Long sentence there but I feel my enthusiasm is warranted. So moist. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. I had it all ready to go into the oven (the bowl was soaking, etc) and I noticed my Pyrex 1 cup measuring cup filled with oil on the counter. Added raisins and nuts which made it taste a bit like fruitcake in a good way! I put a little maldon sea salt on the top with the sugar-just a couple of pinches. 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. 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 Debs pumpkin bread recipe, that makes one large, lidded loaf! Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? This is the best zucchini bread recipe ever, Ive made it many times this summer since my garden is producing massive amounts of fresh zucchini. Im wondering if anyone has tried a more savory version.I was thinking no cinnamon/nutmeg, half the sugar and adding cheddar cheese..? Also, I only had Demerara sugar and the top is crusty but not craggy. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910. Or do they have different cooking properties, as well? Stir in nuts and chocolate chips. Definitely will keep this recipe in my back pocket for summertime! Preheat the oven to 350 degrees F. Grease mini muffin pan or use liners (I use softened butter on a paper towel). Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. I made this and it was wonderful. A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. Then slightly squeeze out excess liquids before using in bread. Used 3 small zucchinis. Two adjstments I made: Thank you! The Clear Winner: Super Moist Zucchini Bread from Alexandra's Kitchen. I realized as I was grating that I didnt have a zucchini it was a zucchini-colored winter squash- more of the texture of butternut. I was planning on just substituting 1:1 (zucchini: eggplant) with this recipe to start. Just finally made this zucchini bread yesterday with a late zucchini harvest from my COVID garden. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. . Subbed about 2/3 of the 1/2 cup measure with raw and buckwheat honey. They like to hide. Use the large, not small, holes of a box grater to shred the zucchini. The hole may have been too deep for the toothpick, but I was pretty sure I had poked the skewer through it; the raw parts were throughout the middle of the bread, I thought the skewer would have at least hit some of it. What happened? I always make my as muffins because I can freeze muffins for longer keeping and portion control. Im going this week to my favorite bookstore to buy one of your cookbooks. Im putting your cookbook on my Christmas list!! I had bought the raw sugar for your banana bread and never got around to it! And it freezes perfectly! I think it will work! 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips. I had one shabby piece left over the next morning (I shared with a book group). I baked it 37 minutes and the toothpick seemed clean, but with the not-sqooze-out zucchini, it was just damp and stodgy, especially in the lower depths. Theyre baking and almost ready Ill post again when we get the chance to eat them! I know I will lose the awesome crunchy good crust, but could I otherwise freeze the zucchini bread to save some for later? Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. 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. Zucchini in my garden is getting ready to explode, so perfect timing on this recipe. and Ive had really inconsistent results. Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top. Definitely the last zucchini bread recipe Ill ever use! Just popped my fourth load in the oven and decided to experiment with browned butter! I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. Oh, And I put in semi-sweet choc chips for an extra treat! The is the best zucchini bread I have ever eaten in my life. So glad I saw this! Totally works :) Also used mostly whole wheat flour and the bread was still moist and crumbly. It will freeze well. Love the crunch and the texture/moistness! I think the next time, I will also up the spices in the bread as some other commenters have suggested. Made this last night and cut into today (~14 hrs post bake). Same is true for her ultimate banana bread. I used up a small pc of green zuke and the rest from one yellow zuke. Just made this and its very good, my batter looked a little dry so I added some sour cream and topped half of the loaf with chocolate chips to make everyone in the house happy! It was so flavorful. Six years ago: Banana Nutella and Salted Pistachio Popsicles Ive made this twice now, first time added blueberries, second time added peaches. This recipe is delicious, moist and the best part is you cant even taste the zucchini! Bread: Preheat oven to 350 degrees. Im one person and bake often. One bowl and a fork is all you need to prepare this which is much appreciated. Enjoy Everyone, First time was following the recipe except I only buy and use unsalted butter and didnt add any salt. But Deb Perelman, cookbook author and creator of the beloved food blog Smitten Kitchen, says the extra . WINNER !! Then I added to the zucchini and had no problem mixing together. Delicious as usual. But I do leave it in the pan; this is all the protection it needs. Both dark and light have baked up the same for me. The most delicious, least dish-making recipe ever!! The bread turned out nice and moist. The crunchy top stayed crunchy. Mix topping ingredients in a small bowl and set aside. Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! I use whole wheat pastry flour (from Whole Foods but I expect other brands would work too) for quick bread substitutes and it keeps it all light and fluffy. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. Thoughts? I one-and-a-halted the recipe to make two pans of smallish muffins (for little kids). I did add an 1/8th teaspoon of allspice along with the nutmeg. My husband made it yesterday, loved the one bowl, get it done method. Cant wait to try this! But its this one that remains the solid winner with our family and friends. It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). But its exceptional the next day or, say, 8 to 12 hours later. However I think 1/3c of cocoa powder (about half of what I used) would be the perfect amount! Deb, I cant believe how good this recipe is. I completely agree about adding more zucchini and was glad to see thats what this recipe called for its the best part! I love this recipe! Hands down best ever! So just wanted to say thanks for being on this journey with me :). Thanks, Love this recipe. Will textured get messed up? First was made with white-whole wheat/AP flor mixture, coconut oil, coconut sugar, and added 2T seed blend of chia, flax, and hemp. Preheat your oven to 350F. No way he was going to let his sister be on a stepstool and not him. Im a SAHM to three under 5. My patty pan squash is far more prolific then my zucchini this year. I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. And because I was adding liquid with the maple syrup, I reduced the oil to 1/2 cup. 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). Instead of a toothpick to test, I use a wooden kabob skewer so it gets all the way to the bottom of the pan when you have a high rising loaf. Do you think I could swap out the 2 c. of AP flour with 2 c. of whole wheat flour? Use a fork to mix until combined. I Tried 5 Different Zucchini Bread RecipesThis Is the One I'll Be Making All Summer #1 Smitten Kitchen Ultimate Zucchini Bread Matching search results: Some of the recipes I baked ask for optional mix-ins like nuts or raisins, but for the sake of comparison, I wanted a clean slate for the inside of . I guess everyones ovens are different.. Can you sub unsweetened apple sauce for the oil? I love the amount of zucchini that is put into it and I love the crunchy top. I made this but didnt have quite enough zucchini and found the final result a bit dry and saltier than Id likeso dont skimp on the zucchini and consider toning down the salt if our make this. 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. The loaf was almost too moist and sweet for me. Wow. Mustve been all of the pandemic baking! I adjusted the recipe for altitude (I live around 5300ft in Denver) so I thought Id share what I changed for any other mountain bakers out there! They were done in about 22 minutes. (Ive already made your zucchini gallette this summer and it was amazing. Very forgiving recipe! Remove from heat, then stir in milk, honey and vanilla. My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. Amazing, as expected, and also a big hit with my toddler. So the second time I replaced all of the AP flour with 240g of whole wheat. Hi! Would it be too much to include a few tablespoons of cacao nibs? It took 35 minutes at 350. You can taste the butter, vanilla and spices and the top crunched up perfectly. Thank you for this great simple recipe. Just made this! Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. zucchini quesadillas. Wow, yum. This really was the ultimate zucchini bread. What the eff do I do now? I think they provide less moisture. Thank you, Deb! Mine came out with the beautifully crusty top and its so delicious! Love some help! Ive made this like 4 times already this summer.. grandkids love it! The only good part was the crusty top with the turbinado sugar. It is great raw in salads also. Stir in any add-ins, from nuts to chocolate. I like this one more, for all of the reasons I list in the post: size, simplicity, crumb, etc. Add cacao powder, baking soda and salt; whisk until well mixed. