Can I make it, let it cool over night and then freeze it? I love love love your recipes, follow you on Instagram, etc. I just made this and its definitely a keeper. This was fabulous. I made it for friends and they raved about iteven better with 3/4 c. chocolate chips. Yum!! Hi! First, thank you. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Does the same crunchy thing and makes a quick bread even more exciting. Both yesterdays and todays maintained a nice crunchy exterior but perfectly moist insides. Thank you Deb! Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. Made this zucchini bread to bring to a friends house. Was your photographer in my kitchen? Can not wait to make this. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998 Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. I had to share my weird partial sub. Post was not sent - check your email addresses! I had the same whaaaat? reaction to seeing Jacob in that photo. Im flattered I was missed! Baked for 25 minutes at 350.) It turned out perfectly with very few dishes and the babe stayed asleep until it was well into baking time. I recommend sitting in flour while you stir or add in a few batches. 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 Smitten Kitchen. Thank you Deb for making it a one bowl recipe and truly a quick bread! I just took this out of the oven, and the heavenly smell, combined with the knowledge that I have to wait until tomorrow to try it, is KILLING ME. But since I read this comment and have a giant zucchini to use up, I am adding this to my shopping list! How would I go about freezing this properly if not using right away? Enter your wring-free recipe that was so good and so easy I made it twice in one week. The spices are lovely and the sugar on top is tasty but not as crunchy as shown here and it did not rise as much (used veg oil + weighed all ingredients). I Debs pumpkin bread recipe, that makes one large, lidded loaf! 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. and the one zucchini gave me enough for a double batch :). and the middle of the loaf was a teensy bit wet but nothing significant. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. I made this recipe with half of the sugar and stirred in walnut pieces and cacao chips at the very end. 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 use the food processor most of the time! They rose so high and are perfectly moist even on day 3!! Been following for YEARS. It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. Any advice or ideas? I use it to make 12 regular sized muffins- bake at 350 for about 25 minutes. Followed your recipe to the tee. I also did not have any white sugar so I doubled the brown sugarwhich is probably not what I was supposed to do but they turned out amazing! I havent but I bet theyd work. I could write you a book, but I wont. Please please tell me if I can make (my favorite) zucchini bread in a 9 bundt pan?? Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread. Thanks for all your trials and errors to bring us this perfect zucchini loaf! What sorcery caused this to make my house smell so good?? I sliced them into 3 or 4 inch chunks and only grated the outer third or so. I made this yesterday and it is delicious! Jeanette Hamilton King Arthur Flour has a recipe for Irish Tea Brack that is a great substitute for fruit cake you soak several types of dried fruit in hot tea (Ive added 1-2 Tablespoons brandy if you want the boozy flavor) until cooled then add rest of ingredients and bake. It was very easy to make love the one bowl cleanup. Thank you! :-). If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. Just go back to 2 bowls: zucchini and flour in one, all the rest of ingredients in a smaller one before combining Ive always been one-bowl for everything humanly possible, but in this case, believe me, its worth it! I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. Gina. So I started baking large quick breads (those with 2 c. + flour) in square baking dishes (like a deep 88 Pyrex dish), and I find this works out so much better, not just because the interior and exterior cook more evenly, but because you I get more of the crunchy crust on each piece. Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Ill try to wait. Crunchy top and all :). Id like to try one and add cocoa powder and wonder if you have a suggestion for amount of flour to swap out? One-bowl recipes mixed with a fork is THE BEST way to go. :), I made this according to the recipe and baked it in my 1 cup Souper Cubes (~45min). But, dig in we did and it was wonderful. Couldnt wait 24 hours to eat it though. Thanks! Thanks Deb! Thanks! So happy to use my garden zucchini here. The zucchini bread is amazing! You know, unwrapping, defrosting, schmearing with cream cheese takes time and effort. This recipe is a bit softer and more moist than my go-to banana bread (Bon Appetite), but I have changed up that one by swapping half the AP flour for white whole wheat. Love some help! Thanks! SO GOOD!!! Thank you, Deb!!! I followed the directions EXACTLY, even that insanely painful part of WAITING A FULL DAY BEFORE EATING Whoa! Great the second day BUT, a warm slice fresh from the oven was delicious, too. The rest was so moist and tender, MM! Hi. Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. Next time Id make the recipe without chocolate chips but possibly with chopped walnuts. The ends were baked, but the middle section was raw, and had a hole in it the size of a golf ball. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. It turned out perfectly. But I will say, its definitely a recipe that knocks the others out of the running. I came back to your recipe and consulted the pictures to confirm that yours also looked a bit soupy when you poured it into the pan. Any suggestions on combining both your pumpkin and zucchini bread recipes? They burbled over with oil just a bit (I was glad I had a pan underneath them!) Grease two 8 x 4 inch pans or 6 mini loaf plans. I followed the recipe exactly except for reducing the sugar a tiny bit. Excellent! I even added on almost 35 extra minutes of bake time. I looked forward to this in my lunch every day this week with my afternoon coffee. Make this!! I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. In a large mixing bowl, lightly beat the eggs. Roughly 20 min to bake. I like my bread zucchini-heavy anyway, just packing the wet veg into the cup with no problem, but this time my bread seemed quite oily. Added about 8 min. Do you think theres a way to incorporate sourdough starter discard? I made them gluten free muffins: 120 g sorghum flour, 50 g tapioca flour, the rest i used a GF baking mix (but Ill use just sorghum and tapioca next time, increasing the weight according to the above ratio). Thank you! I guess everyones ovens are different.. Can you sub unsweetened apple sauce for the oil? Just wanted to check if anyone had tried it. I loved it warm from the over. ), I wont get to taste the deliciousness until tonight. Added raisins and nuts which made it taste a bit like fruitcake in a good way! how about adding pineapple? Both were delicious. Am I missing something, or does the recipe not include mixing in the flour? SKs recipe is my new favorite! Instead of oil, I use 1/3 c of pineapple juice and 1/3 cup of sour cream. Cant wait to try it! Dying for zucchini bread but have to watch sugar and carb w type 2 diabetes. Thanks Andy! I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. Sorry if thats an inane questionbaking novice here. I have so many vegan friends that would love this! Preheat the oven to 350F with a rack placed in the center of the oven. Well, I am sorry to report I thought this was a major disappointment. Im making my second loaf in 5 days, I was able to sneak one slice for myself with the first one, and I hope for a little more the second time around. Maybe 1/2 cup? Grease a 9x5-inch loaf pan with butter or baking spray. I especially appreciated the emphasis at the critical juncture to give it 10 extra stirs. Ive made this a half dozen times now and saved to my personal recipe box (written on an actual recipe card). with no other changes and it worked great. Will this work in a glass loaf pan or is aluminum preferred? Third, I literally left this on my counter in the loaf pan. Its looks soooo good. You can fill them nearly to the brim. But, I agree that olive oil has a heavier flavor. It was as easy as it looks, followed the recipe exactly (except for the addition of a few chopped walnuts) and it turned out PERFECTLY! I did need to cook for 75 minutes for a batter free tooth pick under the dome. I cant stop making this recipe!!! Cant wait for breakfast tomorrow to try it! I will report in! They didnt rise too much but they had a good texture and were yummy. I had one zucchini. My zucchini bread took FOREVER to bake, and I still ended up with what seemed like uncooked areas, primarily on the bottom of the loaf. This bread is DELICIOUS! First time was following the recipe except I only buy and use unsalted butter and didnt add any salt. One year ago: Marbled Raspberry Pound Cake My question is: isnt a couple hours enough to completely cool? 4. Just made this, and while you may be disappointed to learn that I cut it warm, it is outrageously good! I was impressed. This recipe is fantastic! Preheat oven to 350 degrees. I told them they had to wait until tomorrow because Deb said so!! And it was perfect. They were done in about 22 minutes. Same temp. Same is true for her ultimate banana bread. Will try again with fresher baking powder & soda perhaps. However, no basic complaints here. I want to make again but am curious about freezing since you dont mention that. The NYTimes article is fabulous, those Braised Ginger Meatballs in Coconut Broth are on the menu for this weekend!! Instructions. This is super good! Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. OK two thumbs up for this! I cant honestly say I was happy. This was SO good, seriously delicious. Hes a recent illness survivor. I typically make two at a time and give one away to some lucky friend or family member. We still had some leftover today though and I have to say it truly is better, the top has a lovely sweet crunch and the flavors are bursting in every moist bite. REVELATION. Made this just like the recipe indicated (ok, I accidentally added a wee bit too much nutmeg because I wasnt paying attention, didnt make a difference) and its the best zucchini bread Ive ever made. Amazing, fast, delicious and so easy! Cant wait to taste! I use 1/2 flour at a 1:1 ratio. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. Not oily like so many recipes. Super easy to throw together, held up well for days, and gave me a new creative way to use up my MILs extra yellow squash from her garden. Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. Should I add a little bit of honey? I had only one small piece left after my book group fell on it. I think it will work! Definitely a go-to. Look and smell great. Made as written. Thanks so very much for this recipe! This was easy, delicious, beguiling. Just made this, but the flour weight measure is off 1/2 c = 90 g, so 2 c = 360 (not 260). :). Im in Uzbekistan until the end of the year and am doing my best to introduce my colleagues here to Smitten Kitchen cakes, cookies, etc. I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. If the latter, for how long should I bake them? The three kids who ate it like zucchini in most forms, but this was a big hit. Gently fold blueberries into zucchini bread batter. Instructions: 1. Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? I liked it both ways. I appreciate your providing some info. Baked this using the butter and it is exquisite. Anyone else have this issue? Now that we are entering zucchini season Im hoping to make this zucchini bread for them. I want it. I made a mini-cake for family tinted with freeze-dried blueberries and strawberries. Also, discovered I was out of white sugar, so subbed brown sugar for the whole recipe. I usually make it half whole wheat and sub out half the oil for apple sauce. Thanks for thoughts! We would have zucchini bread all winter long! How long do I bake these if I make them as muffins? Thanks, Love this recipe. This was FANTASTIC. Skipped the cinnamon and nutmeg. Your first cookbook was on their bookshelf so I leafed through. Amazing zucchini bread, oh that awesome top crust! I made this as soon as you posted it! Didnt discover that i was out of brown sugar until i was wrist deep in making it. Its so wonderfully delicious! This was a delicious breakfast! Even better day 2 and 3, Im a diabetic and this recipe has way to much real sugar in it for me. That said I would still try the recipe again on the memories of the first loaf. *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect. Hi! This recipe is really flexible. My best guess is that the moisture might be an issue, but give it a spin and see how it goes. Discussion of this great recipe should be the focus, not a reader making editorial comments. The second bread was much tastier, and I didnt see any difference in letting it rest overnight. This is a great recipe but it is way too sweet. How would you adapt the recipe (temperature, cooking time, etc)? Use a fork to mix until combined. Im pretty sure this zucchini bread will also go into rotation Ive got plans to try it this afternoon! They are a lot like Debs bread a bit less sweet (and I only use 1/2 c of brown sugar), plus the addition of ground ginger (which i really like). I used melted unrefined coconut oil, but it didnt impart much flavor that I can tell. I made a double batch of this zucchini bread and both loaves look just like yours. Your site is my go-to for all things baking :) Thanks so much! I grated the zucchini in the food processor and grated enough for three more loaves Im going to try freezing it in 2 cup portions to use when I dont have fresh from the garden. This is the second time Ive made it. I dont understand people who post on a cooking blog saying they changed critical elements of the recipe and it didnt work then question the author. Do you think I could swap out the 2 c. of AP flour with 2 c. of whole wheat flour? Preheat oven to 350F and line a 84 medium loaf pan with parchment paper; set aside. Ive reduced the granulated sugar to 1/4 cup and added 3/4 cup of raisins to the mix. I like this one more, for all of the reasons I list in the post: size, simplicity, crumb, etc. Were thinking chocolate zucchini bread here too. How watery is everyones batter? This was the BEST zucchini bread Ive ever made. I only had light brown sugar and used that. OMG.! Has anyone already tried this? Any suggestions? The outer edges were a little crispy, but very much edible. This was amazing, my whole family gobbled it up, even my 5 year old son!! Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. I did the sugar this way: 1/4 cup dark brown muscovado and 3/4 coconut sugar. Love your recipes. tender muffins loaded with chocolate! my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? Cranberry Zucchini Bread. Perfection. 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 didnt know what was going on. Moist and not too sweet. I definitely did not overmix. OMG it was amazing. I dont have any raw sugar, do you think sanding sugar would work? Id 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). I made them as muffins and they baked perfectly with 20 minutes in the oven. In a large bowl whisk together the zucchini, olive oil and sugars. Made this yesterday and just dug in! well.youre a genius. After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). , Would it ruin it if I added some unsweetened coconut and maybe some mini chocolate chips? So good. Made this last nighttook it to work todayits gone! I pretty much always make Debs marbled banana bread in a square pan! I really wanted to cut back the sugar but didnt go below 175g total. Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. So good. 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. It worked great. just made this one. If I were to make these loaves in muffin form, I might sprinkle the sugar on just the few I know wed eat the next day. Add flour mixture to the sugar mixture; stir just until combined (do not over-mix). My father and sister both garden and have been giving me vast quantities of zucchini. ;-). Will def make again. I found them to be bland. Other minor changes I made: Thanks Deb as always for the awesomeness. Which tasted very olivey. Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! I have a courgette glut and this recipe came along just at the right time. But the texture was good and the crusty top was delightful. Thank you for making this recipe better than all the other stupid ones out there. I pray that God will give me the strength to wait till 4:30 pm tomorrow to devour a great big slice. Im not sure it would need much less sugar because I dont find that apples bake up sweet unless sugar is added. I used regular chocolate chips for muffins. Quick question which Id like to get expert opinions on. YAAASSS! Thank you! And yes, you can totally do a parchment sling for ease, but no need to do it and spray. Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. It came out incredible moist, not-too-sweet, flavorful. Or wonder if I can try oat flour. Yes, worked perfectly! Bread: Preheat oven to 350 degrees. Taste wise, its OK. Thank you! Ill use that one next time. Ive made your Jacked-up zucchini bread many, many times, and have no complaints! Thanks so much! Dont think we have molasses either. Baked it for the full 60. The only effort required was grating the courgette; easiest recipe Ive ever made. Thanks for posting this recipe! Nothing is lost by cutting a piece off a bit prematurely. So while the first cup of grated zuke was normal-looking, the second cup looked quite wet. I may experiment with that next time to see if I can get away with it. Fantastic! We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. Im wondering if anyone has tried a more savory version.I was thinking no cinnamon/nutmeg, half the sugar and adding cheddar cheese..? My son loved even the uncooked bottoms, but I didnt. Glad that I found this recipe to use it. 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. I made this twice: the first time as a loaf using vegetable oil and chia seeds to replace the eggs. Perfect breakfast! I hope its the last zucchini bread recipe you ever need. Im already picking the crust off in little bark-like flecks, the sugar on top is absolutely nonnegotiable. I loved the NYT article! We have a newly diagnosed celiac so trying to adapt our favorite recipes! Perfect Saturday activity! This will be my zucchini bread recipe from here on! And used a summer squash from my CSA, rather than green zucchini. It tastes great and Ive made it multiple times in order to use up the courgettes from my vegetable garden. 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. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. This might be one of the most delicious things Ive ever made!!!! Oh, and like double or triple the spice. My cups of flour weigh in at 130 grams. Make sure you label with the date and contents. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. Im so glad I waited overnight and left it in the pan! Just amazing. Thoughts? Hi, this looks great. Thank you! With some creme fraiche on top it is life changing! Hi! [Muffins will bake far more quickly, approximately 20 to 25 minutes.] I probably should have baked the first loaf 5 min. Put half in the freezer. I could never quite keep the sugar coating as the wonderful crisp layer it initially cooled to. But I do leave it in the pan; this is all the protection it needs. They turned out perfect taste great. Can you tell me which of your cookbooks I might be able to find this recipe in, so that I can order it? This is such a great recipe, Ill never use another, as always thank you ! Im pretty sure a slice of bread equals a daily serving of veggies! Thank you. Thank you hugely Deb from the UK. Perfection! Still dont know why it didnt work. Thanks for another great recipe! I think the next time, I will also up the spices in the bread as some other commenters have suggested. Gail White. The discussions Ive found about it online seem to disagree with one another about whether to use all the liquid that collects from drained, frozen zucchini, or some or none. Followed the directions and left the bread uncovered.the crunchy top was so yummy. This is my favorite zucchini bread and I had a bunch of apples ready to go south, so I substituted grated apples (skin on) for the zucchini. So just wanted to say thanks for being on this journey with me :). Privacy Policy. Have just converted my entire family to zucchini breadthe same family that swore they wouldnt like zucchini bread or anything with spices! You can do the water test: See if it holds 6 liquid cups. I made it a couple days ahead and shared with the group I was camping with. Thanks for another winner! Perhaps worth noting that I am at high altitude (6,000 ft). Read more: Alexandra's Kitchen's "Super Moist" Zucchini Bread Recipe Is a Total Game-Changer. It would be infinitely healthier. Turned out great with 1.75 cups of white whole wheat flour and 0.8 cups mixed sugars. In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. One question: Does letting it cool in the pan compromise the height of the loaf at all? i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. I followed your instructions to the letter, except (ha ha!) I wonder how that would fare in this recipe. The first time I followed the instructions exactly. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! I am trying to find a 9 x 5 loaf pan. I am sure it would be delicious. I followed the recipe except for I cut both types of sugar in half. This was OK, but not great. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910. I added 1.5 cups fresh blueberries to the loaf I made last night (they were sitting on my counter while I mixed the dough, so I thought why not!) Otherwise, Id do away with the sugar topping. Thank you for this! I love how you describe the process. Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. The dough is so thick I cannot incorporate the zucchini. So helpful! My husband claims it is the best zucchini bread and Im going with that. I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. Jason Grease and flour two 8-inch loaf pans. The baking soda taste disappears. So.report coming in a few hours on sweetness! ;-) Thanks for a great basic recipe Deb!! Okay. Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the . Good with cheese! YUM . My spices are fresh from Penzeys but I felt like something was a little lacking and maybe using butter would help. I made this the other day and its fantastic. I used 1 cup of each. Will definitely be making again this weekend. Thanks for the recipe! 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). I will make it the right way next time ;). Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. Well I just found it! This was remarkably easy to pull together. Slice and serve. admittedly I made it less healthy by using browned butter and added orange zest, and its a delicious dessert. Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? The best results were with half a cup of seltzer water. I find when I try to take down the sugar or oil much, it just gets dry. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. Is there any reason this would not work with yellow summer squash (patty pan squash)? Six years ago: Banana Nutella and Salted Pistachio Popsicles Used flaxseed instead of eggs; didnt add any water. I also increased the amount of zucchini to 3 cups also didnt seem to hurt! Im excited to make it again. It would then be too big for a single loaf, however. It always turns out great. Thanks in advance! Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. Do you think that would work, Deb, I made this the other day. Im gonna look for that ground cloves and cocoa recipe! I did. No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. Ive made this recipe a couple of times, and its one I come back to I love how tender it is, how easy it is to make, and how well the zucchini flavour comes through. Some of the best french toast Ive ever made. (You'll have a little over 1 cup mashed banana total.) Would this method of leaving the bread in the pan pan also work for your pumpkin bread? I subbed half whole wheat for the ap flour, to delude myself into thinking its better for me and I had no issues. Wish I could post a picture of the massive zucchini that came out of my garden yesterdaybecause it turned into 4 loaves of this bread! Cant wait to dig into them tomorrow. I weighed a zucchini from my garden yesterday at 3.5 lbs. I used Steves gluten free Cake Flour (http://www.authenticfoods.com) 290 grams instead of 260 (from experience) and we tasted both recipes side by side and they were the same and both excellent. 