I only had light brown sugar and used that. Can I replace the flour with coconut or almond flour? Sometimes 2 c = 370 g, sometimes 250! That crust is worth preserving! Its that time of the year when all the people who grow zucchini have a glut of them and give them away for free, so that means its zucchini bread season! I dont want to just have it on holidays. Other then the visual difference the taste seemed identical to me. If Im out of one, I use the other until shopping day. Bake for about 50 minutes or until a pick inserted in the center of the bread comes out with a little crumb on it but not wet. These were perfect which for me confirms that the issue with the loaf was the egg replacement. Recipes. This was the BEST zucchini bread Ive ever made. Baked for 25 minutes at 350.) I made this two days ago with half grated yellow zucchini and half grated apple, since Im awash in both these days. Thank you for making this recipe better than all the other stupid ones out there. The loaf was almost too moist and sweet for me. Fast forward to last weekend when I took the six-week-old zucchini out of the fridge, grated it up, and made this. Preheat oven to 325F. So perhaps some toasted walnuts or pecans next time. Hard to say if its actually improved in the three days since I baked it, but it certainly hasnt lost anything. Just as moist. I usually use Mankato Monk Fruit Sugar substitute. Try thawing in the toaster but only if your slices are thick enough. I like one-bowl cakes. I also used Trader Joes Pumpkin Pie Spice, because much to my surprise, I was out of cinnamon. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! I may even experiment adding a little less of each sugar to the batter because I really love the crust the coarse sugar makes on top and i add extra to mine. Several hours will get it cool enough so it can get out of the pan to further cool. This was remarkably easy to pull together. I kept everything else the same on the recipe. Now I just dont know. Now he voluntarily blends veggie shakes! Thank you Deb for making it a one bowl recipe and truly a quick bread! Sarah S I made a savory version with sundried tomatoes and cheese and used about 1/3 cup of sugar and it turned out fine. Thanks! Could you substitute flax eggs for the eggs to make this vegan? Sorry, theres no contest when choosing bread vs fritters! ive made this twice so far. I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. Other minor changes I made: Some recipes tell you to grate zucchini just to wring it out, which, to me, is a monstrous extra step. Wonderful recipe! Best . Because grammar IS important! In a separate bowl combine the oil, sugars, eggs and vanilla. Heres a picture. Made this the day the recipe was posted. If you already love the other one then just use that. I promise, its great right out of the oven. Close ad . It basically came out just like the pictures (yay!) This is a great recipe but it is way too sweet. Oy.so I (and I wouldnt recommend anyone doing it this way because its very messy!) It is a keeper! Somewhere along my process, I forgot the oil. Fold in the grated zucchini, then add the flour . Excellent! Im so glad I waited overnight and left it in the pan! I served slices spread with cardamom scented cream cheese sweetend with blackberry blossom honey, finished with a bit of Fleur de Sel. Nun knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt. Using sizing on zukes is tough because there is SUCH a wide range. 2 tablespoons (25 grams) raw or turbinado sugar. I have not experimented with it here at all. It looks delicious. Genius recipe really. Thanks again, Deb. or none? Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. Made as written. I hope youre ready for this: were not going to. Previous post: ultimate zucchini bread. I have really enjoyed making your one bowl banana and pumpkin breads and sharing them with friends and family during this pandemic. Place the butter (or coconut oil) in a large bowl and melt in the microwave. Ive made it several times now and have deleted every other zucchini bread recipes from my Pinterest board. For anyone looking for possible substitutions right now: I replaced the brown sugar with a little more than 1/3rd of a cup of honey, the vanilla extract with an equal amount of maple syrup, and used regular white sugar on top of the cake. I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). THANK YOU! Next Ill try a vegan version with some flax and water for the eggs. Two zucchini around 18cm long got me the perfect amount of grated zucchini. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. I know you told us not to wring out the grated zucchini, Deb, but the second half of the on-the-larger-side-but-not-monstrous zucchini I used contained quite a bit of water (somehow, puzzlingly, more than the first half). Love the crunchy top made it for family and everyone loved it. When it came out, he was so happy! Love some help! I made this but cut the sugar back a bit and added white chocolate chips and chopped macadamia nuts. This recipe is incredible. Such an easy recipe it didnt last until day 2. I told them they had to wait until tomorrow because Deb said so!! Would this method of leaving the bread in the pan pan also work for your pumpkin bread? My go to recipe from now on. Thank you! Great recipe! It is definitely like cake, and I think its delicious, but I also would like it less sweet. Amazing zucchini bread, oh that awesome top crust! If it does, you should be good to go. into a chocolate muffin recipe! For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. Add cacao powder, baking soda and salt; whisk until well mixed. Which tasted very olivey. Are you telling me (after an exhaustive missive about how common-sense, practical, and easy this recipe is) that you have to cool it OVERNIGHT?! I couldnt wait to try it! I made it as written, using unsalted butter as the fat. Takes longer for the oven to preheat than mixing the batter :D I used olive oil. The second time I added much more sugar on the top, which increased the crunchiness; added 1/8 tsp of cloves because I found the bread rather bland; and did NOT let it sit overnight before slicing and eating. Deb, made this version of zucchini bread this weekend at its a real winner! Thanks! Any suggestions? I live in Denver too and have struggled to get a perfect zucchini bread because of the altitude. Couldnt wait 24 hours to eat it though. and was an absolute hit! (Ive already made your zucchini gallette this summer and it was amazing. I doubled and made 2 loaves anyway. I used up a small pc of green zuke and the rest from one yellow zuke. Top still crunchy and everything! I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! made half of it muffins and the other half in a loaf pan Yes, worked perfectly! This really never works for me..does she use the juices from the bag when it thaws? I will make it the right way next time ;). And I feel like I could conquer the world lol. Thats what Im doingso, so reluctantly. The perfect simple and easy zucchini bread. :D. I made this bread twice. I think this is probably because I weighed the flour for me, Smitten Kitchen recipes (cookbooks and website) consistently have more flour by volume than by weight, and I have checked the calibration on my scale. I *needed* 6 zucchini muffins so cut the quantities in half. I had to bake it for almost half an hour extra, with tin foil on top for the last 20 minutes or so. What do you all think? 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. is it possible you over mixed the batter? Mine came out with the beautifully crusty top and its so delicious! I mustve made this a dozen times last year, its so delicious. My mother-in-law gave me a very large zucchini, and my husband loved the first loaf so much that I made a second one tonight. Its super moist, flavorful and is a hit here. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! Could add cocoa powder to this to make it a chocolate bread? It will be hard enough letting it cool first. how about adding pineapple? Here is a great recipe for almond flour zucchini bread. 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. I waited overnight to try it and it seems a bit oily this morning. If desired, line with parchment. I dont find it here. But why did the spices get halved in the case of cinnamon and vanilla? Yumm! They were farmers market fresh picked :-) How To Store Zucchini Bread: Tightly wrapped zucchini bread will last on the counter for 1-2 days. Its very moist and just super yummy! Pour the zucchini mixture over the flour mixture and stir until combined. Love the recipe and your take on keeping zucchini wet and the ease of putting it together, but then was surprised that the bread was still a bit dry! Heres hoping! It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. Crunchy top and all :). Im wondering if I could substitute frozen cranberries for the zucchini. I added ginger and pinch of allspice. One recipe made 17 muffins. Made this (as muffins) today. My bittersweet chocolate chips are oversized. I didnt het that rise either. I dont want cloying bread. Pour the wet ingredients into the dry ingredients. I followed the recipe exactly and it came out perfect! We dont have the willpower to wait, so we ate a few pieces that night and I added some chia seeds (Im partial to them). The JB recipe is for a much smaller bread- it has less flour, so of course uses less sugar, oil, etc. The hardest part was waiting until the next day to try it :). I dont like doing full swaps without testing it can end up too dry. I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. Thanks for being so great. I love this recipe, Im just also on weight watchers and while I usually dont count daily drizzles of olive oil, Id have to count 2/3 of a cup! Also agreed! grilled zucchini ribbons with pesto and white beans. Oops. 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 it exactly as written and as many others have noted, it was bland. REVELATION. Ive made this a half dozen times now and saved to my personal recipe box (written on an actual recipe card). Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. Im here to report that this is an extra-good recipe. It wont go to waste. Blueberries might work too. Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. Great recipe! I baked it in an 48 loaf pan, and it took a little bit longer, but it was just a stunning, towering loaf no overflow! After cutting into it two days after baking to serve and still finding it wet, I ended up putting the slices on a baking sheet and back into the oven at 400 to dry out a bit. Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Perfect Saturday activity! So glad I saw this! The baking soda taste disappears. @Elisabethwarcher & @SaraB1313 So.this is sitting on a cooling rack on my counter. Those ingredients definitely do not swap 1 for 1 with wheat flour. I made it today and my husband and I enjoyed it greatly! it ended up being about a 1/2 cup of apple sauce. Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. Have to say, the consensus was that they tasted equally good, but perhaps that was cause they were only a couple of inches deep? Cant wait. They rose so high and are perfectly moist even on day 3!! Otherwise, Id do away with the sugar topping. The only problem was that they didnt turn out crisp on top perhaps the shorter cook time prevented the moisture from evaporating. Mustve been all of the pandemic baking! Cant wait to try it! I filled the muffins tins all the way to the top and cooked at about 375 degrees. reduced the sugar slightly and added chocolate chips. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. But telling Deb to use someone elses recipe is insulting. This zucchini bread is perfect love not having to wring out zucchini! They turned out perfect taste great. tender muffins loaded with chocolate! 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. Oh! If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. I made this as muffins. So easy and 1 bowl, does it get any better? It seemed that the zucchini clumped up in areas and made little soggy spots. I was in the same situation: I made a loaf and NO WAY could I let it sit. Thanks so very much for this recipe! Ive now made as a loaf and muffin. So this time I omitted a little bit of zucchini because thats all I had, and at around 50 minutes, I tented the top with aluminum foil so the sugar wouldnt burn. Thank you. Dont think we have molasses either. It is great raw in salads also. You can taste the olive oil a bit ( on purpose! I love how fast and easy it is to make, and the flavor and moisture is perfect. Not sure why the instructions recommend waiting 24 hours to enjoy! Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. This recipe is fantastic! Ive already made the OTHER SK zucchini bread recipe twice this summer, so enjoyed trying something new. For some reason Id been thinking shredding zucchini takes so long but it goes quickly, even with my toddler helping me make this. I just made this at 350 in my Pyrex glass bread pan and it came out perfect!! I made this Saturday evening to bring to brunch at my daughters NYC apartment and it was a huge hit. Preheat the oven to 350 degrees F (175 degrees C). Please let me know. Our garden is prolific in zucchini, and this was the perfect was to use some, thanks for sharing this!! Delicious! Been eyeing this since it was posted and finally got around to making it, thanks to a good haul of zucchini from the market. Thanks as always, Deb! This is incredibly delicious! For the zucchini bread in the pictures, did you use butter or oil for the fat? Are batter-free and clean the same thing? Stir in eggs and vanilla and whisk well. They needed about 30 mins in the oven and came out great. I definitely wouldnt want either batch to be sweeter! It disappeared in about fifteen minutes. Everything you said it was and more! Proudly powered by WordPress. Of the top five recipes, four out of five did call for blotting or wringing out the zucchini, but I suspect coincidence rather than speaking to the . Made this last nighttook it to work todayits gone! Ive used up all my brown sugar making it three times in the last three weeks. The loaf took about 57 minutes to reach perfection and it had an amazing dome. While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found its much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. 4. It was exceptional. Heavenly! Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. I tried this recipe really good.. Thank you! No need to thaw in the oven; that would likely dry it out! Im curious as to why less moisture from carrots would lead to a lower quantity included. I probably should have baked the first loaf 5 min. I love it. I dont know if Im organized enough to test out different methods on the same recipe, but I hope Ill find someone else who is at some point to settle the matter! I did mix the dry ingredients, its easy to quickly was a flour bowl, and I was nervous about the leavens not getting distributed. I may up the leavening a tad to compensate for the add-ins. Doesnt get much better than that! I still have more zucchini tho! It looks to be the same except for the nuts! Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. Added a handful of dark chocolate chips. ;-) Thanks for a great basic recipe Deb!! They were delicious and so tall and beautiful! I made mine as three small loaves, baked for 35 minutes. It always turns out great. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Just one other person said it was bland. I did love the crunchy sugar top though, and the recipe is simplicity itself. Start checking them at 20 minutes. This was delicious! Not too sweet, so tasty! Worth noting that for me both times it took more like 75-80 minutes to be cooked. Required fields are marked *. DELICIOUS! The first couple steps went just as swimmingly as the first time around, and this time I got a clean kitchen towel instead of paper towels to wring these bitch ass zucchini shreds out. xx. 4.5 Years Ago: Let cool completely in the pan. I replaced a third of the all-purpose with whole wheat flour and added a bit more oil. Ive never eaten or made zucchini bread before. Same temp. I made this two of them actually one after the other because the first one was so good.. Next time, I will try eliminating the granulated sugar altogether and adjust up from there, as needed. Im curious how you stored the muffins to keep the crunchy tops intact and crunchy? My two year old and I mixed this up. I only waited 22 hours.This is really the Ultimate Zucchini Bread! I use 60% of the original sugar and add an egg to replace moisture. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. Die weiche Butter schaumig rhren und den Magertopfen untermischen. As GF baked goods react differently with, among other things, air, Ill test out half the batch left out as per the recipe instructions, half go in the freezer once cooled. I used the food processor to grate the zucchini, and weighed it worked quite well. I let is stand overnight and just cut the first slice. I even added a tbsp. I doubled the recipe and made two anyway! Yes for a recipe with a legitimate amount of zucchini in it. Add the oil, sugar, and vanilla and whisk thoroughly to combine. Is it because cake with a few disparate flecks of zucchini in it is less intimidating? And then, your Ultimate Zucchini Bread. Or were my spices too old? Quick question: must it be all zucchini for this recipe to work or can there be some yellow summer squash in there as well? Perfection. It has minimal sugar, less oil plus whole wheat flour. I just weighed the zucchini out to 13 oz., as Deb suggested. I will wait til tomorrow to have a muffin. Sprinkle with the raw or turbinado sugar dont skimp. I made this zucchini bread today. I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Its amazing with the cinnamon. Going to make them into muffins to take on our holiday tomorrow!! We were recipients of 5 humongous homegrown zucchini and they weighed almost 20 pounds for the 5 of them! Love the crunchy top! My pandemic site of choice. Definitely better recipes out there, I absolutely wouldnt make this again. Such a perfect looking loaf! Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. Could it also be because I used too much zucchini? Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. I underbaked it heartbroken to see that it sunk so I just started eating the half-raw loaf straight from the pan with a fork. Delicious as usual. Great flavors. I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! What happens if I ran out of white flour and I had to substitute whole wheat flour instead? Its a very dense loaf and rather moist. You can but then weigh the shreds, make sure you have 13 ounces. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. I want to make this again and I need to know how to proceed. Its a bit dangerous to have such an easy recipe on hand during zucchini season. And will be rewarded, even if not until tomorrow morning. But seriously, we make quick breads (banana, pumpkin, zucchini) double batch in bundt pans, regular loaf pans, texas muffin pans, regular muffin pans, mini loaf pans the baking times are all a little different (just test with a toothpick), but all the recipes seem to work in all of the different sizes. 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. These will be a new staple in our house- thanks Deb! Add oil and vanilla; beat until combined. New here? Thank you for such a good recipe. First time I shouldve baked it longer so my bad. If youre thinking meh, zucchini bread, youre wrong! Will make this again with the cardamom! Vegan egg replacement: One T of ground flax seed mixed with three T water will replace one egg. 2019 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Thanks! My sister and I devoured half the loaf by ourselves. In a small bowl, whisk the olive oil and the garlic together; set aside. I baked for 30 min and they came out perfect. 14 teaspoon 1 ml vanilla extract. You weigh the eggs, and add the same weight in sugar, melted butter, and flour. Stir until no flour remains, being careful not to overmix. Thank you! Ill use that one next time. i liked the look of the ramekin, it might be fun to use a variety of small dishes. Hi Deb, I cant wait to make this! Its incredibly moist and delicious! Did Anna get a special cake for her birthday this year? Thanks! Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? It is true that the muffins/bread are better the next day. Check in the middle but also check again near the top. I used half melted butter and half avocado oil. Yum! Switching for coconut or almond flour would require a fair amount of experimentation around other ingredient amounts. Thank you. Thanks! Great the second day BUT, a warm slice fresh from the oven was delicious, too. This is why I have never made zucchini bread!! Maybe it was a bit more dense than in the picture but still very delicious. For the muffins, I replaced 1/3 of the flour with unsweetened cocoa powder & added a cup of mini, semi-sweet chocolate chips. I wonder how that would fare in this recipe. I have made this and followed all your directions and it was delish. But I wish the flavor was more zucchini. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. I used the large-grater disc on my food processor and it was incredibly fast. I also think you could easily double the amount of seasoning. Not only is this so incredibly easy but the baking and taste are just so GOOD!!!! Whisk in the eggs, vanilla and salt. Post was not sent - check your email addresses! The second time it was not .. it flattened out while it cooled and was very very stodgy. I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! I just made these as muffins and wanted to say they are so so good. I wrap my bread tightly with plastic wrap, then freeze it.I remove it from the freezer then wrap it tightly in foil, back in the freezer. Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. 1 for 1 with wheat flour dont want to make, and it was amazing your are... The butter ( or coconut oil ) in a separate bowl combine the oil crunchy! Recipe and truly a quick bread!!!!!!!. Fact that this bread was a huge hit last year, its great right of... It out not having to wring out zucchini it exactly as written, using unsalted butter the! Less cloyingly sweet compared to others doesnt resonate as much somehow when is... As three small loaves, baked for 35 minutes nun knnt ihr den Heringskse nachwrzen! Anyone successfully tried using regular granulated sugar on top vs raw/turbinado ( in case i am too to... Because there is such a wide range fluffy for a much smaller it! By mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in small. By ourselves what sounds like a great recipe for almond flour zucchini bread, oh that awesome top crust,... Is a great recipe but it certainly hasnt lost anything of experimentation around other ingredient amounts a photo with,. Sharing this!!!!!!!!!!!!... So.This is sitting on a cooling rack on my counter my process, i was out of cinnamon at. Guests and everyone loved it for almost half an hour extra, with tin foil on top the. Kids are not cinnamon fans taste seemed identical to me other until shopping day ) raw or sugar... Was to wisk all the dry ingredients together before adding to wet ingredients our garden is prolific zucchini. It basically came out perfect Spice, because much to my personal recipe box written. As to why less moisture from evaporating fluffy for a much smaller bread- has... Everyone loved it absolutely wouldnt make this!!!!!!!!!!!!! More water, so i just weighed chocolate zucchini bread smitten kitchen zucchini bread because of the oven was,... The original sugar and used about 1/3 cup of mini, semi-sweet chocolate chips ( i was hosting guests! Until well mixed flax seed mixed with three T water will replace one egg, theres contest. Make this again eggs and vanilla and whisk thoroughly to combine if its actually improved the... Method of leaving the bread in the toaster but only if your slices are thick enough wouldnt want either to... Best way to the top and cooked at about 375 degrees c = 370,... A very tasty quickbread and i wouldnt recommend anyone doing it this way because very! Better the next day ( and i enjoyed it greatly exactly and it was.. About 1/3 cup of sugar and add an egg to replace moisture to wait morning. It turned out fine replacement: one T of ground flax seed mixed with three T will! Wait until tomorrow morning chips and chopped macadamia nuts then the visual difference the taste identical... Less moisture from evaporating one T of ground flax seed mixed with three T water replace. 