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. I prob wont wait until tomorrow to try it, hahaha! Agreed! This was exceptional. Any reason I cant use the grater attachment on my Cuisinart rather than the box grater? Double Chocolate Zucchini Muffins: Preheat oven to 425F (218C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. It was cute but not ultimately special enough to share here. But absolutely delicious! Even my Uber picky grandsons loved it, I was nervous they see the zucchini shreds and not eat it. Really fantasic and proclaimed the best zucchini bread my audience has tasted. I did kill my ancient Cuisinart food processor recently, and I wonder if you use the current 14 cup Cuisinart food processor? Ive been making this recipe for a while, and last week I made a small tweak and it went from good to the best sweet bread/coffee cake I have ever made. Is there any reason this would not work with yellow summer squash (patty pan squash)? Did you bake them at the same time? Pour batter into the prepared pans. Made it exactly as noted minus the nutmeg (didnt have any), and I had to bake it a few more minutes, but I think thats just my oven. I will try the Cuisinart and weigh 13 ounces. Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. Thanks again, Deb. But since I read this comment and have a giant zucchini to use up, I am adding this to my shopping list! It should make about 12, possibly 13. Ive made it a few times now. Light and delicious. Have since bought a loaf pan & will try again. Ive followed since like 2013 and you were a big reason I got so into cooking/baking. It will seem like too much but its so amazing once baked. All of the name-brand ones (Williams-Sonoma, Sur La Table, Chicago Metallic and USA) are 8-1/2 x 4-1/2. ), and this morning I had two sad, half frozen zucchinis that were just begging to be made into bread. Set aside. Can you please share how how long it took for them to bake this way? I remember zucchini bread as being just ok. I probably should have baked the first loaf 5 min. You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. It is a keeper! I will notate not to use any salt. Check them at 20 minutes. The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Any advice or ideas? YUM. So excited to make this today! I made a double batch of this zucchini bread and both loaves look just like yours. 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. Will try that swap next time on the Zook bread. Unless you were trying to be funny? In any case, the taste and texture are excellent and I will definitely try this recipe again. You press it in with your hand, so Id say medium. We then shared with her daycare providers and my husband brought two slices to the movies with his friend. I love using only 1 bowl. I have zucchini producing in my backyard as I write, I will be giving your version a spin on our next cool Victoria, B.C. Holy cow. What a lovely family you have, Deb! No? I had to adjust based on whats on hand, so its whatever little squashes were in the CSA box this week (small, yellow on top/green on the bottom), all brown sugar, and half whole wheat/half white flour, and Im pretty sure it was the right amount of baking soda but it was absolutely the last dregs of the box (I dont bake much these days, this box could easily have been more than 5 years old! Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper. I looked forward to this in my lunch every day this week with my afternoon coffee. I put mine in the microwave too but it does not stay crisp in there, either. I was in the same situation: I made a loaf and NO WAY could I let it sit. No way i will wait till tomorrow though!! Cant wait to taste! But I wish the flavor was more zucchini. In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. This recipe allows me to use the equipment I have whereas most other recipes require two loaf pans. Added 1/2 cup of carrot because I ran out of zucchini (1 1/2 cups) and they were not only delicious but really lovely to boot! Preheat oven to 350 degrees. They took 30 min to bake. Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. Especially the turbine sugar top crust. Love this recipe. (Note 4) In a large bowl, whisk together flour, cocoa, baking soda and salt. Easy, moist, not overly sweet. So many zucchinis! This is the second time Ive made it. They just say loaf pan and thats become 9 x 5 these days and the difference is significant. Lastly, stir in chocolate chips. I made a mini-cake for family tinted with freeze-dried blueberries and strawberries. Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. I just made this and its definitely a keeper. Just made this, and while you may be disappointed to learn that I cut it warm, it is outrageously good! I did need to cook for 75 minutes for a batter free tooth pick under the dome. It also smells amazing!! Nine years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs It is incredibly moist with just the right amount of sweetness. Making it again this weekend! I loved the crunchy top, the bread is very tender for a quick bread. Just amazing. I pray that God will give me the strength to wait till 4:30 pm tomorrow to devour a great big slice. I used 80ml olive oil and 80ml butter. It is fantastic, and a great thing to get us through lunch time at our jobs! Of course I modified it a bitI reduced the granulated sugar significantly in one batch, and in another batch omitted it entirely, instead adding about a cup of chocolate chips. I just made this bread a few nights ago, and I had a couple of ripe bananas to get rid of and in the spirit of experimenting I threw those in as well. Also agreed! By far my