Baked it exactly as written, delicious. Id check them at 18 to 20 minutes, then 25 if theyre not done yet. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1437021 Thanks so much for sharing! I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. You can do the water test: See if it holds 6 liquid cups. This was the BEST zucchini bread Ive ever made. I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) The baby loves it too. Of this I am certain. Add oil and vanilla; beat until combined. This turned out beautifully. Save my name, email, and website in this browser for the next time I comment. Delicious cake. Its so wonderfully delicious! or is it possible the weather was too hot/humid in the kitchen?) One of my favorite new recipes this summer! I made it into 12 muffins and one small loaf. I froze slices of this with wax paper in between and hurrah! I made it followed the directions to the t which I dont normally do. Id check the muffins at 22 minutes but they might take as long as 28. Hard to say if its actually improved in the three days since I baked it, but it certainly hasnt lost anything. In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time until completely combined. I made this yesterday and it is delicious! Bake at 350 for 50-55 minutes or until a toothpick inserted in the center . I had to use light brown sugar. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! We should embrace it. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. Thank you!! Not only easy but the best zucchini bread ever. 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. Thank you so much!!! Really like the crunchy top and it is still delicious after 5 days on the counter unwrapped! Since I only have 8 x 4 inch pans, I split the batter between two pans. Not sure where I got the recipe, but heres a link to it if anyone wants to see it: https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA. This zucchini bread was delicious. Great flavors. Im making my sons wedding cake next month (2.5 weeks!) I so appreciate not having to wash extra dishes or drag out heavy equipment. I will be freezing these. So moist! The weight of this cooked piece? ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). 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!! Im so glad to have found & used this recipe at the *start* of zucchini season! So easy!) Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. Preheat oven to 350F/180C. In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. Oh well. This was FANTASTIC. We love it! I just wanted to let you know, I made this in my air fryer! Trying hard to reduce sugar while not using fake sugars, wondering whether I can add a mashed overripe banana in place of some of the sugar; anyone tried this with success (or crashing failure)? This got me 21 muffin cups filled ~7/8 full; I baked them for 30 mins. This is by far the best zucchini bread recipe in every sense word for word conduct the recipe as written with instructions. Though no, the flaky bark bit did not survive . Cant wait to taste it tomorrow! I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt My bake time was 1:15 I think my oven needs recalibrated. Highly recommend this recipe exactly as written! This really was the ultimate zucchini bread. Yum! Loved that its not overly sweet as well. To my taste the muffins were a bit too sweet, but that was with the chocolate chips which add sugar. This recipe makes excellent french toast! Its delicious. Thanks for the excellent recipe. I mustve made this a dozen times last year, its so delicious. My zucchini bread took FOREVER to bake, and I still ended up with what seemed like uncooked areas, primarily on the bottom of the loaf. Had to double the recipe it worked great! Followed the recipe exactly but made into muffins. I find the opposite. So helpful! Thank you for your creation, we love it! It would require an extra bowl. 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. I was thinking of adapting this recipe to make a lemon zucchini bread. Also added 3/4 tsp xantham gum. I added mini chocolate chips so good! 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. My second loaf is still cooling in the pan. Remove from heat, then stir in milk, honey and vanilla. I made this today. Which tasted very olivey. Any thoughts? Go to Recipe. Grammar correction: my sous-chefs and ME.. Can you make him sleep in some kind of vise contraption so he doesnt keep growing like this? Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. This loaf will not last long!!!! Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. We will gobble it up straightaway. But it was pretty easy sailing and that. Honestly, Im not an avid baker, so I only have one 95 loaf pan. Looking forward to making more of your recipes and reading your humorous blogs. You can fill them nearly to the brim. I like zucchini bread and will definitely try this recipe. Cannot get enough. Deliciousness. I defrost a little then warm on a pan with a little butter to toast slightly. We both found it delicious even though yes, we were eating it on the very day it was baked. Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. 