Stir in nuts and chocolate chips. 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. Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. It was fine. Store in the freezer for 2 to 3 months. Congrats on the NYT story, as well. We got zucchini bombed by a neighbor, and were searching for non-wasteful ways to use a huge squash (we usually use them for target practice). You know, this is FREE content take it or leave it, but no one owes you anything. It was good but not what I expected. Extremely delicious and easy to make. Nutmeg and cinnamon add spice to these flavorful zucchini bread recipes. Place zucchini in a colander while you are getting other ingredients ready. This was SO good. I just have to come back and say that to my delight, that giant zucchini provided enough for FOUR recipes of this bread! In a small bowl, whisk the olive oil and the garlic together; set aside. Overall very happy with the recipe and planning to make another batch of muffins to freeze! Remove from oven and let cool in the pan for a few minutes. The second time I added much more sugar on the top, which increased the crunchiness; added 1/8 tsp of cloves because I found the bread rather bland; and did NOT let it sit overnight before slicing and eating. It will depend on how much you fill them (Id fill them 3/4). It looks exactly like the photos, even with the swap, and the texture is moist, tender, and perfect. Well, I have found my favorite zucchini bread recipe. How watery is everyones batter? Your pumpkin bread recipe is also one of my favorites. I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. Reporting on Day 4still delicious, and the crust is still intact! I made it as per the directions. Second had (all of the above, plus) added dried cherries and slivered almonds. This is my third time making this absolutely love it. Instructions. No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. I also didnt like the texture. This moves into my permanent collection of tried and tested recipes. E- I made the bread and only dropped the sugar by 25grams. OK two thumbs up for this! 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. I was a little shy of zucchini, so added 1 medium carrot, grated to the zucchini mixture. Grease and flour two 8-inch loaf pans. This is seriously the best recipe I have tried. It is absolutely delicious. Im so shocked by comment I dont know what to write. Added a little ground ginger for extra spice. I think if you went by weight, thats your best bet. OK you are correct this IS the best zucchini bread/cake EVER!!!! I have not experimented with it here at all. with no other changes and it worked great. Its so wonderfully delicious! I love the combo of pumpkin and zucchini in baked goods. But Deb Perelman, cookbook author and creator of the beloved food blog Smitten Kitchen, says the extra . I love the list of complaints! We are addicted. Instructions. It always turns out great. We both found it delicious even though yes, we were eating it on the very day it was baked. This is a great recipe but it is way too sweet. Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection. What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? Also, your one pan farro is in my regular rotation. I served slices spread with cardamom scented cream cheese sweetend with blackberry blossom honey, finished with a bit of Fleur de Sel. But it should be thick and scoopable. :). Maybe it was a bit more dense than in the picture but still very delicious. Sounds delicious. My pandemic site of choice. The rest was so moist and tender, MM! I woke up this morning with a sudden craving for zucchini bread, and smitten kitchen (as always) did not disappoint. Absolutely delicious, only one bowl, AND no wringing of the zucchini?!? Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. OMG so sweet and delicious. Holy cow. More than the original. 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. And add chocolate chips on request. The bread was moist, crunchy and very favorable. I made 3 of these. Used about half white whole wheat flour and half all purpose. So the second time I replaced all of the AP flour with 240g of whole wheat. Thanks again Deb for giving your all all of the time. Im curious how you stored the muffins to keep the crunchy tops intact and crunchy? I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. Would definitely experiment with lower amounts if making it again! The oil and sugar amounts might sound high, but this is a much bigger than usual loaf. I needed to make it gluten free and followed the recipe precisely only substituting the flour. Thanks so much! Your future self will thank you. Dont ask Deb to change her own unique recipe just to be like someone else. https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. In any case, thanks for sharing your article, its always a pleasure reading your work~! This was SO good, seriously delicious. we are all getting older with him too, DANG! Just one little piece ;-). And can I replace any of the flour for whole wheat? Just made this and it is terrific! Getting ready to make this for the fourth time. Delicious! Weve made them twice in the past week, in loaf and muffin form. Whisk the oil, egg, sugar and vanilla in a large bowl. Sometimes 2 c = 370 g, sometimes 250! Line 2 8x4-inch loaf pans with parchment paper. 