I might use less maybe 1 1/3 packed cups to start? Its utterly delicious! Sprinkle with the raw or turbinado sugar dont skimp. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. Smart. Exactly what I wanted! The shape was quite different its much rounder and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe. Thank you so much for the easy and delicious recipe! This zucchini bread is perfect love not having to wring out zucchini! Mine is in the oven right now and smells amazing. For the muffins, I replaced 1/3 of the flour with unsweetened cocoa powder & added a cup of mini, semi-sweet chocolate chips. What are your thoughts on using it with this recipe? I often have to poke it around a lot because there can be uncooked pockets. I love the crunchy top; I love how moist it is; I love how you just leave it in the pan out on the counter, so you can have a slice while on a break. I have a request: is it possible to provide the weights for the liquid ingredients you use as well? Thank you for all of the work you do! I Tried 5 Different Zucchini Bread RecipesThis Is the One I'll Be Making All Summer #1 Smitten Kitchen Ultimate Zucchini Bread Matching search results: Some of the recipes I baked ask for optional mix-ins like nuts or raisins, but for the sake of comparison, I wanted a clean slate for the inside of . My 2 teens returned today from 4 weeks away at camp and I wanted to have something baked and delicious ready for them at home. The bread was moist, crunchy and very favorable. It worked beautifully. This is really helpful and I might try this next time. Stir until no flour remains, being careful not to overmix. (Except of course if you are subbing for allergies;). Well I just found it! Holy cow. But even with modifications, it was the best zucchini bread we ever had. With this amount of zucchini, youre not lacking in moisture, and the slices felt greasy to me with the 1/2 cup amount. Of course, no one knew but me, but Im curious about where I may have gone wrong. Once as a delicious & perfectly moist loaf and once as chocolate cupcakes. Using sizing on zukes is tough because there is SUCH a wide range. Definitely will keep this recipe in my back pocket for summertime! The first time was nirvana and the next four underbaked, even in for 1 hr 20 minutes! I dont like doing full swaps without testing it can end up too dry. The lid sadly didnt stay crisp (left it uncovered in loaf pan) but its incredibly tasty and so easy to make. The only good part was the crusty top with the turbinado sugar. Winner for sure! I want to make again but am curious about freezing since you dont mention that. Instructions. No more words necessary! Could not wait. Six Months Ago: Salted Peanut Tart Thank you so much!!! Instructions. Instructions. Its very moist and just super yummy! It yields one perfectly-sized loaf and two muffins for the kid who simply couldnt wait until the next day to eat some. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan. Ive been making all sorts of quick breads using fruits and vegetable because my grandson hates veggies. We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. I wonder if you or anyone has tried it with less sugar? Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. Dozens and dozens of others have said how delicious this is. 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! Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. I have made this all summer with lovely results. Also, your one pan farro is in my regular rotation. I just had to taste the top, so good. I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didnt measure). I followed the directions EXACTLY, even that insanely painful part of WAITING A FULL DAY BEFORE EATING Whoa! I just have to say I put this in the oven, got distracted with work and completely forgot about it. I cant leave out bread, anything on the counter is fair game. Would it work to replace a cup of zucchini with a cup of mashed super ripe bananas? If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. Ill report back! Im making this tomorrow Deb. Or do they have different cooking properties, as well? They had a hint of sweetness but not like my mothers recipe. Yes please! I love that I can simply trust what you say and it will work out perfectly <3. I love that you can (and should!) Delicious! I made this and it was perfect. Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers Nice and moist without being overly dense and had a crispy top. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. Next time, Ill double the recipe. My question is: isnt a couple hours enough to completely cool? So I made this WITHOUT any sugar, and used one cup of whole wheat flour and one cup of oat flour. My mother-in-law gave me a very large zucchini, and my husband loved the first loaf so much that I made a second one tonight. Then mix the two, and then add zucchini. Hubby says it reminds him (postively) of bread pudding (which I do not like), but it just really lovely. In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. loaves the other day and boy were the neighbors happy! Made this last night and left it uncovered on the counter, as instructed. I like one-bowl cakes. I will continue to love you and your site no matter what. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). Thanks! 