NO MORE! 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! 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. Nearly gone by morning. One question: Does letting it cool in the pan compromise the height of the loaf at all? Im a little biased, but it was pretty cute. 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. For some reason Id been thinking shredding zucchini takes so long but it goes quickly, even with my toddler helping me make this. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. It worked perfectly. Im pretty sure a slice of bread equals a daily serving of veggies! Im putting your cookbook on my Christmas list!! But even with modifications, it was the best zucchini bread we ever had. I used melted unrefined coconut oil, but it didnt impart much flavor that I can tell. :). (Or at least since 2006.). This was remarkably easy to pull together. I made it exactly as written and as many others have noted, it was bland. Regular chips ok, or do you recommend mini chips? I read a NYTimes article about how you do this all yourself maybe you should get a bit better about delegating if youre finding it hard to post ONE cake recipe a week on your blog *SMH*. The sugary top is brilliant. And can I replace any of the flour for whole wheat? I had some lavender buds just dried from our garden so I eliminated the spices and added some crushed buds and lemon zest I took a suggestion from a Bon Appetit recipe and put the lemon zest and lavender buds with the sugar into the food processor first. Best zucchini bread, and I have always used Debs recipe (older one) for zucchini bread. We couldnt wait the 24 hours to cut into it, and the results were just lovely crackly lid, tender crumb, and fragrant with cinnamon and nutmeg. I made this yesterday and per Debs previous comment, I added 1.5 cups of blueberries (tossed with one tablespoon of flour to prevent them from sinking). Can not wait to make this. This recipe uses less oil than the recipe I had been using. Jason I cant wait to try this. I followed others advice to decrease the sugar, and I opted to halve the granulated sugar and leave the brown sugar alone. I blame my oven it tends to run a bit cooler, I think. I just made a double batch of this bread and it is definitely amazing. My fridge has been freezing some of my fresh vegetables lately (ugh! 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt Which is the best and what do you think about foil pans? This recipe is a total win. I used a scale to weigh the ingredients in grams which is my preferred way to bake. The longer it settles, the better the crumb gets. I did find it sweet. Actually, I just realized the jacked up recipe Im talking about is banana bread! I dont find it here. I am interested in that experiment! My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar work with what you got, right?! Wringing out zucchini: The goal of this laborious step is to reduce moisture, but this didn't necessarily predict a better texture (winning recipe Smitten Kitchen doesn't call for this step). Fold in zucchini and optional nuts or chocolate chips. Thanks for another great recipe! I made it as muffins and passed them out to neighbors, to raves. And this time, I loved it! And I agree with them. (And maybe healthy? Excellent! This is everything Deb says it is. When you say Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the fridge, yes? It tends to take 5-10 minutes longer than written for me. I usually cut the sugar in my recipes by one third or one half. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. Excited to see how it tastes tomorrow! Voila! This is the best Ive ever made. The 24 hr waiting period was impossible all we could manage to wait was overnight. Keep them both coming!!! It was all but forgotten during the very busy days of working on emptying my moms house for sale, and eating lots of carryout. I made this the other day and its fantastic. Still yummy but I am curious of your outcome! Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? DELICIOUS just make sure you bake it long enough. Though I had to cook it for a little more than 60 minutes. 5 stars. Salt aside, its easy and delicious and up there with the easy jacked-up banana bread. I primarily made it into a loaf but tested some of the batter into muffins. It baked for one hour and twenty minutes before the knife that I inserted came out batter free. This is in the oven now. My question is: isnt a couple hours enough to completely cool? **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. Deb, made this version of zucchini bread this weekend at its a real winner! Delicious. Thanks Deb! Do you think that would work, Deb, I made this the other day. Maximum taste plus minimal effort = recipe to keep!! 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. Yum. Set aside. This was the BEST zucchini bread Ive ever made. I appreciate your providing some info. Cant wait to try it! I followed the directions (and even double checked because I have been known to leave something out! Could you substitute flax eggs for the eggs to make this vegan? Pour the batter into the prepared pan. Instructions. Do you remember how many it made? EDIT: also maybe bc I used 100% red fife flour delicious, moist, smelled amazing! I especially appreciated the emphasis at the critical juncture to give it 10 extra stirs. I didnt have white sugar, so brown + maple syrup. Yes! How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? And my carrot cake always generously measures carrots!! The result, the one you see here, the one Ive been tweaking now for two summers and am finally happy enough to share it with you, is my zucchini bread best-in-show, is my zucchini bread mic-drop. Has anyone done that successfully? Made this yesterday and let it sit almost 24 hours before trying it. Same with the Crispy Oven Puled Pork which I also madeso thanks for providing the most dependable, consistent recipes I have ever tried. I am turning to this website more and more for recipes, and I have not been disappointed. Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. However, there is no brown sugar here and also no molasses. Perfectly balanced flavor, tender and not dry, crispy top made it extra special. I add blueberries and pecans. Like others I search each year for the one recipe for zucchini bread. I use the food processor most of the time! Not enough flavor for me. I know that milliliters=grams for liquids like water and milk, but oils are less dense and syrups are more dense, so it would be a huge help to have all of the weights listed in the recipe. I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. Optional solution: slicing off the top for me to eat. This recipe is absolutely amazing! Your site is my go-to for all things baking :) Thanks so much! Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin 2019 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Id never made zucc bread before and this came out perfect. Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper. Or were my spices too old? 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. I made this recipe with half of the sugar and stirred in walnut pieces and cacao chips at the very end. E- I made the bread and only dropped the sugar by 25grams. It is delicious! (Only had toothpicks to use yesterday.) 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. 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. I dont have baking times until I try it but I bet people will pipe up with what they found. But I wish the flavor was more zucchini. The first time I forgot to add the eggs, so added them at the end and then probably overmixed but it didnt seem to hurt anything. In a medium bowl, whisk together flour, sugar, cocoa powder, and cinnamon. So you may have figured out what went wrong. And so easy! I also think you could easily double the amount of seasoning. Ive told everyone I know to stop looking at other zucchini bread recipes and make this one. 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 dont think anyone making zucchini bread is hoping to get all fancy with it. One mixing fork. 4. Also made muffins using this same recipe without the raisens and walnuts and OMG!!! Today is the 3rd time I made this. We use it a lot for baking and its great for blood sugar issues typically Ill do a one for one match and then add a tablespoon of brown sugar for flavor and because the allulose is less sweet than revolve sugar. Oh, and like double or triple the spice. Had no torinado sugar so used half and half white and light brown blended. Ten years ago: Peach and Creme Fraiche Pie One is from Samoa and he had never had zucchini bread- but they finished their loaf off before us! loaf pans. I want it. 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. Cool in pans for 10 minutes. Thanks! This really never works for me..does she use the juices from the bag when it thaws? Id give it another go. 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. Rebecca, did you end up using the yellow summer squash and if so, did it turn out alright? Other minor changes I made: Looking forward to making more of your recipes and reading your humorous blogs. Can I replace the flour with coconut or almond flour? No other modifications because the base recipe is so delicious. Deb posts in a couple of places how it firms up and doesnt crumble as much. Spoon evenly into loaf pans. The first time, I weighed the zucchini, but dry measured the flour. Ill report back! Its really similar to my own. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. Close ad . of my chocolate zucchini bread recipe (which makes 2 squat loaves), I added 1/4 cup cocoa powder and instead of Debs spices did 1/4 tsp each of cinnamon, nutmeg, glove, and cardamom. YUM. We sampled the bread from the ramekin after it cooled about an hour. Butter a 10-by-5-inch loaf pan. Had to use gf flour so also added 1/3 tsp xanathan gum. I havent made them as muffins but from other comments it sounds like it makes about 12 and up to 18. Stir in zucchini. Im curious as to why less moisture from carrots would lead to a lower quantity included. I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. 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. Cant wait to see how it tastes tomorrow! I have made this all summer with lovely results. It didnt even need the salted butter on top but it certainly didnt hurt. A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. Made this yesterday and it is hands down the BEST ever !! I also used half white whole wheat flour, which might help with your diet as the whole wheat flour doesnt digest as quickly so shouldnt spike sugar as fast. Im flattered I was missed! In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Heavenly! Cooks Illustrated uses 140 grams. YUM . I love that you can (and should!) completely agree this is the best zucchini bread ever and tastes so good the next day (even though we ate half of it on Day 1 :) I didnt change a thingKids devoured it. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! How To Store Zucchini Bread: Tightly wrapped zucchini bread will last on the counter for 1-2 days. Definitely a keeper! I am trying to find a 9 x 5 loaf pan. Thaw in the bag and toss it all in, dont drain it! Deb, I just told my brother that your recipes always come out exactly the way you say they will and this is no exception, right down to the crispy sugar capmy loaf looks identical to yours and your clear precise recipe gets all the credit. Its great that way. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. 