Probably the darker is slightly more moist. Loved this recipe! The loaf is so moist! Im a little biased, but it was pretty cute. Absolutely it will work well. Still enjoyable with a cup of coffee. Thank you so much for sharing this recipe, it is a keeper, for sure! First was made with white-whole wheat/AP flor mixture, coconut oil, coconut sugar, and added 2T seed blend of chia, flax, and hemp. No more words necessary! 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. The batter exactly filled 6 standard cupcake holes and baking 28 minutes in a convection oven resulted in beautiful rounded and leavened tops. Yes, worked perfectly! The dude asked for walnuts so I added. Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). I used 1 cup of each. Im in Uzbekistan until the end of the year and am doing my best to introduce my colleagues here to Smitten Kitchen cakes, cookies, etc. Perfect breakfast! Grease and flour two 8-inch loaf pans. They have a cupcake texture and the taste is wonderful as usual w Smitten Kitchen! Now, I have an abundance of carrots and I know they dont have the same water content, but could this recipe be used with them? So very delicious. The first time, I weighed the zucchini, but dry measured the flour. But I will wait for it to cool completely, and will let you all know about sweetness. YUM! I agree wholeheartedly, such a waste of nutrients and effort to wring out zukes. Doubled the recipe because I had a monster zucchini to use up. In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Will try again with fresher baking powder & soda perhaps. Gently stir in flour, mixing only until flour disappears. It works the same. I admit, I never buy Nutella. 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 cute but not ultimately special enough to share here. 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. I loved the ease of the recipe plus the fact that it is only for 1 loaf instead of 2! Has anyone made this with the addition of yogurt or Greek yogurt? Thank you! I use to use a little cinnamon basil in my zucchini muffins. How did this have flavor that wasnt just, well.. sweet? They turned out great! i also froze half of each loaf. So perhaps some toasted walnuts or pecans next time. Love the crunchy top! Im here to report that this is an extra-good recipe. You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. It looks AMAZING. Turned out great! Does anyone know the estimated nutritional or calorie value (per slice or in total)? Just blah! Added about 8 min. I primarily made it into a loaf but tested some of the batter into muffins. Thank you so much for this wonderful quick bread. How would you adapt the recipe (temperature, cooking time, etc)? Perfect Saturday activity! Thanks as always, Deb! Two in the freezer for another day. No, that should be fine. Zucchini Breakfast Casserole. They just say loaf pan and thats become 9 x 5 these days and the difference is significant. Thanks Deb! I made this bread last week. Instructions. Grated and weighed it and ended up making 3 loaves of this bread. In a 5.75 x 3 in. Hannah, Yes I did and it worked great! So I started baking large quick breads (those with 2 c. + flour) in square baking dishes (like a deep 88 Pyrex dish), and I find this works out so much better, not just because the interior and exterior cook more evenly, but because you I get more of the crunchy crust on each piece. So delicious! The first time I forgot to add the eggs, so added them at the end and then probably overmixed but it didnt seem to hurt anything. Bake 60-75 minutes at 350F until a toothpick inserted in the center comes out clean. together. The zucchini bread is amazing! Whisk the oil, egg, sugar and vanilla in a large bowl. It would be infinitely healthier. YUM . Its just out of the oven, its beautiful and smells delicious. I freeze Smittens other zucchini bread all the time. Heat your oven to 350F. I added mixed dried fruit and chopped nuts. Stir until smooth. What sorcery caused this to make my house smell so good?? Cranberry Zucchini Bread. And this time, I loved it! I made this for the zillionth time today but realized at the end a stupid mistake. Here is a great recipe for almond flour zucchini bread. Your recipe is almost like the one I have been baking for years! Its incredibly moist and delicious! Remove bread from pans; cool completely on wire . Bake at 350 for 50-55 minutes or until a toothpick inserted in the center . And the crack bark was awesome. I was scrolling to see if I could make this even easier! Always hapoy with the tesults Both delicious! This definitely is THE BEST zucchini bread recipe I have used. It disappeared in about fifteen minutes. I may experiment with that next time to see if I can get away with it. Thank you, Deb! I am going to mix / match Debs ultimate zucchini and her awesome coconut bread (with addition of lime juice and cardamom) recipes and see how this turns out! 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. I saw some of the attendees a few days after the event and they were still raving. If you want to use WW flour, less oil, sugar, etc, then go for it! I did use more cinnamon as I love it and had no turbinado, so I used dark brown on the top instead. Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. Cant wait for breakfast tomorrow to try it! Prediabetic and trying to stay off sugar (and honey and syrup) .. It will seem like too much but its so amazing once baked. I had to adjust based on whats on hand, so its whatever little squashes were in the CSA box this week (small, yellow on top/green on the bottom), all brown sugar, and half whole wheat/half white flour, and Im pretty sure it was the right amount of baking soda but it was absolutely the last dregs of the box (I dont bake much these days, this box could easily have been more than 5 years old! Followed the directions and left the bread uncovered.the crunchy top was so yummy. Can I (omit 1/2 sugar 1/2 dark brown sugar)and make it 1C sugar & add 2tbls Molasses if I dont own dark brown sugar? 25 minutes and 16 minutes respectively. I have a feeling it may get a bit chewy, if that makes any sense (for those who have baked low-fat, youll know what I mean). Many of the carrot bread recipes Ive looked at have similar ratio to your suggestionIm just trying to learn more about how you reached that quantity, to hone my baking and substitution skills. However, the search function on your website is soooo frustrating, type a couple letters and the oddest stuff comes up. I seriously will never need another zucchini bread recipe, ever. Every recipe that comes from smitten kitchen is always great!! I have made this so many times this summer with our zucchini crop. Its great the 2nd day, but I love it as soon as it cools, 1st day too!! I made a single recipe with unsalted butter and baked it in 3 cardboard mini gift loaf pans that were 2.5x7x1.8 and put 1 tsp of turbinado on top of each loaf. It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). Ive also found the weights and measure of the zucchini to vary widely. Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. 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! Will textured get messed up? Just amazing. My pandemic site of choice. And super thanks to how easy it is to prep and clean up. Thanks, Deb! I made it too, but will make this next time. Thank you for this! Delicious cake. Oy.so I (and I wouldnt recommend anyone doing it this way because its very messy!) I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. And yes, you can totally do a parchment sling for ease, but no need to do it and spray. I did have to bake about 7 minutes longer than your recipe but that might be my oven. We love it! By weight, I actually used 3 zucchini! Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Wringing out zucchini: The goal of this laborious step is to reduce moisture, but this didn't necessarily predict a better texture (winning recipe Smitten Kitchen doesn't call for this step). Thank you for this recipe!! Im excited to make it again. I have frozen whole loaves of sliced zucchini bread many times it works beautifully! It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! Thanks for this recipe. I just had to taste the top, so good. Add the shredded zucchini. Hmmm I guess Ill just have to make it again and see if there is a difference! I dont have any raw sugar, do you think sanding sugar would work? Die Heringmischung unterziehen. I have a courgette glut and this recipe came along just at the right time. Can we make this with wheat flour instead of all purpose? Everyone wanted their own little loaf! The reports are in and the kids love this! There was less batter in each pan so the loaves came out shorter, and I only cooked them for 45 minutes. Update on my previous question: I did make this in a 9 bundt. Is overnight going to improve it much more? Ill report back! I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. I loved reading that its ok to serve frozen tortellini with broccoli! Hosted by Pressable. Ive made this several times, and its perfect every time. Im puzzled as well about how much liquid to drain out of frozen zucchini to use in baked goods. Not many others. Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. Made this last night and it looks just like the photo gorgeous. FYI, I used walnut oil which I think added a quiet richness to the flavor. OMG it was amazing. for the ultimate zucchini bread- how much can be added? 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. Used refined coconut oil (melted) for the oil. Lightly spray with cooking spray. I typically make two at a time and give one away to some lucky friend or family member. Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. My fridge has been freezing some of my fresh vegetables lately (ugh! The sugar topping is good while fresh but turns sticky quickly so I usually skip it if im going to give the bread away. How would you adjust the baking time/ temperature. Preheat the oven to 350 degrees F, and line a 9x5 loaf pan with parchment paper. Mix it into overnight oats for a version that tastes like zucchini bread, blend it into smoothies, and partner it with eggs. Im actually considering freezing some grated zucchini soon, to be used for bread and/or salads and/or quesadillas. I did. Its not better than the zucchini, just different. I cant wait to make this!! Made this yesterday and it is hands down the BEST ever !! They turned out perfect taste great. Loved that its not overly sweet as well. (Except of course if you are subbing for allergies;). this recipe is so wonderful! What a lovely family you have, Deb! I added lemon zest, which I think helped bring a little somethin extra. Thank you. And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. It got rave reviews (and several requests for seconds). Would I replace the oil, or part of the oil, with yogurt? I brought it to a family gathering and served it with soft salted butter. Baked both muffin tins at once for 20 mins on convection, rotating halfway through. Deb, made this version of zucchini bread this weekend at its a real winner! Couldnt resist eating one immediately- I can rationalize it by referring to the previous comment on air, but really it was because they smelled so dang good! My spices are fresh from Penzeys but I felt like something was a little lacking and maybe using butter would help. I froze slices of this with wax paper in between and hurrah! Transfer batter to prepared loaf pan. Because I deeply love your other one. 