Definitely delicious! Easy Zucchini Bread. It should make about 12, possibly 13. 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. This recipe is a keeper! Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. Im using those mesh covers like you would use at a picnic to keep the bugs off. The weight of this cooked piece? Olive oil. The only problem was that they didnt turn out crisp on top perhaps the shorter cook time prevented the moisture from evaporating. 8.5 x 4.5 should be fine too. Zucchini bread smitten kitchen. This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! Does the same crunchy thing and makes a quick bread even more exciting. Ive made it several times now and have deleted every other zucchini bread recipes from my Pinterest board. Has anyone tried this with 1:1 gluten free flour mix? I am regular follower here and have bookmarked a dozen of your recipes. I love the list of complaints! longer as it was a bit under-baked where the sugar topping was. However, there is no brown sugar here and also no molasses. I happen to have a bunch of apples on hand. Fingers crossed! They are a lot like Debs bread a bit less sweet (and I only use 1/2 c of brown sugar), plus the addition of ground ginger (which i really like). Also, discovered I was out of white sugar, so subbed brown sugar for the whole recipe. Turned out wonderful. Lightly, medium, as hard as we can? Because grammar IS important! Also, I know youre keeping it pure and simple, Deb, but I missed having my usual rubbly texture of chopped walnuts. Anyone ever make this with a gluten free flour? Are batter-free and clean the same thing? 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). 2019 on smittenkitchen.com | 2009-2023 Smitten Kitchen. I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. I really hope this is meant tongue in cheek. :). I want a candle that smells like that !! Ive made this recipe a few times already this month, its THAT good! I didnt wait until tomorrow to try it, but did wait until it was fully cooled. Of course its delicious, it has all that sugar in it. zucchini french toast would never have occurred to me and sounds amazing. Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). 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. The top is getting crusty and sugery. Not sure I need a crunchy crust that much, but added the raw sugar anyway. WOWZAWOWEEEE! Why do we settle for this when wed rather have one great one? Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. It is, as advertised, the ultimate zucchini bread. 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! I filled the muffins tins all the way to the top and cooked at about 375 degrees. I mustve made this a dozen times last year, its so delicious. A good try, though! You can just set it out to thaw on the counter the night before. Great recipe, and this new kitchen gadget is great. It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. I had given up after my last attempt several years ago. By the way, thanks for all your recipes and newsletters, I really enjoy them! The bread was very moist, and I loved the turbinado sugar topping, but it tasted a wee bit vegetal to me probably the result of me using a bit too much zucchini. So.report coming in a few hours on sweetness! Glad so many are finding zucchini nirvana. Id check the muffins at 22 minutes but they might take as long as 30. Smaller loaves will bake faster, but Im not sure how much. Excellent! Its utterly delicious! Thank you! Instructions. Holy cow. Enjoy! So so so good. But its this one that remains the solid winner with our family and friends. the texture was a little different but still very delicious. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] I think that some muffin liners will always be oily if theyre absorbent. Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. I dislike nutmeg so I use ground ginger instead, then sprinkle in a little dried orange peel and sub some ground almonds for a bit of the flour. Even so, I fretted. Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. We have puffy pancakes regularly now with the simpler recipe, not just once per year. Great recipe! Zucchini Breakfast Casserole. Not sure if they will last 24hrs to check for crunchy tops later. The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! I may have added a *bit* more than 2c zucchini, but not much. Ive used both my own gf flour blend & Bobs all purpose 1-to1 baking flour, which is readily available where I live. Do you remember how many it made? Ive never eaten or made zucchini bread before. What a lovely family you have, Deb! This has got to be the best zucchini bread Ive ever made, my family and I enjoyed it. I used dark here because I find darker zucchini breads more appealing, although a whole lot of the color actually comes from cinnamon. Anyone else have this issue? Silica gel packets pilfered from my mailed goods and purses? I am a fan of all the traditional quick breads, i.e. I was scrolling to see if I could make this even easier! I have the zucchini loaf in the oven now if only Id thought of this before I put it in! After years of squeezing out zucchini in a towel, I am totally into a one bowl recipe for sure. What happens if I ran out of white flour and I had to substitute whole wheat flour instead? I have an enormous zucchini from my garden that has been asking to be made into zucchini bread. Thank you for the recipe. This recipe is so amazing, my 4 year old consistently chooses a slice over chocolate chip cookies! This is so good. i liked the look of the ramekin, it might be fun to use a variety of small dishes. You weigh the eggs, and add the same weight in sugar, melted butter, and flour. Just fantastic! Should I add a little bit of honey? 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. Stir in zucchini. Thank you! But this one is a gem!! You can taste the butter, vanilla and spices and the top crunched up perfectly. I baked it 37 minutes and the toothpick seemed clean, but with the not-sqooze-out zucchini, it was just damp and stodgy, especially in the lower depths. I made them as muffins last night! 