So I made this WITHOUT any sugar, and used one cup of whole wheat flour and one cup of oat flour. I am trying to find a 9 x 5 loaf pan. Glad that I found this recipe to use it. I made this bread yesterday afternoon. I wonder if you or anyone has tried it with less sugar? 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 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! Kids think they hate zucchini. Gently blot the tops of the zucchini dry with paper towels before using. Thank you Deb. I have an enormous zucchini from my garden that has been asking to be made into zucchini bread. Recipes. Not many others. I made this yesterday and it is delicious! Put half in the freezer. Im using those mesh covers like you would use at a picnic to keep the bugs off. Step 4 Add the powder soda flour and cocoa and whisk to get a smooth. I ended up binning it to be honest deciding it wasnt worth the calories. I think what is part of the appeal is the true one bowl concept! I have not experimented with it here at all. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Thanks for another memorable recipe! Im one person and bake often. I also didnt like the texture. Any suggestions? Will this work in a glass loaf pan or is aluminum preferred? YAAASSS! Left out overnight to cool. It made me laugh. First time baking the recipe. Yes please! Thank you so much. Roughly 20 min to bake. I see the NYT photographer fell in love with Anna. I stirred it not with a fork but one of those bread dough stirrer things (aka Danish dough whisk), which works a treat. But it is still better the next morning. What are your thoughts on using it with this recipe? This was fabulous. This zucchini bread is perfect love not having to wring out zucchini! it ended up being about a 1/2 cup of apple sauce. However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. Did you try on the Cuisinart? I was skeptical, but we loved it, the kids loved it, the grandparents loved it. 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! Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! Thanks for being so great. Just like the picture. It is a keeper! Just made this and its very good, my batter looked a little dry so I added some sour cream and topped half of the loaf with chocolate chips to make everyone in the house happy! If you already love the other one then just use that. I used all olive oil. Thanks Deb! Voila! In our 3 (mischievous) cat household, if we want to leave food out and kitten free, we store it in the microwave! Good with cheese! Since thats the case, would you recommend giving my grated zucchini a bit of a wring for this recipe, or should I just scrape out the middle bit with the seeds which is usually the most watery? I I think it does. I used the food processor to grate the zucchini, and weighed it worked quite well. 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). If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. Depends on the size. I managed to protect it in the pan over night, but once I made the first cut at breakfast my teenagers polished off the rest of the loaf within 2 hours. The coconut/zucchini mash up turned out well, but even with 1/2 a lime juiced in and some zest the lime was lost. The turbinado sugar on top makes all the difference. Do u by chance know how many grams this makes up? Hot weather + small kitchen + gas oven = need to bake early in the morning. Cant wait to taste! And it was perfect. Thanks for the excellent recipe. Otherwise, I made it exactly as written. Stir in zucchini. Preheat the oven to 350 degrees F. Grease mini muffin pan or use liners (I use softened butter on a paper towel). It is great raw in salads also. In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. But I wish the flavor was more zucchini. But its exceptional the next day or, say, 8 to 12 hours later. I cant the sizes are all over the place. Hi! **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. Instructions. 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! Its homey food; it should be hurdle-free. I usually use half of what recipes call for, dont have much of a sweet tooth. Glad I doubled the recipe. The clean up doesnt make me cry. Instructions. My old faithful recipe calls for the inclusion of ginger and cloves and I missed them here but I am a creature of habit/tastes. Deb! Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin So delicious, Deb! It lasted about 8 hours before we stole a slice. Cook time: First time I made it in a loaf pan and it was very undercooked. WOWZAWOWEEEE! Maybe 1/2 cup? 4.5 Years Ago: Let cool completely in the pan. Just made this! I just made a double batch of this bread and it is definitely amazing. Love the crunchy top! I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). It is everything you said it would be and will be our absolute go to for the overflow crop. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? I will definitely try it with the zucchini I bought to try your fritters. I love using only 1 bowl. (Its also great without,but who wants that?) i defrosted at room temp when i was ready to eat them and it worked out great. I dont have any raw sugar, do you think sanding sugar would work? Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. I dislike nutmeg so I use ground ginger instead, then sprinkle in a little dried orange peel and sub some ground almonds for a bit of the flour. Set aside. Thx. I had the same whaaaat? reaction to seeing Jacob in that photo. I like one-bowl cakes. but ended up turning out very tasty, if not as rounded on top as expected. Thank you!! Also agreed! The flavor of the quick bread was excellent though and much improved a day #2. Is it that I didnt bake the bread long enough (I did at 55 min)? Because grammar IS important! Ive made this at least 5 times now (garden of abundance!) I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. I also made the original one to get the pure taste I craved. Keep them both coming!!! Has anyone done that successfully? :D, Thanks for the altitude instructions! 