They vanished in a flash and nobody guessed that they had zucchini in them. Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? 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. One recipe made 17 muffins. This recipe uses less oil than the recipe I had been using. I might even try slightly less brown sugar next time. :D, Thanks for the altitude instructions! Not many others. It will freeze well. i put a snack pack size container of applesauce in my measuring cup and then filled it with oil until it hit 2/3. What a lovely family you have, Deb! I will try today!! The key is you want the puree to have the same moisture content as canned pumpkin; add a spoonful or two of water if its more dry. My sister and I devoured half the loaf by ourselves. YUM. I have never made a recipe of yours that wasnt amazing. Alice Manzo, South Easton, Massachusetts. The first time I followed the instructions exactly. Yumm! Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. Still enjoyable with a cup of coffee. The sugary top is brilliant. Thoughts on whether this recipe will lend itself to those tweeks? My preference is for less warming spices, but perhaps others are so used to overpowering spice that this felt bland? Beyond that, after I took the pan out of the oven the top (that has in the past always stayed really puffed up and crispy) completely sunk in and deflated. Two zucchini around 18cm long got me the perfect amount of grated zucchini. Also, for those who have a glut of zucchini, the amount to make one recipe fits exactly perfectly in a freezer-safe 16-ounce/US pint wide-mouth canning jar. Also, discovered I was out of white sugar, so subbed brown sugar for the whole recipe. When decreasing sugar, I worry about the moisture but that is definitely not a problem with this moist bread. Not sure it will wait until tomorrow to be eatenwe cant wait! Deb! Cant wait to try this. Oh dearI made them into mini muffins and something strange happened! Skipping the step of straining the zuc makes sense and saves time. It yields one perfectly-sized loaf and two muffins for the kid who simply couldnt wait until the next day to eat some. https://i.imgur.com/AngikXB.jpg Im puzzled as well about how much liquid to drain out of frozen zucchini to use in baked goods. Doesnt get much better than that! It seemed that the zucchini clumped up in areas and made little soggy spots. I baked them on Thursday and let them sit at room temperature, uncovered, until I took them to shul on Saturday. I could write you a book, but I wont. I read a NYTimes article about how you do this all yourself maybe you should get a bit better about delegating if youre finding it hard to post ONE cake recipe a week on your blog *SMH*. Turned out wonderful. It was delicious! My picky eight year-old had a huge slice for breakfast. Needless to say, the baby loved it! Notify me of follow-up comments by email. The turbinado sugar on top makes all the difference. So moist and tasty with crunchy top still intact. I was so excited to find a zucchini bread recipe that used the whole thing that you didnt have to squeeze dry. I am regular follower here and have bookmarked a dozen of your recipes. Sigh. Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. I was thinking of adapting this recipe to make a lemon zucchini bread. 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. I have made this twice. Also maybe I should cut the sugar a bit? Pour the zucchini mixture over the flour mixture and stir until combined. Just made this and its absolutely the best zucchini bread ever. It was delicious. 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. Thank you, Deb! I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? Hello! It always turns out great. I defrost a little then warm on a pan with a little butter to toast slightly. Preheat the oven to 350 degrees F (175 degrees C). It came together in a snap and is DELICIOUS! The only effort required was grating the courgette; easiest recipe Ive ever made. 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. It IS the ultimate zucchini bread! I want want more fork-mixed cakes. So for next time Im hearing I should definitely poke around at bit. Heres a picture. Silica gel packets pilfered from my mailed goods and purses? Great recipe. Its actually somewhat annoying to look back at all the salting, draining and wringing of this vegetable Ive done with previous recipes. All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! longer as it was a bit under-baked where the sugar topping was. Do I need to change anything else? No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. Followed recipe exactly, although I had light brown sugar on hand not dark. If it doesnt, just bake off a muffin or two to be safe. This looks delicious! Enter your wring-free recipe that was so good and so easy I made it twice in one week. Quick question which Id like to get expert opinions on. I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. Im already picking the crust off in little bark-like flecks, the sugar on top is absolutely nonnegotiable. I adjusted the recipe for altitude (I live around 5300ft in Denver) so I thought Id share what I changed for any other mountain bakers out there! Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! Did you have to adjust the recipe at all? I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? We are egg free due to allergy and I made this using the chickpea juice substitute. Give it a few stirs, then add flour. This seems like a superb recipe.. can we substitute APF with millet flour no gluten flour.. any tips? I want to make again but am curious about freezing since you dont mention that. The bread was moist, crunchy and very favorable. Still yummy but I am curious of your outcome! Ten years ago: Peach and Creme Fraiche Pie Loved the cleaning of just one bowl. blonde brownies,pumpkin brownies,caramel brownies,chewy brownies,peppermint brownies,dark chocolate brownies,hot chocolate brownie,chocolate caramel brownies,homemade funnel cake,funnel cake with pancake mix,twice baked potato casserole,pork steak in oven,bakers chocolate brownies,shrikhand,snickers cheesecake,snickers pie,bake from scratch,apple pie a la mode,strawberry gelato,milk bar . Delicious! I had only one small piece left after my book group fell on it. This is, hands-down, the best zucchini bread I have ever made and it will be the only recipe I use from now on. But I didnt have a loaf pan so I made a dozen muffins & a little cake ( where I added chocolate chips & nuts- definitely a plus in my book) & we couldnt resist trying a muffin