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. What are your thoughts on using it with this recipe? Store in the freezer for 2 to 3 months. I made this. :). Same temp. When you say Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the fridge, yes? Holy cow! Ive also found the weights and measure of the zucchini to vary widely. In another bowl, stir together butter, eggs, vanilla, and zucchini. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. I love that I can simply trust what you say and it will work out perfectly <3. I will say that no one wanted to wait until tomorrow to try it, and its half gone now. Prediabetic and trying to stay off sugar (and honey and syrup) .. Thank you. Thank you! Definitely will keep this recipe in my back pocket for summertime! Made this yesterday and it was the best loaf ever! Even with the soft areas, I would make again with the egg replacement my family members said its not soggy, its moist. I LOVE this recipe! It didnt even need the salted butter on top but it certainly didnt hurt. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425F (218C). zucchini quesadillas. 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). How does it freeze? Helpppppppp I followed this to the T and my zucchini bread turned a bit dry/grainy! It got rave reviews (and several requests for seconds). I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). I baked them on Thursday and let them sit at room temperature, uncovered, until I took them to shul on Saturday. Ive sent 3 people your recipe already! Mine came out even a little too moist. I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. I made them as muffins today and they turned out great! In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. Crunchy top is so yummy I mean, sugar, whats not to like. In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips. Mit dem Hering grob prieren. Wow! Any suggestions? Everyone ate more of the bread than the NYC bagels which really means something when you live in Manhattan! What knife is Anna using? Im counting down the hours.maybe Ill sneak one in my cart at the grocery store. Do you have exact standard muffin size baking instructions? This was OK, but not great. Had no torinado sugar so used half and half white and light brown blended. Then take a piece out and toast it (my toaster has a defrost setting). My only concern is that there is SO much sugar in it, its definitely more like a cake. OK you are correct this IS the best zucchini bread/cake EVER!!!! Used 1 stick of melted butter and then oil to make 2/3 C. I also used 75 g white sugar, 65 g brown sugar and it is plenty sweet with that. I even made a special trip to the grocery store for zucchini and raw sugar. The recipe says to bake until the toothpick or tester comes out batter-free but later in the comments people are saying until the toothpick comes out clean. Is there a way to print this recipe? This is in the oven now. You can make muffins this way but Ive found it has a better texture when you use a loaf pan. I followed the recipe except for I cut both types of sugar in half. Wow. Re, whole wheat, you can, but it might be more dry and less tender. I did add an 1/8th teaspoon of allspice along with the nutmeg. My cups of flour weigh in at 130 grams. It was delicious. Will be making this again. directions. If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! Its delicious. Thats what Im doingso, so reluctantly. I use the food processor for grating 99% of the time. They were farmers market fresh picked :-) In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Ive now made as a loaf and muffin. Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). I followed the recipe exactly, and baked it for an hour. The second bread was much tastier, and I didnt see any difference in letting it rest overnight. So easy to throw together, leave on the stove overnight, and enjoy the next day. No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. The French ratio allows for more flexibility. I was using a 3/4 cup instead of a 1 cup for the flour. Wow! Overall very happy with the recipe and planning to make another batch of muffins to freeze! Im about to make this, and I also know I cant wait until tomorrow. I will be freezing these. https://i.imgur.com/AngikXB.jpg For all my sweet tooth eating, breads and muffins are often more sweet than I care for. Thank you, Deb! Couldnt wait 24 hours to eat it though. Of course, no one knew but me, but Im curious about where I may have gone wrong. Deb, I cant believe how good this recipe is. Thats all. I made this but substituted the eggs with flax eggs to make it vegan. Sugar crusted top seals the deal in this house. First of all let me say you are my favorite food blogger, Ive never made a recipie of yours I didnt like! Will make this again with the cardamom! I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. 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. (Note 4) In a large bowl, whisk together flour, cocoa, baking soda and salt. 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). Thank you! Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. I added mini chocolate chips like my grandma used to do. I love reading your comments as much as I love trying your recipes. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake What is math!) Any suggestions? Because I deeply love your other one. It was exceptional. Toasted some in a pan this morning, shmeared it with moscarpone and am now in heaven. Im actually considering freezing some grated zucchini soon, to be used for bread and/or salads and/or quesadillas. made as muffins. 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 :). Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Swapped 60g of almonds for the same weight of flour tasted great! Used to do few days own gf flour blend & Bobs all 1-to1. Didnt see any difference in letting it rest overnight 24hrs to check for crunchy tops later is available... I live because its currently tempting me bake far more quickly, approximately 20 to minutes! Summertime Salsa and Blueberry Crumb cake what is math! more the thick batter of... Also know I cant wait until it was fully cooled even made a of. 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