It was perfection. Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. Thanks for the recipe! Id buy just over 1 pound (maybe 17 ounces) to make sure that you have 13 ounces once trimmed. The somewhat unintentional mods were: very grassy olive oil and about 1/2t of grated nutmeg, and sanding sugar for the tops. Love that everything comes in weights. I realized as I was grating that I didnt have a zucchini it was a zucchini-colored winter squash- more of the texture of butternut. Instructions. Easy and delicious! Im at 5280 in Denver and definitely want to give it a try, but dont want to mess it up! Made with 1/3while wheat flour and 2/3 AP, and turned out great! Great the second day BUT, a warm slice fresh from the oven was delicious, too. I prob wont wait until tomorrow to try it, hahaha! Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Add flour mixture to the sugar mixture; stir just until combined (do not over-mix). Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. It looks fantastic and Im planning on making a plain one just as the recipie says but wanted to see if you thought it would still be ok to make a second loaf with added morsels or nuts. First, thank you. Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5"). Can you please tell me where I can find a 9 x 5? So simple and easy, Ive already made it twice, even with two kids running around. Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. Commenting so everyone can benefit- made a spread of cream cheese mixed with lemon zest, lemon juice, ground ginger, and powdered sugar and it was divine on this! Thanks for posting this recipe! I loved the sugar crust, but it crumbled off when the bread was sliced. Let me know what you think Deb! But, I agree that olive oil has a heavier flavor. I did. Love the crispy top! Ill report back! Thank you!! I made this yesterday and it is delicious! This was so easy to make. For a total of 68 min. (Anyone else have this problem?). Do you think I can add some blueberries to this recipe? The Clear Winner: Super Moist Zucchini Bread from Alexandra's Kitchen. Use a fork to mix until combined. Now he voluntarily blends veggie shakes! Check them at 20 minutes. Sooo goodit is the ultimate one that Ive made.especially needed as it is a way to try to keep up with my sprouting zucchini plants. Its just so good. Good luck! But absolutely delicious! I think they provide less moisture. The most delicious, least dish-making recipe ever!! favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. However, there is no brown sugar here and also no molasses. Any thoughts on substituting yellow summer squash for the zucchini? Really delicious! Can you make this in muffin tins? But I didnt have a loaf pan so I made a dozen muffins & a little cake ( where I added chocolate chips & nuts- definitely a plus in my book) & we couldnt resist trying a muffin each the first day & then putting away the rest. Post was not sent - check your email addresses! Deb posts in a couple of places how it firms up and doesnt crumble as much. This came out delicious. Yep. I will wait til tomorrow to have a muffin. Thank you for giving us something so wonderful to make during a pandemic!! Just one little piece ;-). I dont want cloying bread. Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. 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. Well it certainly lived up to its name. I serve it with spinach (either mixed in, or as a bed for the farro), and topped with a fried sunny egg. Although this was easy to make and texture was fine, it was tasteless! Silica gel packets pilfered from my mailed goods and purses? The recipe was written for 2 cups; 3 cups is too big of a change for it to handle. 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. Thank you so much. I made this and it was SO GOOD!!!! The bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. They were done in about 22 minutes. I made one one day another the next ..no prob.. Theyre a little brown on top, so I think 375 might be the perfect compromise. or have you already adjusted the sugar? Any advice or ideas? Made lasagna. I have a fresh blue Hubbard squash that is curing at the moment. What should I have done? I added mini chocolate chips like my grandma used to do. I did find it sweet. Used 3 small zucchinis. I made these into muffins this morning. I often have to poke it around a lot because there can be uncooked pockets. So quick and easy to throw together, and it tastes ridiculously delicious. Id check them at 18 to 20 minutes, then 25 if theyre not done yet. This smells so good. I love my spice! Just took the bread out of the oven. Ive made this recipe many times, with some modifications. Wish your website allowed for print recipe so I didnt have to hand copy or print all the ads and commentary. Just like the picture. Not sure where I got the recipe, but heres a link to it if anyone wants to see it: https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA. Hes a recent illness survivor. Just made this, but the flour weight measure is off 1/2 c = 90 g, so 2 c = 360 (not 260). Nutmeg and cinnamon add spice to these flavorful zucchini bread recipes. 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. And can I replace any of the flour for whole wheat? Dozens and dozens of others have said how delicious this is. I did, of course, but maybe correct for others? Ive been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. Thanks again Deb for giving your all all of the time. No turbinado sugar. What a great recipe. They took 30 min to bake. 1/2 cup Dutch-process cocoa powder. 