Instead of a toothpick to test, I use a wooden kabob skewer so it gets all the way to the bottom of the pan when you have a high rising loaf. Thanks so very much for this recipe! Slathered with that evil cream cheese sent me into nirvana! Now to wait 24 hours before diving in When I realized Debs recipe was almost a 2/3 sizing down (but 1/2 the sugar- less guilt!) Also, every recipe that tells you to grate one zucchini should be cancelled. Preheat oven to 350 degrees. Fantastic! By far the best recipe I have ever had for zucchini bread. One is from Samoa and he had never had zucchini bread- but they finished their loaf off before us! I want a tall, craggy, crunchy top that I have to swat hands away at.and you gave it to me! What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910. My husband despises zucchini but loves this. Has anyone tried omitting cinnamon from a zucchini bread recipe and can share the results? In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. Ive now made 4 loaves of this stuff in the past 2 days. To my taste the muffins were a bit too sweet, but that was with the chocolate chips which add sugar. Well I just found it! In any case, thanks for sharing your article, its always a pleasure reading your work~! Came home from vacation to find a humongous 2lb zucchini in my garden. Great recipes :). No other modifications because the base recipe is so delicious. This recipe is perfect and does not suffer by having 3/4 c of chocolate chunks added to it! Used an 84 pan instead, so had enough for a mini loaf/cake round that didnt make it a day cooling (not sorry). It was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture. This method has worked pretty well for me when Im making quick breadshopefully it will help you too! What happens if I ran out of white flour and I had to substitute whole wheat flour instead? Hes a recent illness survivor. I also didnt like the texture. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Yes, any food is liable for counter surfing from the Golden thief. (I have some vegan family members) This was tasty but it did not dome up in the middle and was a little soggy in areas at first I thought it was underdone (baked for 1hr 10 min) but I think the issue was the chia seed replacement. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. I loved the NYT article! Thanks for another winner Deb! Sprinkle with a generous amount of turbinado sugar, then bake in a 350F oven until a toothpick inserted in the center comes out clean. Please let me know. I came home from vacation to a HECKIN MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! Always hapoy with the tesults I cant believe how easy this was and also how well it works just leaving it out uncovered minus capping the end with foil. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. 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! Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). Genius recipe really. We love it! Grease or line a 9x5 inch loaf pan and set aside. I seriously will never need another zucchini bread recipe, ever. I regret nothing. (Or at least since 2006.). Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. I had only one small piece left after my book group fell on it. No wringing; yes, you can scape out the seeds. Even with that reduction, I felt the bread was a smidge too sweet. Love it! xx. 12-cavity standard muffin pan, light brown sugar vice dark and plain granulated vice raw (pantry cleaning), baked for 38 minutes. It came out delicious but did not rise as much. The reports are in and the kids love this! Its a really great tasting and easy dessert to make! Cant wait to see how it tastes tomorrow! Hmmm I guess Ill just have to make it again and see if there is a difference! I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. 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. This is HEAVENLY! Yay!! I made these into 18 small muffins, baked at 350 for 20 min. I didnt have white sugar, so brown + maple syrup. My ultimate Zucchini Bread recipe is Jane Brodys Grate Zucchini Bread. DELICIOUS! Oh well. This bread is DELICIOUS! If the batter appears too thick, add a touch more almond milk. I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/. In another bowl, stir together butter, eggs, vanilla, and zucchini. I am interested in that experiment! I kept everything else the same on the recipe. These are fabulous with unsweetened applesauce instead of oil and made into 12 muffins! And it freezes perfectly! Instructions. Thanks again, Smitten Kitchen, for nailing it! Thank you for finally bringing zucchini into my quick bread rotation!!! Microwave AKA food safe is the solution. Thank you Deb. For some reason, I have struggled with quick breads lately so it was so nice to have a win. Can I make it, let it cool over night and then freeze it? Thanks for all your work you are my whole familys favorite (only?) The only changes I made and had success with it, was instead of 2/3 cup oil, I did 1/3c plain Greek yogurt and 1/3c oil, and I cut down on the sugar, rather than 1/2c white granulated sugar I added 1/4c cane sugar thank you for such a wonderful recipe! Delicious! Will this work in a glass loaf pan or is aluminum preferred? I used olive oil. I made the SK summer squash pizza this week, and it is so intensely zucchini. Also, how long would you bake for muffins? Excellent!! I used less sugar (25%) and it was still sweet enough (for us). 1 / 6. I didnt have any turbinado sugarso I ended up sprinkling some thinly sliced almonds on top. Cant wait until tomorrow! Thanks! Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. I think if you went by weight, thats your best bet. I have a question. Grate the zucchini. Ive made this twice now. Will be making this again. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] tender muffins loaded with chocolate! It would add more dimension to this bread. Let cool 1-2 minutes, then serve warm. Smart. This definitely is THE BEST zucchini bread recipe I have used. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Please update with flax eggs results when you get around to it. Thanks! I had some young fresh picked zucchini from my garden so of course I used them. I will definitely make this again! I needed to make it gluten free and followed the recipe precisely only substituting the flour. Instructions. The 24 hour waiting period might possibly be the only difficult part about this recipe. Maybe even 1.5 cups. i also froze half of each loaf. Has anyone tried using less sugar? definitely going to double it today! Delicious recipe and something to look forward to this morning. Grated two apples and two carrots to match the zucchini by weight. This time, I spread my wings a bit and added some walnuts and cranberriesnot too many, just enough for a little bud surprise. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. Making the grocery list and summoning the energy to cook is SO much easier if Ive planned. Im going to make a few more tomorrow to share with neighbors. It turned out perfectly. But,boy oh boy,the wait was over this morning and it is just simply divine! (Only because of a Doctor-ordered low carb, low sugar diet right now while pregnant). Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection. This is it! Best and easiest zucchini bread I have EVER made or eaten! This was a delicious breakfast! I am making this now. Ive never eaten or made zucchini bread before. Followed your recipe to the tee. Let cool in the pan slightly, then transfer to a wire rack. No need to thaw in the oven; that would likely dry it out! This recipe is fantastic! Yes for a recipe with a legitimate amount of zucchini in it. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Very easy to make. Thank you deb!! All ingredients are fresh. Close ad . It is a scootch sweet for my taste as a breakfast bread, but with a little whipped cream it is the perfect dessert. If it doesnt, just bake off a muffin or two to be safe. Thanks, Deb! This recipe is delicious, moist and the best part is you cant even taste the zucchini! So many zucchinis! If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! I saw some of the attendees a few days after the event and they were still raving. Im actually considering freezing some grated zucchini soon, to be used for bread and/or salads and/or quesadillas. The loaf was almost too moist and sweet for me. I always increased the zucchini ratio like this new version does (because its healthier of course). Topped with turbinate sugar or raw sugar before baking gives this Zucchini Bread a wonderful crunch. (Maybe Im wrong. Make this!! Its a perfect, delicious recipe and I cant thank you enough. Will make this again with the cardamom! Why do we settle for this when wed rather have one great one? Somewhere I have a note that indicates a ratio of leaveners per cup of add-ins, but of course I cant remember where I stashed it. I found the whole cake to be squishier than Id like it to be. So delicious and easy to make! Jeanette Hamilton King Arthur Flour has a recipe for Irish Tea Brack that is a great substitute for fruit cake you soak several types of dried fruit in hot tea (Ive added 1-2 Tablespoons brandy if you want the boozy flavor) until cooled then add rest of ingredients and bake. The other one is still in pan and looks beautiful. It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). loaves the other day and boy were the neighbors happy! It lasted about 8 hours before we stole a slice. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. We added 3/4 cup total of dark chocolate chips and mini semisweet chips. But I do leave it in the pan; this is all the protection it needs. I took a tip from a prior poster and have a banana/zucchini mix in the oven. into a chocolate muffin recipe! Crumb is perfect. The name is appropriate; if I ever make a different zucchini bread, it will be held to this standard. This seems like a superb recipe.. can we substitute APF with millet flour no gluten flour.. any tips? For zucchini bread, banana bread etc. Egads! Other minor changes I made: So good. I even added on almost 35 extra minutes of bake time. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. I didnt want to heat up the house, so took the toaster oven (which is big) outside, Alas, a portion of the crunchy top burned, but I just called it caramelized and everyone loved it! I think only the banana bread risks cementing itself to the pan, but I use a nonstick and if Im worried, Ill put a rectangle of parchment in the bottom. We waited a day before eating and it is unlikely to last another day since we keep eating and eating it. the texture was a little different but still very delicious. You will not regret it. I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). I have made this all summer with lovely results. If youre a cinnamon lover, do it! Your site is my go-to for all things baking :) Thanks so much! Does the same crunchy thing and makes a quick bread even more exciting. The recipe says to bake until the toothpick or tester comes out batter-free but later in the comments people are saying until the toothpick comes out clean. 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. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? Instructions: 1. Love your recipes! Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. Hello, Thank you for the great blog! And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. 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. Okay. I add blueberries and pecans. Very moist and a different texture from the bread but still delicious. Meant to add that i baked it for 55 minutes and checked the internal temp, which was almost 210. Remove from heat, then stir in milk, honey and vanilla. Now we wait until tomorrow..torture! The zucchini/banana mix was wonderful! I let is stand overnight and just cut the first slice. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. Usually not what Im looking for. It was an amazing desert! I remember zucchini bread as being just ok. I didnt have enough zucchini so I grated some broccoli stalks and guess what? Update on my previous question: I did make this in a 9 bundt. I would like to make this in smaller pans or even muffins or mini muffins. Love that its less sugar! Fr meinen Geschmack war er aber salzig genug. I followed the recipe exactly and it came out perfect! 196k followers. Im hoping it isnt too dry. I recommend sitting in flour while you stir or add in a few batches. Fingers crossed! Made the BEST zucchini bread Ive ever had. Love the crunchy top made it for family and everyone loved it. Then take a piece out and toast it (my toaster has a defrost setting). A small zucchini yielded 1 1/2 cups shredded so crossed my fingers and threw it all in. 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. I want to add blueberries too just add in a cup or so? Some of the best french toast Ive ever made. I did the sugar this way: 1/4 cup dark brown muscovado and 3/4 coconut sugar. I made this the other day and its fantastic. I did love the crunchy sugar top though, and the recipe is simplicity itself. Thank you! I added about a 1/4 tsp clove and 1/2 cup walnuts. It didnt even need the salted butter on top but it certainly didnt hurt. This style of cake is called a quickbread; I take the quick to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great. And which one should I use to measure the doneness of this cake? I have not experimented with it here at all. Added a handful of dark chocolate chips. Ive made a lot of zucchini bread, and this is hands down the best Ive ever had. Filled them to all but a quarter inch from top and baked for 35 minutes. I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. The perfect simple and easy zucchini bread. Oh and decided to make muffins not bread.. So delicious! I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. and have been scouring the site for tips/recipes. Such an easy recipe it didnt last until day 2. Hi Deb! Do you think that this bread would be good if you froze it in slices and thawed in the oven at a later date? It was perfection. Thanks again. Would this work with pureed zucchini? 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 made these as muffins with a handful of mini chocolate chips; I got 18 muffins and baked for 22-23 minutes. ), but something went wrong or my taste buds have failed. I cant imagine lighter brown sugar is awful- but figured Id check. Can some of the sugar be left out? While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found its much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. I made mine as three small loaves, baked for 35 minutes. My go to recipe from now on. You press it in with your hand, so Id say medium. Its torture Deb please respond! Unless you were trying to be funny? Is it because cake with a few disparate flecks of zucchini in it is less intimidating? I was so excited to find a zucchini bread recipe that used the whole thing that you didnt have to squeeze dry. Thanks Deb! AMEN TO NO WRINGING OUT THE ZUCCHINI!!! This is WONDERFUL. In a small bowl, whisk the olive oil and the garlic together; set aside. I aim for a new recipe a week. Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. Would all brown sugar keep the moisture high enough? My kids are going to have a hard time waiting (as am I). The zucchini bread is amazing! Has anyone done that successfully? I baked for 30 min and they came out perfect. Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. Thanks so much! Sugar crusted top seals the deal in this house. Preheat the oven to 350F with a rack placed in the center of the oven. . Which one is correct? And the end product was not red. The first day, it aways tastes more loose and dry to me. Needless to say, the baby loved it! Thanks! Long time fan. Outstanding recipe! made half of it muffins and the other half in a loaf pan My husband claims it is the best zucchini bread and Im going with that. I used the food processor to grate the veg (I somehow have a food processor but not a box grater??). Of this I am certain. Do you have any recommendations both for this recipe and more generally in your recipes for brown sugar substitutions? Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Should I not have made the cupcakes? If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. It really is the ultimate! The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. 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. Can I replace the flour with coconut or almond flour? and the middle of the loaf was a teensy bit wet but nothing significant. No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. Thank you Deb, for simplifying things for the rest of us. And will be rewarded, even if not until tomorrow morning. Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. One question: Does letting it cool in the pan compromise the height of the loaf at all? Butter a 95-inch loaf pan, or spray it with a nonstick baking spray. This might be one of the most delicious things Ive ever made!!!! The spices are lovely and the sugar on top is tasty but not as crunchy as shown here and it did not rise as much (used veg oil + weighed all ingredients). I used up a small pc of green zuke and the rest from one yellow zuke. As an Amazon Associate I earn from qualifying purchases. I have never made a recipe of yours that wasnt amazing. Ive never been satisfied with my old zuchini bread recipe so I have been on the hunt for a new one. If desired, line with parchment. I dont want to just have it on holidays. [Im not much of a salt user tho on choc chip cookies some maldon salt flakes rock. I love it. Nice to not have to spend time ridding the zucchini of excess moisture. What Im most excited about is how low the sugar is here. What is math!) 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