Just one other person said it was bland. Smitten Kitchen Recipes. Enjoy! I have a courgette glut and this recipe came along just at the right time. going to go one step farther and our them to cupcakes with yummy frosting and some sprinkles :), Hi Bernadette Cant wait to try it! (Really dont like zucchini but we had some). Pour the wet ingredients into the dry ingredients. First, Deb is 100% correct that it is best a day or even two days later and it is excelllent even further out. Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. Do you think I could swap out the 2 c. of AP flour with 2 c. of whole wheat flour? Made a double batch of these today and they are monstrous, but have taken a lot longer to bake than listed, still a bit gooey near the top after 65 minutes, though dark brown on the edges. I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. Yes for a recipe with a legitimate amount of zucchini in it. Not overly sweet and soooo good!! Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350F. Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers My kids are literally dying to slice into these beauties! Same temp. thank you! No more words necessary! I did substitute one cup of KAF white whole wheat and it was perfect! Thank you for the recipe. Although this was easy to make and texture was fine, it was tasteless! Spray the pan with nonstick cooking spray to prevent sticking. One-bowl recipes mixed with a fork is THE BEST way to go. Just made this, and while you may be disappointed to learn that I cut it warm, it is outrageously good! You know, unwrapping, defrosting, schmearing with cream cheese takes time and effort. Added some chocolate chips, otherwise followed the recipe exactly. Thank you. I forgot to put the sugar on top! instructions. It drives me wild to see recipes that call for 1 zucchini or 2 carrots (particularly when baking), but without listing the weight of the item. xx. I used up a small pc of green zuke and the rest from one yellow zuke. I was glad to have no similar difficulties with this. Maybe it was a bit more dense than in the picture but still very delicious. These are fabulous with unsweetened applesauce instead of oil and made into 12 muffins! Hes a recent illness survivor. It makes people frown, trying to figure out where the flavors come from, and then they smile while asking for a second, bigger slice. I am 2 years late to this party but this bread is absolutely amazing, I skipped the extra sugar for the top but I dont like my sweets too sweet. I subbed a cup of almond flour since it was sitting around and it probably didnt rise as much as it would have with regular flour, but the top is still crispy and the inside is moist! How am I supposed to wait until tomorrow to try it? Due to covid, zucchini are ridiculously expensive here at the moment. Mines in the oven now! Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. Thanks Deb! Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake I have never been a fan of zucchini, but when I realized I had it growing in my garden (I had purchased a victory garden flat of veggie starts that included a squash.. Its super good! Cannot get enough. Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. I think thats an issue with a lot of recipes. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. But it was pretty easy sailing and that. The top crusty part is worth the whole thing and I had trouble waiting to dig in. Thank you for giving us something so wonderful to make during a pandemic!! My son loved even the uncooked bottoms, but I didnt. Since thats the case, would you recommend giving my grated zucchini a bit of a wring for this recipe, or should I just scrape out the middle bit with the seeds which is usually the most watery? Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. Then remove the banana bread from the pan and let cool completely before serving. It was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture. My patty pan squash is far more prolific then my zucchini this year. I am looking for an option to print this. My loaf required an a 65 minute bake and ended up quite claggy. Still very edible and delicious (I guess this is my no-fat version?!) The recipe took to those alterations with ease. Did you bake them at the same time? Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. I added mini chocolate chips like my grandma used to do. Everyone wanted their own little loaf! I waited overnight to try it and it seems a bit oily this morning. From my own experience I tend to do half all purpose and roughly half whole wheatand I substitute 3/4 cup of whole wheat flour for every 1 cup all purpose flour. I admit, I never buy Nutella. Use a fork to mix until combined. But its this one that remains the solid winner with our family and friends. Costata Romanesco summer squash (https://www.johnnyseeds.com/vegetables/squash/summer-squash/costata-romanesco-squash-seed-2053.html) is so nutty and firm and bar-b-ques and cooks up so well. Oh, And I put in semi-sweet choc chips for an extra treat! Love the crunchy