No? If you'd like to store the zucchini bread for longer than that, I'd recommend freezing it. I did have to bake about 7 minutes longer than your recipe but that might be my oven. The shape was quite different its much rounder and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe. Preheat oven to 350F and grease a 95-inch loaf pan. I just made EIGHT!!! This one was fun to make but really was so sweet at the end I know she says its a larger than usual loaf, but for me at least this one really tasted like it had a lot of sugar in it, too. Being that it is a 105 degrees in Northern California, I couldnt bear to turn on my oven so I used my much under-utilized air fryer on the bake settingout on the porch. Here is a great recipe for almond flour zucchini bread. 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. That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) I have not experimented with it here at all. Set loaf pan on a cooling rack for 10 minutes. Have basically eaten half of it already and had to give some away to the neighbors to avoid eating the whole thing in one sitting. For those needing GF I made this gluten free substituting the flour for 1/2 Trader Joes almond meal (by weight) and half Cup to Cup GF flour (by weight) and it turned out perfect. I have never been a fan of zucchini, but when I realized I had it growing in my garden (I had purchased a victory garden flat of veggie starts that included a squash.. THANK YOU! Perfection. I made a mini-cake for family tinted with freeze-dried blueberries and strawberries. Cant wait. We waited a day before eating and it is unlikely to last another day since we keep eating and eating it. Its clutter-free you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. I also used half white whole wheat flour, which might help with your diet as the whole wheat flour doesnt digest as quickly so shouldnt spike sugar as fast. i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. Thanks. Ive been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. Enjoy! I have made this so many times this summer with our zucchini crop. The best ever crunchy top and moist inside. Nine years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs I cant the sizes are all over the place. I made this in a small bundt pan, it fit perfectly. Great recipe, and this new kitchen gadget is great. I added extra cinnamon as well as nutmeg and clove! However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. Thank you for sharing! No one needs an extra bowl to wash. The second and third days, its perfect. So, the next day, I shredded more zucchini (used a food processor. Then remove the banana bread from the pan and let cool completely before serving. Thanks for all you do! Mash bananas in the bottom of a large bowl. Ate the next day as recommended and the loaf tasted and smelled like raw flour. (Please forgive the dupe post I wanted this to also show up in the I made this section.). This is glorious. Easy and delish. I have made it several times. I mentioned the lazy part yes? The recipe worked perfectly for me. This is an amazing recipe! This is super good! Preheat the oven to 350 degrees F (175 degrees C). Will have to wait until summer (Im in New Zealand), when Ill have a crop in my garden to use. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? First, thank you. We added 3/4 cup total of dark chocolate chips and mini semisweet chips. Whisk in the zucchini. This posting made me panic to be sure I had your old one printed in case you delete it forever. Sometimes 2 c = 370 g, sometimes 250! Zucchini is a kind of summer squash so yes. Please let me know. For some reason, I have struggled with quick breads lately so it was so nice to have a win. (And maybe healthy? Cannot wait to make this as soon as I can harvest my first zucchini!!! I always use flax eggs and olive oil and it turns out perfect every time. I have grated portions already for the freezer so we wont miss it after the deluge. What sorcery caused this to make my house smell so good?? Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. Im not sure it would need much less sugar because I dont find that apples bake up sweet unless sugar is added. I am going to give the zucchini bread recipe a try, using a 1-to-1 gluten-free flour product, and Ill let you know how it turns out! Delicious. I made it a couple days ahead and shared with the group I was camping with. At 350, they also took about 65 minutes, so a bit longer. Does anyone know the estimated nutritional or calorie value (per slice or in total)? Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. Ill let u know! Hi there ~ not only has this recipe granted me great results, but I really appreciate the way you have it laid out: when ingredients in the list are grouped according to the order they should be added in, the logic centers of my brain (not to mention, the nervous / newbie / easily-overwhelmed baker that I am) breathe a sigh of relief it helps me get a better sense for the science of how it all comes together so, thanks for the thoughtfulness you put into your recipes. Well, I have found my favorite zucchini bread recipe. Will be making this again. I made it with carrots and it was delish! Overall very happy with the recipe and planning to make another batch of muffins to freeze! Made this today and it was lovely! My daughter is allergic to eggs so I tried several subs to make them vegan. I cant wait to try this. Stir in any add-ins, from nuts to chocolate. I added in blitzed toasted pecans to one tray of muffins and got good rise but the second on with in chocolate chips is a bit flatter. Doubled the recipe because I had a monster zucchini to use up. I doubled the recipe and used two Pyrex loaf pans. Theyre baking and almost ready Ill post again when we get the chance to eat them! But its this one that remains the solid winner with our family and friends. Then, keeping the muffins in the oven, lower the temperature to 350 . Add oil and vanilla; beat until combined. Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. Transfer batter to prepared loaf pan. The rest was cooked through although I didnt get the full rise that I do with the pumpkin bread. And so easy! 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). A very nice bread. My cups of flour weigh in at 130 grams. 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. Id start with half. I usually have good success with smitten kitchen recipes but this was a huge fail. Roughly 20 min to bake. Both yesterdays and todays maintained a nice crunchy exterior but perfectly moist insides. This is a great recipe but it is way too sweet. Used about half white whole wheat flour and half all purpose. Thank you for such a good recipe. I also made 12 muffins plus a ramekin. Im excited to make it again. I had some lavender buds just dried from our garden so I eliminated the spices and added some crushed buds and lemon zest I took a suggestion from a Bon Appetit recipe and put the lemon zest and lavender buds with the sugar into the food processor first. I made them as muffins today and they turned out great! Sorry if this has been asked but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. I like this one more, for all of the reasons I list in the post: size, simplicity, crumb, etc. So moist. Thank you Deb for the joy you bring me and my family. Bake at 350F for 1 hour or until bread tests done. Made with 1/3while wheat flour and 2/3 AP, and turned out great! Preheat oven to 325 degrees. Oh well. I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. Do you think this recipe would translate well into muffins? I think Ill make it for my husband who does not eat anything green. recipe source! 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). Was your photographer in my kitchen? Yum!! So moist and tasty with crunchy top still intact. I just weighed the zucchini out to 13 oz., as Deb suggested. Cant wait to taste! Fried rice with zucchini tomatoes and parmesan. Yep. But when I sliced into it, the top half looked ok-ish but the bottom half was eraser. I normally appreciate SK recipes, this is a pass. And there was lots of crunchy top. grated zuchinni. 1/2 cup Dutch-process cocoa powder. Hello! 12 muffins baked 30 min. Give it a few stirs, then add flour. No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. Cant wait to try it! Made these just now, DELICIOUS! Can you make this in muffin tins? Either/or. Well, this was just perfect! And its a #2 contender under a zuke bread bakeoff. And it truly is one bowl and a fork. Flavour is great and passed the 6 year olds approval as a snack in lunch box. Great recipe. Full disclosure I tend to go over with the fruit additions so there was likely about an extra 1/2 cup (about 60grams) of zucchini which obviously will add to moisture as well. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. But I dont get it. Cool in pans for 10 minutes. Best zucchini bread ever. The loaf is so moist! Maybe even 1.5 cups. Step 4 Add the powder soda flour and cocoa and whisk to get a smooth. Id be more inclined to swap some of the zucchini for it. Definitely will keep this recipe in my back pocket for summertime! I would like to make this in smaller pans or even muffins or mini muffins. Tried it with Nutella tooheaven! We all love it. 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. My question, though, is by how much do you feel I could cut the sugar? Your pumpkin bread recipe is also one of my favorites. Ive made this several times, and its perfect every time. They didnt last past day 2! New here? Id never made zucc bread before and this came out perfect. Instructions. I religiously follow this site, and have made many of the recipes, with universal success. me too! 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 made this in a Bundt pan, sprinkled walnuts & turbinado sugar on top of batter. Yum! For the muffins, I replaced 1/3 of the flour with unsweetened cocoa powder & added a cup of mini, semi-sweet chocolate chips. I am harvesting about 12 courgettes (zucchini) each day so a really good recipe is vital. My sister and I devoured half the loaf by ourselves. Thanks Deb as always for the awesomeness. Swapped 60g of almonds for the same weight of flour tasted great! August 1, 2019 (updated Mar 18, 2020) This collection of easy zucchini recipes is perfect for using up summer's fresh harvest - everything from zucchini bread, muffins, cupcakes, scones, and more! Start checking them at 20 minutes. That crust is worth preserving! I used up a small pc of green zuke and the rest from one yellow zuke. Im here to report that this is an extra-good recipe. Gently fold blueberries into zucchini bread batter. made half of it muffins and the other half in a loaf pan Its utterly delicious! I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. It should make about 12, possibly 13. I will go with this one from now on. Many of the carrot bread recipes Ive looked at have similar ratio to your suggestionIm just trying to learn more about how you reached that quantity, to hone my baking and substitution skills. Added bonus, more protein! They are a lot like Debs bread a bit less sweet (and I only use 1/2 c of brown sugar), plus the addition of ground ginger (which i really like). . My kids are now anxiously awaiting our next harvest from the garden. I added 15-20m to the cooking time and it was still really raw throughout. 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. I cooked mine in a ceramic loaf pan it it took a much longer time. In a small bowl, whisk the olive oil and the garlic together; set aside. I have so far and am wondering if it is necessary or typical to do so. Youve solved everything I found annoying about making zucchini bread in one go! 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