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. And then, your Ultimate Zucchini Bread. We have a newly diagnosed celiac so trying to adapt our favorite recipes! Close ad . :), I made this according to the recipe and baked it in my 1 cup Souper Cubes (~45min). First time around it was kind of under done inside, I had turned the oven down a bit. All time classic this time of year! Post was not sent - check your email addresses! My two year old and I mixed this up. Not only easy but the best zucchini bread ever. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. I have even done this with Costco pound cakes. Maybe smaller zucchinis would give more flavor. If you wrap it, you lose the crisp top why achieve it just to give it up? And the end product was not red. So helpful! I used about 200g total brown sugar instead of the mix, because that is what i usually use for brownie and other chocolate cake recipes, and because I was worried about the cocoa being too bitter, but it probably would have been fine with the same sugar amount. Sorry if this has been asked but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. Can I use the yellow variety of summer squash in this recipe? Im totally willing to try again! Wish your website allowed for print recipe so I didnt have to hand copy or print all the ads and commentary. All of the name-brand ones (Williams-Sonoma, Sur La Table, Chicago Metallic and USA) are 8-1/2 x 4-1/2. This is the best Ive ever made. My bake time was 1:15 I think my oven needs recalibrated. 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. I look no further for my autumn loaf. Will make this again with the cardamom! Stir in any add-ins, from nuts to chocolate. Deb, I cant believe how good this recipe is. This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! Definitely delicious! Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. Thanks again. I cant wait to try this. Ive never understood why zucchini bread doesnt have more zucchini in it. I do have a question though I feel that all of my quick bread recipes (this, banana bread, the morning glory bread) never puff up like I want them to. 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. Still, next time I make the recipe Id cut back on the granulated sugar a bit. I will be freezing these. Ive been making all sorts of quick breads using fruits and vegetable because my grandson hates veggies. Bonus: my toddler son ate two big slices while Ive never got him to eat zucchici before :o) Two pics: I have the zucchini loaf in the oven now if only Id thought of this before I put it in! Your site is my go-to for all things baking :) Thanks so much! Thanks so very much for this recipe! Just made three loaves from one giant zucchini..they look amazing, smell amazing and will soon find out how amazing they taste!! Preheat the oven to 350F. I defrost a little then warm on a pan with a little butter to toast slightly. It was plenty sweet, very moist and absolutely DELICIOUS! *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect. Its more flavorful and actually crispier. Maybe even 1.5 cups. Ive been making this recipe for a while, and last week I made a small tweak and it went from good to the best sweet bread/coffee cake I have ever made. Sprinkled white/brown sugar mix on top (didnt have coarse sugar). 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. Though no, the flaky bark bit did not survive . Skin was thin so I kept going. Hi Deb, I cant wait to make this! And it truly is one bowl and a fork. You can fill the liners nearly to the top. Did you drain out some of the liquid? So mature looking. Hi! Youve gone and done it! OK you are correct this IS the best zucchini bread/cake EVER!!!! My father and sister both garden and have been giving me vast quantities of zucchini. Zucchini thoughts: I have a nearly identical recipe I acquired from a professional family cook in the 80s- its delightful, just as your looks. In a large bowl, mash the bananas. How much cocoa powder did you add? Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. My zucchine bread is in the oven. Sooo easy too, I will make it again. Let them rest for half a day. But it was pretty easy sailing and that. Bake for about 50 minutes or until a pick inserted in the center of the bread comes out with a little crumb on it but not wet. Some of the best french toast Ive ever made. But if you, like me, couldnt help but notice that a lot of zucchini bread recipes could be better, well, pull up a chair, youre among friends. Your pumpkin bread recipe is also one of my favorites. Actually, I just realized the jacked up recipe Im talking about is banana bread! One recipe made 17 muffins. If this crunchy lid is like the one on your pumpkin bread, I just died. Ive made this twice now. I have to admit, it felt odd to leave it out and uncovered for so long, but Im an instruction follower. It is fantastic, and a great thing to get us through lunch time at our jobs! Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). I usually make it half whole wheat and sub out half the oil for apple sauce. Im going to make a few more tomorrow to share with neighbors. Well, this was just perfect! DIVINE. once as written (it was delicious) and once subbing some of the oil for applesauce. Instructions. 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