top! I also increased the amount of zucchini to 3 cups also didnt seem to hurt! And if we want a chocolate zucchini bread? The 24 hour waiting period might possibly be the only difficult part about this recipe. Read more: Alexandra's Kitchen's "Super Moist" Zucchini Bread Recipe Is a Total Game-Changer. This recipe makes excellent french toast! And its a #2 contender under a zuke bread bakeoff. In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Grease or line a 9x5 inch loaf pan and set aside. Here are comments from people who have made this recipe with gluten-free adaptations: Pour the batter into the prepared pan. I enjoyed having these loaves to accompany my morning coffee, but I hope never to have enough zucchini to make these again! Looks like it took other people about 22 minutes but Id always check sooner to be safe. I let it cool off but was feeling the need for a little sweet thing at 4 this afternoon and had an end piece. I normally appreciate SK recipes, this is a pass. We shall see what happens. Left it uncovered too and no drying out! They took 30 min to bake. Pretty in a ring! I made this two days ago with half grated yellow zucchini and half grated apple, since Im awash in both these days. I made it into 12 muffins and one small loaf. I use the food processor for grating 99% of the time. So delicious! Ill report back! Love SK and so appreciate Debs recipes. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. The baking soda taste disappears. Thank you! I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. Im at 5280 in Denver and definitely want to give it a try, but dont want to mess it up! Is there a way to print this recipe? And the end product was not red. I cant imagine lighter brown sugar is awful- but figured Id check. This is my third time making this absolutely love it. So dont hesitate to make this GF! Thank you so much for sharing this recipe, it is a keeper, for sure! The ends were baked, but the middle section was raw, and had a hole in it the size of a golf ball. I used 80ml olive oil and 80ml butter. Delicious! It would add more dimension to this bread. Im going to make my family wait the full 24 hours. Yeah, thats not going to happen. If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! Store in the freezer for 2 to 3 months. Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. 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. Made with 1/3while wheat flour and 2/3 AP, and turned out great! I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. Thank you! Thank you for your creation, we love it! I made this. And then, your Ultimate Zucchini Bread. Thats all. I made one one day another the next ..no prob.. I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. I loved the crunchy top, the bread is very tender for a quick bread. Such a perfect looking loaf! (This thing is bigger than my not-that-small upper arm, so I think I will still have enough.). We were able to wait a whole 14 hours before succumbing there was a bit of a crust, but its possible that part of the issue is weather (its been rather humid). Thank you! I absolutely love this ZucchiniBread thank you for the recipe Lets hope this one really is the ultimate! This recipe is delicious, moist and the best part is you cant even taste the zucchini! That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) Ive followed since like 2013 and you were a big reason I got so into cooking/baking. First was made with white-whole wheat/AP flor mixture, coconut oil, coconut sugar, and added 2T seed blend of chia, flax, and hemp. This recipe is so good and so easy. The NYTimes article is fabulous, those Braised Ginger Meatballs in Coconut Broth are on the menu for this weekend!! thank you for inspiring a non baker to bake + gift killer edible love ! Since I store flour in the freezer and hadnt brought it to room temp first, I ended up baking it for about 70 minutes total to get the center cooked through. Will try again with fresher baking powder & soda perhaps. around 20-22 min. Making it again this weekend! It was delicious. I baked it in an 48 loaf pan, and it took a little bit longer, but it was just a stunning, towering loaf no overflow! The muffins are delicious, but honestly the addition of chocolate chips (not in the original recipe) was sort of distracting. I made this as muffins. And will be rewarded, even if not until tomorrow morning. I took the loaf camping, and maybe it was the Mount Adams view, or the crisp mornings in front of the campfire, but the bread was moist and spicy and everything good. Thank you for this recipe!! This isnt an issue with granulated sugar, which naturally fills out in the shape of the cup. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. The loaf took about 57 minutes to reach perfection and it had an amazing dome. Delicious as usual. Preheat oven to 325 degrees. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt Wonderful recipe! Fold in zucchini and optional nuts or chocolate chips. It was equally delicious last night (2 hours after baking) as it is today. Thank you!! It was so delicious. Let cool in the pan slightly, then transfer to a wire rack. ultimate zucchini bread. First time baking the recipe. The French ratio allows for more flexibility. I woke up this morning with a sudden craving for zucchini bread, and smitten kitchen (as always) did not disappoint. I made this and it turned out great. I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. What sorcery caused this to make my house smell so good?? You can do the water test: See if it holds 6 liquid cups. I am an avid baker and my friends know that I am but are shocked when I throw the steps out the window to make a recipe one-bowl and when I mix with some random fork in the drawer (or dish-rack) rather than some fancy whisk or electric mixer. Deb posts in a couple of places how it firms up and doesnt crumble as much. 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). Thanks! Cooks Illustrated uses 140 grams. Proudly powered by WordPress. It was delicious. Came home from vacation to find a humongous 2lb zucchini in my garden. I remember zucchini bread as being just ok. Probably needed every other ingredient scaled up by 1.5x to ensure it worked. Excellent as always Deb- your recipes are always a thumbs up!! Any thoughts on substituting honey instead of sugar? Gotta say.its pretty amazing. I made this yesterday and it is delicious! Yum!! The outer edges were a little crispy, but very much edible. Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. Definitely a go-to. The bread rose beautifully and had that crusty top. Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray. 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). Two zucchini around 18cm long got me the perfect amount of grated zucchini. Will be tucking some of these in the freezer although I know that crusty lid will suffer. First, thank you. Other then the visual difference the taste seemed identical to me. I did add a half cup of mini chocolate chips. Definitely my new go to recipe! The first thing that Ive never understood about 90% of zucchini bread recipes out there including my own earlier one is why they make two loaves, but two squat ones. They didnt rise too much but they had a good texture and were yummy. Very, very good. Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. It would then be too big for a single loaf, however. It is true that the muffins/bread are better the next day. We have impatient little ones too! Would live to make as mini .muffins. :). I made this yesterday with zucchinis I got through a farm shareI hate zucchini, and zucchini bread is the only way Ill consider eating it. Quick question which Id like to get expert opinions on. I have some brown bananas to throw in too :), Zucchini bread is more up my alley! Yumm! It still looked ok, rose well, but I figured it out once bitten. Then, keeping the muffins in the oven, lower the temperature to 350 . I reduced the cook timeI made 12 muffins pretty full to the brim and mine were done in 35mins. I made them as muffins last night! Next Ill try a vegan version with some flax and water for the eggs. (My tenth batch is in the oven at this moment- walnuts, choc chips and cranberries added this time, yum!). Followed recipe exactly, although I had light brown sugar on hand not dark. It is a way to have your cake and eat it too. I did use more cinnamon as I love it and had no turbinado, so I used dark brown on the top instead. It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! Thank you! Grate the zucchini. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). They rose so high and are perfectly moist even on day 3!! I love it. that I dont have to worry about losing. Skipping the step of straining the zuc makes sense and saves time. is it possible you over mixed the batter? I have also used your previous zucchini bread recipe many times though, mostly as muffins. You cant taste any difference. I use whole wheat pastry flour (from Whole Foods but I expect other brands would work too) for quick bread substitutes and it keeps it all light and fluffy. What knife is Anna using? I also did not have any white sugar so I doubled the brown sugarwhich is probably not what I was supposed to do but they turned out amazing! Would definitely experiment with lower amounts if making it again! And thanks for including weights in your recipes! 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? Really like the crunchy top and it is still delicious after 5 days on the counter unwrapped! The second loaf went to two friends and they loved it. I lived in New Hampshire Nd learned there to grate it and freeze it. I wonder how this one compares in your eyes.? Ive kept the remainder in the loaf pan, havent even bothered to wrap foil around the exposed end, and it is very, very good. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. 2 / 6. Thanks in advance! I may up the leavening a tad to compensate for the add-ins. Grease a 9x5-inch loaf pan with butter or baking spray. I am harvesting about 12 courgettes (zucchini) each day so a really good recipe is vital. The loaf took an extra half hour to cook & the muffins took 50 minutes @350. You know, this is FREE content take it or leave it, but no one owes you anything. What is math!) Yum. 