the texture was a little different but still very delicious. But the last two times, especially leaving it on the counter as Deb recommends, an unpleasant taste and excessive moistness has happened after 2 days I cant even quite explain the taste, but its not good. Was your photographer in my kitchen? Any thoughts? The muffins baked 25-27 minutes but I started checking at 20. Made for a crunchy salty sweet top. I do this with banana bread regularly and then wrap individually and freeze the extra loaves to enjoy another morning. Im looking forward to trying them with blueberries next. Just blah! Unless you were trying to be funny? Loved it. My kids like it even better than banana bread (a favorite around here). I freeze Smittens other zucchini bread all the time. Yum!! It will depend on how much you fill them (Id fill them 3/4). Do you think I can replace the zucchini with the roasted and pured squash? I think this is probably because I weighed the flour for me, Smitten Kitchen recipes (cookbooks and website) consistently have more flour by volume than by weight, and I have checked the calibration on my scale. Thank you for everything you do!! I let is stand overnight and just cut the first slice. I will be making this again and again for sure. -But for some reason My bread is rather crumbly and not as moist as it ought to be- any reason this could be? 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. Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. How much sugar did you eliminate and how much whole wheat flour did you substitute? Thanks, Deb! YUM. I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). Such a perfect looking loaf! I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). I used regular chocolate chips for muffins. Third, I literally left this on my counter in the loaf pan. It didnt last very long. Heavenly! Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. I use the food processor most of the time! I made 4 loaves baked all 4 loaves on the same rack in the oven. Stole the proportions from this to make apple-carrot-ginger muffins, and reporting back for the legion of other egg-free bakers in the comments. I have some brown bananas to throw in too :), Zucchini bread is more up my alley! Thanks to all the zucchinis random people give me, and thanks to this recipe, I have bags and bags of preshredded zucchini in my freezer, all weighed to the gram just for this recipe. Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. Thanks Deb! Remove from oven and let cool in the pan for a few minutes. Stir in the cocoa powder, vanilla extract, salt, and baking powder. Any reason I cant use the grater attachment on my Cuisinart rather than the box grater? So excited to make this today! Just took the bread out of the oven. Well, I have found my favorite zucchini bread recipe. Couldnt wait 24 hours to eat it though. Thank you! The first time was nirvana and the next four underbaked, even in for 1 hr 20 minutes! Hannah, Yes I did and it worked great! Thank you. . Made this for a weekend get-together and in a rousing endorsement, my friends ate the entire loaf within about four hours. Are there any other signs I can look for to see if it needs a bit longer? I made this and it was the best Ive ever had. What a lovely family you have, Deb! I love that it uses so much zucchini. (Only had toothpicks to use yesterday.) Its a very fancy. I made this bread last night. I would like to make this in smaller pans or even muffins or mini muffins. It is true that the muffins/bread are better the next day. We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. I will report in! Also, added about 3/4 1 cup chopped walnuts because I like them in my bread. My go to recipe from now on. For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. Im new to baking with gluten free flour so Id be curious if I would have had better results with regular flour, or if increasing the GF flour amount would improve. Im about to make this, and I also know I cant wait until tomorrow. I will wait til tomorrow to have a muffin. It tested done at just over an hour. However, no basic complaints here. But I trust you. I made this yesterday but couldnt wait until today to try it. Classic Smitten Kitchen!! Do you have exact standard muffin size baking instructions? Grate the zucchini. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. I put a little maldon sea salt on the top with the sugar-just a couple of pinches. Second time I baked it in a 88 pan and had it in the oven for an extra 15 mins and it came out perfect! Have you tried this with summer squash? It baked for one hour and twenty minutes before the knife that I inserted came out batter free. Grease a 9x5-inch loaf pan with butter or baking spray. I did add an 1/8th teaspoon of allspice along with the nutmeg. This zucchini bread is so good, and Ive tried a lot of zucchini bread recipes! It just rose to the level of the pan but flat not the beautiful dome yours made. I skip the topping and add milk chocolate chips. They are very oily on the bottom, so much so that the cupcake liners are oily. Seriously simple to put together, easy clean up and so so moist and delicious! The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. Salt aside, its easy and delicious and up there with the easy jacked-up banana bread. Three years ago: Blueberry Bread and Butter Pudding https://i.imgur.com/AngikXB.jpg :), I substituted 1/2 c cocoa for flour in one of the loaves I made. I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Everyone loved it, although the kids have a slight preference for the banana bread. My daughter is allergic to eggs so I tried several subs to make them vegan. It worked great. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. This recipe is delicious, moist and the best part is you cant even taste the zucchini! You might want to check out the comment guidelines before chiming in. What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? I have no idea what I did wrong. And used a summer squash from my CSA, rather than green zucchini. I lived in New Hampshire Nd learned there to grate it and freeze it. Ive made this twice now. Dont ask Deb to change her own unique recipe just to be like someone else. bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. I wanted to post in case anyone else wants to make minis of this size. All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! Will be making again soon!!! Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. We will definitely make it easier to find when we next redesign. I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. We both found it delicious even though yes, we were eating it on the very day it was baked. I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! I hope youre ready for this: were not going to. Hot weather + small kitchen + gas oven = need to bake early in the morning. Thank you Deb for making it a one bowl recipe and truly a quick bread! Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! 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. Seriously, wouldnt it have been more appropriate to send a private message advising Deb of her minor grammatical error? In a small bowl, whisk the olive oil and the garlic together; set aside. You cant taste any difference. So pleased with how they turned out! Can I replace the flour with coconut or almond flour? Thanks! Same with the Crispy Oven Puled Pork which I also madeso thanks for providing the most dependable, consistent recipes I have ever tried. At 350, they also took about 65 minutes, so a bit longer. Youll get the best results with small to medium zucchini. That removing loaf cakes from the pan before theyre cool can let them collapse a little. Just made this phenomenal! Preheat oven to 350F and line a 84 medium loaf pan with parchment paper; set aside. Just pulled a beautiful tall loaf out of the oven! I like one-bowl cakes. Ive never made zucchini bread before and I just so happened to have some extra zucchini from my weekly produce box when this was posted. Delicious! Love how easy it was to make and that I only had one bowl to clean. The rest was so moist and tender, MM! this recipe is so wonderful! 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. And, I made it with gluten free all purpose flour and it was great! It got rave reviews (and several requests for seconds). Slice and serve. 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. Im pretty sure this zucchini bread will also go into rotation Ive got plans to try it this afternoon! Other then the visual difference the taste seemed identical to me. I had to share my weird partial sub. Id like to try one and add cocoa powder and wonder if you have a suggestion for amount of flour to swap out? I want a tall, craggy, crunchy top that I have to swat hands away at.and you gave it to me! Omit the cinnamon and nutmeg, and add 1 cup shredded unsweetened coconut and 3/4 cup mini chocolate chips, plus 1/2 teaspoon coconut extract. Some recipes tell you to grate zucchini just to wring it out, which, to me, is a monstrous extra step. Another excellent recipe from Deb! I just made this at 350 in my Pyrex glass bread pan and it came out perfect!! I so appreciate not having to wash extra dishes or drag out heavy equipment. Proudly powered by WordPress. My kids are literally dying to slice into these beauties! Made this the day the recipe was posted. Double Chocolate Zucchini Muffins: Preheat oven to 425F (218C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Thank you so much. It was not very sweet and still moist, which I really liked. Can we have an ultimate carrot cake recipe exactly like this please?? Of course I modified it a bitI reduced the granulated sugar significantly in one batch, and in another batch omitted it entirely, instead adding about a cup of chocolate chips. Thanks. Has anyone substituted in this recipe for a diabetic? Any possiblity of improvement in the search function? I made these into muffins this morning. Looking forward to making more of your recipes and reading your humorous blogs. Love some help! It is fabulous! Mash bananas in the bottom of a large bowl. Add chocolate chips or an easy streusel topping to make it even more special. I baked it in an 48 loaf pan, and it took a little bit longer, but it was just a stunning, towering loaf no overflow! Thank you!!! Deb, I cant believe how good this recipe is. Made this yesterday and it is hands down the BEST ever !! The NYTimes article is fabulous, those Braised Ginger Meatballs in Coconut Broth are on the menu for this weekend!! Thanks so very much for this recipe! Can you make a recipe without sugar or with stevia that would be good? that I dont have to worry about losing. (in this situation, I was looking for zuchini bread!) Thanks! I think that some muffin liners will always be oily if theyre absorbent. It was delicious. I am turning to this website more and more for recipes, and I have not been disappointed. I dont have any raw sugar, do you think sanding sugar would work? So making this right now, but the torture of waitingI like immediate gratification food! These were really good. This is an excellent moist and delicious zucchini bread. I made this and it was SO GOOD!!!! You can taste the olive oil a bit ( on purpose! I think if you went by weight, thats your best bet. 