini bread recipe. 3. Please update with flax eggs results when you get around to it. I made this. Instructions. I could write you a book, but I wont. I add blueberries and pecans. Zucchini Breakfast Casserole. This is glorious. Best zucchini cake ever! Ive also found the weights and measure of the zucchini to vary widely. I made this yesterday and per Debs previous comment, I added 1.5 cups of blueberries (tossed with one tablespoon of flour to prevent them from sinking). ), but something went wrong or my taste buds have failed. And super thanks to how easy it is to prep and clean up. (And maybe healthy? I agree wholeheartedly, such a waste of nutrients and effort to wring out zukes. I dont know if i will be able to wait 12 hours!!! 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! Perhaps you could modify your recipe to align with hers. SUPER easy, all in one bowl and tastes amazing. Ive reduced the granulated sugar to 1/4 cup and added 3/4 cup of raisins to the mix. Stir in zucchini. I made this yesterday but couldnt wait until today to try it. I look no further for my autumn loaf. Easy Zucchini Bread. Ive been making these muffins all summer. Thank you! Made this delicious recipe a few days ago. This is the best quickest zucchini bread ever. Allows for air circulation but keeps the food safe from critters. The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. If this bread is going to be better tomorrow, it will be out of this world, because it is fabulous 2 hours out of the oven. I was impressed. grilled zucchini ribbons with pesto and white beans. :), I substituted 1/2 c cocoa for flour in one of the loaves I made. I loved the sugar topping the next day, but it didnt take more than another day or two before the topping absorbed moisture from the loaf and lost its crunch. reduced the sugar slightly and added chocolate chips. Thanks for this recipe. Its more flavorful and actually crispier. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. This recipe uses less oil than the recipe I had been using. Hes a recent illness survivor. Use a fork to mix until combined. Thank you! A big improvement. My muffins took 22 muffins. I have not experimented with it here at all. None, but Id still let them rest a bunch of hours. They were farmers market fresh picked :-) Step 4 Add the powder soda flour and cocoa and whisk to get a smooth. 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). Glad that I found this recipe to use it. loaves the other day and boy were the neighbors happy! What the eff do I do now? No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. Followed the directions and left the bread uncovered.the crunchy top was so yummy. Is it because cake with a substantial amount of vegetables inside doesnt rally the base? Made 12 muffins (+ 2 small ramekins). Hubby says it reminds him (postively) of bread pudding (which I do not like), but it just really lovely. Have since bought a loaf pan & will try again. Lets hope this one really is the ultimate! Its looks soooo good. Whisk in the zucchini. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. I subbed half whole wheat for the ap flour, to delude myself into thinking its better for me and I had no issues. I do have a question on this, can you add in any chocolate morsels or nuts or reasons to this recipie? Same temperature; Id check them at 20 to 22 minutes. thanks, This recipe just made me 18 muffins in a standard cupcake tin, I filled them maybe 2/3 to 3/4 of the way each. doubled the recipe but only put slightly more baking soda and baking powder This recipe is so good and so easy. Cant wait to dig into them tomorrow. 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. I love this recipe and make it multiple times/summer. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Yes. Die weiche Butter schaumig rhren und den Magertopfen untermischen. The most delicious, least dish-making recipe ever!! I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? I even added on almost 35 extra minutes of bake time. Trying this this weekend! We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. Recipes. I dont know how best to store this to avoid that happening, but maybe there is a technique I dont know? Aloha! No baking soda bursts of well, I guess unincorporated baking soda. Baked them about 27 minutes but they probably needed a little longerthe knife came out clean but some were still a little gummy on the bottom, maybe because of the flax goo. Has anyone tried making an apple version? My muffins took 22 minutes. Same temp. turned out beautifully! Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. dont understand people having trouble with holes etc.. I use coconut oil and the texture is excellent. Couldnt resist eating one immediately- I can rationalize it by referring to the previous comment on air, but really it was because they smelled so dang good! LOL Im betting no one will complain if I make it again (so much zucchini, so many apples). Followed the instructions as is. They like to hide. How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? At 350, they also took about 65 minutes, so a bit longer. Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! 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. I like my bread zucchini-heavy anyway, just packing the wet veg into the cup with no problem, but this time my bread seemed quite oily. I am interested in that experiment! SO GOOD!!! I Smitten Kitchen. OOh, looks interesting. I took the loaf camping, and maybe it was the Mount Adams view, or the crisp mornings in front of the campfire, but the bread was moist and spicy and everything good. Grease four mini loaf pans with nonstick baking spray. I love it, and everyone Ive served it to loves it too. These were perfect which for me confirms that the issue with the loaf was the egg replacement. Classic Smitten Kitchen!! Thanks so much! The aroma coming out of the oven was intoxicating! I just made EIGHT!!! I mentioned the lazy part yes? (A bread knife helps to make slices that aren't crumbly.) Now Im thinking of trying to marble the zucchini bread a la Debs marbled banana bread recipe, where you divide the batter pre-flour and replace the flour with cocoa powder in one half. 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