12 muffins baked 30 min. My husband despises zucchini but loves this. The zucchini bread is amazing! im a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. This bread is fantastic and super forgiving. You replied!!! It looks fantastic and Im planning on making a plain one just as the recipie says but wanted to see if you thought it would still be ok to make a second loaf with added morsels or nuts. . In order to get around not digging in right away, I took some of the batter and filled 3 muffin wrappers. It turned out perfectly. Im putting your cookbook on my Christmas list!! I know my leavenings work as I go through them quickly and the muffins I made for breakfast this morning since we werent getting zucchini bread looked perfect. Im going to make my family wait the full 24 hours. Fold in zucchini and optional nuts or chocolate chips. OMG.! We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. I made this zucchini bread today. LOL Im betting no one will complain if I make it again (so much zucchini, so many apples). Preheat the oven to 350 degrees F. Line an 8 x 4 inch loaf pan with parchment paper. It smells great so far. Well! I dont find it here. Next time Id make the recipe without chocolate chips but possibly with chopped walnuts. It is a way to have your cake and eat it too. Transfer quick bread out of the pan and onto cooling rack. I used up a small pc of green zuke and the rest from one yellow zuke. Haha, kidding, well, unless it works :). I cooked mine in a ceramic loaf pan it it took a much longer time. 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. Baked both muffin tins at once for 20 mins on convection, rotating halfway through. I used a 9 x 5 pan and baked it for about 40 minutes and it was done. doubled the recipe but only put slightly more baking soda and baking powder Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. We talked about how much we all enjoy not just your recipes but your sense of humor and how to realistically cook tasty food. The loaf took an extra half hour to cook & the muffins took 50 minutes @350. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. Came together so easily (heres to one bowl recipes!) The recipe took to those alterations with ease. Love the crunchy top made it for family and everyone loved it. I used 300 grams of the Bobs Red Mill flour to sub for the 2 cups of all purpose flour. I plant zucchini shred and freeze it just for this. I have never made zucchini bread. And then, your Ultimate Zucchini Bread. I am glad youre enjoying the recipe! Id give it another go. Delicious, moist, crunchy top, flavorful! I am now going to try to make a vegan version using flax eggs rather than regular eggs. The same pan I have used for years always at 350, never knew otherwise! Nothing is lost by cutting a piece off a bit prematurely. Id never made zucc bread before and this came out perfect. Second had (all of the above, plus) added dried cherries and slivered almonds. This is such a great recipe, Ill never use another, as always thank you ! Id fallen out of love with my usual zucchini bread recipe, which is the only one I found prior to this that used enough zucchini. Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. I am 2 years late to this party but this bread is absolutely amazing, I skipped the extra sugar for the top but I dont like my sweets too sweet. How much cocoa powder did you add? And there was lots of crunchy top. For some reason, where the top lifted up, it took a long time to cook fully underneath. Sorry if thats an inane questionbaking novice here. Oh dearI made them into mini muffins and something strange happened! Just made this and it is terrific! Im curious how you stored the muffins to keep the crunchy tops intact and crunchy? Ill never make another zucchini bread recipe! I took a tip from a prior poster and have a banana/zucchini mix in the oven. I made a few modifications, including using part whole wheat white flour and adding some flax meal. I love your precise directions (grated on the large holes of a box grater) and your alternate measurements. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). Batter came together SO FAST it was beautiful. me too! Easy Zucchini Bread. I reduced the cook timeI made 12 muffins pretty full to the brim and mine were done in 35mins. If desired, line with parchment. Excited to see how it tastes tomorrow! Second loaf ive made this week. 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. (This thing is bigger than my not-that-small upper arm, so I think I will still have enough.). Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. Mine came out with the beautifully crusty top and its so delicious! The rest was cooked through although I didnt get the full rise that I do with the pumpkin bread. Used refined coconut oil (melted) for the oil. I religiously follow this site, and have made many of the recipes, with universal success. I know it wouldnt have the visually appealing green specs but it otherwise seems to me it should be similar. I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! My boyfriend declared this the best baked good hed ever eaten. Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. Will definitely make again ( and again ), Hi Deb! The crunchy top stayed crunchy. The first time it was beautiful! I grabbed one of those mini loaf pans at Goodwill but have yet to try it, this sounds perfect! And now my husband thinks Im some sort of wizard. Freeze individually wrapped sliced in a freezer bag for up to 6 months. I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. Thanks, Love this recipe. Used an 84 pan instead, so had enough for a mini loaf/cake round that didnt make it a day cooling (not sorry). It made one dozen muffins that rose beautifully. Id definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for itthe final product was delightful! Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. A bit more breakfast and less treat with the sugar reduction! Thanks for all your trials and errors to bring us this perfect zucchini loaf! This looks fantastic. I made this last night, and because I dutifully followed Debs directions (as hard as it was!

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