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. Made this yesterday with frozen zucchini that Id bagged specifically for this recipe last summer. Jason How would I go about freezing this properly if not using right away? I love the crunchy top and soft inside, definitely worth waiting 24 hours! Mines in the oven now Ill report back if there is an unparalleled disaster when I bust into it a couple hours from now! Cranberry Zucchini Bread. Slice and serve. I had to make honey butter to put on them to add some more sweetness. I doubled the recipe and made two anyway! In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. YAAASSS! Doesnt get much better than that! Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. Excited to try this with the zucchinis that arrived in our imperfect produce box. I used 1 cup of each. Went halfsies on butter & oil, and swapped out 1/2 cup of whole wheat flour. How would you adjust the baking time/ temperature. Instructions. We have devoured most of the loaf ourselves. We would have zucchini bread all winter long! I made it exactly as written and as many others have noted, it was bland. Took 55 minutes!! Lastly, stir in chocolate chips. Thanks so very much for this recipe! Thank you! How much sugar did you eliminate and how much whole wheat flour did you substitute? As a matter of fact the photo of yours is exactly like the one I took out of my oven a couple weeks ago. With some creme fraiche on top it is life changing! Next time, Ill double the recipe. So moist! Made fritters. I made 2 loaves. Wow! Stir in the zucchini and chocolate chips. Sugar crust on top is a plus. Ive sent 3 people your recipe already! I prob wont wait until tomorrow to try it, hahaha! I think so, because my loaf pan holds 6 cups (exactly). I made it into 12 muffins and one small loaf. I was just in Edinburgh to visit my sister and brother-in-law, who live there and love to cook. Fr meinen Geschmack war er aber salzig genug. Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). I hope its the last zucchini bread recipe you ever need. Ive also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. mine didnt rise much (think I didnt put enough baking soda? Subbed about 2/3 of the 1/2 cup measure with raw and buckwheat honey. Fast forward to last weekend when I took the six-week-old zucchini out of the fridge, grated it up, and made this. Baked for 25 minutes at 350.) First, thank you. I did miss having two squatty loaves (one to keep, one to share) so I dont think Ill be abandoning the other entirely. And I feel like I could conquer the world lol. Of course, no one knew but me, but Im curious about where I may have gone wrong. In a large mixing bowl, lightly beat the eggs. It made one dozen muffins that rose beautifully. I used a scale to weigh the ingredients in grams which is my preferred way to bake. I made this in a small bundt pan, it fit perfectly. OK you are correct this IS the best zucchini bread/cake EVER!!!! Can you make a recipe without sugar or with stevia that would be good? Followed the recipe exactly and it came out beautifully the crunchy top was amazing. Same is true for her ultimate banana bread. My father and sister both garden and have been giving me vast quantities of zucchini. Im going to make my family wait the full 24 hours. 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 . My kids are going to have a hard time waiting (as am I). I bought a bunch of zucchini last week (before realizing I dont really like zucchini) Turns out this is an amazing way to use them up! Next time I will try cutting the sugar in the batter by 1/4 cup but would never skip the sprinkling of sugar on top. Making another one tonight! around 20-22 min. favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. Can you please tell me where I can find a 9 x 5? I havent worked with them but my hunch would be to substitute by weight (you want 13 ounces of them), no need to thaw (just give it more baking time if needed) and do not wring out. I also cut the sugar in half. You can just use white sugar. This was amazing, my whole family gobbled it up, even my 5 year old son!! If you have white whole wheat flour, a full swap would probably be fine. We have a front yard farm and OODLES of zukes. I dont know if Im organized enough to test out different methods on the same recipe, but I hope Ill find someone else who is at some point to settle the matter! In a separate bowl combine the oil, sugars, eggs and vanilla. Used about 60g less sugar, because (1) apples and carrots are sweeter than zucchini, and (2) I was adding about 80g of minced crystallized ginger. Added another 2 T of sugar to the top and baked it (and hoped for the best). The baking soda taste disappears. I will continue to love you and your site no matter what. Would love to try to make a vegan version for my mother. Sprinkled white/brown sugar mix on top (didnt have coarse sugar). My cups of flour weigh in at 130 grams. Give it a few stirs, then add flour. (This thing is bigger than my not-that-small upper arm, so I think I will still have enough.). Line with parchment, leaving an overhang on two long sides, then butter and flour paper. The only good part was the crusty top with the turbinado sugar. Allows for air circulation but keeps the food safe from critters. But even with modifications, it was the best zucchini bread we ever had. Could not wait. Its 110 degrees outside, but for a crunchy top Im willing to turn on the oven. But I did not wring. It took 65 minutes. Meant to add that i baked it for 55 minutes and checked the internal temp, which was almost 210. I have learned that it is best to use an instant-read thermometer to check doneness (200 degrees F for quick breads) as it is easy to hit a spot of chocolate or fruit with a toothpick and the bread can appear under-baked. Some people (King Arthur Baking) get 120 grams. Zucchini is a kind of summer squash so yes. I didnt have dark brown sugar so I used light brown and added 1.5t of molasses to my recipe based on substitutions I read online. You can taste the olive oil a bit ( on purpose! I dont eat breakfast (I know, just saying) and I dont bake because Im lazy and I prefer savory (vs. sweet) as a rule. They just say loaf pan and thats become 9 x 5 these days and the difference is significant. Thank you! Thanks to all the zucchinis random people give me, and thanks to this recipe, I have bags and bags of preshredded zucchini in my freezer, all weighed to the gram just for this recipe. And for the other side of the world: I found the whole cake to be squishier than Id like it to be. I love it so much I just wrote it into my kids recipe books (credit assigned!). I used pearl sugar on top nom, love the crunchy topping. Or wonder if I can try oat flour. Added chocolate chips ( some semisweet and some bittersweet because I didnt have enough of both). This is the one! Dont ask Deb to change her own unique recipe just to be like someone else. smitten kitchen. Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. NO MORE! Sooo easy too, I will make it again. I did add a can of crushed pineapples in it drained of course. 2. I always add extra cinnamon and vanilla to any and every recipe. I adore this recipe. I typically make two at a time and give one away to some lucky friend or family member. 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! My alternate choice for a zucchini bread is from Food and Wine, called Yogurt-Zucchini Bread With Walnuts. 5 stars. I made this last night, and because I dutifully followed Debs directions (as hard as it was! I made this last night to eat this morning as suggested. I grated the zucchini in the food processor and grated enough for three more loaves Im going to try freezing it in 2 cup portions to use when I dont have fresh from the garden. (I have some vegan family members) This was tasty but it did not dome up in the middle and was a little soggy in areas at first I thought it was underdone (baked for 1hr 10 min) but I think the issue was the chia seed replacement. :). At 350, they also took about 65 minutes, so a bit longer. You can taste the butter, vanilla and spices and the top crunched up perfectly. I aim for a new recipe a week. I cooked mine in a ceramic loaf pan it it took a much longer time. So I started baking large quick breads (those with 2 c. + flour) in square baking dishes (like a deep 88 Pyrex dish), and I find this works out so much better, not just because the interior and exterior cook more evenly, but because you I get more of the crunchy crust on each piece. Made this yesterday and it is hands down the BEST ever !! I made a mini-cake for family tinted with freeze-dried blueberries and strawberries. After seeing the recommendation to add miso to banana bread over on 600 Acres, I tried that here with 1tbsp (I have too much miso and am trying to pare down the jars in my fridge!). It was plenty sweet, very moist and absolutely DELICIOUS! I am regular follower here and have bookmarked a dozen of your recipes. the one tip i would offer is to grate the zucchini only to the core using only the firmer part helps keep the moisture in check + produces a juicier loaf with a more concentrated zucchini flecks + flavour. Instead of the turbinado sugar on that one went chocolate chunks. This recipe worked fine. This is my third time making this absolutely love it. I made it with coconut oil, the house smelled amazing we could hardly keep our hands off it. Egads! First published August 2, 2019 on smittenkitchen.com |, Takeout-Style Sesame Noodles with Cucumber, Banana Nutella and Salted Pistachio Popsicles, Pearl Couscous with Olives and Roasted Tomatoes, https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/, https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA, Trixie and Dustin of Trixiepix and The Tea Drinker, https://www.johnnyseeds.com/vegetables/squash/summer-squash/costata-romanesco-squash-seed-2053.html, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436366, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1437021, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442220, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1443841, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326, https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048, 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater, 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter, 1/2 cup (95 grams) packed dark brown sugar, 1/8 teaspoon ground or freshly grated nutmeg, 2 tablespoons (25 grams) raw or turbinado sugar. I had one shabby piece left over the next morning (I shared with a book group). Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. We all loved it! Check in the middle but also check again near the top. Spoon evenly into loaf pans. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). I made this bread last week. My pet peeve of weeknight baking is letting it cool in the pan for a few minutes, taking it out of the pan, then having to wrap it in something which also requires waiting until it is cool enough and doesnt steam itself soggy! I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic. I have no idea what I did wrong. So happy to use my garden zucchini here. I was in the same situation: I made a loaf and NO WAY could I let it sit. I may even experiment adding a little less of each sugar to the batter because I really love the crust the coarse sugar makes on top and i add extra to mine. Dozens and dozens of others have said how delicious this is. I had the same question but after scrutinizing the photos it didnt look like she had peeled them before grating, so I didnt either. Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? Took out of the world lol was just in Edinburgh to visit my sister and,. Smelled amazing we could hardly keep our hands off it have enough of ). Yesterday with frozen zucchini that Id bagged specifically for this recipe last summer my time! Its the last zucchini bread recipe you ever need world lol am regular follower here and have bookmarked dozen. Keep our hands off it about freezing this properly if not using away. Change her own unique recipe just to be like someone else knew me. 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