I used a scale to weigh the ingredients in grams which is my preferred way to bake. Thank you! I defrost a little then warm on a pan with a little butter to toast slightly. Actually, I just realized the jacked up recipe Im talking about is banana bread! I pretty much always make Debs marbled banana bread in a square pan! So delicious and easy to make! This is the one! Another excellent recipe from Deb! Has anyone tried using less sugar? I am now going to try to make a vegan version using flax eggs rather than regular eggs. I made this last night and was fretting for most of the ~60 minutes it was in the oven. It works the same. Will textured get messed up? I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. I weighed a zucchini from my garden yesterday at 3.5 lbs. Some people (King Arthur Baking) get 120 grams. Youre the best! I made this and it was SO GOOD!!!! I have a fresh blue Hubbard squash that is curing at the moment. Ive now made as a loaf and muffin. It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! We dont have the willpower to wait, so we ate a few pieces that night and I added some chia seeds (Im partial to them). ), and this morning I had two sad, half frozen zucchinis that were just begging to be made into bread. thank you! Making the grocery list and summoning the energy to cook is SO much easier if Ive planned. Perfection! :-). Figured I should do this before the new zucchini arrives. (You'll have a little over 1 cup mashed banana total.) Any suggestions on combining both your pumpkin and zucchini bread recipes? Long sentence there but I feel my enthusiasm is warranted. I live in SF so the altitude shouldnt be a problem. Trying this this weekend! What happens if I ran out of white flour and I had to substitute whole wheat flour instead? Especially the turbine sugar top crust. Its very moist and just super yummy! It is a scootch sweet for my taste as a breakfast bread, but with a little whipped cream it is the perfect dessert. Just set out a few slices to dry out the night before. This recipe is so amazing, my 4 year old consistently chooses a slice over chocolate chip cookies! Dozens and dozens of others have said how delicious this is. I made this but cut the sugar back a bit and added white chocolate chips and chopped macadamia nuts. 2019 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. It still looked ok, rose well, but I figured it out once bitten. Absolutely it will work well. [Im not much of a salt user tho on choc chip cookies some maldon salt flakes rock. To decrease the sweetness, I cut the dark brown sugar to 85 grams and the granulated sugar to 50 grams. 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. Made as written except. No way i will wait till tomorrow though!! I think that may have made a difference. For the second batch I made muffins and got about 20, filling each about 3/4 full. So moist and so flavorful, while not overly sweet. How much sugar did you eliminate and how much whole wheat flour did you substitute? Turned out really well! Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. I have so many vegan friends that would love this! Worked fine. I added Walnuts and raisens and it was absolutely, TO DIE FOR!!! 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. Made this for a weekend get-together and in a rousing endorsement, my friends ate the entire loaf within about four hours. Grammar correction: my sous-chefs and ME.. I love this blog. Definitely will keep this recipe in my back pocket for summertime! I made this twice in a week its so good! Cool in pans for 10 minutes. Honestly, Im not an avid baker, so I only have one 95 loaf pan. I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. I even added on almost 35 extra minutes of bake time. It would be infinitely healthier. This is a great recipe. My 2 teens returned today from 4 weeks away at camp and I wanted to have something baked and delicious ready for them at home. This is it! Id be more inclined to swap some of the zucchini for it. Thanks! The loaf took about 57 minutes to reach perfection and it had an amazing dome. Then mix the two, and then add zucchini. The texture of most of them was good though and they tasted great! Love the crunch and the texture/moistness! The French ratio allows for more flexibility. Oh! In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 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. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? When decreasing sugar, I worry about the moisture but that is definitely not a problem with this moist bread. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! I have the zucchini loaf in the oven now if only Id thought of this before I put it in! I replaced cinnamon with cardamom for a different flavor and it was delicious. Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. This is my new go-to. Sheila, that was a ridiculous comment. Full disclosure I tend to go over with the fruit additions so there was likely about an extra 1/2 cup (about 60grams) of zucchini which obviously will add to moisture as well. It will depend on how much you fill them (Id fill them 3/4). First time I shouldve baked it longer so my bad. Any suggestions? In a crazy turn of events, I may go back to the market for some more zukes, if only to make this bread again. I LOVE this recipe! I used half melted butter and half avocado oil. Thanks for all you do! In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Thanks so very much for this recipe! This was everything I hoped it would be, and more. My son loved even the uncooked bottoms, but I didnt. poured it on top of the uncooked bread and