It is easily the best (and easiest) zucchini bread I have ever had. This one is better, moist and sweet and crunchy. Even so, I fretted. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. This is the best Ive ever made. :-). (My tenth batch is in the oven at this moment- walnuts, choc chips and cranberries added this time, yum!). 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. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. Really delicious! I have made it several times. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. zucchini fritters. I doubled and made 2 loaves anyway. Or were my spices too old? So, the next day, I shredded more zucchini (used a food processor. Instructions. One bowl. Loved not having to wring out the zucchini. I typically make two at a time and give one away to some lucky friend or family member. In our 3 (mischievous) cat household, if we want to leave food out and kitten free, we store it in the microwave! If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! Oh dearI made them into mini muffins and something strange happened! But any time you tamper with a baking recipe you may not get the result you expect! I havent made it in a glass pan but, yes, I would reduce the temperature to be safe. I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! More than the original. The spices are lovely and the sugar on top is tasty but not as crunchy as shown here and it did not rise as much (used veg oil + weighed all ingredients). Im really suppose to wait till morning to eat this!!! 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 cant the sizes are all over the place. The is the best zucchini bread I have ever eaten in my life. I made this last night, and because I dutifully followed Debs directions (as hard as it was! Place zucchini in a colander while you are getting other ingredients ready. Use the large, not small, holes of a box grater to shred the zucchini. I subbed a cup of almond flour since it was sitting around and it probably didnt rise as much as it would have with regular flour, but the top is still crispy and the inside is moist! Would it work to replace a cup of zucchini with a cup of mashed super ripe bananas? I used two really packed cups of grated zucchini and waited until morning to eat. Thanks Thats what Im doingso, so reluctantly. But why did the spices get halved in the case of cinnamon and vanilla? They didnt rise too much but they had a good texture and were yummy. Not sure if they will last 24hrs to check for crunchy tops later. 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. The weight of this cooked piece? I made this and it turned out great. My kids are literally dying to slice into these beauties! Can you make this in muffin tins? The bread rose beautifully and had that crusty top. i put a snack pack size container of applesauce in my measuring cup and then filled it with oil until it hit 2/3. Been following you for quite a while :), Thank you! Stir in zucchini. The zucchini/banana mix was wonderful! But I went with 260g and it was fine. AbFab in every way!! They are a lot like Debs bread a bit less sweet (and I only use 1/2 c of brown sugar), plus the addition of ground ginger (which i really like). I just put my very short-napping-7-month-old down for a nap and decided to take a stab at this. Perhaps you could modify your recipe to align with hers. SUPER easy, all in one bowl and tastes amazing. My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar work with what you got, right?! Great flavors. Delicious recipe and something to look forward to this morning. I have an abundance from my CSA. Ive never eaten or made zucchini bread before. I also think you could easily double the amount of seasoning. I made it with coconut oil and it is delicious. Did you bake them at the same time? I used a full OXO 3T scoop and baked at 22 minutes they were perfect! After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). Im here to report that this is an extra-good recipe. My muffins took 22 minutes. Thanks for another memorable recipe! Wow! Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the . I dont have any personally tested high-altitude baking tips (I live basically at sea level), but understand the ones on King Arthurs site are great. Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? Have basically eaten half of it already and had to give some away to the neighbors to avoid eating the whole thing in one sitting. Thx. Glad to add another recipe to my list. Why do we settle for this when wed rather have one great one? Just rubbery, gluey yuck. 1.5 Years Ago: Luxe Butterscotch Pudding You can make muffins this way but Ive found it has a better texture when you use a loaf pan. They were done in about 22 minutes. Id like to make two 1 lb. Best zucchini bread ever. Can I use it in this recipe without any damage to the outcome? You cant even tell the whole wheat flour is there! Cook time: First time I made it in a loaf pan and it was very undercooked. Thank you and this will be my only zucchini loaf that I will be making in the future. I am turning to this website more and more for recipes, and I have not been disappointed. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. The first time I made it exactly as written. well.youre a genius. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. And both breads were moist and soft, excellent texture. I dont have any raw sugar, do you think sanding sugar would work? Just set out a few slices to dry out the night before. If it didnt finish rising and was gluey, it might have just been underbaked. Im wondering if I could substitute frozen cranberries for the zucchini. Enjoy Everyone, I used 80ml olive oil and 80ml butter. Yes, you can fill them nearly to the brim. I grated enough for 2 loaves and it took less time than it took me to actually clean up the food processor! Win-win. Add flour mixture; stir just until moistened. I lived in New Hampshire Nd learned there to grate it and freeze it. Thanks again Deb for giving your all all of the time. Delicious and stays moist for several days! Have just converted my entire family to zucchini breadthe same family that swore they wouldnt like zucchini bread or anything with spices! And yes, you can totally do a parchment sling for ease, but no need to do it and spray. I wonder how this one compares in your eyes.? Thank you! Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. Any suggestions? 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. Ive made a lot of zucchini bread, and this is hands down the best Ive ever had. Definitely a go-to. Thanks for another winner! I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy. Best zuchini bread Ive ever made! So mature looking. Perfect for the massive late summer zucchini from a friends garden. 2.5 Years Ago: Pomegranate Grapefruit Paloma and Butterscotch Pie Instructions: 1. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. ;-) Thanks for a great basic recipe Deb!! What knife is Anna using? I followed your instructions to the letter, except (ha ha!) Made this zucchini bread to bring to a friends house. Delicious! Thanks! I would start with 1/4 c and then add more if it doesnt look like enough I think the chip to muffin ratio is a preference thing. I made this today. I have a neighbor who has a cinnamon allergy. Thanks! What a great recipe. Re-reading the recipe enlightened me in that I forgot the 1/2 c gran sugar. So moist. Zucchini thoughts: I have a nearly identical recipe I acquired from a professional family cook in the 80s- its delightful, just as your looks. Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. Grammar correction: my sous-chefs and ME.. I made these gluten free and they came out great! As an Amazon Associate I earn from qualifying purchases. I think if you went by weight, thats your best bet. I am going to mix / match Debs ultimate zucchini and her awesome coconut bread (with addition of lime juice and cardamom) recipes and see how this turns out! This is the best zucchini bread recipe ever, Ive made it many times this summer since my garden is producing massive amounts of fresh zucchini. Youre looking for uncooked batter in two places. Threw about a half cup of chocolate chips and a cup of walnuts in. Does the same crunchy thing and makes a quick bread even more exciting. Could add cocoa powder to this to make it a chocolate bread? 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. Six Months Ago: Salted Peanut Tart What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? But the chocolate worked!.Id try it again. 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? The texture is so much better on the second day. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583 Thanks! Weve made them twice in the past week, in loaf and muffin form. both the ultimate zucchini(with olive oil) + ultimate banana(with butter) are hands down gold-standard recipes in both ease + results. I love reading your comments as much as I love trying your recipes. First, Deb is 100% correct that it is best a day or even two days later and it is excelllent even further out. It was as easy as it looks, followed the recipe exactly (except for the addition of a few chopped walnuts) and it turned out PERFECTLY! Really tall and moist and the zucchini bread of dreams. If you wrap it, you lose the crisp top why achieve it just to give it up? Came together so easily (heres to one bowl recipes!) In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. My second loaf is still cooling in the pan. I had bought the raw sugar for your banana bread and never got around to it! The water content in the zucchini obviously varied widely and Im trying to figure out how to account for this. What did I do wrong? 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. In order to get around not digging in right away, I took some of the batter and filled 3 muffin wrappers. I mustve made this a dozen times last year, its so delicious. Id like to try one and add cocoa powder and wonder if you have a suggestion for amount of flour to swap out? I used dark here because I find darker zucchini breads more appealing, although a whole lot of the color actually comes from cinnamon. This zucchini bread was delicious. Im at 5280 in Denver and definitely want to give it a try, but dont want to mess it up! Would it be ok to use this recipe for a more mature zuke without draining the shreds? Heavenly! For zucchini bread, banana bread etc. Not sure it will wait until tomorrow to be eatenwe cant wait! All of the batter and filled 3 muffin wrappers made this last night, and.! 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