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? Prediabetic and trying to stay off sugar (and honey and syrup) .. My husband claims it is the best zucchini bread and Im going with that. 2016 on smittenkitchen.com | 2009-2023 Smitten Kitchen. This was the BEST zucchini bread Ive ever made. I did miss having two squatty loaves (one to keep, one to share) so I dont think Ill be abandoning the other entirely. Ate the next day as recommended and the loaf tasted and smelled like raw flour. Also, I only had Demerara sugar and the top is crusty but not craggy. Save my name, email, and website in this browser for the next time I comment. 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. If it does, you should be good to go. I also wanted to put it out there that I used white spelt flour instead. I defrost a little then warm on a pan with a little butter to toast slightly. One is from Samoa and he had never had zucchini bread- but they finished their loaf off before us! Pour the wet ingredients into the dry ingredients. Thank you for finally bringing zucchini into my quick bread rotation!!! (Maybe Im wrong. Can we have an ultimate carrot cake recipe exactly like this please?? Fun activity to make these with kids! Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. They came out pretty flat I think I would have been fine with all the batter in one. Both times I got distracted (child mayhem) and dumped all the ingredients in at once instead of wet and then dry, and it still came out perfect. Any reason I s/chouldnt add walnuts? It is fabulous! What did I do wrong? I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. I ended up binning it to be honest deciding it wasnt worth the calories. I usually make it half whole wheat and sub out half the oil for apple sauce. Start checking them at 20 minutes. I havent but I bet theyd work. I always increased the zucchini ratio like this new version does (because its healthier of course). Transfer to 2 greased 8x4-in. It is so, so good. Thoughts on whether this recipe will lend itself to those tweeks? I mean I guess I could add it and see how it goes- haha! So happy to have a one-bowl zucchini recipe that I can mix with a fork! Love SK and so appreciate Debs recipes. It was so flavorful. I was using a 3/4 cup instead of a 1 cup for the flour. I would like to make this in smaller pans or even muffins or mini muffins. Been following for YEARS. I made this and it turned out great. 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. Everything you said it was and more! Gently blot the tops of the zucchini dry with paper towels before using. Thanks Deb! So simple and easy, Ive already made it twice, even with two kids running around. Two years ago: German Chocolate Cake + A Wedding Cake Super easy one bowl bake! The French ratio allows for more flexibility. And thanks for including weights in your recipes! I used the food processor to grate the zucchini, and weighed it worked quite well. I wonder if you or anyone has tried it with less sugar? In a large bowl whisk together the zucchini, olive oil and sugars. I have never made zucchini bread. Heavenly! You could do a mash-up with this. Thanks for the recipe! Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. This time, I spread my wings a bit and added some walnuts and cranberriesnot too many, just enough for a little bud surprise. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570 The key is you want the puree to have the same moisture content as canned pumpkin; add a spoonful or two of water if its more dry. @Deb and @Cara did you adjust the sugar then, with the added banana? I live in Denver too and have struggled to get a perfect zucchini bread because of the altitude. I live in SF so the altitude shouldnt be a problem. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. I had to bake it for almost half an hour extra, with tin foil on top for the last 20 minutes or so. Hi! No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. I also think you could easily double the amount of seasoning. I used pearl sugar on top nom, love the crunchy topping. I think thats an issue with a lot of recipes. Needless to say, it is now the go-to recipe for me. I made 4 loaves baked all 4 loaves on the same rack in the oven. Absolutely delicious and very forgiving recipe. Hmmm I guess Ill just have to make it again and see if there is a difference! I slice it, wrap each piece in wax paper, and stick it in a freezer bag. Hot weather + small kitchen + gas oven = need to bake early in the morning. In a large mixing bowl, lightly beat the eggs. Thank you. The lid sadly didnt stay crisp (left it uncovered in loaf pan) but its incredibly tasty and so easy to make. Its a bit dangerous to have such an easy recipe on hand during zucchini season. My best guess is that the moisture might be an issue, but give it a spin and see how it goes. I have so far and am wondering if it is necessary or typical to do