barefoot contessa zucchini bread recipe

While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found it’s much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. They had a hint of sweetness but not like my mother’s recipe. So so delicious!! Thanks! ;-) I had a lot of liquid and the bottom of the bread is a solid gummy line. I don’t like doing full swaps without testing — it can end up too dry. Sheesh, this is fabulous! My also radical grandmother (born 1892) taught me to omit some of the brown sugar in a banana bread recipe and add it to about 1/4 of the batter that you smear on the top. When you say “Leave in pan, unwrapped, overnight or 24 hours” I assume you mean out of the fridge, yes? Not oily like so many recipes. More than the original. I usually cut the sugar in my recipes by one third or one half. I used the large-grater disc on my food processor and it was incredibly fast. What a great recipe. I have made this bread twice this zucchini season. It is DIVINE………have to stop myself from eating the entire loaf……….with or without delicious salted butter! We don’t have the willpower to wait, so we ate a few pieces that night… and I added some chia seeds (I’m partial to them).

Yum! And if we want a chocolate zucchini bread? Hi Deb, I can’t wait to make this! And it truly is one bowl and a fork. Mines in the oven now! Well, shoot. I seriously think your previous Zucchini Bread recipe is the greatest….but OK…I’ll try this one. I came home from vacation to a HECKIN’ MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this. Getting ready to make this for the fourth time. Today I made it again and having read all the comments, I added a pinch of salt. 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. Today is the 3rd time I made this.

Maybe that is what I’m doing wrong as I usually thaw it in a colander and it is SOOO dry!

I realized as I was grating that I didn’t have a zucchini – it was a zucchini-colored winter squash- more of the texture of butternut.

Perfection. I live in Denver too and have struggled to get a perfect zucchini bread because of the altitude.

I followed your instructions to the letter, except (ha ha!) https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999 i’ve made this twice so far.

I skip the topping and add milk chocolate chips. The texture looks perfect and I want to do my best to recreate it. 2 large loaves took about an hour to bake.

Thank you so much. Thank you for this!

Now I just don’t know….

You might want to check out the comment guidelines before chiming in. The same pan I have used for years always at 350, never knew otherwise! I know this dirties another bowl but since I’m just putting them in the dishwasher anyway, who cares if it makes the mixing easier. Such a wonderful summertime treat and one of the only reasons I’d turn my oven on at 12 PM on a 90+ degree day.

I grated enough for 2 loaves and it took less time than it took me to actually clean up the food processor! Haha, kidding, well, unless it works… :). Thanks for another memorable recipe! My kids are now anxiously awaiting our next harvest from the garden. It never disappoints and is moist and delicious. Winner! Our Costco does not make them after October. I was skeptical, but we loved it, the kids loved it, the grandparents loved it.

Thanks.

Some people (King Arthur Baking) get 120 grams. I made this and it turned out great.

I especially appreciated the emphasis at the critical juncture to give it “10 extra stirs”. My loaf looked just like the loaf in your picture.

I used the food processor to grate the zucchini, and weighed it – worked quite well. I’ve made this quite a few times since our zucchini harvest has been coming in, and I didn’t realize until now that it was a recently published recipe since I found it through Googling “Smitten Kitchen Zucchini Bread”! Regular chips ok, or do you recommend mini chips? It’s right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! Whoops. Thanks for being so great. This recipe makes excellent french toast! I just made EIGHT!!! They burbled over with oil just a bit (I was glad I had a pan underneath them!) Thank you for this recipe!!

i liked the look of the ramekin, it might be fun to use a variety of small dishes. Also, Deb, if you are 35 or over and born in the US why aren’t you running for president?

Thank you and this will be my only zucchini loaf that I will be making in the future. It drives me wild to see recipes that call for “1 zucchini” or “2 carrots” (particularly when baking), but without listing the weight of the item. I used frozen shredded zucchini to make this – I microwaved the 2-cup portion for a few minutes until it was just thawed enough to break apart, then did everything else as written. It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. I want it.

