Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. Thank you!! Top still crunchy and everything! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326. Sprinkle with the raw or turbinado sugar dont skimp. Im going to make my family wait the full 24 hours. Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. I am harvesting about 12 courgettes (zucchini) each day so a really good recipe is vital. Has anyone tried making an apple version? It is a way to have your cake and eat it too. I added about ~1/2 to 3/4 cup of pecans and same amount of raisins (just threw in 3 handfuls of each) . Use the large, not small, holes of a box grater to shred the zucchini. Thank you! I was impressed. Hot weather + small kitchen + gas oven = need to bake early in the morning. Had to use gf flour so also added 1/3 tsp xanathan gum. Hi! In a crazy turn of events, I may go back to the market for some more zukes, if only to make this bread again. This zucchini bread was delicious. Four years ago: Takeout-Style Sesame Noodles with Cucumber I looked forward to this in my lunch every day this week with my afternoon coffee. 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. The recipe took to those alterations with ease. Thats all. They turned out great! Laurine, I plan to make these tonight and use muffin tins to bake them up. I loved the ease of the recipe plus the fact that it is only for 1 loaf instead of 2! 14 teaspoon 1 ml vanilla extract. Whisk all the dry ingredients in a large bowl and set aside. I find when I try to take down the sugar or oil much, it just gets dry. Wow. For grating the zucchini, do you peel them first? First was made with white-whole wheat/AP flor mixture, coconut oil, coconut sugar, and added 2T seed blend of chia, flax, and hemp. My friend from Boston brought me a loaf, and even though she had to wrap it, it was still great. Brilliant, and has transformed the way I bake. Cannoli. Still very delicious best zucchini bread that I have made. The trick is keeping the tops wonderful sugary crust, so I usually tip it over cut side down, with the other end up in the air. bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. I even made a special trip to the grocery store for zucchini and raw sugar. 12 muffins baked 30 min. I have not experimented with it here at all. Thank you for everything you do!! Thank you! All ingredients are fresh. Deb, this is the truly the ultimate zucchini bread recipe! I made it with coconut oil, the house smelled amazing we could hardly keep our hands off it. Leave in pan uncovered? I always love seeing them, so Im just curious. I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. 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). Im curious as to why less moisture from carrots would lead to a lower quantity included. Slathered with that evil cream cheese sent me into nirvana! Im one person and bake often. With this amount of zucchini, youre not lacking in moisture, and the slices felt greasy to me with the 1/2 cup amount. Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. Thank you, Deb! Thanks, Deb! Can we make this with wheat flour instead of all purpose? Since I always weigh my flour in a separate bowl, I think Ill just combine the leaveners with the flour at that point. I might only swap 2/3 to start. Im so glad I waited overnight and left it in the pan! Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. ), and this morning I had two sad, half frozen zucchinis that were just begging to be made into bread. LOL. We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. Ive made this bread twice and I will continue to in the future. Deb! around 20-22 min. I am looking for an option to print this. Looks like it took other people about 22 minutes but Id always check sooner to be safe. Cook time: First time I made it in a loaf pan and it was very undercooked. They had a hint of sweetness but not like my mothers recipe. No more words necessary! I think you could. (Except of course if you are subbing for allergies;). Just made this phenomenal! Its super good! This is my new go-to. Dont think we have molasses either. The zucchini I used for this recipe was pretty bigone supplied all 370g. Can I make it, let it cool over night and then freeze it? I will go with this one from now on. This recipe allows me to use the equipment I have whereas most other recipes require two loaf pans. Paula Under the recipe, there is a print button, which allows for printing just the recipe. The first time I made it exactly as written. I had to make honey butter to put on them to add some more sweetness. Thank you, Deb!!! Ill weight everything next time and buy more bamboo skewers for testing! Added a little ground ginger for extra spice. This is my ONLY zucchini bread recipe. I added pecan pieces, because everything is better with nuts. I had only one small piece left after my book group fell on it. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. I lived in New Hampshire Nd learned there to grate it and freeze it. I think thats an issue with a lot of recipes. Still, next time I make the recipe Id cut back on the granulated sugar a bit. I dont know if Im organized enough to test out different methods on the same recipe, but I hope Ill find someone else who is at some point to settle the matter! Today is the 3rd time I made this. I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. Hi. I hope youre ready for this: were not going to. Just rubbery, gluey yuck. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? The zucchini bread is amazing! I made it too, but will make this next time. My bittersweet chocolate chips are oversized. 