Follow the directions!! Crunchy top and all :). Place in the fridge for 5 minutes so that it thickens up. Glad that I found this recipe to use it. The neighbor gave me a large over grown zucchini and she is allergic to eggs so I followed the suggestion and used applesauce in place of the eggs. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! Delicious! I didnt het that rise either. Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. Next going to add basil, sun dried tomatoes and cheese and make into muffins.mmmm, yum! Thank you! What happened? And I feel like I could conquer the world lol. I did add an 1/8th teaspoon of allspice along with the nutmeg. I loved the crunchy top, the bread is very tender for a quick bread. Holy Moly! Im really suppose to wait till morning to eat this!!! Making it again this weekend! I tend to tweak a couple of things like Kelly I reduced the overall sugar content by about 50g, and subbed about 1/3rd wholemeal flour (spelt) to kid myself that its healthy. I use it to make 12 regular sized muffins- bake at 350 for about 25 minutes. Delicious! The batter exactly filled 6 standard cupcake holes and baking 28 minutes in a convection oven resulted in beautiful rounded and leavened tops. Id be more inclined to swap some of the zucchini for it. The outer edges were a little crispy, but very much edible. If you have white whole wheat flour, a full swap would probably be fine. I havent made them as muffins but from other comments it sounds like it makes about 12 and up to 18. TIA! So the second time I replaced all of the AP flour with 240g of whole wheat. in San Francisco when you were on the book tour for Every Day but I am gobsmacked that Anna can already be four! I will definitely try it with the zucchini I bought to try your fritters. I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. Instructions. I left the second loaf in the oven for 65 min. The baby loves it too. I make this with everything as is except way less sugar inside. 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. Ill just break off the top. thank you for inspiring a non baker to bake + gift killer edible love ! This is super good! And it was perfect. I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! Served it up warm with a little butter and a drizzle of honey! Its a really great tasting and easy dessert to make! Very moist and a different texture from the bread but still delicious. THANK YOU for making a recipe easy, the way it should be. I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. Best zuchini bread Ive ever made! Ive already made the OTHER SK zucchini bread recipe twice this summer, so enjoyed trying something new. It has been 3 days, and todays slice was just as good as the day-after-baking slice! Super easy to throw together, held up well for days, and gave me a new creative way to use up my MILs extra yellow squash from her garden. This turned out beautifully. I made them as muffins today and they turned out great! Using another bowl whisk the eggs pumpkin oil and water. We have a newly diagnosed celiac so trying to adapt our favorite recipes! The second time I made muffins and used actual eggs (filled my muffin tins pretty much to the top there was enough batter for 12 and they domed up but not too high. I loved it warm from the over. I needed to make it gluten free and followed the recipe precisely only substituting the flour. I dont find it here. So this time I omitted a little bit of zucchini because thats all I had, and at around 50 minutes, I tented the top with aluminum foil so the sugar wouldnt burn. I had given up after my last attempt several years ago. Deb, this is the truly the ultimate zucchini bread recipe! Followed your recipe to the tee. 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. I made this as is (with unsalted butter as my oil) and added three quarters of a cup of dark chocolate chips. Instructions. Any reason I s/chouldnt add walnuts? Grammar correction: my sous-chefs and ME.. They needed about 30 mins in the oven and came out great. I saw where you had changed your recipe up some and think you did a fabulous job! I also cut the sugar in half. The bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. It made one dozen muffins that rose beautifully. My boyfriend declared this the best baked good hed ever eaten. fried rice with zucchini, tomatoes and parmesan . If yes how do you suggest wrapping it? or have you already adjusted the sugar? I love this blog. Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). I was a little shy of zucchini, so added 1 medium carrot, grated to the zucchini mixture. Maybe try again and wait until the next day to eat it? This is fantastic THE TOP IS EVERYTHING. They took 30 min to bake. How did that happen?! ;-) I had a lot of liquid and the bottom of the bread is a solid gummy line. I used dark here because I find darker zucchini breads more appealing, although a whole lot of the color actually comes from cinnamon. Fun activity to make these with kids! I followed the recipe almost exactly, opting for canola oil as the fat, and sprinkling brown sugar on the top. I wonder how this one compares in your eyes.? You cant taste any difference. Transfer batter to prepared loaf pan. zucchini fritters. 2.5 Years Ago: Pomegranate Grapefruit Paloma and Butterscotch Pie I want want more fork-mixed cakes. Everyone we shared it with was so happy. I made this bread yesterday afternoon. Congrats on the NYT story, as well. 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!! Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425F (218C). This recipe is a keeper! I just tasted it and I see no reason to use another zucchini bread recipe. It will be hard enough letting it cool first. Made this last night and cut into today (~14 hrs post bake). Preheat your oven to 350F. Either/or. Once everything was mixed and in the bowl, it looked soupy. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). Though no, the flaky bark bit did not survive . You can taste the olive oil a bit ( on purpose! I thought it was pumpkin; I was wrong), I turned to Smitten Kitchen for help. Place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. Thank You Deb! Made this today because I grew zucchini in my garden and have it coming out of my ears. And both breads were moist and soft, excellent texture. Hey MP! Thanks for the great recipe! I just made this bread a few nights ago, and I had a couple of ripe bananas to get rid of and in the spirit of experimenting I threw those in as well. Next Ill try a vegan version with some flax and water for the eggs. Thank you for sharing! All ingredients are fresh. I like zucchini bread and will definitely try this recipe. This recipe uses less oil than the recipe I had been using. Best . Use the large, not small, holes of a box grater to shred the zucchini. My loaf looked just like the loaf in your picture. I made this zucchini bread today. Not overly sweet and soooo good!! This recipe sounds and looks delicious. Followed the recipe exactly and it came out beautifully the crunchy top was amazing. Im so glad to have found & used this recipe at the *start* of zucchini season! Delicious! Can I replace the flour with coconut or almond flour? I added pecan pieces, because everything is better with nuts. This is seriously the best recipe I have tried. I measured carefully, I weighted the zucchini even! If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. Here are my notes for myself. Genius recipe really. ), and they turned out lovely.New go-to recipe! This Zucchini recipe is fantastic. All of the name-brand ones (Williams-Sonoma, Sur La Table, Chicago Metallic and USA) are 8-1/2 x 4-1/2. I made the bread yesterday using the red mills 1 to 1 gluten free flour and it was great. Oh well. In the oven now. Getting ready to make this for the fourth time. Some of the best french toast Ive ever made. My husband loves it, my 2 year old son cried for it for three days after we ate the last loaf, and I can buy a huge zucchini for 49 cents at Trader Joes right now! So very good, so easyI will make this again and again and will never need another recipe for zucchini bread!! Ive made these as muffins a few times now- and Ive enjoyed them immensely! 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. You cant even tell the whole wheat flour is there! Weve made them twice in the past week, in loaf and muffin form. I cant leave out bread, anything on the counter is fair game. But Deb Perelman, cookbook author and creator of the beloved food blog Smitten Kitchen, says the extra . Lastly, stir in chocolate chips. I used 1 cup of each. We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? Instructions. I subbed half whole wheat for the ap flour, to delude myself into thinking its better for me and I had no issues. We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. Moist and not too sweet. Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. Hello! But I do leave it in the pan; this is all the protection it needs. YUM. The bread looked great when it came out of the oven with a nice, crunchy top. Add cacao powder, baking soda and salt; whisk until well mixed. Thank you! Ive made this twice now. What should I have done? My son insists I make the same zucchini bread again, and I will, but next time Ill drain the thawed zucchini shreds more. It spent a few days on my counter, then got put in the refrigerator. **FULL RECIPE: https://smittenkitchen.com/2018/02/quick-essential-stovetop-mac-and-cheese/ Stovetop mac-and-cheese that you can have 15 minutes from now, or . Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Nice to not have to spend time ridding the zucchini of excess moisture. I have grated portions already for the freezer so we wont miss it after the deluge. I just made this and its definitely a keeper. Its incredibly moist and delicious! The zucchini bread is amazing! So helpful! Oh! Turned out great! While you can, a full 1:1 swap with regular whole wheat will probably seem more dry or coarse. Thank you. So many zucchinis from my garden to use up. Thank you hugely Deb from the UK. I have a question about testing for doneness. Rebecca, did you end up using the yellow summer squash and if so, did it turn out alright? Thank you for including weights for all your recipes, especially when so many veggie or fruit based recipes on other sites say medium or small like, what does that mean?! My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. Which tasted very olivey. Thanks for thoughts! Melt butter and pour over the top of bananas (dairy has a magical quality to pick up flavors and better distribute through the rest of the batter, so do this first). Regular chips ok, or do you recommend mini chips? So moist! The batter fits perfectly in a bread loaf pan and came out nicely domed on top with a lovey crack down the middle. I even made a special trip to the grocery store for zucchini and raw sugar. My kids like it even better than banana bread (a favorite around here). Most recipes instruct you to wrap the zucchini shreds in several layers of paper towels, then squeeze the bundle to remove as much liquid as possible. What happens if I ran out of white flour and I had to substitute whole wheat flour instead? I am excited to try this. 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 . Pour into prepared loaf pan and smooth the top. Im making it now. Not sure of the bake time but temp will be the same. Can I just use white sugar? Just pulled it out of the oven & checked the rest of the recipe for cooling instructions. In another bowl, mix together flour, cocoa, salt, and baking soda. I also made the original one to get the pure taste I craved. The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. You know, unwrapping, defrosting, schmearing with cream cheese takes time and effort. Set aside. 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. Ive been making this recipe for a while, and last week I made a small tweak and it went from good to the best sweet bread/coffee cake I have ever made. I kept everything else the same on the recipe. 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