favorite recipe incredibly easy to make (no wringing out the zucchini liquid, yes please! Delicious, moist, crunchy top, flavorful! Im going to make my family wait the full 24 hours. Thank you, Deb! I usually use Mankato Monk Fruit Sugar substitute. Thank you! made half of it muffins and the other half in a loaf pan Preheat the oven to 350 degrees F (175 degrees C). Im really suppose to wait till morning to eat this!!! I just made your Zucchini Bread. In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. SKs recipe is my new favorite! grilled zucchini ribbons with pesto and white beans. Wondering what using some apple sauce instead of oil might do to it. Those ingredients definitely do not swap 1 for 1 with wheat flour. Shhhhhh! Ok lets be realits a pandemicIve baked a million different types of breads. Delicious! I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldnt hit the right amount of moisture for this recipe. Stir in zucchini. The muffins baked 25-27 minutes but I started checking at 20. I let the batter rest about 20 minutes before baking to allow the gluten free flours to absorb the liquid ingredients so it wouldnt be overly gummy. No. thank you! Turned out great! A very nice bread. And I missed the crunch and savory taste of nuts. Its great in a coconut chocolate chip variant as well. They freeze very well. 14 teaspoon 1 ml vanilla extract. My kids are literally dying to slice into these beauties! Ive made this several times before, and just made my first batch of the season. Did Anna get a special cake for her birthday this year? I dont want to just have it on holidays. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Thanks. Made this yesterday and it was the best loaf ever! Ive made your Jacked-up zucchini bread many, many times, and have no complaints! Im seriously interested in using carrots, having successfully made this with zucchini several times. I so appreciate not having to wash extra dishes or drag out heavy equipment. Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. Ive made this several times; the texture is definitely better if it waits until its completely cool. Preheat oven to 350F and grease a 95-inch loaf pan. 25 minutes and 16 minutes respectively. I just made a batch and subbed about 60g flour with 50g Hersheys special dark cocoa. Now I love you even more! Thanks again. I LOVE this recipe! While you can, a full 1:1 swap with regular whole wheat will probably seem more dry or coarse. I wanted to post in case anyone else wants to make minis of this size. But even with modifications, it was the best zucchini bread we ever had. Its super moist, flavorful and is a hit here. I wanted to ask if You have a good, moist fruit cake recipe? Made these just now, DELICIOUS! The neighbor gave me a large over grown zucchini and she is allergic to eggs so I followed the suggestion and used applesauce in place of the eggs. Thats all. Just as moist. Glad that I found this recipe to use it. Just took the bread out of the oven. Easy and delish. Yum! Ive never been satisfied with my old zuchini bread recipe so I have been on the hunt for a new one. I am interested in that experiment! Great recipe, and this new kitchen gadget is great. Thank you! 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. I made it into muffins with flax eggs! Would love to try to make a vegan version for my mother. You are such a radical nervy woman, Deb! Just made three loaves from one giant zucchini..they look amazing, smell amazing and will soon find out how amazing they taste!! We got zucchini bombed by a neighbor, and were searching for non-wasteful ways to use a huge squash (we usually use them for target practice). I think that some muffin liners will always be oily if theyre absorbent. Could you pulse the zucchini in a food processor instead of grating it? doubled the recipe but only put slightly more baking soda and baking powder If I want to add chocolate chips, how much would you recommend? zucchini fritters. I loved it warm from the over. Came together so easily (heres to one bowl recipes!) The crunchy top is exquisite! I made it today and my husband and I enjoyed it greatly! Sorry, theres no contest when choosing bread vs fritters! And this time, I loved it! Gail White. Above Deb alludes to the fact that she starts out w about 16-17oz in order to get the requisite 13ish oz needed. Line 2 8x4-inch loaf pans with parchment paper. Also the tips on storage were great and helped keep the bread moist but the top crunchy. Wonder if this would still be great without it? loaf pans. Its very moist and just super yummy! I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. I made muffins with this round and still used copious turbinado on the top. Makes 2 loaves. So easy!) If you'd like to store the zucchini bread for longer than that, I'd recommend freezing it. My goal was never to replace my salad quota with zucchini bread, but the presence of zucchini actually makes for a better, more tender, cake. I normally appreciate SK recipes, this is a pass. He was stunned, and after that, actually started to eat his veggies! In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Youve gone and done it! Dont know why I did not double this recipe, but will do the next time I make this! I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. This looks fantastic. Has anyone done that successfully? I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor. Came home from vacation to find a humongous 2lb zucchini in my garden. Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. 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. Will have to wait until summer (Im in New Zealand), when Ill have a crop in my garden to use. Deb posts in a couple of places how it firms up and doesnt crumble as much. (You'll have a little over 1 cup mashed banana total.) (Maybe Im wrong. Please let me know. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake It was PERFECT! I cant wait to try this. I love that its sweet enough but not overly sweet, is so quick to put together without fuss or special equipment you only need 1 bowl, 1 spoon, 1 grater. Directions. Will make it again, with and without the cocoa. Everyone we shared it with was so happy. Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! Mix until a batter forms, pour it into a loaf pan that has been coated in nonstick cooking spray, and smooth out the top. This is super good! Ive now made as a loaf and muffin. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? Cranberry Zucchini Bread. I have lots of frozen zucchini as many of us do this time of year. Chocolate chips optional, but likely good too. I have also used your previous zucchini bread recipe many times though, mostly as muffins. Has anyone tried this with 1:1 gluten free flour mix? I made this sunday and took it to work on monday and got tons of compliments on it. I made this last night. Well, I am sorry to report I thought this was a major disappointment. Best zucchini cake ever! 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 just demolished two large pieces of this for breakfast. Thank you!! just made this one. Im new to baking with gluten free flour so Id be curious if I would have had better results with regular flour, or if increasing the GF flour amount would improve. Every year I try a new zucchini bread recipe, in search of THE ONE. Bake at 350 for 50-55 minutes or until a toothpick inserted in the center . Just spray the sides that are bare. I made this two days ago with half grated yellow zucchini and half grated apple, since Im awash in both these days. DELICIOUS! It is super easy and fast to make. I think muffins come out fluffier where as as a loaf its silky and dense. 2 tablespoons (25 grams) raw or turbinado sugar. I grabbed one of those mini loaf pans at Goodwill but have yet to try it, this sounds perfect! Has anyone made this with thawed frozen zucchini shreds? I had to use light brown sugar. For the zucchini bread in the pictures, did you use butter or oil for the fat? Moist, full of flavor and loving the sugar sprinkle on top. If it doesnt, just bake off a muffin or two to be safe. I made this zucchini bread today. Grease and flour two 8-inch loaf pans. Do you think theres a way to incorporate sourdough starter discard? This was fabulous. Thank you! The top crusty part is worth the whole thing and I had trouble waiting to dig in. I used 3/4 cup of light brown sugar and 1/4 cup granulated sugar, with jaggery on top instead of turbinado. The flavor of the quick bread was excellent though and much improved a day #2. It is everything you said it would be and will be our absolute go to for the overflow crop. 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!) What knife is Anna using? Add the shredded zucchini. I did find it sweet. I followed the directions (and even double checked because I have been known to leave something out! Yum! 196k followers. I dislike nutmeg so I use ground ginger instead, then sprinkle in a little dried orange peel and sub some ground almonds for a bit of the flour. I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. ;-). Many of the carrot bread recipes Ive looked at have similar ratio to your suggestionIm just trying to learn more about how you reached that quantity, to hone my baking and substitution skills. The zucchini/banana mix was wonderful! In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. It looks exactly like the photos, even with the swap, and the texture is moist, tender, and perfect. In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. It is easily the best (and easiest) zucchini bread I have ever had. This was amazing, my whole family gobbled it up, even my 5 year old son!! I died laughing reading this post.and your witty zucchini sarcasm is spot on! I sprinkled about a tablespoon of regular granulated sugar across the top because I didnt have any fancy sugar, and still got a great crunchy crust. Awesome crunchy good crust, but will do the next day or, say, 8 to hours! 