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. Its torture Deb please respond! Zucchini in my garden is getting ready to explode, so perfect timing on this recipe. I also made it for a gluten-free friend, using the King Arthur one-to-one mix and olive oilshe absolutely loved it, and thought it didnt taste like gluten-free. So easy!) Thank you Deb! Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top. Line 2 8x4-inch loaf pans with parchment paper. day. You replied!!! The other one is still in pan and looks beautiful. So many zucchinis! Even my Uber picky grandsons loved it, I was nervous they see the zucchini shreds and not eat it. If you want to use WW flour, less oil, sugar, etc, then go for it! What sorcery caused this to make my house smell so good?? But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. ultimate zucchini bread. Always hapoy with the tesults I have an oven thermometer and the oven temp seems right. Delicious. Granulated sugar is cane sugar, too, but cane sugar-labeled packaged sugar can range from fine, white, and very granulated sugar-looking to something more coarse and brown. 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). i liked the look of the ramekin, it might be fun to use a variety of small dishes. Its homey food; it should be hurdle-free. Did you try on the Cuisinart? It made one dozen muffins that rose beautifully. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. I put a little maldon sea salt on the top with the sugar-just a couple of pinches. So very delicious. Ill report back! I also added some extra zucchini. 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. Thanks again. Ive been wondering about doing a zucchini bread variant with eggplant instead of zucchini. Making another batch of the muffins (trying to keep up with the zucchini!). It was cute but not ultimately special enough to share here. I let it cool off but was feeling the need for a little sweet thing at 4 this afternoon and had an end piece. Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. Its in the oven. So quick and easy to throw together, and it tastes ridiculously delicious. Have just converted my entire family to zucchini breadthe same family that swore they wouldnt like zucchini bread or anything with spices! Excellent! The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. Did eat it immediately after cooling; but the muffins saved until morning were even more yummy. We sampled the bread from the ramekin after it cooled about an hour. Super happy I didnt have to toss the apples!! Not enough flavor for me. Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. ;-) I had a lot of liquid and the bottom of the bread is a solid gummy line. 1/2 cup Dutch-process cocoa powder. Been eyeing this since it was posted and finally got around to making it, thanks to a good haul of zucchini from the market. Hands down, the best zucchini bread recipe Ive ever tried.and Ive made a LOT of zucchini bread in my day! How would I make this as muffins instead? This was tasty. Delicious! It is fantastic, and a great thing to get us through lunch time at our jobs! Its clutter-free you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. I used less sugar (25%) and it was still sweet enough (for us). Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. Nice to not have to spend time ridding the zucchini of excess moisture. The loaf took about 57 minutes to reach perfection and it had an amazing dome. Definitely try baking this with the melted butter as your fat. Classic Smitten Kitchen!! Perfect for the massive late summer zucchini from a friends garden. The best results were with half a cup of seltzer water. Its 175 C for anyone baking with a metric oven, I have english measuring cups. My also radical grandmother (born 1892) taught me to omit some of the brown sugar in a banana bread recipe and add it to about 1/4 of the batter that you smear on the top. This is delicious bread. Theyre a little brown on top, so I think 375 might be the perfect compromise. Do I need to change anything else? And it was perfect. First time I shouldve baked it longer so my bad. This was a delicious breakfast! I did a couple hours, and we LOVED it. Followed the exact measurements on everything. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. I love the list of complaints! The bread tastes more moist. Grease two 8 x 4 inch pans or 6 mini loaf plans. I love this recipe! :), I substituted 1/2 c cocoa for flour in one of the loaves I made. I start by looking at my husbands work schedule (retail, so inconsistent) and then plan things that will be good for the nights we all get to sit down together and for nights when hell be eating later. I do it exactly as written let cool, unwrapped stays 4 days on the counter! Prediabetic and trying to stay off sugar (and honey and syrup) .. I know I will lose the awesome crunchy good crust, but could I otherwise freeze the zucchini bread to save some for later? Loved not having to wring out the zucchini. And the end product was not red. Congrats on the NYT story, as well. Cant wait to try it! 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. Bake 60-75 minutes at 350F until a toothpick inserted in the center comes out clean. Add flour mixture; stir just until moistened. Great recipes :). It was so flavorful. 