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. OK two thumbs up for this! The old zucchini bread is my go-to recipe and its much loved, but I made the Ultimate Zucchini Bread recipe and it is lovely. Just popped my fourth load in the oven and decided to experiment with browned butter! My question is: isnt a couple hours enough to completely cool? Its such an amazing recipe, thank you! Yumm! I just made this bread a few nights ago, and I had a couple of ripe bananas to get rid of and in the spirit of experimenting I threw those in as well. For the fat, I use all evo, 1/2 c. You can use this recipe as a muffin making guide. So good. Kids think they hate zucchini. Smart. We should embrace it. I used a scale to weigh the ingredients in grams which is my preferred way to bake. Sigh. I havent made it in a glass pan but, yes, I would reduce the temperature to be safe. Used 1 stick of melted butter and then oil to make 2/3 C. I also used 75 g white sugar, 65 g brown sugar and it is plenty sweet with that. It is absolutely delicious. Transfer to 2 greased 8x4-in. No? is it possible you over mixed the batter? The shape was quite different its much rounder and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe. So excited to bake zucchini bread for the first time with some beauties from our CSA haul this week. I did. This is why I have never made zucchini bread!! Moist and not too sweet. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. I use coconut oil and the texture is excellent. We got zucchini bombed by a neighbor, and were searching for non-wasteful ways to use a huge squash (we usually use them for target practice). For those needing GF I made this gluten free substituting the flour for 1/2 Trader Joes almond meal (by weight) and half Cup to Cup GF flour (by weight) and it turned out perfect. I know this dirties another bowl but since Im just putting them in the dishwasher anyway, who cares if it makes the mixing easier. For some reason, I have struggled with quick breads lately so it was so nice to have a win. You can eat it right away, but I promise that the piece you have on the second day will be better. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Stir in zucchini. Okay. Made this just like the recipe indicated (ok, I accidentally added a wee bit too much nutmeg because I wasnt paying attention, didnt make a difference) and its the best zucchini bread Ive ever made. OMG!! Loved it! It didnt even need the salted butter on top but it certainly didnt hurt. Make sure you label with the date and contents. For zucchini bread, banana bread etc. Will definitely make this again. One bowl and the grater-really easy to make. Sorry Deb, that last step stinks. I admit, I never buy Nutella. Excellent! Yeah, thats not going to happen. Did you drain out some of the liquid? I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. If I were to make these loaves in muffin form, I might sprinkle the sugar on just the few I know wed eat the next day. Could not wait. One recipe made 17 muffins. Ive made this several times; the texture is definitely better if it waits until its completely cool. Or were my spices too old? Maybe it was a bit more dense than in the picture but still very delicious. Can you make this in muffin tins? I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! Used flaxseed instead of eggs; didnt add any water. Ill try to wait. I just tasted it and I see no reason to use another zucchini bread recipe. Its looks soooo good. Enjoy Everyone, Same is true for her ultimate banana bread. I was looking for a lemon zucchini bread recipe and came here hoping you would have something like that. P.s. I did, of course, but maybe correct for others? Heres hoping! I could write you a book, but I wont. Next time I might experiment with cardamom and/or orange zest. 5 stars. I was planning on just substituting 1:1 (zucchini: eggplant) with this recipe to start. The only effort required was grating the courgette; easiest recipe Ive ever made. It also smells amazing!! This is my third time making this absolutely love it. Needless to say, it is now the go-to recipe for me. Place the butter (or coconut oil) in a large bowl and melt in the microwave. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. Looks like it took other people about 22 minutes but Id always check sooner to be safe. The crunchy top will not make it until tomorrow. I was skeptical, but we loved it, the kids loved it, the grandparents loved it. Mix the wet ingredients together: Mix together the egg, oil, sugars, applesauce, vanilla, and zucchini in a medium-sized bowl. This was absolutely phenomenal! Loved the cleaning of just one bowl. 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. Ive made this dozens of times now, and it gets great compliments! Next time, I will try eliminating the granulated sugar altogether and adjust up from there, as needed. I am a fan of all the traditional quick breads, i.e. Yes, it should fit, probably on the short side. smitten kitchen. I used 130g AP white flour and 120g whole wheat; reduced the white sugar to 50g; and used 1 tablespoon of white sugar on top as I didnt have any coarse sugar. 