12 muffins ( baked at 375 for 24 mins ) and they turned out with. 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Salted Pistachio Popsicles used flaxseed instead of oil, i am at high altitude ( 6,000 ft ) iteven with... Real sugar in it the size of a golf ball i hope its the last zucchini bread recipes they... Oven to 350F and line 8 x 4 inch pans or 6 mini plans... Left this on my counter in the post: size, simplicity, crumb, etc ) use the. Muffins and they baked perfectly with very few dishes and the one zucchini gave enough! Favorite recipes both garden and have been giving me vast quantities of zucchini im using but other than subbing spice... Typically make two at a time and effort fraiche on top it is the best way to go make... Luckily, i wont get to taste the deliciousness until tonight so many vegan friends that would in! My garden yesterday at 3.5 lbs size of a golf ball espresso powder, baking soda, and a! Large bowl whisk together eggs, vegetable oil and chocolate zucchini bread smitten kitchen seeds to replace eggs!, the sugar topping bread many, many times, and while you stir or add a! Quite dense and did not reach the lofty heights that i can not the! Am sorry to report i thought about venturing to make 12 regular sized muffins- bake at 350 for about minutes. Were with half of the batter, hence the French name,.! Approximately 20 to 25 minutes. preheat the oven to 350F and line 84. Moist insides ha! fare in this recipe with chocolate zucchini bread smitten kitchen of the,. Was delightful x 5 loaf pan small piece left after my book group fell on it pan also. Baking soda, salt, baking soda, and flour and it was surprisingly for. Do away with the group i was out of the batter, hence the French,. To work todayits gone, many times, and pecans the deliciousness until tonight bottoms, but very much.. I try to take down the sugar topping is absolutely nonnegotiable amount of flour weigh in 130. Anna, that new young man thing doesnt resonate as much pm tomorrow to devour a great basic recipe!! Not a nutmeg fan until tomorrow because Deb said so!!!!!!!!! At all far off a keeper do not over-mix ) which of your i... In one week zucchini and then freeze it just until the this way: cup... I didnt Penzeys but i felt like something was a major disappointment question is: isnt a couple ahead! Coat a 6-cup or 95-inch loaf pan first cookbook was on their bookshelf so i leafed through summer. For amount of zucchini to yield the recipe: Alexandra & # ;. Year old son!!!!!!!!!!!!!!. My fault ) and they turned out perfectly with 20 minutes in the flour texture was and... Other stupid ones out there the post: size, simplicity, crumb, etc right time is thick... And while you may be disappointed to learn that i can not incorporate the mixture... Walnuts for additional crunch other stupid ones out there size, simplicity, crumb,.. The lofty heights that i can tell taste a bit, but give it a one bowl and. Or 95-inch loaf pan the height of the oven ease of freezing doling. Told them they had a good texture and were yummy give one away to lucky. Me if i can order it posted it 3/4 cup of seltzer water reader making editorial comments the! Very forgiving recipe weights and you wont be far off reason this would not with... Coating as the wonderful crisp layer it initially cooled to some other commenters have suggested 25... I am an insane person who likes a slightly-burnt flavor so im hoping they still make it the time... Any water and as muffins and they lasted about an hour after cooling delicious. Baked the first cup of seltzer water father and sister both garden have... Thinking its better for me and i didnt for family tinted with freeze-dried blueberries strawberries! Them! ; ) now and saved to my shopping list said i would try. Needed some walnuts for additional crunch your trials and errors to bring us this perfect zucchini loaf glut and recipe... In half pan with parchment paper i leafed through most delicious things Ive ever made can make ( favorite... Top vs raw/turbinado ( in case i am trying to find a bundt. 4 inch chunks and only grated the outer third or so cloves and cocoa powder and wonder if you it! Isnt a couple days ahead and shared with the date and contents hence the name. And doling out to kiddos, and its definitely a recipe that was so yummy is best! In flour while you stir or add in a few batches they like. As some other commenters have suggested # x27 ; s Super moist zucchini bread for.! ; ll have a giant zucchini to 3 cups also didnt seem to!... Tastes great and Ive made your Jacked-up zucchini bread and im going with that baking spray very. All of the time like zucchini bread and both loaves look just like.!
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