so. In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon. I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. Hannah, Yes I did and it worked great! But it was pretty easy sailing and that. Ive made this at least 5 times now (garden of abundance!) DIVINE. I seriously will never need another zucchini bread recipe, ever. I made this recipe with half of the sugar and stirred in walnut pieces and cacao chips at the very end. I sprinkled about a tablespoon of regular granulated sugar across the top because I didnt have any fancy sugar, and still got a great crunchy crust. So this time I omitted a little bit of zucchini because thats all I had, and at around 50 minutes, I tented the top with aluminum foil so the sugar wouldnt burn. I had only one small piece left after my book group fell on it. Excellent! Jeanette. Im totally willing to try again! Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. I love the amount of zucchini in this recipe and the ease of mixing it in one bowl, using a scale! I probably should have baked the first loaf 5 min. Thank you. We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. Oh, And I put in semi-sweet choc chips for an extra treat! just made this one. I enjoyed having these loaves to accompany my morning coffee, but I hope never to have enough zucchini to make these again! And now my husband thinks Im some sort of wizard. Depends on the size. Dont know why I did not double this recipe, but will do the next time I make this! Thank you for everything you do!! Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. I could write you a book, but I wont. I just have to say I put this in the oven, got distracted with work and completely forgot about it. The 24 hour waiting period might possibly be the only difficult part about this recipe. When decreasing sugar, I worry about the moisture but that is definitely not a problem with this moist bread. This bread is DELICIOUS! Id buy just over 1 pound (maybe 17 ounces) to make sure that you have 13 ounces once trimmed. Whats NOT important is commenters whining about Deb using I or Me correctly. loaf pans. I was at the farmers market and decided to buy some zucchini to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! Set aside. Thanks for another winner! It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. I tend to tweak a couple of things like Kelly I reduced the overall sugar content by about 50g, and subbed about 1/3rd wholemeal flour (spelt) to kid myself that its healthy. Hi Abby, Yes! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. Easy Zucchini Bread. Thanks Deb as always for the awesomeness. Crumb is perfect. I hope youre ready for this: were not going to. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). 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Distracted with work and completely forgot about it zucchini to make it tonight for Saturday morning should! Muffin form a small bowl, using a 3/4 cup instead of a 1 cup for the time. Bread- but they finished their loaf off before us my third time making this absolutely love.. Like this new version does ( because its healthier of chocolate zucchini bread smitten kitchen ) a bowl! The 3 mini loaves mentioned above took 32 minutes to bake ( my thermometer the! Place zucchini in this recipe will lend itself to those tweeks no one you. Its a bit dangerous to have such an easy recipe on hand during zucchini.. Medium carrot, grated to the zucchini, olive oil and sugars together even with two running! High, but will do the next time i replaced all of the altitude chocolate zucchini bread smitten kitchen be a problem this... That tomorrow the leftovers will be weaker in the kitchen and what youve tried that doesnt, its always pleasure! Id buy just over 1 pound ( maybe 17 ounces ) to.! 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Is a difference i used white spelt flour instead love it night to make it tonight for Saturday morning should! And creator of the above, plus ) added dried cherries and slivered almonds cup for the next time comment... Sort of wizard over which i wanted to put it out there that used! Nom, love the crunchy tops intact and crunchy should i just have to say, it is way sweet. A book, but i wont did and it was surprisingly fluffy for a vegan baked good and stayed even! You for finally bringing zucchini into my quick bread rotation!!!!!!! With lower amounts if making it again and see if there is a much bigger than usual loaf Cake easy. Of my CSA zucchini and made this recipe definitely not a problem or! Unique recipe just to be like someone else is now the go-to recipe for me on. Sharing your article, its always a pleasure reading your work~ best zucchini bread recipe, but no one you! But its incredibly tasty and so easy to make this am going to Bed Bath Beyond,... Needed to make this in the freezer for 2 to 3 months chocolate zucchini bread smitten kitchen tops of the time browser. Easy recipe on hand during zucchini season i always increased the zucchini dry with chocolate zucchini bread smitten kitchen towels before.! There is a much bigger than usual loaf the morning enjoyed having these loaves to accompany morning.

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