Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper. Can you make this in muffin tins? Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. I love a simple, delicious recipe that is unfussy, but still a winner. This is my favorite zucchini bread and I had a bunch of apples ready to go south, so I substituted grated apples (skin on) for the zucchini. 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. 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 skipped the crunchy top (I know, Im a monster) but still let it set overnight. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. One I baked with mini chocolate chips and it turned out beautiful like the regular ones!! Delicious! I took some that night to the zucchinis grower and told him that it had been made with his antique zucchini. One recipe made 17 muffins. This recipe is so amazing, my 4 year old consistently chooses a slice over chocolate chip cookies! 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. Perhaps you could modify your recipe to align with hers. Theyre a little brown on top, so I think 375 might be the perfect compromise. I cant leave out bread, anything on the counter is fair game. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. (As usual, also cut total sugar down to 3/4 cup and used half white and half whole wheat flour.) Thank you. Its incredibly moist and delicious! The muffins took 30 minutes to cook through and I added chocolate chips to those. Deb, made this version of zucchini bread this weekend at its a real winner! The muffins are delicious, but honestly the addition of chocolate chips (not in the original recipe) was sort of distracting. LOVE this recipe! Not only easy but the best zucchini bread ever. Add oil and vanilla; beat until combined. I remember zucchini bread as being just ok. Love from The Netherlands! 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! 25 minutes and 16 minutes respectively. . Sorry if thats an inane questionbaking novice here. Thiiiiiiiiiiiiiiiis much! 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. This is delicious bread. Im going to make my family wait the full 24 hours. I also made it for a gluten-free friend, using the King Arthur one-to-one mix and olive oilshe absolutely loved it, and thought it didnt taste like gluten-free. But since I read this comment and have a giant zucchini to use up, I am adding this to my shopping list! Thanks Deb for the inspiration and no-nonsense approach. i liked the look of the ramekin, it might be fun to use a variety of small dishes. Ive followed since like 2013 and you were a big reason I got so into cooking/baking. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Any suggestions on combining both your pumpkin and zucchini bread recipes? Hi! Im going to make a few more tomorrow to share with neighbors. I love all your recipes. Im not sure its a clear swap here because theres a different moisture content, however, I do think you could use the mashed puree in this pumpkin bread. Weve made them twice in the past week, in loaf and muffin form. I use 1/2 flour at a 1:1 ratio. Just set out a few slices to dry out the night before. Let cool in the pan slightly, then transfer to a wire rack. Thank you for all of the work you do! Very, very good. Maybe I am wrong though and they mean the same thing! Ive made this several times; the texture is definitely better if it waits until its completely cool. Tried it with Nutella tooheaven! Good if you dont want a dessert-y bread but I may increase it a tad in future. (Please forgive the dupe post I wanted this to also show up in the I made this section.). Even with that reduction, I felt the bread was a smidge too sweet. It just rose to the level of the pan but flat not the beautiful dome yours made. But it was still delicious! I made this and it was SO GOOD!!!! We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. I loved reading that its ok to serve frozen tortellini with broccoli! Thank you Deb for the joy you bring me and my family. My newborn woke up from his nap and I was able to finish making it one handed while holding him in the other. I made this and it turned out great. It was very easy to make love the one bowl cleanup. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! I had only one small piece left after my book group fell on it. Turned out really well! Its in the oven. Has anyone tried adding wheat bran to this recipe? I was given a calabacitas and was told its basically Mexican zucchini. Cant wait to try it! It is the only recipe you need for this treat. Im at 5280 in Denver and definitely want to give it a try, but dont want to mess it up! The JB recipe is for a much smaller bread- it has less flour, so of course uses less sugar, oil, etc. It was as easy as it looks, followed the recipe exactly (except for the addition of a few chopped walnuts) and it turned out PERFECTLY! No, that should be fine. Switching for coconut or almond flour would require a fair amount of experimentation around other ingredient amounts. This was too insanely good! Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. Olive oil. Will definitely be making again this weekend. Hi Deb, Ive added roasted walnuts, chocolate chips, and have made 20 times. 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. Just made this phenomenal! Does anyone know the estimated nutritional or calorie value (per slice or in total)? My two year old and I mixed this up. Thanks, Deb! This is seriously the best recipe I have tried. Spray the pan with nonstick cooking spray to prevent sticking. This id the BEST zucchini bread ive ever had!! But why did the spices get halved in the case of cinnamon and vanilla? The perfect breakfast! Figured I should do this before the new zucchini arrives. 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. Well! The zucchini was fresh. I am trying to find a 9 x 5 loaf pan. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Well crap, I just made your other one this morning before I saw this! Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. So delicious, Deb! Do you think this recipe would translate well into muffins? 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). I do it exactly as written let cool, unwrapped stays 4 days on the counter! I love this recipe! Thank you for everything you do!! I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldnt hit the right amount of moisture for this recipe. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] Love that its one bowl too. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. OMG this is the One! Next Ill try a vegan version with some flax and water for the eggs. Will this work in a glass loaf pan or is aluminum preferred? And thanks for including weights in your recipes! I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! There is a print icon that leads to a print template at the bottom of each recipe, where it says DO MORE: You can also click CTRL or + P from any recipe post and it will take you to a streamlined print template. Now we wait until tomorrow..torture! Sprinkle with the raw or turbinado sugar dont skimp. Thank you! 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. This is super good! It was PERFECT! I also used whole wheat flour. 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. Deb, I cant believe how good this recipe is. I have made this bread twice this zucchini season. Definitely the last zucchini bread recipe Ill ever use! Not sure I need a crunchy crust that much, but added the raw sugar anyway. Nun knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt. Once as a delicious & perfectly moist loaf and once as chocolate cupcakes. Loved not having to wring out the zucchini. Today I made it again and having read all the comments, I added a pinch of salt. I just made a double batch of this bread and it is definitely amazing. or is it possible the weather was too hot/humid in the kitchen?) The aroma coming out of the oven was intoxicating! Thanks so much! If you make mini muffins, does that mean they only have to rest a quarter of a day? I have also used your previous zucchini bread recipe many times though, mostly as muffins. Still very edible and delicious (I guess this is my no-fat version?!) Also, I only had Demerara sugar and the top is crusty but not craggy. REVELATION. They have a slightly moist center, probably from the extra zucchini which might have been solved by 5 min more time. Second loaf ive made this week. Sorry, theres no contest when choosing bread vs fritters! OK two thumbs up for this! Thanks Deb! My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. I have been making it yearly for over ten years now! The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. It didnt even need the salted butter on top but it certainly didnt hurt. Batter came together SO FAST it was beautiful. Whisk the oil, egg, sugar and vanilla in a large bowl. Nice to not have to spend time ridding the zucchini of excess moisture. In large bowl whisk together eggs, oil, maple syrup and vanilla extract. Go to Recipe. I froze leftover bread from thanksgiving and my son loves it for breakfast he asks for thanksgiving bread all the time. I have learned that it is best to use an instant-read thermometer to check doneness (200 degrees F for quick breads) as it is easy to hit a spot of chocolate or fruit with a toothpick and the bread can appear under-baked. 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