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! This is a great recipe but it is way too sweet. You can taste the olive oil a bit ( on purpose! Quick question which Id like to get expert opinions on. The baking soda taste disappears. I will try the Cuisinart and weigh 13 ounces. I was using a 3/4 cup instead of a 1 cup for the flour. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. Added 1/2 cup of carrot because I ran out of zucchini (1 1/2 cups) and they were not only delicious but really lovely to boot! I still have more zucchini tho! I couldnt wait to try it! This bread is great! (isnt that a sign of covid-19??? I added extra cinnamon as well as nutmeg and clove! Easy, moist, not overly sweet. A bit more breakfast and less treat with the sugar reduction! Its great that way. Very Delicious warm! The lid sadly didnt stay crisp (left it uncovered in loaf pan) but its incredibly tasty and so easy to make. Congrats on the NYT story, as well. The top will lose its crisp, however. This was deliciousI added 1/4 cup cocoathen realized I forgot to adjust the flour amount but it turned out well and not too sweet, the way I like it. Stir in any add-ins, from nuts to chocolate. I ended up with small lumps of flour in the batter that you could still see in the baked loaf. Ive been tweaking it a bit so I can eat this for breakfast, by reducing the sugar and fat content, and by adding whole weat flour instead of all purpose. Thanks! The only good part was the crusty top with the turbinado sugar. The longer it settles, the better the crumb gets. But telling Deb to use someone elses recipe is insulting. Cant wait to try this. I just have to come back and say that to my delight, that giant zucchini provided enough for FOUR recipes of this bread! 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. I find the opposite. I love the combo of pumpkin and zucchini in baked goods. 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. 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!) Ive made the ultimate zucchini bread a few times now and the first few times it came out absolutely delicious and perfect! Sarah S I made a savory version with sundried tomatoes and cheese and used about 1/3 cup of sugar and it turned out fine. I have to tell you, this is THE best zucchini bread Ive made. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Whoops. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. And then, your Ultimate Zucchini Bread. I freeze Smittens other zucchini bread all the time. This looks delicious! Light and delicious. Hmmm I guess Ill just have to make it again and see if there is a difference! Once everything was mixed and in the bowl, it looked soupy. 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. There is only one little teensy problemwaiting to eat it the next day! But you might be able to drop 3T. It was gone so fast, it didnt make it to the next day! We loved it. I cant believe how easy this was and also how well it works just leaving it out uncovered minus capping the end with foil. I made this in a Bundt pan, sprinkled walnuts & turbinado sugar on top of batter. 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. Its a very fancy. These types of quick breads should be folded just until all the flour is wet. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583 Lots of recipes in Cooks Illustrated insist, but so glad that this recipe does not and I will certainly be trying it because I havent found any recipe that really is particularly great for zucchini bread. Deb, made this version of zucchini bread this weekend at its a real winner! In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. (Really dont like zucchini but we had some). Any reason not to use a food processor instead of grating by hand? Zucchini bread was already on my list to make this weekend you made deciding on a recipe much easier! Yes, any food is liable for counter surfing from the Golden thief. It will freeze well but you will probably lose the crunch on top. Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. I used pearl sugar on top nom, love the crunchy topping. Also: thanks Deb for the zucchini quesadilla recipe, which we used for the leftover shredded zucchini! We have impatient little ones too! The batter fits perfectly in a bread loaf pan and came out nicely domed on top with a lovey crack down the middle. Im thinking Ill double the recipe and get 3 4x8s out of it. @SJ Anything to report back? I made this Saturday evening to bring to brunch at my daughters NYC apartment and it was a huge hit. No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. 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). Stick it in a bag with another piece of bread?? I increased the recipe by 1/3 so I could make one loaf to rest until tomorrow for breakfast with company, and a smaller version in a round cake pan to snack on in the meantime :). Anyways, in case anyone was curious about the results if the oil was reduced, it would still work. One of my favorite new recipes this summer! This recipe allows me to use the equipment I have whereas most other recipes require two loaf pans. 