Thaw in the bag and toss it all in, don’t drain it! We have devoured most of the loaf ourselves. My alternate choice for a zucchini bread is from Food and Wine, called Yogurt-Zucchini Bread With Walnuts. ( 1/4 cup per egg ) Followed all the other directions to the letter and everyone raved about it . I once tricked my friend (who notoriously hates veggies) into eating beets by shredding it (raw!) Since I always weigh my flour in a separate bowl, I think I’ll just combine the leaveners with the flour at that point. Not overly sweet and soooo good!! It will seem like too much but it’s so amazing once baked.

Excellent! Remove bread from pan, and completely cool. I just had to tell you that a) I lovelovelove zucchini bread, especially this one; and most importantly (for me) I have been able to make this recipe gluten free. I also cant wait to eat it. Amazing!! The recipe says to bake until the toothpick or tester comes out “batter-free” but later in the comments people are saying until the toothpick comes out clean. They’re baking and almost ready – I’ll post again when we get the chance to eat them! I forgot to put the sugar on top! My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar – work with what you got, right?!

So moist! Microwave AKA “food safe” is the solution.

I don’t think anyone making zucchini bread is hoping to get all fancy with it. I didn’t het that rise either. It looks great and I want to try this recipe, but I am wondering why you don’t combine the baking powder and baking soda with the flour. It was OK toasted with butter, jam or peanut butter! Not ‘many others’.

So, the next day, I shredded more zucchini (used a food processor.

Hands down, the best zucchini bread recipe I’ve ever tried….and I’ve made a LOT of zucchini bread in my day! Meant to add that i baked it for 55 minutes and checked the internal temp, which was almost 210. Now, I have an abundance of carrots and I know they don’t have the same water content, but could this recipe be used with them?

Three years ago: Blueberry Bread and Butter Pudding I don't have to make any changes in the recipe in that case. Made this last night and it looks just like the photo – gorgeous. Thank you! the texture was a little different but still very delicious. Dozens and dozens of others have said how delicious this is. Weren’t you meant to post yesterday? Perfect blend of flavors, and the cinnamon and nutmeg really add a nice twist. I see the NYT photographer fell in love with Anna. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). First time around it was kind of under done inside, I had turned the oven down a bit. I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. Thank you! The loaf took about 57 minutes to reach perfection and it had an amazing dome. I will definitely try it with the zucchini I bought to try your fritters. Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? or is it possible the weather was too hot/humid in the kitchen?) Beard, but I substituted the 1 cup of sugar with 2 teaspoons of stevia leaf. Love it! I did add a half cup of mini chocolate chips. Squeezed out the zucchini to avoid excess moisture. I made this with my 21 month son, and he was so exited about it that when it went into the oven, he lost it-huge fat tears because he wanted to keep mixing and didn’t know what was going on. Wonderful recipe! I’d like to make two 1 lb. The zucchini/banana mix was wonderful! I love so many of your recipes, but this is not one of them. Served it up warm with a little butter and a drizzle of honey! I threw in toasted chopped pecans, and both light and dark choco chips. Best I have ever made. Wow, yum. I weighed a zucchini from my garden yesterday at 3.5 lbs. thank you for inspiring a non baker to bake + gift killer edible love ! Tucked into it an hour ago and it was mighty! That crispy lid was GREAT (you’re right, shouldn’t skimp on the raw sugar!) Maybe retry with a few small ones next time? I love this recipe and make it multiple times/summer. Store in the freezer for 2 to 3 months.

But I did not wring.

The built-in moisture provided by the zucchini makes it a very good keeper. Am I missing something, or does the recipe not include mixing in the flour? Perhaps next time I’ll do a double batch, so I can have instant gratification AND a properly-aged loaf.

I made this and it turned out great.

You can eat it right away, but I promise that the piece you have on the second day will be better. Another benefit, the smell of cinnamon/spice filled the house and made everyone ask me.. “are you BAKING something?” It’s a winner in our house and we will be making this often!

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