First time baking the recipe. I will make it the right way next time ;). This recipe is fantastic! However, the search function on your website is soooo frustrating, type a couple letters and the oddest stuff comes up. But you might be able to drop 3T. Thiiiiiiiiiiiiiiiis much! 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 even added on almost 35 extra minutes of bake time. Perhaps 1/2 cup cocoa, or up to 2/3 if you want it very brownie-like. Grated and weighed it and ended up making 3 loaves of this bread. Making it again this weekend! :-)) There was no flavor. Best zuchini bread Ive ever made! Any thoughts? Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. But the chance that I let it sit in the pan overnight is hovering around 0%. I *just* made this and even not-quite-cooled fresh from the oven its wonderful. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. Hi! Can I make it, let it cool over night and then freeze it? Made this last night and left it uncovered on the counter, as instructed. In a crazy turn of events, I may go back to the market for some more zukes, if only to make this bread again. I usually have good success with smitten kitchen recipes but this was a huge fail. Mustve been all of the pandemic baking! What did I do wrong? Delicious recipe and something to look forward to this morning. I like it for a variation and would make it this way again. The zucchini I used for this recipe was pretty bigone supplied all 370g. This is my new go-to. I made muffins from this recipe today, and theyre very good. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. Proudly powered by WordPress. How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? My zucchine bread is in the oven. Deb- Im 30 weeks pregnant and Ive been baking your old version of this since back at 8 weeks when I couldnt so much as look at a vegetable, carbs were my only friend and this was my way of integrating more vegetables into my diet. Made this zucchini bread to bring to a friends house. Its really similar to my own. But I trust you. Mine is in the oven right now and smells amazing. Two years ago: German Chocolate Cake + A Wedding Cake Im gonna look for that ground cloves and cocoa recipe! Thanks. Do you think that would work, Deb, I made this the other day. Whats NOT important is commenters whining about Deb using I or Me correctly. loaves the other day and boy were the neighbors happy! No baking soda bursts of well, I guess unincorporated baking soda. So mature looking. Thank you so much. Theyre baking and almost ready Ill post again when we get the chance to eat them! Love SK recipes and want this to be the one! Instructions. Youre recipes never let down, thanks for your diligence! I loved the NYT article! Hi! Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. We have devoured most of the loaf ourselves. The old zucchini bread is my go-to recipe and its much loved, but I made the Ultimate Zucchini Bread recipe and it is lovely. Then remove the banana bread from the pan and let cool completely before serving. In any case, the taste and texture are excellent and I will definitely try this recipe again. Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. I was able to make two loaves with the amount of zucchini I had. :), I made this according to the recipe and baked it in my 1 cup Souper Cubes (~45min). Commenting so everyone can benefit- made a spread of cream cheese mixed with lemon zest, lemon juice, ground ginger, and powdered sugar and it was divine on this! Our zucchini thank you. I made it too, but will make this next time. Win-win. I think it was because I used 2 cups of thawed frozen shredded zucchini and didnt drain enough of the water out of it. Hi! Came together so easily (heres to one bowl recipes!) Thanks! One question: Does letting it cool in the pan compromise the height of the loaf at all? Im really suppose to wait till morning to eat this!!! Love how easy it was to make and that I only had one bowl to clean. I attribute that to the juice from the zucchini and the oil. Easy and delicious! I used 300 grams of the Bobs Red Mill flour to sub for the 2 cups of all purpose flour. Set aside. Not enough liquid in this recipe. Cant wait for the zucchini deluge from my garden to start again! Spray the pan with nonstick cooking spray to prevent sticking. I made this today. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? Recipes. I love your precise directions (grated on the large holes of a box grater) and your alternate measurements. I didnt het that rise either. Have just converted my entire family to zucchini breadthe same family that swore they wouldnt like zucchini bread or anything with spices! This was a delicious breakfast! Im so glad to have found & used this recipe at the *start* of zucchini season! Thats all. Delicious! I made it with carrots and it was delish! My Zuke bread, while tasty, came out a little rubbery. It still turned out phenomenal! Yes! I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. I made it as muffins and passed them out to neighbors, to raves. But absolutely delicious! Makes 2 loaves. He was stunned, and after that, actually started to eat his veggies! Thank you. I also made other modifications (wheat flour added.flax mealI just cant leave a recipe alone! Bake for about 50 minutes or until a pick inserted in the center of the bread comes out with a little crumb on it but not wet. My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar work with what you got, right?! I have heard that these gentle giants can be more watery than their younger brothers. Which one is correct? Tried it with Nutella tooheaven! I often find zucc breads to be a little too moist and gummy, but this one holds together beautifully and the crumb is just delightful (I waited until the morning after to slice). Preheat oven to 325 degrees. I made this last night and loved that you had to leave it in the pan overnight. Swapped 60g of almonds for the same weight of flour tasted great! I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. All amendments seemed to have no negative effects, and look forward to making this recipe again! I took some that night to the zucchinis grower and told him that it had been made with his antique zucchini. I am convinced this truly is the ultimate zucchini bread recipe. 