each the first day & then putting away the rest. Mines in the oven now! Love how easy it was to make and that I only had one bowl to clean. Used about half white whole wheat flour and half all purpose. We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. I love the natural sweetness of zucchini, and so many bread recipes just drown it out with so much excess sweetener (which, as you point out, isnt even as necessary here for moisture, given the high water content of the veggies). I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). It makes people frown, trying to figure out where the flavors come from, and then they smile while asking for a second, bigger slice. I love the crunchy top and soft inside, definitely worth waiting 24 hours! And thanks for including weights in your recipes! I will go with this one from now on. There was actually a squabble over who got the last piece. Enjoy! I admit, I usually sneak a piece from the end. You can taste the olive oil a bit ( on purpose! Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. Unless you were trying to be funny? Thank you for finally bringing zucchini into my quick bread rotation!!! HOLY CROW this was delicious. One bowl. I definitely did not overmix. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Well, this was just perfect! But still fab! I did use a mix of pastry flour and bread flour (about 60-40) rather than AP as it is what I had around when I decided to make this at 9pm. 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. Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! Not overly sweet and soooo good!! I have made it several times. I might only swap 2/3 to start. Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. It was an amazing desert! Would it be helpful or detrimental to put some parchment in the pan before greasing with spray? This recipe is delicious, moist and the best part is you cant even taste the zucchini! I Smitten Kitchen. Make this!! Thanks for the recipe! OMG.! Amazing zucchini bread, oh that awesome top crust! Either should work but may bake up differently. My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. I used less sugar (25%) and it was still sweet enough (for us). In a separate bowl combine the oil, sugars, eggs and vanilla. Winner for sure! I made it exactly as specified, then made one with blueberries in it and a sprinkling of crystallized ginger, then a batch of muffins with the blueberries and crystallized ginger. Cant wait for breakfast tomorrow to try it! Is it a bad idea if I mash up the two recipes to get the Pinnacle Zucchini Bread for my tummy? Any possiblity of improvement in the search function? Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. Fingers crossed! This bread is fantastic and super forgiving. 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. Lets see how this stands up overnight. Nancy did you up the leavening? The other one is still in pan and looks beautiful. Because of the number of loaves Im making, I didnt leave it in the pan overnight, but its just as tasty with that crunchy top out of the pan. I would start with 1/4 c and then add more if it doesnt look like enough I think the chip to muffin ratio is a preference thing. Will definitely be making again this weekend. Can you make a recipe without sugar or with stevia that would be good? Delicious! I really tried to wait the 24 hours but I couldnt manage the wait. Pour the wet ingredients into the dry ingredients. Is it because cake with a substantial amount of vegetables inside doesnt rally the base? How watery is everyones batter? Is it because cake with a few disparate flecks of zucchini in it is less intimidating? It tested done at just over an hour. Moist and not too sweet. I have kept quick bread for 7 months this way. Deb, I cant believe how good this recipe is. admittedly I made it less healthy by using browned butter and added orange zest, and its a delicious dessert. TIA! Thank you! I am a longtime Americas Test Kitchen kind of cook/baker, and this recipe is the first zucchini bread I have made that wasnt ATK. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. 25 minutes and 16 minutes respectively. But its exceptional the next day or, say, 8 to 12 hours later. You press it in with your hand, so Id say medium. Wow. The second bread was much tastier, and I didnt see any difference in letting it rest overnight. Excellent as always Deb- your recipes are always a thumbs up!! I used 80ml olive oil and 80ml butter. In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. I love how fast and easy it is to make, and the flavor and moisture is perfect. Salt aside, its easy and delicious and up there with the easy jacked-up banana bread. This recipe is a total win. Oh I wish I had read this first! I grated all the squash I had in the fridge, and it was enough for a double batch. I also did not wait the 24 hours to eat and it was just as delicious! Love the crunchy top! No change to the sugar on top. I had it all ready to go into the oven (the bowl was soaking, etc) and I noticed my Pyrex 1 cup measuring cup filled with oil on the counter. It didnt last very long. Thank you for another great recipe. This is the best zucchini bread I have ever eaten. Transfer to 2 greased 8x4-in. Its torture Deb please respond! I just weighed the zucchini out to 13 oz., as Deb suggested. I didnt think it enhanced it and I didnt like tasting the salt over the bread -maybe in 24 hours Ill have a different take and will comment if thats the case. I really want to break off that crispy top. Geesh! Made lasagna. Somewhere I have a note that indicates a ratio of leaveners per cup of add-ins, but of course I cant remember where I stashed it. I cant imagine lighter brown sugar is awful- but figured Id check. My pet peeve of weeknight baking is letting it cool in the pan for a few minutes, taking it out of the pan, then having to wrap it in something which also requires waiting until it is cool enough and doesnt steam itself soggy! Almost couldnt tell it was gluten free. Thanks for another great recipe! I have never made zucchini bread. So moist and tasty. I loved not wringing the zucchini! 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. This is a great recipe but it is way too sweet. However, no basic complaints here. Thank you! After cutting into it two days after baking to serve and still finding it wet, I ended up putting the slices on a baking sheet and back into the oven at 400 to dry out a bit. Its in the oven. The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. 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