Ive made many different recipes for zucchini bread over the years Im always looking for THE ONE I stumbled across YOUR recipe and it looked interesting I love mixing everything in one bowl I made two loaves at the same time only took 10 more minutesthey smelled heavenly!! )-it did not disappoint, so delicious!! Im not sure its a clear swap here because theres a different moisture content, however, I do think you could use the mashed puree in this pumpkin bread. Just blah! What do you all think? Save my name, email, and website in this browser for the next time I comment. It was exceptional. Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. How did that happen?! Give it a few stirs, then add flour. Thank you Deb. Will be tucking some of these in the freezer although I know that crusty lid will suffer. ), I just made this and it looks amazing. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. You know, this is FREE content take it or leave it, but no one owes you anything. Ho Deb, your Blueberry Muffin recipe is INSANELY GOOD! Instructions. OK you are correct this IS the best zucchini bread/cake EVER!!!! I havent tried it but here are comments from people who did, all or in part: I was scrolling to see if I could make this even easier! I also used half white whole wheat flour, which might help with your diet as the whole wheat flour doesnt digest as quickly so shouldnt spike sugar as fast. Cant wait for breakfast tomorrow to try it! Id recommend this to anyone, and will be personally be passing along to friends (and to one in particular who has coincidentally been lamenting the lack of good zucchini bread). Could you substitute flax eggs for the eggs to make this vegan? Beautiful and delicious- words Im surprised to use to describe zucchini bread. Even with that reduction, I felt the bread was a smidge too sweet. 3. Even better day 2 and 3, Im a diabetic and this recipe has way to much real sugar in it for me. THANK YOU! Made as written except. Do I need to change anything else? Maybe even 1.5 cups. I made this yesterday but couldnt wait until today to try it. So moist and tasty with crunchy top still intact. Love it! In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. Eaten warm the cinnamon comes through nicely; I imagine when cold and if I ramped up to dark brown sugar theyd be stronger flavored still. These were perfect which for me confirms that the issue with the loaf was the egg replacement. Thanks Directions. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. Any suggestions? I will go with this one from now on. Yes, any food is liable for counter surfing from the Golden thief. So.report coming in a few hours on sweetness! But it was still delicious! Is it that I didnt bake the bread long enough (I did at 55 min)? Heres hoping! Preheat oven to 350F/180C. (Really dont like zucchini but we had some). Being inherently lazy about cleanup, I use my kitchen scale for almost all ingredients. I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. My friend from Boston brought me a loaf, and even though she had to wrap it, it was still great. We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. I always use flax eggs and olive oil and it turns out perfect every time. Thanks Deb! Ive been making these muffins all summer. I made mine as three small loaves, baked for 35 minutes. Ive now made 4 loaves of this stuff in the past 2 days. Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! The 24 hr waiting period was impossible all we could manage to wait was overnight. Its so wonderfully delicious! Absolutely it will work well. Great recipe! Yes. Wow! Grease a 9x5-inch loaf pan with butter or baking spray. My question is: isnt a couple hours enough to completely cool? 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. That 37 minutes was a typo I let it go 57 minutes. Really like the crunchy top and it is still delicious after 5 days on the counter unwrapped! And if we want a chocolate zucchini bread? I love a simple, delicious recipe that is unfussy, but still a winner. 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 loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. How much cocoa powder did you add? Thaw in the bag and toss it all in, dont drain it! So many zucchinis from my garden to use up. Your best-ever zucchini bread recipe came just at the right time. Holy cow! Sheesh, this is fabulous! Does the same crunchy thing and makes a quick bread even more exciting. In the oven now. Ive made this like 4 times already this summer.. grandkids love it! Perfection! (A bread knife helps to make slices that aren't crumbly.) As a matter of fact the photo of yours is exactly like the one I took out of my oven a couple weeks ago. Zucchini bread was already on my list to make this weekend you made deciding on a recipe much easier! This recipe is fantastic! 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). Thank you! Add oil and vanilla; beat until combined. (Note 4) In a large bowl, whisk together flour, cocoa, baking soda and salt. Anyone ever make this with a gluten free flour? So delicious, Deb! Do you have exact standard muffin size baking instructions? I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. I have even done this with Costco pound cakes. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. Dont know why I did not double this recipe, but will do the next time I make this! YUM! They were farmers market fresh picked :-) Here are comments from people who have made this recipe with gluten-free adaptations: Made this yesterday and it is hands down the BEST ever !! this was so fun! How much sugar did you eliminate and how much whole wheat flour did you substitute? :). Thanks for the recipe! I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! I have zucchini producing in my backyard as I write, I will be giving your version a spin on our next cool Victoria, B.C. Thank you. 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! These were really good. 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. Hard to say if its actually improved in the three days since I baked it, but it certainly hasnt lost anything. More than the original. Added a little ground ginger for extra spice. 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. How did this have flavor that wasnt just, well.. sweet? The oil and sugar amounts might sound high, but this is a much bigger than usual loaf. Should I not have made the cupcakes? It made me laugh. 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). Of course its delicious, it has all that sugar in it. If desired, line with parchment. Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. I enjoyed having these loaves to accompany my morning coffee, but I hope never to have enough zucchini to make these again! 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. It looks delicious. i defrosted at room temp when i was ready to eat them and it worked out great. Our zucchini thank you. Stir in nuts and chocolate chips. But this was a little showier :-), Dont you post weekly? I made this yesterday (Wednesday) and need to save this till Sunday breakfast. Thanks!! However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. I made a few minor alterations to baking temp / leavening since I live at ~8000 ft (cut the leavening in half and baked at 375), and it turned out beautifully. Well I just found it! It will be hard enough letting it cool first. Beyond that, after I took the pan out of the oven the top (that has in the past always stayed really puffed up and crispy) completely sunk in and deflated. I only got one piece. This recipe is a total win. I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. You can do the water test: See if it holds 6 liquid cups. Cant wait to try. I cant stop making this recipe!!! Notify me of follow-up comments by email. My husband claims it is the best zucchini bread and Im going with that. Hot weather + small kitchen + gas oven = need to bake early in the morning. The lid sadly didnt stay crisp (left it uncovered in loaf pan) but its incredibly tasty and so easy to make. Im making my sons wedding cake next month (2.5 weeks!) I will be freezing these. But,boy oh boy,the wait was over this morning and it is just simply divine! They didnt last past day 2! I also think you could easily double the amount of seasoning. I made a few modifications, including using part whole wheat white flour and adding some flax meal. Ive always gone in through the top of the dome. Mine is in the oven right now and smells amazing. Ive never understood why zucchini bread doesnt have more zucchini in it. This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! The three kids who ate it like zucchini in most forms, but this was a big hit. In any case, thanks for sharing your article, its always a pleasure reading your work~! I made it for friends and they raved about iteven better with 3/4 c. chocolate chips. Stick it in a bag with another piece of bread?? Turned out moist and not too sweet. Used refined coconut oil (melted) for the oil. Or is this a bad idea? It was delicious. I have now been gifted with some Zephyr Squash (the zucchini that is half green/half yellow) I am dying to make this zucchini bread recipe! Can gluten free all purpose flour be used? Not overly sweet and soooo good!! This isnt an issue with granulated sugar, which naturally fills out in the shape of the cup. I put mine in the microwave too but it does not stay crisp in there, either. Ive made it several times now and have deleted every other zucchini bread recipes from my Pinterest board. I also got some zukes after reading the fritters post. I serve it with spinach (either mixed in, or as a bed for the farro), and topped with a fried sunny egg. Die Heringmischung unterziehen. Line 2 8x4-inch loaf pans with parchment paper. I used two really packed cups of grated zucchini and waited until morning to eat. Well, I have found my favorite zucchini bread recipe. It looks to be the same except for the nuts! In another bowl, whisk together the eggs (or flax eggs), oil, yogurt, brown sugar and vanilla extract until combined. Oh, and like double or triple the spice. One bowl and the grater-really easy to make. I did reduce the granulated sugar by quarter of a cup since the organic carrots tend to be so sweet. Love this recipe. 4. This was OK, but not great. I used 1 cup of each. Whisk all the dry ingredients in a large bowl and set aside. The outer edges were a little crispy, but very much edible. The NYTimes article is fabulous, those Braised Ginger Meatballs in Coconut Broth are on the menu for this weekend!! Are you telling me (after an exhaustive missive about how common-sense, practical, and easy this recipe is) that you have to cool it OVERNIGHT?! Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. Good luck! Its utterly delicious! Great recipe, came out moist and wonderfully delicious. I followed your instructions to the letter, except (ha ha!) I usually have good success with smitten kitchen recipes but this was a huge fail. I made this two days ago with half grated yellow zucchini and half grated apple, since Im awash in both these days. Ive made your Jacked-up zucchini bread many, many times, and have no complaints! I made them as muffins last night! Next time loaf! Enjoy Everyone, Left out overnight to cool. Holy COW, is Jacob really almost as tall as you, Deb?! Prediabetic and trying to stay off sugar (and honey and syrup) .. Sugar crust on top is a plus. Could not wait. Great recipe! This recipe is incredible. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. Perfectly balanced flavor, tender and not dry, crispy top made it extra special. When you say Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the fridge, yes? The best ever crunchy top and moist inside. Sarah S I made a savory version with sundried tomatoes and cheese and used about 1/3 cup of sugar and it turned out fine. I cant believe how easy this was and also how well it works just leaving it out uncovered minus capping the end with foil. Reporting on Day 4still delicious, and the crust is still intact! Made for a crunchy salty sweet top. It is extremely moist and the sugar crust really makes it. But the chocolate worked!.Id try it again. It didnt even need the salted butter on top but it certainly didnt hurt. Ive been tweaking it a bit so I can eat this for breakfast, by reducing the sugar and fat content, and by adding whole weat flour instead of all purpose. My picky eight year-old had a huge slice for breakfast. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. It was plenty sweet, very moist and absolutely DELICIOUS! Ive made this several times before, and just made my first batch of the season. I made this bread yesterday afternoon. But I will wait for it to cool completely, and will let you all know about sweetness. Would I replace the oil, or part of the oil, with yogurt? (This thing is bigger than my not-that-small upper arm, so I think I will still have enough.). Also, cant wait to make this bread. The weight of this cooked piece? I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. I took some that night to the zucchinis grower and told him that it had been made with his antique zucchini. But the last two times, especially leaving it on the counter as Deb recommends, an unpleasant taste and excessive moistness has happened after 2 days I cant even quite explain the taste, but its not good. Todays mash up zucchini and coconut lime! And for the other side of the world: Ive made this twice, its fabulous! I seriously will never need another zucchini bread recipe, ever. Cannot wait to make this as soon as I can harvest my first zucchini!!! This was delicious! The zucchini/banana mix was wonderful! What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? Go to Recipe. Two years ago: German Chocolate Cake + A Wedding Cake I feel a lot better about our nutrition and finances when I cook our meals, but I know that I get burnt out if I try to cook ALL of them. ;-). The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. Perhaps next time Ill do a double batch, so I can have instant gratification AND a properly-aged loaf. Love the crunchy top made it for family and everyone loved it. Six Months Ago: Salted Peanut Tart Add flour mixture; stir just until moistened. Made this the day the recipe was posted. 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. Post was not sent - check your email addresses! Still very delicious best zucchini bread that I have made. Its super moist, flavorful and is a hit here. This recipe is a keeper! I used 100% whole wheat flour (250 grams), skipped the sugar topping, and didnt have nutmeg, so I used a little extra cinnamon. How would you adjust the baking time/ temperature. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Thanks. I dont want anymore to go to waste in the compost bin :(. I made a couple edits (Bobs Red Mill 1-1 gluten free flour, 1/3c of each sugar) and found it to be too moist even after baking an extra 10 minutes or so. I was skeptical, but we loved it, the kids loved it, the grandparents loved it. Just made this and its very good, my batter looked a little dry so I added some sour cream and topped half of the loaf with chocolate chips to make everyone in the house happy! One version I make is a bit healthier. This is the best Ive ever made. In a large bowl, mash the bananas. . Worked fine. Will def make again. It worked out fine with my large zuke, Thanks for this no fuss, one bowl recipe. I like it for a variation and would make it this way again. They took 30 min to bake. I *needed* 6 zucchini muffins so cut the quantities in half. Best . Sigh. Recipe is amazing. I really hope this is meant tongue in cheek. Just finally made this zucchini bread yesterday with a late zucchini harvest from my COVID garden. Youll get the best results with small to medium zucchini. I dont understand what you mean by this: toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. Where do you insert it to get to the middle?
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