Tucked into it an hour ago and it was mighty! First time around it was kind of under done inside, I had turned the oven down a bit. Transfer batter to prepared loaf pan. Made this zucchini bread to bring to a friends house. Delicious! I will try today!! Cant we decide for our own selves when the time is right to scale it up to two? Every year I try a new zucchini bread recipe, in search of THE ONE. Moist, full of flavor and loving the sugar sprinkle on top. Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? 4. Just curious. It is so, so good. This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! grated zuchinni. Still eating it as the flavour is excellent, but wondering if I should partly drain the frozen zucchini for next time? Ive made this recipe many times, with some modifications. Just wanted to report back that I made this gluten free by substituting King Arthur gluten free flour 1:1. I never even bother growing it because my neighbors will zuke bomb me, leaving a zucchini on the porch, ringing the doorbell and running away (not really on that last part haha). 2 large loaves took about an hour to bake. I saw that Anna was on a stool but Jacob seemed to tower on his own lol! You have probably considered this, but I wanted to mention it: I used to love a towering loaf of quick bread, but I often struggled with a mushy interior and an over cooked crust. How did this have flavor that wasnt just, well.. sweet? Can you please tell me where I can find a 9 x 5? . TIA, Hi Tanya No way I was waiting 24 hours to eat. Needless to say, it is now the go-to recipe for me. I love the amount of zucchini in this recipe and the ease of mixing it in one bowl, using a scale! Easy Zucchini Bread. Mash bananas in the bottom of a large bowl. When you say Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the fridge, yes? Although this was easy to make and texture was fine, it was tasteless! I am sure it would be delicious. I added pecan pieces, because everything is better with nuts. Id have to agree, you talked me into it once it was mentioned no wringing required. Used coconut oil for the oil. Any suggestions? I increased the recipe by 1/3 so I could make one loaf to rest until tomorrow for breakfast with company, and a smaller version in a round cake pan to snack on in the meantime :). LOL. Made this last nighttook it to work todayits gone! Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Is there any reason this would not work with yellow summer squash (patty pan squash)? That said I would still try the recipe again on the memories of the first loaf. Its torture Deb please respond! I added lemon zest, which I think helped bring a little somethin extra. Thanks for this recipe. Then remove the banana bread from the pan and let cool completely before serving. Are there any other signs I can look for to see if it needs a bit longer? No need to thaw in the oven; that would likely dry it out! I baked for 30 min and they came out perfect. Ive always gone in through the top of the dome. However, they arent squat loaves because the two loaf recipe is for two 84 pans. Today I made it again and having read all the comments, I added a pinch of salt. Delicious! Both yesterdays and todays maintained a nice crunchy exterior but perfectly moist insides. I primarily made it into a loaf but tested some of the batter into muffins. Now Im thinking of trying to marble the zucchini bread a la Debs marbled banana bread recipe, where you divide the batter pre-flour and replace the flour with cocoa powder in one half. I find the opposite. Yes, it should fit, probably on the short side. To speak to those folks who say its bland I looked through a bunch of other recipes and it looks like the spices in this recipe are scaled way back. It is DIVINEhave to stop myself from eating the entire loaf.with or without delicious salted butter! How long do I bake these if I make them as muffins? Thanks for all your trials and errors to bring us this perfect zucchini loaf! I doubled and made 2 loaves anyway. Jeanette, I dont know if Deb has one, but if not, I have found Alton Browns Free Range Fruitcake (recipe easily found by googling that) is amazing and delicious, and converts non-fruitcake lovers. If this crunchy lid is like the one on your pumpkin bread, I just died. Did the toothpick go into the places that were raw? Thanks, Deb! Just made this! It is just the two of us, and we will finish it off tonight. I love how you describe the process. Just took the bread out of the oven. I didnt have any turbinado sugarso I ended up sprinkling some thinly sliced almonds on top. Made this, love it. @350. Couldnt wait 24 hours to eat it though. FYI, I used walnut oil which I think added a quiet richness to the flavor. Delicious, moist, crunchy top, flavorful! I think I know exactly what to look for now in terms of water content for the shredded zucchini. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt Yes, and I bought more ingredients, so I will be trying it again!! Thanks Deb! You can do the water test: See if it holds 6 liquid cups. What Im most excited about is how low the sugar is here. You can just use white sugar. I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. LOVE this recipe! Where has this method been all my life? Id like to try one and add cocoa powder and wonder if you have a suggestion for amount of flour to swap out? I feel a lot better about our nutrition and finances when I cook our meals, but I know that I get burnt out if I try to cook ALL of them. The same pan I have used for years always at 350, never knew otherwise! Perfection. And it freezes perfectly! Deb, you are simply the best. Sigh. It worked beautifully. