Doubled the recipe because I had a monster zucchini to use up. Since I always weigh my flour in a separate bowl, I think Ill just combine the leaveners with the flour at that point. (Only had toothpicks to use yesterday.) If you have white whole wheat flour, a full swap would probably be fine. I do it all the time, mainly to keep myself to a slice at a time. 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! Slathered with that evil cream cheese sent me into nirvana! Light, not too oily, not too sweet. This recipe is absolutely amazing! The second loaf went to two friends and they loved it. 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! By the way, thanks for all your recipes and newsletters, I really enjoy them! Which is the best and what do you think about foil pans? Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! Oh and decided to make muffins not bread.. It is true that the muffins/bread are better the next day. Not only is this so incredibly easy but the baking and taste are just so GOOD!!!! In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. Cook time: First time I made it in a loaf pan and it was very undercooked. Not only easy but the best zucchini bread ever. Just one little piece ;-). I usually cut the sugar in my recipes by one third or one half. Great recipe, and this new kitchen gadget is great. Close ad . @Elisabethwarcher & @SaraB1313 So.this is sitting on a cooling rack on my counter. This recipe is so good and so easy. Stir in the cocoa powder, vanilla extract, salt, and baking powder. Add chocolate chips or an easy streusel topping to make it even more special. I have a ton frozen over from the summer that I need to use. My husband claims it is the best zucchini bread and Im going with that. Ive sent 3 people your recipe already! I made this twice in a week its so good! And it was perfect. It was cute but not ultimately special enough to share here. Either should work but may bake up differently. It made one dozen muffins that rose beautifully. https://i.imgur.com/AngikXB.jpg This posting made me panic to be sure I had your old one printed in case you delete it forever. For some reason, where the top lifted up, it took a long time to cook fully underneath. I promise, its great right out of the oven. Still cooling. Trying it this time switching half the oil for applesauce and hoping I dont regret it. It is extremely moist and the sugar crust really makes it. Ive used up all my brown sugar making it three times in the last three weeks. My fridge has been freezing some of my fresh vegetables lately (ugh! I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. (Or at least since 2006.). Honestly, Im not an avid baker, so I only have one 95 loaf pan. Thanks Deb! Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Id like to try one and add cocoa powder and wonder if you have a suggestion for amount of flour to swap out? In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Can we make this with wheat flour instead of all purpose? Cant wait to see how it tastes tomorrow! Oh dearI made them into mini muffins and something strange happened! We knocked it out in two, and it took effort for it to last that long. No other modifications because the base recipe is so delicious. If you make mini muffins, does that mean they only have to rest a quarter of a day? I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! Im gonna look for that ground cloves and cocoa recipe! I made it with coconut oil, the house smelled amazing we could hardly keep our hands off it. My question is should I bake the two loaves for the same amount of time (55 60 minutes) the recipe calls for or reduce the baking time? My zucchini-hating five year old devoured it. Will make this again with the cardamom! I loved not wringing the zucchini! I woke up this morning with a sudden craving for zucchini bread, and smitten kitchen (as always) did not disappoint. have a wonderful day! 2 / 6. I have never been a fan of zucchini, but when I realized I had it growing in my garden (I had purchased a victory garden flat of veggie starts that included a squash.. I was using a 3/4 cup instead of a 1 cup for the flour. 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! Your email address will not be published. Both were delicious. Its 175 C for anyone baking with a metric oven, I have english measuring cups. In large bowl whisk together eggs, oil, maple syrup and vanilla extract. Can we have an ultimate carrot cake recipe exactly like this please?? I so appreciate not having to wash extra dishes or drag out heavy equipment. I am making this now. It is a keeper! 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. loaf the recipe calls for. I am interested in that experiment! 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! I used half white whole wheat flour and half AP flour and less cinnamon. My question, though, is by how much do you feel I could cut the sugar? It was easier to avoid pockets of flour and other ingredients, and washing 1 extra bowl was totally worth it. Thanks Andy! Thoughts on whether this recipe will lend itself to those tweeks? Somewhere along my process, I forgot the oil. Thanks for all you do! Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. Post was not sent - check your email addresses! I added about a cup of bittersweet chocolate chips (as other posters have recommended). Mustve been all of the pandemic baking! Thanks for the new recipe! https://www.twopeasandtheirpod.com/zucchini-muffins/. 