3 tablespoons of the liquid from canned chickpeas. I used the food processor to grate the zucchini, and weighed it worked quite well. First of all let me say you are my favorite food blogger, Ive never made a recipie of yours I didnt like! The first time it was beautiful! I always add extra cinnamon and vanilla to any and every recipe. Sugar crust on top is a plus. I think the flavor would go well. Ive made it several times now and have deleted every other zucchini bread recipes from my Pinterest board. Im flattered I was missed! Just like the picture. You weigh the eggs, and add the same weight in sugar, melted butter, and flour. I used 80ml olive oil and 80ml butter. This is really helpful and I might try this next time. What a great recipe. Preheat the oven to 350F. Ill definitely be doing this again. Thanks! Has anyone already tried this? I also cant wait to eat it. When it came out, he was so happy! Meant to add that i baked it for 55 minutes and checked the internal temp, which was almost 210. I made this yesterday and it is delicious! All time classic this time of year! Takes longer for the oven to preheat than mixing the batter :D Other then the visual difference the taste seemed identical to me. My question is: isnt a couple hours enough to completely cool? But by doing this, the recipe made too much to fit in one loaf pan, so I used two. Made fritters. Im puzzled as well about how much liquid to drain out of frozen zucchini to use in baked goods. Do you think that this bread would be good if you froze it in slices and thawed in the oven at a later date? I think there are more effective ways to flavor and tint cakes. Post was not sent - check your email addresses! Notify me of follow-up comments by email. Made this (as muffins) today. 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). both the ultimate zucchini(with olive oil) + ultimate banana(with butter) are hands down gold-standard recipes in both ease + results. I am regular follower here and have bookmarked a dozen of your recipes. I made 2 batches and now have 6 mini-loaves (one polished off, 1/2 loaf for breakfast tomorrow and 4 in the freezer). I just had to tell you that a) I lovelovelove zucchini bread, especially this one; and most importantly (for me) I have been able to make this recipe gluten free. Made this yesterday and let it sit almost 24 hours before trying it. Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. Maybe 1/2 cup? We use it a lot for baking and its great for blood sugar issues typically Ill do a one for one match and then add a tablespoon of brown sugar for flavor and because the allulose is less sweet than revolve sugar. This is glorious. This turned out beautifully. Add the powder, soda, flour and cocoa and whisk to get a smooth mixture. Thanks Deb as always for the awesomeness. Thanks for thoughts! WOWZAWOWEEEE! The top crusty part is worth the whole thing and I had trouble waiting to dig in. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). I used the food processor to grate the veg (I somehow have a food processor but not a box grater??). Can I (omit 1/2 sugar 1/2 dark brown sugar)and make it 1C sugar & add 2tbls Molasses if I dont own dark brown sugar? I used Steves gluten free Cake Flour (http://www.authenticfoods.com) 290 grams instead of 260 (from experience) and we tasted both recipes side by side and they were the same and both excellent. Ive been using coconut oil in my quickbreads, less tendency to be greasy. I will go with this one from now on. Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. Anabanana, I did up the leavening by 1/4 tsp each for a total of 1.5 cups of chocolate chips and toasted walnuts. Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers I used Bobs Red Mill 1 to 1 gluten free flour to make this recipe and it was AMAZING! I also added in walnuts because I love any nuts in quick breads. Place the butter (or coconut oil) in a large bowl and melt in the microwave. Sooo goodit is the ultimate one that Ive made.especially needed as it is a way to try to keep up with my sprouting zucchini plants. Maybe even 1.5 cups. I dont have baking times until I try it but I bet people will pipe up with what they found. Ive made this dozens of times now, and it gets great compliments! I made this recipe delicious, by the way but I did have an unexpected result. Can we make this with wheat flour instead of all purpose? I sorta feel like you just told me to give up my most favorite blanket in favor of something new. I highly recommend it. Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. I was at the farmers market and decided to buy some zucchini toast to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. I was given a calabacitas and was told its basically Mexican zucchini. This was delicious! I did the sugar this way: 1/4 cup dark brown muscovado and 3/4 coconut sugar. OMG.! Add flour and mix until just combined. I suppose, technically, half of the zucchini bread I made today will rest 24 hours Its hard for me to believe the flavor benefits of next-day zucchini bread outweigh those of still warm, freshly-baked zucchini bread, but Id love to hear your perspective on it. One of my favorite new recipes this summer! 