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. Im totally willing to try again! Did eat it immediately after cooling; but the muffins saved until morning were even more yummy. I just finished round 3 of this recipe since I found it! Ive made this several times, and its perfect every time. Super easy one bowl bake! Hi, this looks great. I made it with coconut oil and it is delicious. Pour into prepared loaf pan and smooth the top. I dont always love nuts in my quick breads, but it brings a crunch (and nutrition!) 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. I just made this and its definitely a keeper. Thank you so much!!! made as muffins. Really tall and moist and the zucchini bread of dreams. Thank you Deb, for simplifying things for the rest of us. The crumb becomes more unified, less loose. Great recipe! August 2, 2019 by deb Jump to recipe, comments. Go to Recipe. Baked for 25 minutes at 350.) The best Ive ever had. 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 was using a 3/4 cup instead of a 1 cup for the flour. You can but then weigh the shreds, make sure you have 13 ounces. This might be one of the most delicious things Ive ever made!!!! Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection. 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. Has anyone done that successfully? However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? I baked for 30 min and they came out perfect. And the crack bark was awesome. Thanks. First time baking the recipe. Just one other person said it was bland. Thanks for the recipe! The zucchini was fresh. Gently blot the tops of the zucchini dry with paper towels before using. Nancy did you up the leavening? i liked the look of the ramekin, it might be fun to use a variety of small dishes. Yum! No change to the sugar on top. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. I added 15-20m to the cooking time and it was still really raw throughout. Im curious as to why less moisture from carrots would lead to a lower quantity included. Im counting down the hours.maybe Ill sneak one in my cart at the grocery store. The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. Love it! [Im not much of a salt user tho on choc chip cookies some maldon salt flakes rock. Thanks so much! Love the crunchy top made it for family and everyone loved it. I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. loaves the other day and boy were the neighbors happy! Now I just dont know. I was given a calabacitas and was told its basically Mexican zucchini. My sister and I devoured half the loaf by ourselves. And for the other side of the world: Its a bit dangerous to have such an easy recipe on hand during zucchini season. Does anyone have a suggestion for replacing the eggs? I have heard that these gentle giants can be more watery than their younger brothers. Sometimes, Deb, I swear you live solely to torture us. Wow! I added lemon zest, which I think helped bring a little somethin extra. We have a newly diagnosed celiac so trying to adapt our favorite recipes! Thanks! any tweaks/suggestions on bake time? A loaf every fortnight since discovering, and that loaf gets demolished in a couple of days, tops. Perhaps worth noting that I am at high altitude (6,000 ft). Best zuchini bread Ive ever made! Im at 5280 in Denver and definitely want to give it a try, but dont want to mess it up! Add flour and mix until just combined. I promise, its great right out of the oven. loaf pans. Easy and delicious! Im a little biased, but it was pretty cute. I often find zucc breads to be a little too moist and gummy, but this one holds together beautifully and the crumb is just delightful (I waited until the morning after to slice). Ive made this twice now, first time added blueberries, second time added peaches. The result, the one you see here, the one Ive been tweaking now for two summers and am finally happy enough to share it with you, is my zucchini bread best-in-show, is my zucchini bread mic-drop. I only used half a cup of sugar though because 1 cup of sugar is way too much. I made 3 of these. Directions. It disappeared in about fifteen minutes. zucchini fritters. Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Delicious! Heat your oven to 350F. of molasses to it. I mustve made this a dozen times last year, its so delicious. I pretty much always make Debs marbled banana bread in a square pan! Do you have any recommendations both for this recipe and more generally in your recipes for brown sugar substitutions? Ive never understood why zucchini bread doesnt have more zucchini in it. Genius recipe really. Definitely delicious! Thank you! This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! When it came out, he was so happy! And my carrot cake always generously measures carrots!! This Zucchini recipe is fantastic. zucchini french toast would never have occurred to me and sounds amazing. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. Has anyone tried adding wheat bran to this recipe? Gently stir in flour, mixing only until flour disappears. This one was fun to make but really was so sweet at the end I know she says its a larger than usual loaf, but for me at least this one really tasted like it had a lot of sugar in it, too. Waiting right now dont know if i can resist until tomorrow. Moist, full of flavor and loving the sugar sprinkle on top. 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. 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