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. @350. For all my sweet tooth eating, breads and muffins are often more sweet than I care for. I will definitely try it with the zucchini I bought to try your fritters. You could add a little honey, too! They both looked just like your picture Itll be difficult , but Ill leave them out overnight gonna take one to work tomorrow cant wait to taste it Im sure it will taste as amazing as it looks I think Ive finally found THE ONE . We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. I made these gluten free and they came out great! I was scrolling to see if I could make this even easier! TIA, Hi Tanya And you can use any summer squash you have. I will notate not to use any salt. This turned out beautifully. I used two really packed cups of grated zucchini and waited until morning to eat. The shape was quite different its much rounder and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe. I did have to bake about 7 minutes longer than your recipe but that might be my oven. I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). I am expecting my first child in 3 weeks so have been baking up goodies to freeze so we have treats to munch on when baby comes. But the texture was good and the crusty top was delightful. Wondering what using some apple sauce instead of oil might do to it. Taste wise, its OK. Thanks! Just curious. I did add an 1/8th teaspoon of allspice along with the nutmeg. I also added 3/4 cup roasted pecan pieces and about 1/3 cup mini chocolate chips. Great the second day BUT, a warm slice fresh from the oven was delicious, too. It will freeze well. I mustve made this a dozen times last year, its so delicious. Make this!! Thanks for being so great. The bread turned out nice and moist. Yes, and I bought more ingredients, so I will be trying it again!! Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection. I made it with carrots and it was delish! I never even bother growing it because my neighbors will zuke bomb me, leaving a zucchini on the porch, ringing the doorbell and running away (not really on that last part haha). Two adjstments I made: I have made this all summer with lovely results. 1. I guess everyones ovens are different.. Can you sub unsweetened apple sauce for the oil? What a great recipe. just made this one. I made this last night to eat this morning as suggested. Can vegetable oil be used in regards as a neutral oil? I made this zucchini bread last night. Thank you for providing delicious, one-bowl recipes! 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 :). This is my ONLY zucchini bread recipe. My go-to banana-bread recipe is from the King Arthur site (Sorry, Deb! And, I made it with gluten free all purpose flour and it was great! Instructions. :). and Ive had really inconsistent results. If you want to use WW flour, less oil, sugar, etc, then go for it! My kids ate most of the loaf today, (would have finished it if my fella didnt insist on saving some for me), asking over and over for more vegetables. So the second time I replaced all of the AP flour with 240g of whole wheat. I followed the recipe exactly, and baked it for an hour. Made this last night and it looks just like the photo gorgeous. Yes please! It spent a few days on my counter, then got put in the refrigerator. I took some that night to the zucchinis grower and told him that it had been made with his antique zucchini. Thank you Deb for making it a one bowl recipe and truly a quick bread! In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. Previous post: ultimate zucchini bread. It IS the ultimate! Figured I should do this before the new zucchini arrives. Id like to add a cup of walnuts coarsely chopped. I also cant wait to eat it. I baked for 30 min and they came out perfect. I am a longtime Americas Test Kitchen kind of cook/baker, and this recipe is the first zucchini bread I have made that wasnt ATK. This Zucchini recipe is fantastic. No? Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. Line with parchment, leaving an overhang on two long sides, then butter and flour paper. Im here to report that this is an extra-good recipe. I had to share my weird partial sub. Do you think it would be ok to add chocolate chips to the batter? pumpkin, almond poppyseed, banana, date, apple, etc but always strayed from zucchini for all of the reasons you describe. Electric mixer until well combined were a little crispy, but no one owes you anything domed really... One cup of walnuts coarsely chopped See if i could swap out the 2 c. of whole wheat flour it. Looking at other zucchini bread, and baked as muffins your creation, we leave the microwave door slightly,! 2 hours and was still delicious after 5 days on the inside zucchini and half grated apple since. Seems a bit more dense than in the oven to 350 degrees F. line a 9x5 inch loaf pan parchment... 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