This was OK, but not great. My question is: isnt a couple hours enough to completely cool? I wrap my bread tightly with plastic wrap, then freeze it.I remove it from the freezer then wrap it tightly in foil, back in the freezer. Good if you dont want a dessert-y bread but I may increase it a tad in future. Preheat oven to 350 degrees. Does the same crunchy thing and makes a quick bread even more exciting. Dont know why I did not double this recipe, but will do the next time I make this! Add the oil, sugar, and vanilla and whisk thoroughly to combine. I only had light brown sugar and used that. That removing loaf cakes from the pan before theyre cool can let them collapse a little. It looks delicious. The best Ive ever had. Then take a piece out and toast it (my toaster has a defrost setting). Just one other person said it was bland. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. But it should be thick and scoopable. Id like to add a cup of walnuts coarsely chopped. Hands down best ever! Fat was coconut oil mixed with canola and some ground flaxseed. I made them gluten free muffins: 120 g sorghum flour, 50 g tapioca flour, the rest i used a GF baking mix (but Ill use just sorghum and tapioca next time, increasing the weight according to the above ratio). its not large, its jumbo. We all love it. Followed the recipe exactly! This really was the ultimate zucchini bread. Oh, and like double or triple the spice. When a zucchini the size of a toddler arrived at my door from the neighbours garden I made this! Deb, this is a wonderful recipe. I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. This turned out beautifully. Hosted by Pressable. I have also tweaked it to make chocolate (replace 60g of the flour with cocoa, increase total sugar to about 1-1/2 cups) and lemon varieties (all granulated sugar, add zest of two lemons, 2 tablespoons of lemon juice, and 1/2 teaspoon of lemon extract). Is this bread very sweet? I love that I can simply trust what you say and it will work out perfectly <3. I made this last night. None, but Id still let them rest a bunch of hours. Im pretty sure a slice of bread equals a daily serving of veggies! Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. any tweaks/suggestions on bake time? Ill try it again but somethings off for me; could be Im still using too much zucchini. Todays mash up zucchini and coconut lime! So you may have figured out what went wrong. (Its also great without,but who wants that?) I added lemon zest, which I think helped bring a little somethin extra. Even my Uber picky grandsons loved it, I was nervous they see the zucchini shreds and not eat it. In medium bowl add almond flour , cocoa powder, tapioca flour, baking soda and salt; set aside. Glad so many are finding zucchini nirvana. Both delicious! I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. I serve it with spinach (either mixed in, or as a bed for the farro), and topped with a fried sunny egg. I suppose, technically, half of the zucchini bread I made today will rest 24 hours Its hard for me to believe the flavor benefits of next-day zucchini bread outweigh those of still warm, freshly-baked zucchini bread, but Id love to hear your perspective on it. I am making your zucchini bread recipe today. The crunchy top stayed crunchy. Hi! So quick and easy to throw together, and it tastes ridiculously delicious. It is extremely moist and the sugar crust really makes it. I had to make honey butter to put on them to add some more sweetness. The zucchini I used for this recipe was pretty bigone supplied all 370g. turned out beautifully! And replaced the same amount of nutmeg with cardamom because I was bringing it to friends from India. This is a great recipe. I happen to have a bunch of apples on hand. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. We are addicted. They turned out great! Can you please tell me where I can find a 9 x 5? I have even done this with Costco pound cakes. I reduced the cook timeI made 12 muffins pretty full to the brim and mine were done in 35mins. What do you all think? I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldnt hit the right amount of moisture for this recipe. I was so excited to find a zucchini bread recipe that used the whole thing that you didnt have to squeeze dry. Im going to make my family wait the full 24 hours. Put half in the freezer. I made it with coconut oil and it is delicious. I did reduce the granulated sugar by half a cup since the organic carrots tend to be so sweet. Ok lets be realits a pandemicIve baked a million different types of breads. I found the whole cake to be squishier than Id like it to be. I made this but substituted the eggs with flax eggs to make it vegan. Please update with flax eggs results when you get around to it. For the fat, I use all evo, 1/2 c. You can use this recipe as a muffin making guide. The muffins baked 25-27 minutes but I started checking at 20. Some of the best french toast Ive ever made. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570 I used all olive oil. Can I use the yellow variety of summer squash in this recipe? Thank you, Deb! I had the same whaaaat? reaction to seeing Jacob in that photo. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. I made it exactly as specified, then made one with blueberries in it and a sprinkling of crystallized ginger, then a batch of muffins with the blueberries and crystallized ginger. Thank you!! Thanks for posting this recipe! I made muffins with this round and still used copious turbinado on the top. I used my food processor for the zucchini. Try thawing in the toaster but only if your slices are thick enough. Last comment for those who have the room the grow zucchini. YUM! (Cant find my load pan). Instructions. 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. Or were my spices too old? 25 minutes and 16 minutes respectively. loaf the recipe calls for. LOL!). One tall, gorgeous loaf, not 2 squat ones. Thanks for the new recipe! I made it as per the directions. I know my leavenings work as I go through them quickly and the muffins I made for breakfast this morning since we werent getting zucchini bread looked perfect. This is glorious. Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. It always turns out great. Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. I have not experimented with it here at all. with no other changes and it worked great. 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. I might use less maybe 1 1/3 packed cups to start? Thanks, Love this recipe. Sorry, your blog cannot share posts by email. Works really good with summer squash (the yellow kind), too!! Thanks again, I do have a question on this, can you add in any chocolate morsels or nuts or reasons to this recipie? How long would it normally take to bake small loaves versus the regular size pan? We sampled the bread from the ramekin after it cooled about an hour. :). Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). Yep. Turned out great with 1.75 cups of white whole wheat flour and 0.8 cups mixed sugars. I dont eat breakfast (I know, just saying) and I dont bake because Im lazy and I prefer savory (vs. sweet) as a rule. This is it! The recipe took to those alterations with ease. We have puffy pancakes regularly now with the simpler recipe, not just once per year. I Debs pumpkin bread recipe, that makes one large, lidded loaf! I saw where you had changed your recipe up some and think you did a fabulous job! The hole may have been too deep for the toothpick, but I was pretty sure I had poked the skewer through it; the raw parts were throughout the middle of the bread, I thought the skewer would have at least hit some of it. 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. They have a cupcake texture and the taste is wonderful as usual w Smitten Kitchen! And can I replace any of the flour for whole wheat? The correction is not meant as a negative comment, just a correction. Just wanted to report back that I made this gluten free by substituting King Arthur gluten free flour 1:1. Mines in the oven now Ill report back if there is an unparalleled disaster when I bust into it a couple hours from now! It did have a nice crust on top. Great recipe! My bittersweet chocolate chips are oversized. They freeze very well. Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. Place in the fridge for 5 minutes so that it thickens up. I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. Thank you! Needless to say, it is now the go-to recipe for me. Next going to add basil, sun dried tomatoes and cheese and make into muffins.mmmm, yum! Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Grease or line a 9x5 inch loaf pan and set aside. So this time I omitted a little bit of zucchini because thats all I had, and at around 50 minutes, I tented the top with aluminum foil so the sugar wouldnt burn. Cant imagine why! Instructions. As fall approaches, I opted to replace the oil with an equal amount of canned pumpkin. It worked out fine with my large zuke, Thanks for this no fuss, one bowl recipe. I made the SK summer squash pizza this week, and it is so intensely zucchini. I just weighed the zucchini out to 13 oz., as Deb suggested. I dont want cloying bread. Yummy! I made this over the weekend and it was delicious! Thx. This recipe is a keeper! Its been 12 hours since I took mine out of the oven; it is taking every ounce of willpower I have to wait to slice and try! I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Well crap, I just made your other one this morning before I saw this! Preheat oven to 350F/180C. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. I find that as long as you disperse the leaveners very thoroughly into the batter, you can skip it. Great the second day BUT, a warm slice fresh from the oven was delicious, too. I made it into muffins with flax eggs! It was fine. Recipes. Two adjstments I made: In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. made as muffins. Im a SAHM to three under 5. I love the amount of zucchini that is put into it and I love the crunchy top. Add cacao powder, baking soda and salt; whisk until well mixed. I could write you a book, but I wont. I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? Has anyone made this with thawed frozen zucchini shreds? . https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. All of the name-brand ones (Williams-Sonoma, Sur La Table, Chicago Metallic and USA) are 8-1/2 x 4-1/2. This recipe is incredible. 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. And so easy! 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! Love the crunchy top made it for family and everyone loved it. Instead of the turbinado sugar on that one went chocolate chunks. We all loved it! This is such a great recipe, Ill never use another, as always thank you ! One version I make is a bit healthier. Pour into three greased 84-in. This is so good. Ive made this twice, its fabulous! Perfect Saturday activity! I love it so much I just wrote it into my kids recipe books (credit assigned!). Required fields are marked *. It is the only recipe you need for this treat. We only have light brown sugar and this isnt the time to run out to the store. This was exceptional. Thanks! However, they arent squat loaves because the two loaf recipe is for two 84 pans. I want to make this again and I need to know how to proceed. Thanks for the great recipe! Cannot get enough. What was it missing? I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. I made this today. Hosted by Pressable. I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! As a matter of fact the photo of yours is exactly like the one I took out of my oven a couple weeks ago. I brought it to a family gathering and served it with soft salted butter. It is just the two of us, and we will finish it off tonight. Nearly gone by morning. Since I only have 8 x 4 inch pans, I split the batter between two pans. How long would I bake them in a standard muffin tin? They were delicious and so tall and beautiful! im a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. I subbed half the flour with some locally milled sonora wheat and it was still so moist. Deb, you are simply the best. I would start with 1/4 c and then add more if it doesnt look like enough I think the chip to muffin ratio is a preference thing. Thanks for another keeper! Trying to plan ahead for upcoming holiday! Dont think we have molasses either. Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. Start checking them at 20 minutes. Mix topping ingredients in a small bowl and set aside. They are a lot like Debs bread a bit less sweet (and I only use 1/2 c of brown sugar), plus the addition of ground ginger (which i really like). Did eat it immediately after cooling; but the muffins saved until morning were even more yummy. thank you! Beat in melted chocolate. Did Anna get a special cake for her birthday this year? Paula Under the recipe, there is a print button, which allows for printing just the recipe. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. No one needs an extra bowl to wash. I would try subbing about 1/3 cup cocoa for the same quantity of flour. I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. By far the best recipe I have ever had for zucchini bread. 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! Preheat the oven to 350 degrees F (175 degrees C). Well, I have found my favorite zucchini bread recipe. Now I love you even more! Love this recipe. Remove bread from pans; cool completely on wire . Either/or. My kids like it even better than banana bread (a favorite around here). Our garden is prolific in zucchini, and this was the perfect was to use some, thanks for sharing this!! All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! I threw in toasted chopped pecans, and both light and dark choco chips. Could it also be because I used too much zucchini? 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