The batter exactly filled 6 standard cupcake holes and baking 28 minutes in a convection oven resulted in beautiful rounded and leavened tops. 196k followers. Zucchini bread keeps for 4 to 5 days at room temperature. The zucchini was fresh. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. or none? Directions. I followed the recipe almost exactly, opting for canola oil as the fat, and sprinkling brown sugar on the top. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. This recipe sounds and looks delicious. By far the best recipe I have ever had for zucchini bread. If yes how do you suggest wrapping it? Perfection! I made them gluten free muffins: 120 g sorghum flour, 50 g tapioca flour, the rest i used a GF baking mix (but Ill use just sorghum and tapioca next time, increasing the weight according to the above ratio). Smaller loaves will bake faster, but Im not sure how much. But the chocolate worked!.Id try it again. Lol) have done it with chocolate chips, nuts, as muffins, with some whole wheat added and theyve all turned out great! My go-to banana-bread recipe is from the King Arthur site (Sorry, Deb! Second had (all of the above, plus) added dried cherries and slivered almonds. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. Very easy to make. It is not too sweet and the texture is amazing. We double the recipe, make muffins (bake about 35 minutes) and one loaf for tomorrow! I couldnt persuade my husband not to try it right away, but he said he really liked it as is. Its like, walk by and take a corner, straighten out the loaf goodYou cant stop yourself. Instructions. (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). Amazing zucchini bread, oh that awesome top crust! This time, I spread my wings a bit and added some walnuts and cranberriesnot too many, just enough for a little bud surprise. I love the amount of zucchini in this recipe and the ease of mixing it in one bowl, using a scale! Zucchini in my garden is getting ready to explode, so perfect timing on this recipe. Heres a picture. The hole may have been too deep for the toothpick, but I was pretty sure I had poked the skewer through it; the raw parts were throughout the middle of the bread, I thought the skewer would have at least hit some of it. I have grated portions already for the freezer so we wont miss it after the deluge. Id probably start with replacing 1/3 the flour with your best dark cocoa powder. I didnt have enough zucchini so I grated some broccoli stalks and guess what? 1/2 cup Dutch-process cocoa powder. We knocked it out in two, and it took effort for it to last that long. No wringing or draining of the zucchini. and the one zucchini gave me enough for a double batch :). Thanks for the new recipe! Family devoured them. Its a really great tasting and easy dessert to make! I think muffins come out fluffier where as as a loaf its silky and dense. Thank you! I have never made zucchini bread. The Burlap & Barrel cinnamon and nutmeg. Made this today because I grew zucchini in my garden and have it coming out of my ears. I loved it and will continue to make it. What did I do wrong? Ill try it again but somethings off for me; could be Im still using too much zucchini. Check in the middle but also check again near the top. First time I made it, I followed directions with the exception of using light brown sugar instead of dark (its what I had in the pantry). Definitely a go-to. I like one-bowl cakes. ), I wont get to taste the deliciousness until tonight. 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. Can I use the yellow variety of summer squash in this recipe? I attribute that to the juice from the zucchini and the oil. Your future self will thank you. Im wondering if anyone has tried a more savory version.I was thinking no cinnamon/nutmeg, half the sugar and adding cheddar cheese..? Preheat the oven to 350 degrees F. Line an 8 x 4 inch loaf pan with parchment paper. Like others I search each year for the one recipe for zucchini bread. Made this yesterday with frozen zucchini that Id bagged specifically for this recipe last summer. Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. Thats all. It had a classic (and delicious . Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? Best zucchini cake ever! The turbinado sugar on top makes all the difference. I love this recipe! pumpkin, almond poppyseed, banana, date, apple, etc but always strayed from zucchini for all of the reasons you describe. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. Thanks for all you do! Thank you, Deb! Thanks, Deb! But I did not wring. If this crunchy lid is like the one on your pumpkin bread, I just died. I use the food processor most of the time! Thank you. Thank you Deb for making it a one bowl recipe and truly a quick bread! Left out overnight to cool. Guess Ill have to make another batch with my next zucchini! ive made this twice so far. I love it, and everyone Ive served it to loves it too. 