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 would like to make this in smaller pans or even muffins or mini muffins. This recipe is a keeper! I was just in Edinburgh to visit my sister and brother-in-law, who live there and love to cook. Its more about not scooping brown sugar into the cup, which will leave unfilled air pockets. It is easily the best (and easiest) zucchini bread I have ever had. I made this over the weekend and it was delicious! It needed 5 more minutes of baking time. Follow the directions!! I bet you were thinking I was hoping to hear more complaining today than I usually do. Or, Wow, Deb is really going hard on the zucchini content this summer, isnt she? Its all fair and true. Easy and delish. And my carrot cake always generously measures carrots!! Thanks so much! I serve it with spinach (either mixed in, or as a bed for the farro), and topped with a fried sunny egg. Hi! I just made EIGHT!!! E- I made the bread and only dropped the sugar by 25grams. Delicious recipe and something to look forward to this morning. Does the same crunchy thing and makes a quick bread even more exciting. I typically make two at a time and give one away to some lucky friend or family member. I added mini chocolate chips so good! Its not really about the cooling, as much as what happens when the ingredients settle in for a bunch of hours. The first time I made it exactly as written. Made with 1/3while wheat flour and 2/3 AP, and turned out great! I may have added a *bit* more than 2c zucchini, but not much. The perfect simple and easy zucchini bread. Notify me of follow-up comments by email. Has anyone tried making this with walnuts in it? The zucchini/banana mix was wonderful! I have to say, this is the best zucchini bread I have ever made! This tasted great! Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). I am sure it would be delicious. However, the search function on your website is soooo frustrating, type a couple letters and the oddest stuff comes up. around 20-22 min. Made this last nighttook it to work todayits gone! This turned out beautifully. This is the best quickest zucchini bread ever. i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. For some reason Id been thinking shredding zucchini takes so long but it goes quickly, even with my toddler helping me make this. of molasses to it. This might be one of the most delicious things Ive ever made!!!! My bake time was 1:15 I think my oven needs recalibrated. Ive been making all sorts of quick breads using fruits and vegetable because my grandson hates veggies. One tall, gorgeous loaf, not 2 squat ones. It took 65 minutes. Next Ill try a vegan version with some flax and water for the eggs. I have a question about bread pans. I did add 1/2 cup chopped walnuts and raisins. I have never for the life of me understood why one would squeeze all the juice out of the zuchinni and then re-add moisture later. Can I just use white sugar? Jeanette Hamilton King Arthur Flour has a recipe for Irish Tea Brack that is a great substitute for fruit cake you soak several types of dried fruit in hot tea (Ive added 1-2 Tablespoons brandy if you want the boozy flavor) until cooled then add rest of ingredients and bake. Moist and not too sweet. Recipes. its not large, its jumbo. I made this as soon as you posted it! with no other changes and it worked great. loaves rather than the 2 lb. Deliciousness. Thanks Deb for the inspiration and no-nonsense approach. I was glad to have no similar difficulties with this. Thanks! Is it a bad idea if I mash up the two recipes to get the Pinnacle Zucchini Bread for my tummy? Gotta say.its pretty amazing. Instructions. Thank you! So making this right now, but the torture of waitingI like immediate gratification food! I might use less maybe 1 1/3 packed cups to start? Two adjstments I made: I brought it to a family gathering and served it with soft salted butter. Apfel und Zwiebel schlen und ebenfalls in grobe Stcke schneiden. I followed the recipe except for I cut both types of sugar in half. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. Thanks. Grease four mini loaf pans with nonstick baking spray. So.report coming in a few hours on sweetness! Has anyone done that successfully? awesome recipe! I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didnt measure). Ive made this recipe a few times already this month, its THAT good! Thanks so much for sharing! https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/. My muffins took 22 minutes. They turned out great! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583 Excellent NYT article btw with a 1 and 3 yr old at home Im all about splitting meals into bowls for everyone to choose their own combinations. I made this zucchini bread last night. Loved it! Instead of a toothpick to test, I use a wooden kabob skewer so it gets all the way to the bottom of the pan when you have a high rising loaf. But,boy oh boy,the wait was over this morning and it is just simply divine! I love that its sweet enough but not overly sweet, is so quick to put together without fuss or special equipment you only need 1 bowl, 1 spoon, 1 grater. 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. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread. Toasted some in a pan this morning, shmeared it with moscarpone and am now in heaven. 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. :). But I went with 260g and it was fine. Taste wise, its OK. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. Dont know why I did not double this recipe, but will do the next time I make this! These was the best zucchini bread ever! You can do the water test: See if it holds 6 liquid cups. Amazing zucchini bread, oh that awesome top crust! Im at 5280 in Denver and definitely want to give it a try, but dont want to mess it up! i slightly brought down the sugar amounts but barely. Ugh. I used half melted butter and half avocado oil. I love that you think this could last 4-5 days . I recently made your ultimate banana bread and looooooved it! My kids like it even better than banana bread (a favorite around here). We have devoured most of the loaf ourselves. The oil and sugar amounts might sound high, but this is a much bigger than usual loaf. Love the crunchy top there too but get ruined if I store it in a dome. Cant wait for breakfast tomorrow to try it! Second time I baked it 12 mins longer, had lovely high split top, and a dry toothpick! Wont tell him whats in it. I havent made it in a glass pan but, yes, I would reduce the temperature to be safe. Heavenly! This method has worked pretty well for me when Im making quick breadshopefully it will help you too! Roughly 20 min to bake. They have a cupcake texture and the taste is wonderful as usual w Smitten Kitchen! One year ago: Marbled Raspberry Pound Cake How did that happen?! I died laughing reading this post.and your witty zucchini sarcasm is spot on! Oh! Thank you! Freeze individually wrapped sliced in a freezer bag for up to 6 months. Close ad . Sorry if thats an inane questionbaking novice here. 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. These were really good. Fold in zucchini and optional nuts or chocolate chips. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1437021 And this time, I loved it! Anyone else have this issue? Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. Another excellent recipe from Deb! I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. (isnt that a sign of covid-19??? Hes a recent illness survivor. It looks fantastic and Im planning on making a plain one just as the recipie says but wanted to see if you thought it would still be ok to make a second loaf with added morsels or nuts. We made this with whole wheat pastry flour which worked great- I LOVE how fast it goes together & this is my favorite version after years of zucchini bread making! Instructions. No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. I made 4 loaves baked all 4 loaves on the same rack in the oven. Voila! I really want to break off that crispy top. Pour the wet ingredients into the dry ingredients. The texture and the flavor is so, so good. I like to use date sugar whenever possible. I followed the recipe exactly and it came out perfect! Baked them about 27 minutes but they probably needed a little longerthe knife came out clean but some were still a little gummy on the bottom, maybe because of the flax goo. The bread tastes more moist. Do u by chance know how many grams this makes up? Another benefit, the smell of cinnamon/spice filled the house and made everyone ask me.. are you BAKING something? Its a winner in our house and we will be making this often! You will not regret it. My only concern is that there is SO much sugar in it, its definitely more like a cake. Same temp. So glad I saw this! I once tricked my friend (who notoriously hates veggies) into eating beets by shredding it (raw!) Id have to agree, you talked me into it once it was mentioned no wringing required. It was so delicious. Add the shredded zucchini. I just made a double batch of this bread and it is definitely amazing. Yummy! Will definitely be making again this weekend. It was delicious. These will be a new staple in our house- thanks Deb! https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. 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. Thank you. Perfection. I will make it the right way next time ;). I use 60% of the original sugar and add an egg to replace moisture. Its so wonderfully delicious! This looks delicious! We were able to wait a whole 14 hours before succumbing there was a bit of a crust, but its possible that part of the issue is weather (its been rather humid). :). Stir in eggs and vanilla and whisk well. Save my name, email, and website in this browser for the next time I comment. LOL. Id check the muffins at 22 minutes but they might take as long as 30. I did! I increased the recipe by 1/3 so I could make one loaf to rest until tomorrow for breakfast with company, and a smaller version in a round cake pan to snack on in the meantime :). Has anyone already tried this? My husband loves a slice as a quick pick-me-up before going for a morning run, and my office-mates devoured a loaf in short order. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. Followed your recipe to the tee. I added ginger and pinch of allspice. In another mixing bowl, sift together all of the dry ingredients. So happy to have a one-bowl zucchini recipe that I can mix with a fork! Would this work with pureed zucchini? I added 1 more cup of zucchini, flour and more egg. In order to get around not digging in right away, I took some of the batter and filled 3 muffin wrappers. Two years ago: German Chocolate Cake + A Wedding Cake And then, your Ultimate Zucchini Bread. I also got some zukes after reading the fritters post. Also agreed! This recipe is really flexible. Yes, this is ultimate! The first time I followed the recipe quite closely, with the exception of reducing the sugars a small amount and replacing one cup of the AP for whole wheat. it is easy and uses a bunch of zucchini ..I loved the special instructions about leaving it uncovered overnight so that the top retains the crunch..very cute and true!! 12 muffins baked 30 min. Love some help! The baby loves it too. I definitely did not overmix. The first time I forgot to add the eggs, so added them at the end and then probably overmixed but it didnt seem to hurt anything. The top is getting crusty and sugery. I made one one day another the next ..no prob.. All amendments seemed to have no negative effects, and look forward to making this recipe again! Hi, this looks great. I dont like doing full swaps without testing it can end up too dry. Very moist and a different texture from the bread but still delicious. 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. since Ive been following you all these years!! Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. I loved the sugar crust, but it crumbled off when the bread was sliced. 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