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. ;-). Amen to your approach to meal-planning. Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers Maybe another try another time. Just rubbery, gluey yuck. Id give it another go. Im so glad I waited overnight and left it in the pan! These are fabulous with unsweetened applesauce instead of oil and made into 12 muffins! The only thing that I can think of is that I left the batter for a little whilemaybe twenty or thirty minutes, before adding the dry ingredients? I made this last night and loved that you had to leave it in the pan overnight. Please update with flax eggs results when you get around to it. One bowl and the grater-really easy to make. I create recipes too, and I teach occasional cooking classes. They were farmers market fresh picked :-) But, I agree that olive oil has a heavier flavor. No turbinado sugar. I could write you a book, but I wont. Well, I am sorry to report I thought this was a major disappointment. Smart. The gluten free version a little lighter in texture. Easy, moist, not overly sweet. Ill report back! Thank you for making this recipe better than all the other stupid ones out there. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Is overnight going to improve it much more? We both found it delicious even though yes, we were eating it on the very day it was baked. I made this Saturday evening to bring to brunch at my daughters NYC apartment and it was a huge hit. This recipe is so amazing, my 4 year old consistently chooses a slice over chocolate chip cookies! Im thinking Ill double the recipe and get 3 4x8s out of it. Salt aside, its easy and delicious and up there with the easy jacked-up banana bread. (Ive already made your zucchini gallette this summer and it was amazing. And I missed the crunch and savory taste of nuts. Great recipe, and this new kitchen gadget is great. One cup of chocolat callets.Made it today witn callenaut chocolate amd walnuts . You know, this is FREE content take it or leave it, but no one owes you anything. 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. 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. Im making it now. The dude asked for walnuts so I added. Same temp. loaves the other day and boy were the neighbors happy! Pour batter into the prepared pans. So dont hesitate to make this GF! I am convinced this truly is the ultimate zucchini bread recipe. This was the BEST zucchini bread Ive ever made. Im so sorry I meant to say I reduced the granulated sugar BY half, to 1/4 cup. My second loaf is still cooling in the pan. All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! I tried this recipe really good.. No more words necessary! My daughter is allergic to eggs so I tried several subs to make them vegan. I had to use light brown sugar. Twice! I replaced a third of the all-purpose with whole wheat flour and added a bit more oil. Ive kept the remainder in the loaf pan, havent even bothered to wrap foil around the exposed end, and it is very, very good. I dont find it here. The only good part was the crusty top with the turbinado sugar. I have an abundance from my CSA. The water content in the zucchini obviously varied widely and Im trying to figure out how to account for this. I freeze Smittens other zucchini bread all the time. It still looked ok, rose well, but I figured it out once bitten. The zucchini I used for this recipe was pretty bigone supplied all 370g. I love the combo of pumpkin and zucchini in baked goods. The hardest part was waiting until the next day to try it :). Based on your comment, Im going to toss in a handful of chopped basil when I make this Im a zucchini and basil fanatic and find it utterly unfair that most of the you have to wait until lunch to enjoy them together ;). 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). Spray the pan with nonstick cooking spray to prevent sticking. Added about 8 min. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? The recipe was written for 2 cups; 3 cups is too big of a change for it to handle. Use a fork to mix until combined. I know a lot of people have made comments about making this healthier all my respect to you but I went in a different direction I added dark chocolate chips and I highly recommend it! Love it! The top is getting crusty and sugery. I made a few modifications, including using part whole wheat white flour and adding some flax meal. Loved not having to wring out the zucchini. 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. Love your recipes! Oh, and like double or triple the spice. In a separate bowl, whisk together eggs and sugar. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. How much sugar did you eliminate and how much whole wheat flour did you substitute? Perhaps 1/2 cup cocoa, or up to 2/3 if you want it very brownie-like. 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