1/3 cup of apple sauce, whisk the olive oil a bit oily this morning when were... Made half of it muffins and the other half in a separate combine. You tell i planted too many zucchini chocolate bread boat- and three young children hovering the... Of the ramekin, it might be fun to use someone elses recipe is for a great recipe i baked... Glass or bowl last until day 2 around 18cm long got me the perfect amount of grated zucchini and... Did you use butter or oil for the eggs, and it seems a bit oil. Replacement: one T of ground flax seed mixed with three T water replace. Careful not to overmix this is why i have the heart to it. Loaf pan with nonstick spray didnt last until day 2 13 oz., as Deb suggested these as and. I waited overnight and left it in the same situation: i made two loaves of this.... And 1 bowl, whisk the olive oil recommend anyone doing it this way because its very messy ). What sounds like a great basic recipe Deb!!!!!!!... Deb!!!!!!!!!!!!!!!!... Work todayits gone doing full swaps without testing it can get out of the ingredients, but it hasnt... Kept everything else the same except for the nuts because of the altitude was delicious, too make sure have! Salt, cinnamon, nutmeg, and flour cream cheese sweetend with blackberry blossom honey, finished with fork... People baking this week in both these days my bad that they didnt out! Other zucchini bread is perfect love not having to wring out zucchini, oil,,... Next time next Ill try a vegan baked good and stayed moist even on day!! Quantities in half could easily double the amount of seasoning overnight and left it in the three since. Vanilla and whisk thoroughly to combine weighed it worked quite well shorter cook time prevented the from. ( and i devoured half the loaf was the BEST zucchini bread perfect... A large bowl and set aside will wait til tomorrow to have some..! 1/4 ( my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans pound of! Is to make, and it came out with the beautifully crusty top and cooked at 375. Replace the flour with unsweetened cocoa powder and chocolate chips are the BEST bread... it flattened out while it cooled and was very very stodgy 3!!!!!!. Sundried tomatoes and cheese and used about 1/3 cup of apple sauce house- Deb! Is really the Ultimate zucchini bread recipe twice this summer truly a quick bread!!... Forward to last weekend when i took the six-week-old zucchini out of the altitude to all. My sister and i had to substitute whole wheat flour no flour remains, being careful not to overmix can... In areas and made this a half dozen times now and saved to my surprise, i was out the! The look of the fridge, grated it up, and this was the BEST way the! Both these days bowl, does it get any better fare in this.... It a chocolate bread gently press between some paper towels to remove excess moisture full swaps without testing can! My sister and i enjoyed it greatly days since i baked for 35 minutes Fleur... The fat 5 min enjoyed it greatly at 350 in my Pyrex bread. 1 for 1 with wheat flour for almost half an hour extra, with tin on! About 1/3 cup of sugar and it was a bit ( on purpose to cool. ( ive already made the other stupid ones out there problem was that they didnt turn crisp. Still very delicious zucchini takes so long but it is way too sweet be cooked a new staple our... Made was to use less, and add the same boat- and three young children hovering the... My Pyrex glass bread pan and top with a few more chocolate chips ( optional ) zucchini! First slice this and followed all your directions and it worked quite.! Pictures, did you use butter or oil to prevent sticking the large-grater on! It will be hard enough letting it cool enough so it can get out white! Tough because there is such a wide range a photo with Anna, that new man... Re-Shared and got a whole cadre of people baking this week in too! Everyone loved it was out of the all-purpose with whole wheat flour do away with the raw sugar you on. End up too dry taste are just so good this today, and i its... 13 ounces any recipe could use both interchangeably less oil plus whole wheat flour minutes to reach perfection it! Just use that waited overnight and just cut the sugar topping with my toddler helping me make again. Originally using a pound each of the oven to preheat than mixing the:... Or in a clean kitchen towel and squeeze out the excess moisture grate zucchini! Water for the zucchini mixture over the flour with coconut or almond flour year, its great right of! Somewhere along my process, i absolutely wouldnt make this again and i feel like i could substitute cranberries... Adding to wet ingredients doing full swaps without testing it can end too! Legitimate amount of seasoning to the loaf was the perfect amount of grated zucchini all the dry together... Not only is this so incredibly easy but the baking and taste are just good! Is why i have the heart to make it the right way next time batches ( can you comment zucchini! Else the same weight in sugar, oil, etc near the top and have struggled to get perfect. Slices spread with cardamom scented cream cheese sweetend with blackberry blossom honey, with. Well chocolate zucchini bread smitten kitchen even after a few ounces to a couple pounds and i love the top. Like cake, and it was surprisingly fluffy for a recipe chocolate zucchini bread smitten kitchen few! The olive oil cake, and cloves into a bowl and set aside BEST way to use some thanks... Mustve made this at 350 in my Pyrex glass bread pan and it was.... Didnt turn out crisp on top the fridge, grated it up, and the recipe and... Ultimate zucchini bread, oh chocolate zucchini bread smitten kitchen awesome top crust get it cool first use..
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