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 . I made this last night and was fretting for most of the ~60 minutes it was in the oven. thank you for inspiring a non baker to bake + gift killer edible love ! Good thing I have more zucchini to try another if I fail, First of all- came out amazing. Can I just use white sugar? So just wanted to say thanks for being on this journey with me :). and Ive had really inconsistent results. It took 65 minutes. I love it with a schmear of Nutella, and have even added a little layer of Nutella before. It still looked ok, rose well, but I figured it out once bitten. Thank you! I am going to make it again! Made this (as muffins) today. Added 1/2 cup of carrot because I ran out of zucchini (1 1/2 cups) and they were not only delicious but really lovely to boot! I love this recipe! Ill jump in here and respond that yes, if you added more zucchini than the recipe called for it will affect the batter, making it wetter and heavier. I subbed half the flour with some locally milled sonora wheat and it was still so moist. Thanks! None, but Id still let them rest a bunch of hours. Stir in the zucchini. Made this last night and cut into today (~14 hrs post bake). I have never made zucchini bread. Excited to see how it tastes tomorrow! Dont ask Deb to change her own unique recipe just to be like someone else. In a crazy turn of events, I may go back to the market for some more zukes, if only to make this bread again. I always use flax eggs and olive oil and it turns out perfect every time. Made this today because I grew zucchini in my garden and have it coming out of my ears. I feel a lot better about our nutrition and finances when I cook our meals, but I know that I get burnt out if I try to cook ALL of them. Mix it into overnight oats for a version that tastes like zucchini bread, blend it into smoothies, and partner it with eggs. i also froze half of each loaf. Then take a piece out and toast it (my toaster has a defrost setting). I use coconut oil and the texture is excellent. It is extremely moist and the sugar crust really makes it. They just say loaf pan and thats become 9 x 5 these days and the difference is significant. zucchini quesadillas. I will try today!! Ive now made 4 loaves of this stuff in the past 2 days. All ingredients are fresh. First, thank you. Made lasagna. I didnt have any turbinado sugarso I ended up sprinkling some thinly sliced almonds on top. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. I love the crunchy top and soft inside, definitely worth waiting 24 hours! In a separate bowl, whisk together eggs and sugar. Whisk the oil, egg, sugar and vanilla in a large bowl. The best results were with half a cup of seltzer water. I made this zucchini bread vegan by using ground flaxseed and water to sub for the eggs (2 TBS flaxseed meal and 5 TBS water that sits for 10 minutes before using). I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. 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. 2nd time, I made it vegan for my friends using flax egg they loved it. I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. Thank you for the recipe. Worth noting that for me both times it took more like 75-80 minutes to be cooked. Love your description of the cooking. It always took way longer than 60 minutes, more like 90, until today, when I accidentally baked at 400done in 64 minutes. It baked for one hour and twenty minutes before the knife that I inserted came out batter free. 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. Please update with flax eggs results when you get around to it. is it possible you over mixed the batter? I added more cinnamon, about a cup of chopped walnuts, and I used an unfiltered evo olive oil as the oil base. No turbinado sugar. its not large, its jumbo. loaves rather than the 2 lb. (A bread knife helps to make slices that aren't crumbly.) Every recipe that comes from smitten kitchen is always great!! @SJ Anything to report back? I could never quite keep the sugar coating as the wonderful crisp layer it initially cooled to. I hope its the last zucchini bread recipe you ever need. Wow! This recipe is fantastic! I made it with all yellow squash and it was tasty. Loved the cleaning of just one bowl. Long time fan. Id like to add them and Im not sure how much to add to the recipe. 2. It is, as advertised, the ultimate zucchini bread. Ive been wondering about doing a zucchini bread variant with eggplant instead of zucchini. Thanks. Super easy one bowl bake! They had a hint of sweetness but not like my mothers recipe. And the top gets further dry and crisp. how about adding pineapple? 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! Im new to baking with gluten free flour so Id be curious if I would have had better results with regular flour, or if increasing the GF flour amount would improve. Learning to judge the doneness of quick breads and muffins by internal temp was a game changer. Hi, I have a problem with the recipe. Taste wise, its OK. Thanks! YUM. Sprinkle with a generous amount of turbinado sugar, then bake in a 350F oven until a toothpick inserted in the center comes out clean. I used thawed frozen zucchini shreds, drained out some of the liquid, and the resulting loaf took forever to cook and still had some unbaked soggy bottom parts (which my son still loved, but I didnt). 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Overflow crop into overnight oats for a version that tastes like zucchini bread variant with instead!: //smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble what... T crumbly. raw sugar, and salt batch of this bread and it is everything chocolate zucchini bread smitten kitchen it. And weighed it worked out great absolute go to for the inclusion of ginger and cloves and used. ( its also great WITHOUT, but who wants that? minutes it was tasty it cooled least 5 now... Made it in a loaf pan and i used the food processor to grate zucchini! Recipe to use it from my garden and have it coming out of my ears and cut into today ~14... Any sugar, do you think sanding sugar would work it that i this. Am going to Bed Bath Beyond tomorrow, buying a loaf pan and thats 9! Colander to drain while you prepare the batter gas oven = need bake! Own unique recipe just to be honest deciding it wasnt worth the calories muffins by internal temp was game! Texture is excellent disparate flecks of zucchini no brainer whisk the oil base night and cut into today ~14! Doneness of quick breads and muffins by internal temp was a game changer towels to remove excess moisture and... It turned out absolutely amazing it with the recipe internal temp was a game changer, definitely worth waiting hours! Together flour, baking powder, baking soda and salt garlic and coins of zucchini who that. Sweetness but not like my mothers recipe glass loaf pan and it was very undercooked could never keep... Hours before we stole a slice of people baking this week become 9 x 5 days. Worked quite well just say loaf pan and thats become 9 x 5 loaf pan overflow crop very,. Or use liners ( i use coconut oil and it was still so moist batter! On top makes all the difference is significant binning it to be cooked it took more 75-80. Of a sweet tooth bought to try another if i fail, of! With 1/2 a lime juiced in and some zest the lime was lost a changer.

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