Thanks so much for doing it right. I like it for a variation and would make it this way again.
Thanks again, Very Delicious warm! Love that everything comes in weights. Holy cow! I used half melted butter and half avocado oil. I’d definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for it–the final product was delightful! Now I just don’t know…. Store in the freezer for 2 to 3 months. Jason Because I deeply love your other one. I loved not wringing the zucchini! I loved the crunchy top, the bread is very tender for a quick bread. Next time I’d make the recipe without chocolate chips but possibly with chopped walnuts. I’ve never eaten or made zucchini bread before. In my mind, batter-free means that there may still be crumbs on the tester but no wet, raw batter and clean means nothing on the tester. It’s right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! The zucchini was fresh.
It just rose to the level of the pan but flat – not the beautiful dome yours made. Served it up warm with a little butter and a drizzle of honey! Above Deb alludes to the fact that she starts out w about 16-17oz in order to get the requisite 13ish oz needed. I did have to bake about 7 minutes longer than your recipe but that might be my oven.
Even with the soft areas, I would make again with the egg replacement – my family members said “it’s not soggy, it’s moist”. Since I store flour in the freezer and hadn’t brought it to room temp first, I ended up baking it for about 70 minutes total to get the center cooked through. What happens if I ran out of white flour and I had to substitute whole wheat flour instead?
I’d recommend this to anyone, and will be personally be passing along to friends (and to one in particular who has coincidentally been lamenting the lack of good zucchini bread). More than the original.
I think it was because I used 2 cups of thawed frozen shredded zucchini and didn’t drain enough of the water out of it.
I made this as muffins. This recipe worked fine. Thank you, Deb!!!
The aroma coming out of the oven was intoxicating! Congrats on the NYT story, as well.
The bread was moist, crunchy and very favorable. This recipe is incredible. I initially didn’t wait and ate a piece right out if the oven.
The hardest part was waiting until the next day to try it :). Made this yesterday and let it sit almost 24 hours before trying it. Crunchy top is so yummy – I mean, sugar, what’s not to like. Discussion of this great recipe should be the focus, not a reader making editorial comments. But I did not wring. Thank you!!! I may or may not have been able to get out BUT it also was just fine and kept the nice crispy top for days. Somewhere I have a note that indicates a ratio of leaveners per cup of add-ins, but of course I can’t remember where I stashed it. Yes, any food is liable for “counter surfing” from the Golden thief.
Made for a crunchy salty sweet top. Nice to not have to spend time ridding the zucchini of excess moisture. I’ve never understood why zucchini bread doesn’t have more zucchini in it. Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. Followed the instructions as is. This tasted great! Good thing I have more zucchini to try another if I fail…, First of all- came out amazing. And I missed the crunch and savory taste of nuts. It was fine. We will definitely make it easier to find when we next redesign. And I agree with them.
The second and third days, it’s perfect. My cups of flour weigh in at 130 grams. I’m pretty sure a slice of bread equals a daily serving of veggies! Thank you so much for supporting my blog!
Exactly what I wanted! Since I need to be gluten-free, I substituted gluten-free all-purpose flour. They burbled over with oil just a bit (I was glad I had a pan underneath them!) Can some of the sugar be left out? I completely agree about adding more zucchini and was glad to see that’s what this recipe called for – it’s the best part! It can be prepared with 1 cup of whole wheat flour instead of all white flour. Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue.
Zucchini bread was already on my list to make this weekend – you made deciding on a recipe much easier! I just made your Zucchini Bread. I always add extra cinnamon and vanilla to any and every recipe. It came out delicious but did not rise as much. ;-) I had a lot of liquid and the bottom of the bread is a solid gummy line. This style of cake is called a quickbread; I take the “quick” to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great.
I free-styled zucchini bread last summer- just about exactly this recipe- it’s fantastic. I want it. Moist and not too sweet. Thank you! Used an 8×4 pan instead, so had enough for a mini loaf/cake round that didn’t make it a day cooling (not sorry). This looks amazing. There was actually a squabble over who got the last piece. I will definitely make this again! Thanks.
I admit, I usually sneak a piece from the end. What’s important is enjoying Deb’s latest blog entry.
I tried this recipe really good.. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy. Thanx! Pour batter evenly into the two prepared pans. I will try today!! I haven’t worked with them but my hunch would be to substitute by weight (you want 13 ounces of them), no need to thaw (just give it more baking time if needed) and do not wring out. I’ll definitely be doing this again.
I made this but didn’t have quite enough zucchini and found the final result a bit dry and saltier than I’d like…so don’t skimp on the zucchini and consider toning down the salt if our make this. Baking is not like cooking, the portions of each ingredient are important.
Is there a way to print this recipe? Or were my spices too old? Thank you so much. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828 AbFab in every way!! Thoughts? Sorry, your blog cannot share posts by email. I don’t know if i will be able to wait 12 hours!!!
The muffins baked 25-27 minutes but I started checking at 20. Can’t wait to taste! I skip the topping and add milk chocolate chips. Didn’t discover that i was out of brown sugar until i was wrist deep in making it. I used olive oil. I may up the leavening a tad to compensate for the add-ins. We love it! Sometimes, Deb, I swear you live solely to torture us. Subbed about 2/3 of the 1/2 cup measure with raw and buckwheat honey. 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). I also used 1/2 cup of maple syrup instead of the sugars in the bread. We should embrace it. Perfect with coffee, and my toddler was a big fan as well! Thank you! I will make it the ‘right’ way next time ;). Pack lightly in the measuring cup—it’s okay if there’s a little more than two cups.