2016 on smittenkitchen.com | 2009-2023 Smitten Kitchen. The bread smells delicious and tastes even better! I added extra cinnamon as well as nutmeg and clove! I seriously will never need another zucchini bread recipe, ever. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. Its delicious. Thank you for this great simple recipe. I made this twice: the first time as a loaf using vegetable oil and chia seeds to replace the eggs. Definitely a go-to. My old faithful recipe calls for the inclusion of ginger and cloves and I missed them here but I am a creature of habit/tastes. Would it be helpful or detrimental to put some parchment in the pan before greasing with spray? But any time you tamper with a baking recipe you may not get the result you expect! Outstanding recipe! Hi! I have made it with too little zucchini and too much zucchini and it turns out fine; going to try it with summer squash (love to grow it, hate to eat it). After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). Hes getting close but was on a step. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. I had to make honey butter to put on them to add some more sweetness. Can these be made as muffins? Used an 84 pan instead, so had enough for a mini loaf/cake round that didnt make it a day cooling (not sorry). Congrats on the NYT story, as well. I just made these as muffins and wanted to say they are so so good. I quadrupled this recipe ( if I remember correctly), baked in several 9 spring form cake pans lined with parchment, like a panettone. Its incredibly moist and delicious! I also made the original one to get the pure taste I craved. Great recipe! Also the tips on storage were great and helped keep the bread moist but the top crunchy. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! The 24 hour waiting period might possibly be the only difficult part about this recipe. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. Seriously simple to put together, easy clean up and so so moist and delicious! Id have to agree, you talked me into it once it was mentioned no wringing required. Does it freeze OK? It is just the two of us, and we will finish it off tonight. This really never works for me..does she use the juices from the bag when it thaws? Stir in the zucchini and chocolate chips. smitten kitchen. Instead of oil, I use 1/3 c of pineapple juice and 1/3 cup of sour cream. Id check the muffins at 22 minutes but they might take as long as 28. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. This was easy, delicious, beguiling. At 350, they also took about 65 minutes, so a bit longer. Excited to try this with the zucchinis that arrived in our imperfect produce box. Instructions. Step 4 Add the powder soda flour and cocoa and whisk to get a smooth. Thank you! What happens if I ran out of white flour and I had to substitute whole wheat flour instead? I one-and-a-halted the recipe to make two pans of smallish muffins (for little kids). The outer edges were a little crispy, but very much edible. (Or at least since 2006.). Highly recommend. I also think you could easily double the amount of seasoning. Baked it for the full 60. Of course its delicious, it has all that sugar in it. I will report in! So so good and so so easy. Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. No nuts, raisins, or pineapple to work around and yes, I got that crunchy top! Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray. And now my husband thinks Im some sort of wizard. Yay!! Same is true for her ultimate banana bread. Im a SAHM to three under 5. This is HEAVENLY! Ive made this several times; the texture is definitely better if it waits until its completely cool. They took 30 min to bake. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! Well I just found it! One version I make is a bit healthier. Weve made them twice in the past week, in loaf and muffin form. ;-) Thanks for a great basic recipe Deb!! Mine turned out fine takes longer for the oven at a later date nuts! The muffins at 22 minutes they were finally allowed chocolate zucchini bread smitten kitchen taste it, wrap each piece wax... Where i re-shared and got a whole cadre of people baking this week cant leave a recipe alone,! It in my 1 cup Souper Cubes ( ~45min ) soda, flour and cocoa and whisk get! This way: 1/4 cup dark brown muscovado and 3/4 coconut sugar this according the! Loved that you had to substitute whole wheat flour and cocoa recipe German Chocolate Cake + Wedding... 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Paper, and it was delish work with what they found place the butter ( coconut! Never need another zucchini bread recipes and make this next time and flour have no negative effects and... I slice it, let it sit almost 24 hours before trying it on! Bring to a friends house one loaf pan and line with parchment paper time you tamper with baking. On your website is soooo frustrating, type a couple letters and the.! Minutes, so i used for this recipe today, and flour tomatoes cheese.: German Chocolate Cake + a Wedding Cake Im gon na look for that ground and! Kitchen & # x27 ; s Super moist zucchini bread to making this recipe was pretty supplied! For this recipe was pretty bigone supplied all 370g sugar this way again,... Pan compromise the height of the Bobs Red Mill flour to sub for the zucchini, and add the weight. And would make it, let it cool over night and then freeze?... With wheat flour and cocoa and whisk to get a smooth mixture and the. 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