Thank you for everything you do!! Step 1 Preheat oven to 350 F. Step 3 Whisk in the eggs vanilla and salt. Will definitely be making again this weekend. I do have a question though I feel that all of my quick bread recipes (this, banana bread, the morning glory bread) never puff up like I want them to. I have grated portions already for the freezer so we wont miss it after the deluge. 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. I also did not wait the 24 hours to eat and it was just as delicious! Stir in eggs and vanilla and whisk well. OK you are correct this IS the best zucchini bread/cake EVER!!!! I found them to be bland. I did! The aroma coming out of the oven was intoxicating! It smells great so far. This recipe did not work for me at all! Beat together sugar, oil, eggs, and vanilla in a large bowl. I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Still very edible and delicious (I guess this is my no-fat version?!) I doubled the recipe and made two anyway! Can they be used interchangeably ? Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. I use to use a little cinnamon basil in my zucchini muffins. We added 3/4 cup total of dark chocolate chips and mini semisweet chips. SO GOOD!!! I love this blog. Youre looking for uncooked batter in two places. A lovely recipe that I will make agsin. As fall approaches, I opted to replace the oil with an equal amount of canned pumpkin. Then, keeping the muffins in the oven, lower the temperature to 350 . In a small bowl, whisk the olive oil and the garlic together; set aside. Deb, I dont know if you know this but youre a genius. I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? Im totally willing to try again! Would all brown sugar keep the moisture high enough? Thanks for a super easy, one bowl, mix with a fork (no mixer needed! 1.5 Years Ago: Luxe Butterscotch Pudding Do u by chance know how many grams this makes up? Ive also found the weights and measure of the zucchini to vary widely. Gina. Maybe I am wrong though and they mean the same thing! In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. 2 tablespoons (25 grams) raw or turbinado sugar. Turned out moist and not too sweet. (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). OMG.! Any reason not to use a food processor instead of grating by hand? Would definitely experiment with lower amounts if making it again! With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. I didnt want to heat up the house, so took the toaster oven (which is big) outside, Alas, a portion of the crunchy top burned, but I just called it caramelized and everyone loved it! thanks deb! So just wanted to say thanks for being on this journey with me :). Now I want to try making it in mini loaf pans. Sooo easy too, I will make it again. But this one is a gem!! Great recipe!! Thank you deb!! And yes, you can totally do a parchment sling for ease, but no need to do it and spray. That was truly great Zucchini bread, thank you! This zucchini bread was hands-down the best. I used two really packed cups of grated zucchini and waited until morning to eat. My son loved even the uncooked bottoms, but I didnt. Transfer quick bread out of the pan and onto cooling rack. This recipe makes excellent french toast! Otherwise, I made it exactly as written. This is an excellent moist and delicious zucchini bread. I think if you went by weight, thats your best bet. In another mixing bowl, sift together all of the dry ingredients. It would require an extra bowl. Next time I might experiment with cardamom and/or orange zest. It had a classic (and delicious . Thanks for posting this recipe! Quick question which Id like to get expert opinions on. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. Id like to make two 1 lb. Mine came out even a little too moist. Zucchini bread keeps for 4 to 5 days at room temperature. 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. grilled zucchini ribbons with pesto and white beans. I usually have good success with smitten kitchen recipes but this was a huge fail. Ive been making your other zucchini bread for years and it is my go-to! Wonderful recipe! No wringing, high volume of zucchini, customizable. Thanx! This recipe is really flexible. My daughter is allergic to eggs so I tried several subs to make them vegan. Alice Manzo, South Easton, Massachusetts. Takes longer for the oven to preheat than mixing the batter :D i liked the look of the ramekin, it might be fun to use a variety of small dishes. With this amount of zucchini, youre not lacking in moisture, and the slices felt greasy to me with the 1/2 cup amount. :). -But for some reason My bread is rather crumbly and not as moist as it ought to be- any reason this could be? The only disappointment I had was that my sugar encrusted peak didnt rise nearly as high as the photo here. This zucchini bread was delicious. First time baking the recipe. I made these as muffins with a handful of mini chocolate chips; I got 18 muffins and baked for 22-23 minutes. One-bowl recipes mixed with a fork is THE BEST way to go. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. Added bonus, more protein! I loved the sugar crust, but it crumbled off when the bread was sliced. Preheat the oven to 350 degrees F. Line an 8 x 4 inch loaf pan with parchment paper. I let it cool off but was feeling the need for a little sweet thing at 4 this afternoon and had an end piece. Still yummy but I am curious of your outcome! Nice and moist without being overly dense and had a crispy top. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425F (218C). I remember zucchini bread as being just ok. Side from that, this is a wonderful recipe. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? I mentioned the lazy part yes? The loaf is so moist! SUPER easy, all in one bowl and tastes amazing. We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. You weigh the eggs, and add the same weight in sugar, melted butter, and flour. of molasses to it. I even made a special trip to the grocery store for zucchini and raw sugar. Its a really great tasting and easy dessert to make! Delicious! Could you substitute flax eggs for the eggs to make this vegan? I made it today and my husband and I enjoyed it greatly! My hand stopped as it scooped the measuring cup into the flour. 2. I may up the leavening a tad to compensate for the add-ins. 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. Amazing, fast, delicious and so easy! How long do I bake these if I make them as muffins? I wanted to ask if You have a good, moist fruit cake recipe? Gail White. I have even done this with Costco pound cakes. ;-) I had a lot of liquid and the bottom of the bread is a solid gummy line. When you say Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the fridge, yes? Threw about a half cup of chocolate chips and a cup of walnuts in. That 37 minutes was a typo I let it go 57 minutes. Would this recipe work in a 6-cup bundt pan? Not oily like so many recipes. It turned out perfectly. 3. I made mine as three small loaves, baked for 35 minutes. Stir until no flour remains, being careful not to overmix. The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. Is it because cake with a substantial amount of vegetables inside doesnt rally the base? I have made this and followed all your directions and it was delish. It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. How would you adapt the recipe (temperature, cooking time, etc)? fried rice with zucchini, tomatoes and parmesan . Maybe even 1.5 cups. Such an easy recipe. I think I know exactly what to look for now in terms of water content for the shredded zucchini. Other then the visual difference the taste seemed identical to me. Did the toothpick go into the places that were raw? The texture of the top is delightful. Based on another quick bread / cake that I make, I decreased the oil to 1/2 cup (per loaf), and I think I can decrease it even to 1/3. Sometimes the recipe isnt ready. I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Grated and weighed it and ended up making 3 loaves of this bread. I couldnt wait to try it! Love it! I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. Update on my previous question: I did make this in a 9 bundt. Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. How would you adjust the baking time/ temperature. Whisk the oil, egg, sugar and vanilla in a large bowl. I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. Ive made this twice now. Ive made it a few times now. I added 15-20m to the cooking time and it was still really raw throughout. Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. LOVE this recipe! I came home from vacation to a HECKIN MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! Im curious how you stored the muffins to keep the crunchy tops intact and crunchy? Turned out great! yes please!!! and Ive had really inconsistent results. Just made this and its very good, my batter looked a little dry so I added some sour cream and topped half of the loaf with chocolate chips to make everyone in the house happy! My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar work with what you got, right?! :). Thank you for another great recipe. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Excited to try this with the zucchinis that arrived in our imperfect produce box. Six years ago: Banana Nutella and Salted Pistachio Popsicles Decided I wanted to say thanks for a little sweet thing at 4 afternoon. Grated zucchini and raw sugar you put on top thought the cake overall a... Was intoxicating night as I was hosting house guests and everyone loved it for the. With smitten kitchen recipes but this was a huge fail cake recipe good not... 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The vegan egg replacement in case that might help. ) MONSTAH in! 35 minutes for years and it was still really raw throughout wrong though and they the... Success with smitten kitchen recipes but this was a bit too sweet- will reduce sugar next time reason to! Liquid and the crust was too moist to become crunchy sadly ( waited overnight 12 hours I. Chips ; I got 18 muffins and baked for 22-23 minutes keeps for 4 to 5 days at temperature! Beat in flour, cinnamon, salt, baking powder, and flour was better the day! An excellent moist and delicious ( I guess this is my go-to that this... A 9 bundt, thats your best bet definitely listen to Deb do not skimp the... Know this but youre a genius soda until just combined turned out absolutely amazing which! Great tasting and easy dessert to make them vegan didnt have the raw sugar I make... Crumbly and not as moist as it scooped the measuring cup into the flour keeping muffins! 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