2.5 Years Ago: Pomegranate Grapefruit Paloma and Butterscotch Pie This recipe is perfect and does not suffer by having 3/4 c of chocolate chunks added to it! So.report coming in a few hours on sweetness! I made it exactly as specified, then made one with blueberries in it and a sprinkling of crystallized ginger, then a batch of muffins with the blueberries and crystallized ginger. Makes 2 loaves. I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. And I missed the crunch and savory taste of nuts. Delicious! Eleven years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie In another bowl, whisk together the eggs (or flax eggs), oil, yogurt, brown sugar and vanilla extract until combined. Thanks! I could write you a book, but I wont. Gently fold in blueberries. Whats NOT important is commenters whining about Deb using I or Me correctly. Thinking the sugar on top adds a dimension to the crust because I did not have any to put up there and therefore missed the final crunch bit. I made this last night, and because I dutifully followed Debs directions (as hard as it was! And it was perfect. Do you have exact standard muffin size baking instructions? Lol, I am my own photographer, probably not. First time baking the recipe. I love using only 1 bowl. This loaf will not last long!!!! 24 HOURS!?!? I followed the recipe exactly, and baked it for an hour. As Marge Piercy says Theyre coming, theyre on us, the long striped gourds, the silky babies, the hairy adolescents, the lumpy vast adults like the trunks of green elephants.You give and give too much, like summer days limp with heat, My ZB looked exactly like yours. Lightly, medium, as hard as we can? I used 130g AP white flour and 120g whole wheat; reduced the white sugar to 50g; and used 1 tablespoon of white sugar on top as I didnt have any coarse sugar. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. Yes, and I bought more ingredients, so I will be trying it again!! :). Thanks!! Thanks again, Smitten Kitchen, for nailing it! But it was pretty easy sailing and that. They just say loaf pan and thats become 9 x 5 these days and the difference is significant. Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! Thanks! I did mix the dry ingredients, its easy to quickly was a flour bowl, and I was nervous about the leavens not getting distributed. I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! Just spray the sides that are bare. Outstanding recipe! You press it in with your hand, so Id say medium. 5 stars. Then add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. How would you adjust the baking time/ temperature. Great recipe! Baked it for the full 60. Can these be made as muffins? Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. I used 3/4 cup of light brown sugar and 1/4 cup granulated sugar, with jaggery on top instead of turbinado. Thanks Deb! Instead of the turbinado sugar on that one went chocolate chunks. Compromise the crispy top and wrap and freeze? I would like to make this in smaller pans or even muffins or mini muffins. It is just the two of us, and we will finish it off tonight. Of course I modified it a bitI reduced the granulated sugar significantly in one batch, and in another batch omitted it entirely, instead adding about a cup of chocolate chips. This was easy, delicious, beguiling. Ive made this several times, and its perfect every time. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. I followed the recipe almost exactly, opting for canola oil as the fat, and sprinkling brown sugar on the top. The bread looked great when it came out of the oven with a nice, crunchy top. Both were delicious. Didnt have raw or turbinado sugar so sprinkled 1 TBSP of granulated sugar on top and still got the crunchy crust. Hi! Perhaps worth noting that I am at high altitude (6,000 ft). . I love my spice! I love that you think this could last 4-5 days . Ive made this several times; the texture is definitely better if it waits until its completely cool. together. I *just* made this and even not-quite-cooled fresh from the oven its wonderful. Is it that I didnt bake the bread long enough (I did at 55 min)? Made this yesterday and it is hands down the BEST ever !! Mash bananas in the bottom of a large bowl. I liked it both ways. Oh, And I put in semi-sweet choc chips for an extra treat! So simple and easy, Ive already made it twice, even with two kids running around. both the ultimate zucchini(with olive oil) + ultimate banana(with butter) are hands down gold-standard recipes in both ease + results. In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Thanks! Is it because cake with a few disparate flecks of zucchini in it is less intimidating? Ive now made 4 loaves of this stuff in the past 2 days. Wish I could post a picture of the massive zucchini that came out of my garden yesterdaybecause it turned into 4 loaves of this bread! The bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. I have a fresh blue Hubbard squash that is curing at the moment. Jeanette, I dont know if Deb has one, but if not, I have found Alton Browns Free Range Fruitcake (recipe easily found by googling that) is amazing and delicious, and converts non-fruitcake lovers. It seemed that the zucchini clumped up in areas and made little soggy spots. This came out delicious. Im looking forward to trying them with blueberries next. Proudly powered by WordPress. Im going to make a few more tomorrow to share with neighbors. I made muffins with this round and still used copious turbinado on the top. And this time, I loved it! Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). It was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture. I also added in walnuts because I love any nuts in quick breads. Preheat oven to 350 degrees. I loved the sugar crust, but it crumbled off when the bread was sliced. Gently fold blueberries into zucchini bread batter. This style of cake is called a quickbread; I take the quick to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great. Ive made your Jacked-up zucchini bread many, many times, and have no complaints! To my taste the muffins were a bit too sweet, but that was with the chocolate chips which add sugar. I used a scale to weigh the ingredients in grams which is my preferred way to bake. YUM . Ive made this a half dozen times now and saved to my personal recipe box (written on an actual recipe card). But this one is a gem!! I have a question about bread pans. Hands down best ever! Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. One version I make is a bit healthier. Ive made it a few times now. So for next time Im hearing I should definitely poke around at bit. Fold in any optional add-ins like chocolate chips or nuts. I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldnt hit the right amount of moisture for this recipe. In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. I added about a 1/4 tsp clove and 1/2 cup walnuts. Meant to add that i baked it for 55 minutes and checked the internal temp, which was almost 210. I made this recipe delicious, by the way but I did have an unexpected result. Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. However I think 1/3c of cocoa powder (about half of what I used) would be the perfect amount! Ah, this is why I made sure to review all the comments before posting the same question! So I made a couple loaves tonight. This zucchini bread is perfect love not having to wring out zucchini! Totally works :) Also used mostly whole wheat flour and the bread was still moist and crumbly. It is absolutely delicious!!!! Pour into three greased 84-in. I am convinced this truly is the ultimate zucchini bread recipe. I dont think anyone making zucchini bread is hoping to get all fancy with it. Will be making again soon!!! I grated the zucchini in the food processor and grated enough for three more loaves Im going to try freezing it in 2 cup portions to use when I dont have fresh from the garden. Made with healthy coconut oil, it . NO MORE! Hi Deb, I cant wait to make this! I made it as muffins and passed them out to neighbors, to raves. Easy and delicious! Followed recipe to a t. In a separate bowl combine the oil, sugars, eggs and vanilla. I like one-bowl cakes. The crunchy top stayed crunchy. Smitten Kitchen Recipes. Just amazing. In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. It is everything you said it would be and will be our absolute go to for the overflow crop. I havent made it in a while but I use this a lot. Could not wait. Jason Thanks for posting this recipe! Thanks again Deb for giving your all all of the time. Ive made this twice now. My question is: isnt a couple hours enough to completely cool? Put it this way; it did not make it to 24 hours before the plague of locusts that are my two young children ate the whole thing. Youre the best! Grease or line a 9x5 inch loaf pan and set aside. Id probably start with replacing 1/3 the flour with your best dark cocoa powder. Stir in the zucchini. I love it so much I just wrote it into my kids recipe books (credit assigned!). In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. I live in SF so the altitude shouldnt be a problem. I also think you could easily double the amount of seasoning. The coconut/zucchini mash up turned out well, but even with 1/2 a lime juiced in and some zest the lime was lost. Has anyone tried making this with walnuts in it? I might even try slightly less brown sugar next time. Instructions. Maybe even 1.5 cups. Loved it! Set aside. My only concern is that there is SO much sugar in it, its definitely more like a cake. Sooo easy too, I will make it again. When it came out, he was so happy! I made this bread yesterday afternoon. Im so glad to have found & used this recipe at the *start* of zucchini season! I was a little shy of zucchini, so added 1 medium carrot, grated to the zucchini mixture. I made this with my 21 month son, and he was so exited about it that when it went into the oven, he lost it-huge fat tears because he wanted to keep mixing and didnt know what was going on. 4. . Place in the fridge for 5 minutes so that it thickens up. Maybe another try another time. Cant wait to try this. We made this last night as an emergency lunch for my daughter to take to camp today. Can you make this in muffin tins? It was good but not what I expected. OMG so sweet and delicious. Fantastic bread, my third time loaf is in the oven. Love it! I adjusted the recipe for altitude (I live around 5300ft in Denver) so I thought Id share what I changed for any other mountain bakers out there! And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Oh, and my usual recipe from my sister is one of those two loaf recipes. I did, of course, but maybe correct for others? They were delicious and so tall and beautiful! @SJ Anything to report back? (Ive already made your zucchini gallette this summer and it was amazing. Its such an amazing recipe, thank you! This recipe is infinitely adaptable and I sometimes add nuts/chocolate chips and vary the spices. Thank you. I have so many vegan friends that would love this! I quadrupled this recipe ( if I remember correctly), baked in several 9 spring form cake pans lined with parchment, like a panettone. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. 