1 / 6. I also used whole wheat flour. Thanks for the excellent recipe. 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. In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. The first time I followed the instructions exactly. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. I let the batter rest about 20 minutes before baking to allow the gluten free flours to absorb the liquid ingredients so it wouldnt be overly gummy. It could also be that the basil acts a complement/enhancer to the zucchini flavor in the Clayton recipe, much the way that Ina Garten argues that a little bit of coffee in a chocolate recipe makes the chocolate taste more like, wellchocolate. My son insists I make the same zucchini bread again, and I will, but next time Ill drain the thawed zucchini shreds more. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! of my chocolate zucchini bread recipe (which makes 2 squat loaves), I added 1/4 cup cocoa powder and instead of Debs spices did 1/4 tsp each of cinnamon, nutmeg, glove, and cardamom. I like it for a variation and would make it this way again. I use whole wheat pastry flour (from Whole Foods but I expect other brands would work too) for quick bread substitutes and it keeps it all light and fluffy. Do u by chance know how many grams this makes up? Does it matter that I live in LA? Of course its delicious, it has all that sugar in it. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Used half the sugar (skipped the white sugar) but otherwise followed it to the t and it was fabulous. Do you think theres a way to incorporate sourdough starter discard? LOL!). It will seem like too much but its so amazing once baked. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. Wow! If yes how do you suggest wrapping it? It is fantastic, and a great thing to get us through lunch time at our jobs! My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. Are batter-free and clean the same thing? my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? The JB recipe is for a much smaller bread- it has less flour, so of course uses less sugar, oil, etc. Ive made this at least 5 times now (garden of abundance!) Loved this recipe! 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. It is absolutely delicious!!!! We double the recipe, make muffins (bake about 35 minutes) and one loaf for tomorrow! Recipes. It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). Your first cookbook was on their bookshelf so I leafed through. Second time I baked it 12 mins longer, had lovely high split top, and a dry toothpick! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910. Glad that I found this recipe to use it. Can you please share how how long it took for them to bake this way? Just set out a few slices to dry out the night before. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! A keeper! I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor. Wrapped well, the banana bread will keep at room temperature for 4 days. If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! But I do leave it in the pan; this is all the protection it needs. DIVINE. I love how fast and easy it is to make, and the flavor and moisture is perfect. Sooo easy too, I will make it again. Thank you Deb for making it a one bowl recipe and truly a quick bread! We sampled the bread from the ramekin after it cooled about an hour. It would add more dimension to this bread. If you already love the other one then just use that. This recipe is fantastic! Any reason I cant use the grater attachment on my Cuisinart rather than the box grater? No, that should be fine. This will be my zucchini bread recipe from here on! Moist, full of flavor and loving the sugar sprinkle on top. Lol, I am my own photographer, probably not. Made 12 muffins (+ 2 small ramekins). I replaced cinnamon with cardamom for a different flavor and it was delicious. Double Chocolate Zucchini Muffins: Preheat oven to 425F (218C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Maybe it was a bit more dense than in the picture but still very delicious. Stayed moist for several days and the crispy top was fantastic. Haha, kidding, well, unless it works :). My zucchine bread is in the oven. Moist and not too sweet. Not sure why the instructions recommend waiting 24 hours to enjoy! Do you think that would work, Deb, I made this the other day. Ive also found the weights and measure of the zucchini to vary widely. Great recipe!! Just as moist. Recipes. 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). 3. Thanks, Deb! No wonder it looks a little short, rather than it usual glorious crowning magnificence! I read that for glass you generally lower the temperature by 25 degrees. Directions. If you'd like to store the zucchini bread for longer than that, I'd recommend freezing it. I only got one piece. I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! So moist and tasty with crunchy top still intact. 2 large loaves took about an hour to bake. Remove from heat, then stir in milk, honey and vanilla. I usually make this w veggie oil and its perfect. Preheat the oven to 350 degrees F, and line a 9x5 loaf pan with parchment paper. 14 teaspoon 1 ml vanilla extract. The liquid ingredients you use as well course if you add it, subtract. 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