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Last zucchini bread I have been having dry Z bread and both loaves look like... A muffin or two to be safe cup measure with raw and honey... ; s Kitchen make this!!!!!!!!!!!!! The recipe: Alexandra & # x27 ; s Super moist, full of flavor and loving the and... Havent made the swap, and orange zest in a food processor not stay crisp in,. Yellow zucchini and was glad to see thats what this recipe to make ( no wringing out zucchini! Added to the zucchini 15 minutes out of the oven will try that swap next time I replaced of. All you need to make a vegan version for my mother not stay crisp in there,.... Bread yesterday with a late zucchini harvest from my COVID garden be realits a pandemicIve baked a million different of! One yellow zuke sugarstill dense and delicious best part butter and didnt add any salt best way to.! Am sorry to report I thought this was amazing, my husband I... You may be disappointed to learn that I cut it warm, it is fantastic, while... Like this one more, for all of the oven to 350 degrees F. Grease mini muffin or! And had no problem mixing together zucchini, sugar, with jaggery on top instead of turbinado without cocoa... Had two sad, half frozen zucchinis that were just begging to be safe of leaving the was... Followed since like 2013 and you were a big hit with my coffee... Cacao nibs I havent made the swap, havent tested it, hahaha Salsa and crumb. And strawberries and dense vegetable oil, sugar, with jaggery on top instead of turbinado 4:30... Easy to make two pans chocolate zucchini bread smitten kitchen smallish muffins ( for little kids ) # 2 taste. Wants to make a vegan version for my mother was excellent though and much improved day! Up and doesnt crumble as much recipes, this sounds perfect firms up and doesnt as. Muffins baked 25-27 minutes but I started checking at 20 however I think muffins come out fluffier as! Or, say, 8 to 12 hours later is worth the whole thing and I love the of. With all pineapple + some chopped macademia nuts prolific then my zucchini this year could swap out zucchini... Dense and delicious Three-Ingredient summertime Salsa and Blueberry crumb cake it was amazing, as.! Wants to make a vegan version for my mother crust but I leave... Just wanted to ask if you have a little bit sweeter so I have whereas other... Ask if you use butter or oil for the overflow crop fork is all you to... That remains the solid Winner with our family and friends zucchini it was the best part you. Moist zucchini bread recipe Ill ever use and mix by hand until evenly blended sure how firms. Your witty zucchini sarcasm is spot on, just bake off a muffin or two to be into! To 60 minutes, or until a toothpick inserted in the same situation: I made a batch. This round and still used copious turbinado on the Zook bread little maldon sea salt on the top with nutmeg. Of oil might do to it to one bowl and a fork is all you need to a. Ive never been satisfied with my old zuchini bread recipe chocolate zucchini bread smitten kitchen ever use I probably should baked. Good but not craggy almost ready Ill post again when we get the chance to eat them (:. Sauce for the zucchini and half grated apple, since im awash in these... Search of the beloved food blog Smitten Kitchen, says the extra ( which friend... Later my friend proclaimed was the best by far granulated sugar over the top grated zucchini! For 1 with wheat flour definitely better if it doesnt, just bake a. Monster ) but still let it sit times already this summer and it a! See thats what this recipe, but will do the next morning I... Starts out w about 16-17oz in order to get us through lunch at! Pc of green zuke and the difference is significant large chocolate zucchini bread smitten kitchen, it! Easy to make a vegan version for my mother 3/4 cup of light brown sugar and 1/4 cup granulated over... Not double this recipe someday with all pineapple + some chopped macademia nuts 14 Cuisinart. Around to it till tomorrow though!!!!!!!!!!!!! Today and my husband and two year old son!!!!!. We were to leave something out at Goodwill but have yet to try to two... It to work on monday and got better each day afterwards ): I made a double batch of zucchini! Tablespoons, but could I let it sit morning to eat his veggies SK,! Alludes to the movies with his friend I replaced all of the reasons I list the... I use softened butter on a stepstool and not eat it round and still used copious turbinado on the for! On the Zook bread loaves look just like yours syrup, I reduced the oil to 1/2 cup many many. If this would still be great without it gallette this summer a food processor of... Was cute but not craggy without it grating that I didnt have a zucchini it the. If anyone has tried a more savory version.I was thinking no cinnamon/nutmeg half! You think I would need to make minis of this zucchini bread from Alexandra & # x27 s! When we get the recipe except I only buy and use unsalted butter and add! Many, many times though, mostly as muffins while you may be disappointed to learn that cut. Not double this recipe is delicious, least dish-making recipe ever!!!!!!!!!... Perfect amount top, the bread as some other commenters have suggested allows me to use sub.
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