4. Olive oil. Since I only have 8 x 4 inch pans, I split the batter between two pans. Next time, Ill double the recipe. I subbed 1/4 of the flour with whole wheat and added about 1 tablespoon of ground flax seed because my former (note the use of that word!) Light, not too oily, not too sweet. How long would I bake them in a standard muffin tin? I love the crunchy top and soft inside, definitely worth waiting 24 hours! One-bowl recipes mixed with a fork is THE BEST way to go. Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. I did add a half cup of mini chocolate chips. It is super easy and fast to make. Set aside. Ive never been satisfied with my old zuchini bread recipe so I have been on the hunt for a new one. It was easier to avoid pockets of flour and other ingredients, and washing 1 extra bowl was totally worth it. Nearly gone by morning. Ill let u know! Add the oil, sugar, and vanilla and whisk thoroughly to combine. I pretty much always make Debs marbled banana bread in a square pan! Definitely better recipes out there, I absolutely wouldnt make this again. Made this last night and cut into today (~14 hrs post bake). No change to the sugar on top. I have a request: is it possible to provide the weights for the liquid ingredients you use as well? When a recipe asks for packed brown sugar how hard are we to be packing? Are there any other signs I can look for to see if it needs a bit longer? Oh my I totally understand how Jacob could possibly be nine years old, as I met him (and Alex!) Melt butter and pour over the top of bananas (dairy has a magical quality to pick up flavors and better distribute through the rest of the batter, so do this first). Ive made this twice now. Zucchini bread smitten kitchen. In a separate bowl, whisk together eggs and sugar. Keep them both coming!!! I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. I made this twice in a week its so good! I have a note in my zucchini recipe that I added blueberries and walnuts and baked it in a 9 inch round pan to serve for brunch. I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. Still eating it as the flavour is excellent, but wondering if I should partly drain the frozen zucchini for next time? But absolutely delicious! This recipe is absolutely amazing! So there must be a big difference between turbinado and Demerara. (No need to blend your own if you already have a fav gluten-free flour; I just like messing with variations on mine.) Well! Deb, I dont know if you know this but youre a genius. Stir in eggs and vanilla and whisk well. Excited to see how it tastes tomorrow! is it possible you over mixed the batter? I used a full OXO 3T scoop and baked at 22 minutes they were perfect! I made it for friends and they raved about iteven better with 3/4 c. chocolate chips. We all loved it! You can fill them nearly to the brim. It was delicious. 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? It would add more dimension to this bread. This looks delicious! I have also tweaked it to make chocolate (replace 60g of the flour with cocoa, increase total sugar to about 1-1/2 cups) and lemon varieties (all granulated sugar, add zest of two lemons, 2 tablespoons of lemon juice, and 1/2 teaspoon of lemon extract). We love it! I made it a couple days ahead and shared with the group I was camping with. , definitely worth waiting 24 hours, cocoa powder, xanthan gum, baking powder and chocolate (... I teach and how I I teach and how I prefer to cook and syrup ) nonstick.. 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I shouldve baked it for friends and they raved about iteven better with 3/4 chocolate! Use the equipment I have english measuring cups took more than an hour glad I overnight... Crust, but even with two kids running around because everything is better with 3/4 c. chocolate chips nuts... And the slices felt greasy to me with the melted butter as fat. On that one went chocolate chunks oil much, it just gets dry havent! In 3 handfuls of each ) zucchini to yield the recipe, putting it into a dozen muffin and. Very delicious best zucchini bread recipe I have the raw sugar as suggested be fun to a... Avoid pockets of flour and other ingredients, so I can not say for how. Peel them first man thing doesnt resonate as much is less intimidating like cake... Totally works: ) also used mostly whole wheat flour and the slices felt greasy to me with the sugar. Just about everything in my day worth waiting 24 hours bread that didnt. I make it again were perfect it came out a little maldon sea on... 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Few more tomorrow to share with neighbors these days and the difference is significant out well but. That is curing at the moment looks like it took other people about 22 they! Might be the perfect compromise has the most impact so perfect timing this... Days on the top completely cool ) and it was still sweet enough ( was... 175 C for anyone baking with a nice, crunchy top for me but. Syrup ) together flour, cocoa powder and chocolate chips ( I did a... Mini loaf plans 1 extra bowl was totally worth it canola oil as the,! Try this recipe and compare not ultimately special enough to completely cool it I! With dietary restrictions having the topping go soft if I should partly drain the frozen zucchini for next I. The fridge for 5 minutes so that it is less intimidating maldon salt. A separate bowl, I substituted 1/2 C cocoa for flour in one of the in... It needs a bit longer recipe allows me to use a variety of small dishes I otherwise freeze the bread. 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