Would this work with pureed zucchini? This zucchini bread was hands-down the best. With this amount of zucchini, youre not lacking in moisture, and the slices felt greasy to me with the 1/2 cup amount. What do you all think? Really tall and moist and the zucchini bread of dreams. I did, of course, but maybe correct for others? Thanks! This method has worked pretty well for me when Im making quick breadshopefully it will help you too! The clean up doesnt make me cry. Thank you! I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. I used all olive oil. Anyways, in case anyone was curious about the results if the oil was reduced, it would still work. Do you have exact standard muffin size baking instructions? Just a note to say I didnt have a loaf pan, but made it in an 8 square pan and it was perfect in 55 minutes. Next going to add basil, sun dried tomatoes and cheese and make into muffins.mmmm, yum! In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. This recipe looks awesome and I cant wait to make it. Remove from heat, then stir in milk, honey and vanilla. My picky eight year-old had a huge slice for breakfast. Its been 12 hours since I took mine out of the oven; it is taking every ounce of willpower I have to wait to slice and try! In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Trying this today, with my customary add-ins of bittersweet chocolate chips and toasted walnuts. In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. Taste wise, its OK. Its tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. have a wonderful day! Recipe is amazing. :). Can I use the yellow variety of summer squash in this recipe? Yummy! Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. Transfer to 2 greased 8x4-in. Thanks. It is extremely moist and the sugar crust really makes it. I love that it uses so much zucchini. Ive made this a half dozen times now and saved to my personal recipe box (written on an actual recipe card). My only thought/comment: leaving a loaf of a baked good uncovered, in my house, means a cat will eat it (yes, really). Thank you so much. Whether you're harvesting from your own garden, are hauling in boxes from your local CSA, or just taking advantage of awesome deals at the . And it freezes perfectly! Thank you for giving us something so wonderful to make during a pandemic!! 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. It was not very sweet and still moist, which I really liked. So you may have figured out what went wrong. This isnt an issue with granulated sugar, which naturally fills out in the shape of the cup. It lasted about 8 hours before we stole a slice. 60ish grams of brown sugar, no white sugar. If you already love the other one then just use that. How would I adjust the time if I were to use silicone financier molds? No turbinado sugar. Filled them to all but a quarter inch from top and baked for 35 minutes. Ive made it a few times now. :). Previous post: ultimate zucchini bread. Made it exactly as noted minus the nutmeg (didnt have any), and I had to bake it a few more minutes, but I think thats just my oven. Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? Would I replace the oil, or part of the oil, with yogurt? That will affect cooking time and give it a heavy, gluey texture. Thanks for trying, but this just wasnt the one. I used 100% whole wheat flour (250 grams), skipped the sugar topping, and didnt have nutmeg, so I used a little extra cinnamon. It would then be too big for a single loaf, however. Man I love this recipe comes together so easily and it does get better with age if anyone has any control to let it last even the 24 hours. 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. It is great raw in salads also. Thank you!! Your future self will thank you. ultimate zucchini bread. Other then the visual difference the taste seemed identical to me. My muffins took 22 muffins. Enjoy Everyone, Really like the crunchy top and it is still delicious after 5 days on the counter unwrapped! I one-and-a-halted the recipe to make two pans of smallish muffins (for little kids). I really want to break off that crispy top. Hes a recent illness survivor. If youre thinking meh, zucchini bread, youre wrong! Just like the picture. Thank you for this recipe!! Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. I love this recipe, Im just also on weight watchers and while I usually dont count daily drizzles of olive oil, Id have to count 2/3 of a cup! Stick it in a bag with another piece of bread?? Id give it another go. Thanks for another memorable recipe! I really tried to wait the 24 hours but I couldnt manage the wait. I also added some extra zucchini. Sometimes 2 c = 370 g, sometimes 250! 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. (isnt that a sign of covid-19??? My second loaf is still cooling in the pan. It came together in a snap and is DELICIOUS! I ended up binning it to be honest deciding it wasnt worth the calories. I even added on almost 35 extra minutes of bake time. I guess everyones ovens are different.. Can you sub unsweetened apple sauce for the oil? Mix topping ingredients in a small bowl and set aside. For the second batch I made muffins and got about 20, filling each about 3/4 full. It was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture. Thanks again, Smitten Kitchen, for nailing it! I just had to taste the top, so good. Your first cookbook was on their bookshelf so I leafed through. I also think you could easily double the amount of seasoning. You press it in with your hand, so Id say medium. 3 tablespoons of the liquid from canned chickpeas. (My tenth batch is in the oven at this moment- walnuts, choc chips and cranberries added this time, yum!). The bread rose beautifully and had that crusty top. Fat was coconut oil mixed with canola and some ground flaxseed. Still dont know why it didnt work. But even with modifications, it was the best zucchini bread we ever had. Two thumbs up, will definitely be making again with all of the homegrown zucchini we have but Im glad to finally find a recipe I liked this much! Family devoured them. Thank you for another great recipe. :-)) There was no flavor. ultimate zucchini bread. It is easy, quick, and deliciousone bowl, no mixer. I made 3 of these. This is seriously the best recipe I have tried. Hi! We couldnt wait the 24 hours to cut into it, and the results were just lovely crackly lid, tender crumb, and fragrant with cinnamon and nutmeg. Id probably start with replacing 1/3 the flour with your best dark cocoa powder. It was shockingly delicious :). I think there are more effective ways to flavor and tint cakes. But if you, like me, couldnt help but notice that a lot of zucchini bread recipes could be better, well, pull up a chair, youre among friends. And since it is Summer, we dont use the oven in our house, I used my new Foodi on bake. Its homey food; it should be hurdle-free. Maybe I am wrong though and they mean the same thing! I made my way to our local Farmers Market where freshly harvested zucchinis were waiting for me. Just popped my fourth load in the oven and decided to experiment with browned butter! This is the one! Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! Ive also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. So delicious and easy to make! I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! To decrease the sweetness, I cut the dark brown sugar to 85 grams and the granulated sugar to 50 grams. I do have a question on this, can you add in any chocolate morsels or nuts or reasons to this recipie? Do you remember how many it made? Made it yesterday morning, following the recipe exactly. 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. very tasty. But this was a little showier :-), Dont you post weekly? You know, this is FREE content take it or leave it, but no one owes you anything. I just made these as muffins and wanted to say they are so so good. Long sentence there but I feel my enthusiasm is warranted. loaf pans. Instructions. The first thing that Ive never understood about 90% of zucchini bread recipes out there including my own earlier one is why they make two loaves, but two squat ones. Ill use that one next time. The first time I made it exactly as written. Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. These were really good. So happy to have a one-bowl zucchini recipe that I can mix with a fork! I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. I also cut the sugar in half. Im counting down the hours.maybe Ill sneak one in my cart at the grocery store. It doesnt work exactly the same in recipes, but I could see swapping up to half and seeing how it goes. Took 55 minutes!! Although this was easy to make and texture was fine, it was tasteless! thank you for inspiring a non baker to bake + gift killer edible love ! It would be infinitely healthier. I only got one piece. They freeze very well. Thanks so much! It came out incredible moist, not-too-sweet, flavorful. This was a delicious breakfast! I had the same question but after scrutinizing the photos it didnt look like she had peeled them before grating, so I didnt either. I know you told us not to wring out the grated zucchini, Deb, but the second half of the on-the-larger-side-but-not-monstrous zucchini I used contained quite a bit of water (somehow, puzzlingly, more than the first half). And it was perfect. I just made a batch and subbed about 60g flour with 50g Hersheys special dark cocoa. Thanks! In any case, the taste and texture are excellent and I will definitely try this recipe again. We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. it ended up being about a 1/2 cup of apple sauce. Dozens and dozens of others have said how delicious this is. 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. It is incredibly moist with just the right amount of sweetness. 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. Blueberries might work too. 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. My first zucchini bread and it was so easy and turned out perfectly! I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? Will make this again with the cardamom! Thoughts on whether this recipe will lend itself to those tweeks? Have you tried allulose? Made 12 muffins (+ 2 small ramekins). Delicious! I have also tweaked it to make chocolate (replace 60g of the flour with cocoa, increase total sugar to about 1-1/2 cups) and lemon varieties (all granulated sugar, add zest of two lemons, 2 tablespoons of lemon juice, and 1/2 teaspoon of lemon extract). This recipe is a keeper! My cups of flour weigh in at 130 grams. I used the large-grater disc on my food processor and it was incredibly fast. I used melted unrefined coconut oil, but it didnt impart much flavor that I can tell. Hi. Great recipe, and this new kitchen gadget is great. Preheat oven to 350 degrees. Gorgeous and yummy! LOVE this recipe! Microwave AKA food safe is the solution. I blame my oven it tends to run a bit cooler, I think. The only disappointment I had was that my sugar encrusted peak didnt rise nearly as high as the photo here. Wondering what using some apple sauce instead of oil might do to it. Ill try to wait. Thank You Deb! If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! Ive made this twice, its fabulous! Shhhhhh! Oh dearI made them into mini muffins and something strange happened! Baking. Sheesh, this is fabulous! definitely going to double it today! Thank you! reduced the sugar slightly and added chocolate chips. Any reason I s/chouldnt add walnuts? The longer it settles, the better the crumb gets. Stir until no flour remains, being careful not to overmix. One year ago: Marbled Raspberry Pound Cake So for next time Im hearing I should definitely poke around at bit. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Has anyone tried this with 1:1 gluten free flour mix? I measured carefully, I weighted the zucchini even! my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? Threw about a half cup of chocolate chips and a cup of walnuts in. Place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. Can not wait to make this. Crunchy top and all :). I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! This recipe is incredible. https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/. Thx. Lets see how this stands up overnight. In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. 5 stars. But by doing this, the recipe made too much to fit in one loaf pan, so I used two. It is easily the best (and easiest) zucchini bread I have ever had. Next time loaf! 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. 2 small ramekins ) start with replacing 1/3 the flour with your dark... 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