Do I need to change anything else? Let stand for a few minutes while you prep the rest of the ingredients. Can I just use white sugar? Made this the day the recipe was posted. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Based on another quick bread / cake that I make, I decreased the oil to 1/2 cup (per loaf), and I think I can decrease it even to 1/3. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? 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. (in this situation, I was looking for zuchini bread!) My daughter is allergic to eggs so I tried several subs to make them vegan. Came home from vacation to find a humongous 2lb zucchini in my garden. More than the original. I may experiment with that next time to see if I can get away with it. I was impressed. This one was fun to make but really was so sweet at the end I know she says its a larger than usual loaf, but for me at least this one really tasted like it had a lot of sugar in it, too. Whoops. The weight of this cooked piece? It really is the ultimate! Ive made your Jacked-up zucchini bread many, many times, and have no complaints! 196k followers. Not oily like so many recipes. Are there any other signs I can look for to see if it needs a bit longer? Two in the freezer for another day. Maximum taste plus minimal effort = recipe to keep!! I made one in a loaf pan and added about 1 cup toasted pecans, it took about an hour to bake through. So very delicious. I did substitute one cup of KAF white whole wheat and it was perfect! No? My husband made it yesterday, loved the one bowl, get it done method. Did the toothpick go into the places that were raw? Turned out great with 1.75 cups of white whole wheat flour and 0.8 cups mixed sugars. I would like to make this in smaller pans or even muffins or mini muffins. We all love it. Wow, where to start! I think it will work! So dont hesitate to make this GF! Highly recommend this recipe exactly as written! Excellent! I have not experimented with it here at all. You are such a radical nervy woman, Deb! I made it today and my husband and I enjoyed it greatly! I want a tall, craggy, crunchy top that I have to swat hands away at.and you gave it to me! 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? TIA, Hi Tanya Thank you so much for sharing this recipe, it is a keeper, for sure! I made a mini-cake for family tinted with freeze-dried blueberries and strawberries. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Thanks for being so great. Both delicious! No way he was going to let his sister be on a stepstool and not him. Couldnt resist eating one immediately- I can rationalize it by referring to the previous comment on air, but really it was because they smelled so dang good! Thanks so much for doing it right. 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. If the batter appears too thick, add a touch more almond milk. Did you drain out some of the liquid? The ends were baked, but the middle section was raw, and had a hole in it the size of a golf ball. I have a few complaints about zucchini bread and I bet you cannot wait to hear them. Instructions. I aim for a new recipe a week. Stir until smooth. Pour into three greased 84-in. I used a scale to weigh the ingredients in grams which is my preferred way to bake. Step 1 Preheat oven to 350 F. Step 3 Whisk in the eggs vanilla and salt. It was PERFECT! Those ingredients definitely do not swap 1 for 1 with wheat flour. This was too insanely good! One version I make is a bit healthier. You press it in with your hand, so Id say medium. Swapped 60g of almonds for the same weight of flour tasted great! I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. Very, very good. For all my sweet tooth eating, breads and muffins are often more sweet than I care for. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Loved not having to wring out the zucchini. we are all getting older with him too, DANG! We love it! And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. 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. I always make my as muffins because I can freeze muffins for longer keeping and portion control. Ive been making these muffins all summer. The discussions Ive found about it online seem to disagree with one another about whether to use all the liquid that collects from drained, frozen zucchini, or some or none. YUM . So many zucchinis! Everyone wanted their own little loaf! The only problem was that they didnt turn out crisp on top perhaps the shorter cook time prevented the moisture from evaporating. I ended up with small lumps of flour in the batter that you could still see in the baked loaf. Ill never make another zucchini bread recipe! for the ultimate zucchini bread- how much can be added? Followed the recipe exactly but made into muffins. 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. I didnt have enough zucchini so I grated some broccoli stalks and guess what? Will try that swap next time on the Zook bread. 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!) Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. I saw where you had changed your recipe up some and think you did a fabulous job! So easy to throw together, leave on the stove overnight, and enjoy the next day. ), and they turned out lovely.New go-to recipe! I also didnt like the texture. ultimate zucchini bread. I havent tried it but here are comments from people who did, all or in part: Hot weather + small kitchen + gas oven = need to bake early in the morning. Im wondering if theres a way to adjust the recipe to add the blueberries and still have it fit in one pan? Easy, moist, not overly sweet. I did find it sweet. I have even done this with Costco pound cakes. Another excellent recipe from Deb! Oh I wish I had read this first! This recipe is delicious, moist and the best part is you cant even taste the zucchini! What is math!) I am looking for an option to print this. I made it as per the directions. Perfection. I reduced the white sugar to 75 g and the brown sugar to 65 g. I know thats not a lot, but I didnt want to go half.yet. Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. Since I only have 8 x 4 inch pans, I split the batter between two pans. Made this today because I grew zucchini in my garden and have it coming out of my ears. I usually have good success with smitten kitchen recipes but this was a huge fail. How much sugar did you eliminate and how much whole wheat flour did you substitute? If it didnt finish rising and was gluey, it might have just been underbaked. We talked about how much we all enjoy not just your recipes but your sense of humor and how to realistically cook tasty food. But I dont think that would do it. I thought it was pumpkin; I was wrong), I turned to Smitten Kitchen for help. Check them at 20 minutes. I just weighed the zucchini out to 13 oz., as Deb suggested. Thanks for all your work you are my whole familys favorite (only?) Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? 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. I have kept quick bread for 7 months this way. Turned out moist and not too sweet. Thank you! After the first batch, I realized the importance of actually following the instruction of mixing the baking powder and soda into the wet mix BEFORE the flour the next two batches rose way better. Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. First time I made it, I followed directions with the exception of using light brown sugar instead of dark (its what I had in the pantry). I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. Instead of oil, I use 1/3 c of pineapple juice and 1/3 cup of sour cream. It seemed that the zucchini clumped up in areas and made little soggy spots. Preheat oven to 350 degrees. I woke up this morning with a sudden craving for zucchini bread, and smitten kitchen (as always) did not disappoint. Hello! I dont think anyone making zucchini bread is hoping to get all fancy with it. This recipe is a keeper! Privacy Policy. Its going to be hard to wait overnight before digging in. I seriously think your previous Zucchini Bread recipe is the greatest.but OKIll try this one. 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. I used 1 cup of each. Stir in eggs and vanilla and whisk well. im a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. Im making my sons wedding cake next month (2.5 weeks!) Its such an amazing recipe, thank you! Its a very fancy. Im hoping it isnt too dry. 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. I probably should have baked the first loaf 5 min. Glad I doubled the recipe. I will say that no one wanted to wait until tomorrow to try it, and its half gone now. (Only had toothpicks to use yesterday.) Hi Deb! I made this over the weekend and it was delicious! My sister and I devoured half the loaf by ourselves. It is incredibly moist with just the right amount of sweetness. Side from that, this is a wonderful recipe. Ive never understood why zucchini bread doesnt have more zucchini in it. Had to double the recipe it worked great! Hands down, the best zucchini bread recipe Ive ever tried.and Ive made a LOT of zucchini bread in my day! Perfection! I know a lot of people have made comments about making this healthier all my respect to you but I went in a different direction I added dark chocolate chips and I highly recommend it! Grammar correction: my sous-chefs and ME.. We then shared with her daycare providers and my husband brought two slices to the movies with his friend. If you make mini muffins, does that mean they only have to rest a quarter of a day? The recipe worked perfectly for me. A loaf every fortnight since discovering, and that loaf gets demolished in a couple of days, tops. My cups of flour weigh in at 130 grams. Recipe is amazing. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? Id like to add a cup of walnuts coarsely chopped. What would be the best way to do this? thank you! The Burlap & Barrel cinnamon and nutmeg. I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). I am regular follower here and have bookmarked a dozen of your recipes. Bread: Preheat oven to 350 degrees. Slice your bread into nicely sized portions and wrap tightly. It was gone so fast, it didnt make it to the next day! We sampled the bread from the ramekin after it cooled about an hour. Do you think I can add some blueberries to this recipe? Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. Preheat oven to 350 degrees and grease a 9 x 4 inch loaf pan. Can vegetable oil be used in regards as a neutral oil? 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). 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. I grated all the squash I had in the fridge, and it was enough for a double batch. My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. Skipped the cinnamon and nutmeg. But I do leave it in the pan; this is all the protection it needs. I just made this and its definitely a keeper. I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. Just like the picture. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. So happy to have a one-bowl zucchini recipe that I can mix with a fork! The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. I doubled the recipe and made two anyway! This looks fantastic. This is an amazing recipe! Love your writing so much. Thanks for another great recipe! Next time, I will try eliminating the granulated sugar altogether and adjust up from there, as needed. Love the crunchy top! I have a courgette glut and this recipe came along just at the right time. Then mix the two, and then add zucchini. Beat together sugar, oil, eggs, and vanilla in a large bowl. Thanks Ive been making this recipe for a while, and last week I made a small tweak and it went from good to the best sweet bread/coffee cake I have ever made. They both looked just like your picture Itll be difficult , but Ill leave them out overnight gonna take one to work tomorrow cant wait to taste it Im sure it will taste as amazing as it looks I think Ive finally found THE ONE . Two years ago: German Chocolate Cake + A Wedding Cake Worked fine. Lol, I am my own photographer, probably not. Instructions. Vegan egg replacement: One T of ground flax seed mixed with three T water will replace one egg. Great recipes :). Today is the 3rd time I made this. Classic Smitten Kitchen!! Is this bread very sweet? The zucchini bread is amazing! It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. Holy cow! Thank you for providing delicious, one-bowl recipes! So.report coming in a few hours on sweetness! It turned out perfectly. longer as it was a bit under-baked where the sugar topping was. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. Cant wait to taste it tomorrow! or have you already adjusted the sugar? The crunchy top is exquisite! No way i will wait till tomorrow though!! Am I missing something, or does the recipe not include mixing in the flour? I couldnt persuade my husband not to try it right away, but he said he really liked it as is. Cannot get enough. That will affect cooking time and give it a heavy, gluey texture. I used melted butter and shredded the zucchini in the food processor. This was deliciousI added 1/4 cup cocoathen realized I forgot to adjust the flour amount but it turned out well and not too sweet, the way I like it. OK two thumbs up for this! Preheat oven to 325F. I have never made a recipe of yours that wasnt amazing. Cant wait to see how it tastes tomorrow! In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. It did have a nice crust on top. I normally appreciate SK recipes, this is a pass. Deb, made this version of zucchini bread this weekend at its a real winner! And it truly is one bowl and a fork. No more words necessary! Thanks for the recipe! If Im out of one, I use the other until shopping day. Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! . First time baking the recipe. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. My only change was that I whisked together the oil, eggs, spices, sugars and leavening in a medium bowl. Weve made them twice in the past week, in loaf and muffin form. The reports are in and the kids love this! Spoon evenly into loaf pans. But it is still better the next morning. :). I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. One bowl and a fork is all you need to prepare this which is much appreciated. It drives me wild to see recipes that call for 1 zucchini or 2 carrots (particularly when baking), but without listing the weight of the item. Do u by chance know how many grams this makes up? Die Heringmischung unterziehen. I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didnt measure). Excited to try this with the zucchinis that arrived in our imperfect produce box. I made it as written, using unsalted butter as the fat. And the end product was not red. And which one should I use to measure the doneness of this cake? Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. This recipe is perfect and does not suffer by having 3/4 c of chocolate chunks added to it! Thank you! Maybe even 1.5 cups. Ill definitely be doing this again. There was less batter in each pan so the loaves came out shorter, and I only cooked them for 45 minutes. I remember zucchini bread as being just ok. I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. Cook time: First time I made it in a loaf pan and it was very undercooked. Best zucchini bread ever! I made this but substituted the eggs with flax eggs to make it vegan. I do it exactly as written let cool, unwrapped stays 4 days on the counter! 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. I just had to taste the top, so good. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. Also, I just wanted to say that I read your NYT meal planning piece and it was EXACTLY what I needed to calm my nerves as I prepare to return to work after a wonderful 2-year maternity leave. I used olive oil. Dont think we have molasses either. and have been scouring the site for tips/recipes. Any thoughts on substituting yellow summer squash for the zucchini? Amazing, as expected, and also a big hit with my toddler. I also cut the sugar in half. 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. Perfection! Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Your email address will not be published. Set aside. Smaller loaves will bake faster, but Im not sure how much. Thanks! I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? I made 2 batches and now have 6 mini-loaves (one polished off, 1/2 loaf for breakfast tomorrow and 4 in the freezer). Pour batter into the prepared pans. Here is a great recipe for almond flour zucchini bread. One bowl. Just made three loaves from one giant zucchini..they look amazing, smell amazing and will soon find out how amazing they taste!! I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. Just go back to 2 bowls: zucchini and flour in one, all the rest of ingredients in a smaller one before combining Ive always been one-bowl for everything humanly possible, but in this case, believe me, its worth it! Your recipes never fail me! My husband claims it is the best zucchini bread and Im going with that. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. Ive made this dozens of times now, and it gets great compliments! Made this just like the recipe indicated (ok, I accidentally added a wee bit too much nutmeg because I wasnt paying attention, didnt make a difference) and its the best zucchini bread Ive ever made. I think there are more effective ways to flavor and tint cakes. Deb, this is a wonderful recipe. 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. I made it vegan by swapping the eggs for aquafaba, but otherwise stayed true to the recipe. Ive made this twice now. Since I store flour in the freezer and hadnt brought it to room temp first, I ended up baking it for about 70 minutes total to get the center cooked through. Yes, and I bought more ingredients, so I will be trying it again!! Thank you, Deb! Ive reduced the granulated sugar to 1/4 cup and added 3/4 cup of raisins to the mix. 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