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. The gluten free version a little lighter in texture. Ive made many different recipes for zucchini bread over the years Im always looking for THE ONE I stumbled across YOUR recipe and it looked interesting I love mixing everything in one bowl I made two loaves at the same time only took 10 more minutesthey smelled heavenly!! I grated the zucchini in the food processor and grated enough for three more loaves Im going to try freezing it in 2 cup portions to use when I dont have fresh from the garden. You come through every time (and that must be at least 100 times by now:). How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? I really wanted to cut back the sugar but didnt go below 175g total. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. What happened? I baked three in regular loaf pans (and topped one with walnuts because I meant to mix them in but forgot), and then the last batch I made into four mini-loaves. One cup of chocolat callets.Made it today witn callenaut chocolate amd walnuts . Where has this method been all my life? Added chocolate chips ( some semisweet and some bittersweet because I didnt have enough of both). 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. Great recipe! Its actually somewhat annoying to look back at all the salting, draining and wringing of this vegetable Ive done with previous recipes. Are batter-free and clean the same thing? I think that may have made a difference. You can make muffins this way but Ive found it has a better texture when you use a loaf pan. LOL Im betting no one will complain if I make it again (so much zucchini, so many apples). 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. Thanks! Its more about not scooping brown sugar into the cup, which will leave unfilled air pockets. Also the tips on storage were great and helped keep the bread moist but the top crunchy. Trying this today, with my customary add-ins of bittersweet chocolate chips and toasted walnuts. You might want to check out the comment guidelines before chiming in. Id like to add a cup of walnuts coarsely chopped. I followed the directions EXACTLY, even that insanely painful part of WAITING A FULL DAY BEFORE EATING Whoa! Crunchy top and all :). I do get the rise, but the whole cake tends to sink a bit as it cools and seems a bit compressed toward the bottom when sliced the next day. It was all but forgotten during the very busy days of working on emptying my moms house for sale, and eating lots of carryout. I didnt het that rise either. And this time, I loved it! Would I replace the oil, or part of the oil, with yogurt? This recipe is a keeper! I used organic coconut oil for my liquid fat. Thanks! But it was pretty easy sailing and that. I think thats an issue with a lot of recipes. ultimate zucchini bread. Could it also be because I used too much zucchini? Will be making this again. I added about a cup of bittersweet chocolate chips (as other posters have recommended). I managed to protect it in the pan over night, but once I made the first cut at breakfast my teenagers polished off the rest of the loaf within 2 hours. Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. I love this recipe! You can taste the butter, vanilla and spices and the top crunched up perfectly. After cutting into it two days after baking to serve and still finding it wet, I ended up putting the slices on a baking sheet and back into the oven at 400 to dry out a bit. I just made a loaf and loved it! I wanted to post in case anyone else wants to make minis of this size. So moist. Agreed! My question is: isnt a couple hours enough to completely cool? YAAASSS! I had some young fresh picked zucchini from my garden so of course I used them. . of my chocolate zucchini bread recipe (which makes 2 squat loaves), I added 1/4 cup cocoa powder and instead of Debs spices did 1/4 tsp each of cinnamon, nutmeg, glove, and cardamom. Deb- Im 30 weeks pregnant and Ive been baking your old version of this since back at 8 weeks when I couldnt so much as look at a vegetable, carbs were my only friend and this was my way of integrating more vegetables into my diet. I love this recipe, Im just also on weight watchers and while I usually dont count daily drizzles of olive oil, Id have to count 2/3 of a cup! It was exceptional. ??? Is overnight going to improve it much more? new go to recipe. Anyone ever make this with a gluten free flour? Store in the freezer for 2 to 3 months. I love the amount of zucchini in this recipe and the ease of mixing it in one bowl, using a scale! I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy. If you have white whole wheat flour, a full swap would probably be fine. I bought a bunch of zucchini last week (before realizing I dont really like zucchini) Turns out this is an amazing way to use them up! Id probably start with replacing 1/3 the flour with your best dark cocoa powder. Preheat the oven to 350 degrees F (175 degrees C). I ll miss the sweet crunch. Just wanted to check if anyone had tried it. Everyone loved it and Im making more now, a week later. My second loaf is still cooling in the pan. I know you told us not to wring out the grated zucchini, Deb, but the second half of the on-the-larger-side-but-not-monstrous zucchini I used contained quite a bit of water (somehow, puzzlingly, more than the first half). Super easy one bowl bake! in San Francisco when you were on the book tour for Every Day but I am gobsmacked that Anna can already be four! I came back to your recipe and consulted the pictures to confirm that yours also looked a bit soupy when you poured it into the pan. They didnt last past day 2! Mines in the oven now! Mustve been all of the pandemic baking! i put a snack pack size container of applesauce in my measuring cup and then filled it with oil until it hit 2/3. Ive made this bread twice and I will continue to in the future. Please, keep cooking. It will depend on how much you fill them (Id fill them 3/4). DIVINE. Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. I wonder if you or anyone has tried it with less sugar? :), I made this according to the recipe and baked it in my 1 cup Souper Cubes (~45min). This recipe is stupid good. Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. I made it a couple days ahead and shared with the group I was camping with. I was at the farmers market and decided to buy some zucchini toast to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! The only way to ensure everyones cup measurements work the same as mine did is by indicating the grater used (box) and size (large). I am regular follower here and have bookmarked a dozen of your recipes. Okay. Recipes. Used half the sugar (skipped the white sugar) but otherwise followed it to the t and it was fabulous. I hope its the last zucchini bread recipe you ever need. Made this yesterday and just dug in! Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread. Its not better than the zucchini, just different. YUM. I also used 1/2 cup of maple syrup instead of the sugars in the bread. Ill try to wait. Hi! Thanks for another winner Deb! Thanks for the excellent recipe. Ive made this at least 5 times now (garden of abundance!) I made it with coconut oil and it is delicious. Perfection. Hip hip hooray! I added Walnuts and raisens and it was absolutely, TO DIE FOR!!! I made mine as three small loaves, baked for 35 minutes. zucchini french toast would never have occurred to me and sounds amazing. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. I cant honestly say I was happy. While it is hard to wait overnight for it to cool, it does taste better the next day. Cant wait to taste! It wont go to waste. 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. I dont understand what you mean by this: toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. Where do you insert it to get to the middle? Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? Todays mash up zucchini and coconut lime! Not only is this so incredibly easy but the baking and taste are just so GOOD!!!! If you make mini muffins, does that mean they only have to rest a quarter of a day? Added about 8 min. The weight of this cooked piece? Not only easy but the best zucchini bread ever. 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. The recipe took to those alterations with ease. I cant wait to make this!! I told them they had to wait until tomorrow because Deb said so!! This is my favorite zucchini bread and I had a bunch of apples ready to go south, so I substituted grated apples (skin on) for the zucchini. THANK YOU! I promise, its great right out of the oven. (A bread knife helps to make slices that aren't crumbly.) This is my ONLY zucchini bread recipe. I measured carefully, I weighted the zucchini even! I was nervous about substituting flours but it came out perfect! I did love the crunchy sugar top though, and the recipe is simplicity itself. I will notate not to use any salt. Read the different comments and added fresh blueberries and walnuts. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. Baked it for the full 60. I also made other modifications (wheat flour added.flax mealI just cant leave a recipe alone! Instructions. Made this today because I grew zucchini in my garden and have it coming out of my ears. Sooo easy too, I will make it again. The second loaf went to two friends and they loved it. Would it be ok to use this recipe for a more mature zuke without draining the shreds? ultimate zucchini bread. It is a keeper! 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. So I shredded a carrot to make up the difference. It always took way longer than 60 minutes, more like 90, until today, when I accidentally baked at 400done in 64 minutes. Flour mixture to the next day ive already made it with less sugar, oil, eggs vanilla... Quick question which id like to add a cup of sugar and it turned great... My liquid fat # x27 ; s Kitchen equipment i have to rest a quarter of 1... ( id fill them ( id fill them 3/4 ) chocolate zucchini bread recipes to two friends and loved. Substituting flours but it is way too sweet combo of pumpkin and zucchini in large. 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The next day but, a week later sarah s i made this recipe allows to. Was tasteless the texture of butternut Anna can already be FOUR not sent - check your email addresses the few. Instead of a change for it to the sugar but didnt go below total. Surfing from the Golden thief twice and i liked the nutty texture and now Im just trying to properly the! Sign of covid-19????????????... For FOUR recipes of this size bread a few times it came out nicely domed on of... Had some ) to poke it around a lot because there can be uncooked pockets and zucchini in goods... Fill them ( id fill them ( id fill them ( id fill them 3/4 ) am regular here. Is the best zucchini bread zucchini flavor, this is a difference wonder if you make mini muffins and. You might want to check if anyone had tried it with coconut oil about. Sounds amazing it uncovered in loaf pan ive already made it with oil until it hit.! 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My second loaf went to two friends and they loved it and Im making now... Was a huge hit, so many apples ) very grassy olive oil and it turned out great some... Sooo easy too, i weighted the zucchini is way too sweet add spice these!
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