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). I made my way to our local Farmers Market where freshly harvested zucchinis were waiting for me. I will definitely try it with the zucchini I bought to try your fritters. Wonder if this would still be great without it? I often have to poke it around a lot because there can be uncooked pockets. I had one shabby piece left over the next morning (I shared with a book group). It baked for one hour and twenty minutes before the knife that I inserted came out batter free. Can you please share how how long it took for them to bake this way? FYI, I used walnut oil which I think added a quiet richness to the flavor. Made this (as muffins) today. I used a scale to weigh the ingredients in grams which is my preferred way to bake. Thank you for giving us something so wonderful to make during a pandemic!! Is this bread very sweet? Instructions. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. I read that for glass you generally lower the temperature by 25 degrees. I replaced a third of the all-purpose with whole wheat flour and added a bit more oil. Maybe try again and wait until the next day to eat it? We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. I used organic coconut oil for my liquid fat. Made for a crunchy salty sweet top. Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! ( 1/4 cup per egg ) Followed all the other directions to the letter and everyone raved about it . Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. I have a few complaints about zucchini bread and I bet you cannot wait to hear them. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. I made it vegan by swapping the eggs for aquafaba, but otherwise stayed true to the recipe. I will continue to love you and your site no matter what. In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. Loved the cleaning of just one bowl. I once tricked my friend (who notoriously hates veggies) into eating beets by shredding it (raw!) Does anyone know the estimated nutritional or calorie value (per slice or in total)? Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. ), and reduced the sugars by a (figurative not literal) smidge. I had one zucchini. Its tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. Leave in pan uncovered? I was looking for a lemon zucchini bread recipe and came here hoping you would have something like that. Fold in any optional add-ins like chocolate chips or nuts. I added walnuts and made mini loafs to share with friends. 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. Thats how easy! I still have more zucchini tho! Zucchini Breakfast Casserole. Whats important is enjoying Debs latest blog entry. I havent made them as muffins but from other comments it sounds like it makes about 12 and up to 18. It turned out perfectly with very few dishes and the babe stayed asleep until it was well into baking time. My zucchine bread is in the oven. 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. The first couple steps went just as swimmingly as the first time around, and this time I got a clean kitchen towel instead of paper towels to wring these bitch ass zucchini shreds out. Turned out really well! Instructions. completely agree this is the best zucchini bread ever and tastes so good the next day (even though we ate half of it on Day 1 :) I didnt change a thingKids devoured it. I made these into muffins this morning. Omit the cinnamon and nutmeg, and add 1 cup shredded unsweetened coconut and 3/4 cup mini chocolate chips, plus 1/2 teaspoon coconut extract. I made this last night to eat this morning as suggested. SKs recipe is my new favorite! So so delicious!! By the way, thanks for all your recipes and newsletters, I really enjoy them! Thanks for the recipe! Yes please! You will not regret it. I am an avid baker and my friends know that I am but are shocked when I throw the steps out the window to make a recipe one-bowl and when I mix with some random fork in the drawer (or dish-rack) rather than some fancy whisk or electric mixer. The trick is keeping the tops wonderful sugary crust, so I usually tip it over cut side down, with the other end up in the air. any tweaks/suggestions on bake time? But the last two times, especially leaving it on the counter as Deb recommends, an unpleasant taste and excessive moistness has happened after 2 days I cant even quite explain the taste, but its not good. I often find zucc breads to be a little too moist and gummy, but this one holds together beautifully and the crumb is just delightful (I waited until the morning after to slice). A small glass or bowl, plus ) added dried cherries and slivered.! Another batch with my next zucchini cup per egg ) followed all the difference it too like chocolate or... 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