messily mixed it in. favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. Nun knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt. It is easy, quick, and deliciousone bowl, no mixer. its not large, its jumbo. A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. The muffins are delicious, but honestly the addition of chocolate chips (not in the original recipe) was sort of distracting. I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor. Thank you for including weights for all your recipes, especially when so many veggie or fruit based recipes on other sites say medium or small like, what does that mean?! Zucchini bread smitten kitchen. No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. Brilliant, and has transformed the way I bake. It could also be that the basil acts a complement/enhancer to the zucchini flavor in the Clayton recipe, much the way that Ina Garten argues that a little bit of coffee in a chocolate recipe makes the chocolate taste more like, wellchocolate. Ill use that one next time. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. The recipe took to those alterations with ease. The baby loves it too. Thanks for all your trials and errors to bring us this perfect zucchini loaf! Ive been using coconut oil in my quickbreads, less tendency to be greasy. Has anyone tried making this with walnuts in it? Thanks for being so great. Made this twice in 2 days. I sliced them into 3 or 4 inch chunks and only grated the outer third or so. Stir until no flour remains, being careful not to overmix. Batter came together SO FAST it was beautiful. Perfect with coffee, and my toddler was a big fan as well! This bread is DELICIOUS! 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. Thank you Deb for the joy you bring me and my family. Does anyone have a suggestion for replacing the eggs? I love the crunchy top; I love how moist it is; I love how you just leave it in the pan out on the counter, so you can have a slice while on a break. @350. I had only one small piece left after my book group fell on it. Thanks for another winner! I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. Will make it again, with and without the cocoa. Went halfsies on butter & oil, and swapped out 1/2 cup of whole wheat flour. This is seriously the best recipe I have tried. It should make about 12, possibly 13. Fantastic bread, my third time loaf is in the oven. Maybe try again and wait until the next day to eat it? That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) I wanted to ask if You have a good, moist fruit cake recipe? and the middle of the loaf was a teensy bit wet but nothing significant. It needed 5 more minutes of baking time. ive made this twice so far. ;-) Thanks for a great basic recipe Deb!! )-it did not disappoint, so delicious!! How would you adjust the baking time/ temperature. I cant honestly say I was happy. Delicious recipe and something to look forward to this morning. And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. Its incredibly moist and delicious! Thank you! I was able to make two loaves with the amount of zucchini I had. We then shared with her daycare providers and my husband brought two slices to the movies with his friend. It is, as advertised, the ultimate zucchini bread. Today I made it again and having read all the comments, I added a pinch of salt. Mine came out with the beautifully crusty top and its so delicious! How much cocoa powder did you add? Die weiche Butter schaumig rhren und den Magertopfen untermischen. I used the food processor to grate the zucchini, and weighed it worked quite well. is it possible you over mixed the batter? I used olive oil. As fall approaches, I opted to replace the oil with an equal amount of canned pumpkin. Gail White. Beat in melted chocolate. Our zucchini thank you. I just made a batch and subbed about 60g flour with 50g Hersheys special dark cocoa. Any thoughts on substituting honey instead of sugar? Thanks Made it, so good! DELICIOUS! 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. Made these just now, DELICIOUS! Excited to see how it tastes tomorrow! No one needs an extra bowl to wash. One is from Samoa and he had never had zucchini bread- but they finished their loaf off before us! For some reason, I have struggled with quick breads lately so it was so nice to have a win. And we baked them as muffins and mini- muffins. And the end product was not red. Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the . Im already picking the crust off in little bark-like flecks, the sugar on top is absolutely nonnegotiable. These are fabulous with unsweetened applesauce instead of oil and made into 12 muffins! Next time I will try cutting the sugar in the batter by 1/4 cup but would never skip the sprinkling of sugar on top. A small zucchini yielded 1 1/2 cups shredded so crossed my fingers and threw it all in. Came out beautifully, tasted gorgeous, and is loved by me and by those with whom I shared it (generous of me to share, dont you agree?). Alice Manzo, South Easton, Massachusetts. I added ginger and pinch of allspice. Love this recipe. What is math!) ??? I made a few modifications, including using part whole wheat white flour and adding some flax meal. Pour the zucchini mixture over the flour mixture and stir until combined. FYI, I used walnut oil which I think added a quiet richness to the flavor. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. in San Francisco when you were on the book tour for Every Day but I am gobsmacked that Anna can already be four! Thanks! 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. 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