Amazing, as expected, and also a big hit with my toddler. The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. Thank you so much for the easy and delicious recipe! August 1, 2019 (updated Mar 18, 2020) This collection of easy zucchini recipes is perfect for using up summer's fresh harvest - everything from zucchini bread, muffins, cupcakes, scones, and more! I didnt miss the extra 50 g of sugar that I left out. Is it that I didnt bake the bread long enough (I did at 55 min)? Used flaxseed instead of eggs; didnt add any water. Maybe it was a bit more dense than in the picture but still very delicious. I have never made a recipe of yours that wasnt amazing. Good if you dont want a dessert-y bread but I may increase it a tad in future. If it doesnt, just bake off a muffin or two to be safe. THANK YOU! Guess Ill have to make another batch with my next zucchini! I love this recipe! Didnt have raw or turbinado sugar so sprinkled 1 TBSP of granulated sugar on top and still got the crunchy crust. 8.5 x 4.5 should be fine too. i slightly brought down the sugar amounts but barely. This was OK, but not great. Grease a 9x5-inch loaf pan with butter or baking spray. I needed to make it gluten free and followed the recipe precisely only substituting the flour. Cannoli. The crunchy top will not make it until tomorrow. I made this yesterday and couldnt wait 24 hours to try it, but I promise I made it more than 12. No baking soda bursts of well, I guess unincorporated baking soda. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake I pretty much always make Debs marbled banana bread in a square pan! Worked fine. It also smells amazing!! I loved it and will continue to make it. I think thats an issue with a lot of recipes. So moist and so flavorful, while not overly sweet. Im one person and bake often. I just have to come back and say that to my delight, that giant zucchini provided enough for FOUR recipes of this bread! I died laughing reading this post.and your witty zucchini sarcasm is spot on! Or were my spices too old? Cant wait to taste it tomorrow! Two years ago: German Chocolate Cake + A Wedding Cake It was good but not what I expected. I love the natural sweetness of zucchini, and so many bread recipes just drown it out with so much excess sweetener (which, as you point out, isnt even as necessary here for moisture, given the high water content of the veggies). ), flavor profile is delicious (crunchy topping cannot be beat) you better make two loaves because one just wont be enough! You will not regret it. I had it all ready to go into the oven (the bowl was soaking, etc) and I noticed my Pyrex 1 cup measuring cup filled with oil on the counter. Of this I am certain. Texture was a little heavy. i also froze half of each loaf. Ill weight everything next time and buy more bamboo skewers for testing! If desired, line with parchment. Ive sent 3 people your recipe already! I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. I cant the sizes are all over the place. I like my bread zucchini-heavy anyway, just packing the wet veg into the cup with no problem, but this time my bread seemed quite oily. What is math!) 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 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. Definitely a keeper! We both found it delicious even though yes, we were eating it on the very day it was baked. Just made this! Literally so moist and just amazing. My picky eight year-old had a huge slice for breakfast. Excited to see how it tastes tomorrow! , Would it ruin it if I added some unsweetened coconut and maybe some mini chocolate chips? Long sentence there but I feel my enthusiasm is warranted. Reporting on Day 4still delicious, and the crust is still intact! 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. They needed about 30 mins in the oven and came out great. Love your description of the cooking. (in this situation, I was looking for zuchini bread!) It works the same. I made it into muffins with flax eggs! since Ive been following you all these years!! Thanks Deb! I didnt have white sugar, so brown + maple syrup. Maybe smaller zucchinis would give more flavor. Flavour is great and passed the 6 year olds approval as a snack in lunch box. I was able to make two loaves with the amount of zucchini I had. However I think 1/3c of cocoa powder (about half of what I used) would be the perfect amount! we are all getting older with him too, DANG! Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. I followed the recipe exactly, and baked it for an hour. Thanks. Exactly what I wanted! I love how easy and simple this recipe is. Thanks Deb as always for the awesomeness. (Really dont like zucchini but we had some). But the chance that I let it sit in the pan overnight is hovering around 0%. Somewhere along my process, I forgot the oil. going to go one step farther and our them to cupcakes with yummy frosting and some sprinkles :), Hi Bernadette All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! I used thawed frozen zucchini shreds, drained out some of the liquid, and the resulting loaf took forever to cook and still had some unbaked soggy bottom parts (which my son still loved, but I didnt). For some reason, I have struggled with quick breads lately so it was so nice to have a win. Lol, I am my own photographer, probably not. I like to use date sugar whenever possible. Has anyone done that successfully? Deliciousness. Crumb is perfect. Our Costco does not make them after October. But this was a little showier :-), Dont you post weekly? I used half the caster sugar, and didnt have raw sugar for the top so sprinkled some light brown. Trying this this weekend! 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. A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. 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. Zucchini Muffins. Your first cookbook was on their bookshelf so I leafed through. Thank you, Deb! Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. Im going this week to my favorite bookstore to buy one of your cookbooks. thank you! This was SO good, seriously delicious. So glad I saw this! Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? Winner! I let is stand overnight and just cut the first slice. I am interested in that experiment! One batch of the recipe made 4 little loaves, which cut well into 2 or 3 slices each (depends on how thick you like your slices). https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/. It is definitely like cake, and I think its delicious, but I also would like it less sweet. 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. Also, your one pan farro is in my regular rotation. In a large bowl whisk together the zucchini, olive oil and sugars. ultimate zucchini bread. You can just use white sugar. Can some of the sugar be left out? This is incredibly delicious! I let them cool and tried two slices. In order to get around not digging in right away, I took some of the batter and filled 3 muffin wrappers. Im totally willing to try again! The second loaf went to two friends and they loved it. ), straight into the oven full-proof recipe Deb! So helpful! How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? 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! It will seem like too much but its so amazing once baked. Hi Deb! Theyre baking and almost ready Ill post again when we get the chance to eat them! No wonder it looks a little short, rather than it usual glorious crowning magnificence! They turned out perfect taste great. 1. August 2, 2019 by deb Jump to recipe, comments. Being that it is a 105 degrees in Northern California, I couldnt bear to turn on my oven so I used my much under-utilized air fryer on the bake settingout on the porch. Cant say if I had sweet zucchinis? Have to say, the consensus was that they tasted equally good, but perhaps that was cause they were only a couple of inches deep? I used a lil canola oil and olive oil mixes. Bread: Preheat oven to 350 degrees. But telling Deb to use someone elses recipe is insulting. Two zucchini around 18cm long got me the perfect amount of grated zucchini. 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). We **may** have dropped in a couple handfuls of chocolate chips into the batter too. Die weiche Butter schaumig rhren und den Magertopfen untermischen. Blueberries might work too. I did, of course, but maybe correct for others? Using another bowl whisk the eggs pumpkin oil and water. This recipe is fantastic! It looks AMAZING. Some people (King Arthur Baking) get 120 grams. Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top. Definitely a win-win both the day of and the next! I added about a cup of bittersweet chocolate chips (as other posters have recommended). My father and sister both garden and have been giving me vast quantities of zucchini. Thank you!! Also maybe I should cut the sugar a bit? I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. :-). The most delicious, least dish-making recipe ever!! Thank you so much for this wonderful quick bread. Because grammar IS important! Second had (all of the above, plus) added dried cherries and slivered almonds. However, there is no brown sugar here and also no molasses. I will notate not to use any salt. But I will wait for it to cool completely, and will let you all know about sweetness. But Deb Perelman, cookbook author and creator of the beloved food blog Smitten Kitchen, says the extra . Very easy to make. Can they be used interchangeably ? I made this bread yesterday afternoon. i defrosted at room temp when i was ready to eat them and it worked out great. I was glad to have no similar difficulties with this. I made this recipe with half of the sugar and stirred in walnut pieces and cacao chips at the very end. Ive already made the OTHER SK zucchini bread recipe twice this summer, so enjoyed trying something new. ), and I literally reduce the sugar in that recipe by 1/2 or more. Could not wait. I did use half olive oil and half canola oil and wish I used part butter. This is my third time making this absolutely love it. I made them as muffins today and they turned out great! Tucked into it an hour ago and it was mighty! I am trying to find a 9 x 5 loaf pan. Close ad . This came out delicious. Whisk all the dry ingredients in a large bowl and set aside. How would I make this as muffins instead? Just pulled a beautiful tall loaf out of the oven! I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. ultimate zucchini bread. That will affect cooking time and give it a heavy, gluey texture. It worked out fine with my large zuke, Thanks for this no fuss, one bowl recipe. Thank you, Deb!!! Ive made your Jacked-up zucchini bread many, many times, and have no complaints! Trying hard to reduce sugar while not using fake sugars, wondering whether I can add a mashed overripe banana in place of some of the sugar; anyone tried this with success (or crashing failure)? My kids are going to have a hard time waiting (as am I). What could I have done wrong? Light and delicious. I have not experimented with it here at all. Thank you. Any possiblity of improvement in the search function? This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! Turned out great! It turned out perfectly with very few dishes and the babe stayed asleep until it was well into baking time. At 350, they also took about 65 minutes, so a bit longer. I made this as is (with unsalted butter as my oil) and added three quarters of a cup of dark chocolate chips. I did substitute one cup of KAF white whole wheat and it was perfect! 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?! We should embrace it. In a separate bowl, beat together the eggs, sugar and olive oil until light and frothy. Made as written except. I love the combo of pumpkin and zucchini in baked goods. The correction is not meant as a negative comment, just a correction. The is the best zucchini bread I have ever eaten in my life. Added chocolate chips ( some semisweet and some bittersweet because I didnt have enough of both). I found them to be bland. Although this was easy to make and texture was fine, it was tasteless! I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. but ended up turning out very tasty, if not as rounded on top as expected. OMG this is the One! Not enough flavor for me. I thought a change would be interesting after making the zucchini-only version several times this summer. In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. We have puffy pancakes regularly now with the simpler recipe, not just once per year. In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips. Definitely a go-to. Were thinking chocolate zucchini bread here too. It helped, but next time Ill up the baking powder by another 1/4 to 1/2 tsp. Haha, kidding, well, unless it works :). Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? Instructions. Last comment for those who have the room the grow zucchini. To speak to those folks who say its bland I looked through a bunch of other recipes and it looks like the spices in this recipe are scaled way back. Will try again with fresher baking powder & soda perhaps. I used my food processor for the zucchini. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. It is fantastic, and a great thing to get us through lunch time at our jobs! Heres a picture. Have basically eaten half of it already and had to give some away to the neighbors to avoid eating the whole thing in one sitting. And add chocolate chips on request. Tried it with Nutella tooheaven! Used about 60g less sugar, because (1) apples and carrots are sweeter than zucchini, and (2) I was adding about 80g of minced crystallized ginger. Would all brown sugar keep the moisture high enough? YUM. I made this for the zillionth time today but realized at the end a stupid mistake. They rose so high and are perfectly moist even on day 3!! Any reason not to use a food processor instead of grating by hand? I made my way to our local Farmers Market where freshly harvested zucchinis were waiting for me. I will report in! Sooo easy too, I will make it again. One question: Does letting it cool in the pan compromise the height of the loaf at all? I wonder if you or anyone has tried it with less sugar? Cook time: First time I made it in a loaf pan and it was very undercooked. So easy!) Hosted by Pressable. Mine came out even a little too moist. 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. I just made a double batch of this bread and it is definitely amazing. Sugar crust on top is a plus. Quality over quantity, always. It did have a nice crust on top. First time baking the recipe. Very forgiving recipe! Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! Great recipe! 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. Im flattered I was missed! In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt. Thank you for everything you do!! Thank you hugely Deb from the UK. I reduced the white sugar to 75 g and the brown sugar to 65 g. I know thats not a lot, but I didnt want to go half.yet. I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. Even better day 2 and 3, Im a diabetic and this recipe has way to much real sugar in it for me. I wanted to make 2, but I did not have enough zucchini, so I added about 1/2 cup of grated beets to 3 1/2 cups zucchini. Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. Have since bought a loaf pan & will try again. Id find it also contributes nicely to a glorious lid. And the end product was not red. This tasted great! https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. I did. My zucchini hating family loves it! Next time, Ill double the recipe. So easy and 1 bowl, does it get any better? Cant we decide for our own selves when the time is right to scale it up to two? My zucchini-hating five year old devoured it. I know it wouldnt have the visually appealing green specs but it otherwise seems to me it should be similar. 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. And so easy! If Im out of one, I use the other until shopping day. We will definitely make it easier to find when we next redesign. Just curious. This is definitely the last zucchini bread recipe Ill ever need! Will definitely be making again this weekend. 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. Grease two 8 x 4 inch pans or 6 mini loaf plans. My boyfriend declared this the best baked good hed ever eaten. Made with healthy coconut oil, it . Its torture Deb please respond! Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. Then add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. This is the best Ive ever made. Also: thanks Deb for the zucchini quesadilla recipe, which we used for the leftover shredded zucchini! The bread looked great when it came out of the oven with a nice, crunchy top. It came out delicious but did not rise as much. I like loaf cakes that are filled out and domed; I like craggy, crunchy tops you have to constantly swat hands away from picking off in bark-like flecks, usually failing, but who can really blame anyone. Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray. Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5"). Would love to try to make a vegan version for my mother. This recipe is delicious, moist and the best part is you cant even taste the zucchini! 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 will try the Cuisinart and weigh 13 ounces. I dont eat breakfast (I know, just saying) and I dont bake because Im lazy and I prefer savory (vs. sweet) as a rule. I think there are more effective ways to flavor and tint cakes. This looks fantastic. I think what is part of the appeal is the true one bowl concept! Been following you for quite a while :), Thank you! Hi, this looks great. or is it possible the weather was too hot/humid in the kitchen?) (Maybe Im wrong. I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. It wont go to waste. And both breads were moist and soft, excellent texture. It was so delicious. My kids are literally dying to slice into these beauties! Not sure if they will last 24hrs to check for crunchy tops later. What knife is Anna using? Let me know what you think Deb! Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Love it! In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Tad in future Deb to use a food processor and pulse until a paste formed... They loved it couple handfuls of chocolate chips into the oven full-proof recipe Deb good if or..., nutmeg, salt, baking soda, and will let you all know about sweetness miss the extra nonstick... Bread long enough ( i did, of course, but next Ill. Took about 65 minutes, so brown + maple syrup crunchy crust bookshelf so i usually the. Was well into baking time digging in right away, i was chocolate zucchini bread smitten kitchen to it... Baking and almost ready Ill post again when we next redesign grow zucchini lightly spray two &. Make another batch with my toddler by 1/2 or more it sit in the kitchen )... 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