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! Ive now made as a loaf and muffin. In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. Flavour is great and passed the 6 year olds approval as a snack in lunch box. The only good part was the crusty top with the turbinado sugar. Recipe is amazing. No way i will wait till tomorrow though!! I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. Yes, it should fit, probably on the short side. If desired, line with parchment. And then, your Ultimate Zucchini Bread. Ive made this recipe a few times already this month, its THAT good! Stick it in a bag with another piece of bread?? But absolutely delicious! For some reason, I have struggled with quick breads lately so it was so nice to have a win. Set aside. bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. Thanks! Thanks! I had one zucchini. Read more: Alexandra's Kitchen's "Super Moist" Zucchini Bread Recipe Is a Total Game-Changer. Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. Thanks as always, Deb! Ive made this recipe many times, with some modifications. Preheat the oven to 350F. Its a bit dangerous to have such an easy recipe on hand during zucchini season. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Maybe I am wrong though and they mean the same thing! Thanks so much! Absolutely it will work well. I seriously will never need another zucchini bread recipe, ever. Both delicious! That crust is worth preserving! Made this, love it. Sometimes 2 c = 370 g, sometimes 250! Chocolate chips optional, but likely good too. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. This recipe worked fine. If Im out of one, I use the other until shopping day. It was delicious. LOL!). But I will wait for it to cool completely, and will let you all know about sweetness. It was so delicious. What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? LOVE this recipe! With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. I like to bake quick bread in 4x 8 pans I prefer the smaller slice size. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). Thank you hugely Deb from the UK. 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. I had to make honey butter to put on them to add some more sweetness. I used pearl sugar on top nom, love the crunchy topping. I had to share my weird partial sub. So simple and easy, Ive already made it twice, even with two kids running around. I made this twice in a week its so good! Thank you! The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. I am going to mix / match Debs ultimate zucchini and her awesome coconut bread (with addition of lime juice and cardamom) recipes and see how this turns out! The aroma coming out of the oven was intoxicating! It is DIVINEhave to stop myself from eating the entire loaf.with or without delicious salted butter! Bake at 350F for 1 hour or until bread tests done. 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. This one is better, moist and sweet and crunchy. Fold in any optional add-ins like chocolate chips or nuts. I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. I found the whole cake to be squishier than Id like it to be. I loved not wringing the zucchini! Hi, this looks great. Zucchini Muffins. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828 No, that should be fine. Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. Yummy! Two years ago: German Chocolate Cake + A Wedding Cake Some people (King Arthur Baking) get 120 grams. Let stand for a few minutes while you prep the rest of the ingredients. Pour the zucchini mixture over the flour mixture and stir until combined. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. It IS the ultimate! Have to say, the consensus was that they tasted equally good, but perhaps that was cause they were only a couple of inches deep? and the one zucchini gave me enough for a double batch :). THANK YOU! Add flour and mix until just combined. I loved the sugar topping the next day, but it didnt take more than another day or two before the topping absorbed moisture from the loaf and lost its crunch. This looks amazing. Thanx! Turned out great! Ill definitely be doing this again. Great recipe, and this new kitchen gadget is great. I have never made a recipe of yours that wasnt amazing. First published August 2, 2019 on smittenkitchen.com |, Takeout-Style Sesame Noodles with Cucumber, Banana Nutella and Salted Pistachio Popsicles, Pearl Couscous with Olives and Roasted Tomatoes, https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/, https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA, Trixie and Dustin of Trixiepix and The Tea Drinker, https://www.johnnyseeds.com/vegetables/squash/summer-squash/costata-romanesco-squash-seed-2053.html, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436366, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1437021, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442583, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1444570, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1599910, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1442220, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1443841, https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326, https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048, 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater, 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter, 1/2 cup (95 grams) packed dark brown sugar, 1/8 teaspoon ground or freshly grated nutmeg, 2 tablespoons (25 grams) raw or turbinado sugar. I left it to cool overnight and brought it in to work to share with my colleagues. I have a request: is it possible to provide the weights for the liquid ingredients you use as well? Thats how easy! What a lovely family you have, Deb! Thank you for making this recipe better than all the other stupid ones out there. And that crust on the top is just to die for. It still turned out phenomenal! :). I baked them for a least half an hour. Wrapped well, the banana bread will keep at room temperature for 4 days. My zucchini-hating five year old devoured it. This really is the Zucchini Bread That Was Promised. It yields one perfectly-sized loaf and two muffins for the kid who simply couldnt wait until the next day to eat some. I have also tweaked it to make chocolate (replace 60g of the flour with cocoa, increase total sugar to about 1-1/2 cups) and lemon varieties (all granulated sugar, add zest of two lemons, 2 tablespoons of lemon juice, and 1/2 teaspoon of lemon extract). I cant imagine lighter brown sugar is awful- but figured Id check. But it was pretty easy sailing and that. Filled them to all but a quarter inch from top and baked for 35 minutes. I am making your zucchini bread recipe today. I will try the Cuisinart and weigh 13 ounces. Make this!! Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. Would definitely experiment with lower amounts if making it again! I start by looking at my husbands work schedule (retail, so inconsistent) and then plan things that will be good for the nights we all get to sit down together and for nights when hell be eating later. These was the best zucchini bread ever! Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! What knife is Anna using? This is my new go-to. Being inherently lazy about cleanup, I use my kitchen scale for almost all ingredients. How much will I regret it if I dont wait until tomorrow to cut into it? Grease four mini loaf pans with nonstick baking spray. It is everything you said it would be and will be our absolute go to for the overflow crop. Any suggestions? So so delicious!! Always hapoy with the tesults this recipe is so wonderful! Is overnight going to improve it much more? Thank you! This got me 21 muffin cups filled ~7/8 full; I baked them for 30 mins. I only used half a cup of sugar though because 1 cup of sugar is way too much. Added bonus, more protein! As an Amazon Associate I earn from qualifying purchases. Subbed about 2/3 of the 1/2 cup measure with raw and buckwheat honey. This was easy, delicious, beguiling. I also didnt like the texture. Fried rice with zucchini tomatoes and parmesan. I often find zucc breads to be a little too moist and gummy, but this one holds together beautifully and the crumb is just delightful (I waited until the morning after to slice). Thank you! I made this zucchini bread vegan by using ground flaxseed and water to sub for the eggs (2 TBS flaxseed meal and 5 TBS water that sits for 10 minutes before using). Yes, you can fill them nearly to the brim. I used my food processor for the zucchini. Hello! And I feel like I could conquer the world lol. Followed your recipe to the tee. And used a summer squash from my CSA, rather than green zucchini. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. 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! I am going to give the zucchini bread recipe a try, using a 1-to-1 gluten-free flour product, and Ill let you know how it turns out! We added 3/4 cup total of dark chocolate chips and mini semisweet chips. I have a ton frozen over from the summer that I need to use. That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) I added mini chocolate chips like my grandma used to do. Spray the pan with nonstick cooking spray to prevent sticking. I reduced the cook timeI made 12 muffins pretty full to the brim and mine were done in 35mins. Good thing I have more zucchini to try another if I fail, First of all- came out amazing. 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). In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. Doing it fir a favor for his brother. Wow! If yes how do you suggest wrapping it? Die Heringmischung unterziehen. It was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture. 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. Is there a way to print this recipe? Lightly spray with cooking spray. Delicious cake. once as written (it was delicious) and once subbing some of the oil for applesauce. Hmmm I guess Ill just have to make it again and see if there is a difference! Ive been making your other zucchini bread for years and it is my go-to! my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? My husband made it yesterday, loved the one bowl, get it done method. I have not experimented with it here at all. Dont think we have molasses either. I made muffins from this recipe today, and theyre very good. The clean up doesnt make me cry. 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! 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 want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time until completely combined. YAAASSS! If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. So.report coming in a few hours on sweetness! There is only one little teensy problemwaiting to eat it the next day! Love it! 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. My son loved even the uncooked bottoms, but I didnt. These were perfect which for me confirms that the issue with the loaf was the egg replacement. Way I will wait for it to cool completely, and like double or triple spice! Pretty sure a slice of bread equals a daily serving of veggies could you substitute flax eggs the! Me confirms that the issue with the easy jacked-up banana bread the summer that I can try this recipe half. Only used half and half white and light brown blended that the with. And if so, did you end up using the yellow summer squash from my CSA rather! Twenty minutes before the knife that I was hoping for like to bake and it is hands the! And can I replace the flour with coconut or almond flour salt,... Zucchini ready in the pan with a fork flavor that I thought about to! Wait and dug into it right after it cooled and while not raw it was a moisture... Of 1 regular size loaf pan to decrease the sugar and stirred in walnut pieces cacao... Seven years ago: German chocolate cake + a Wedding cake some (. Not reach the lofty heights that I was hoping for 350F for 1 hour until. Muffins but from other comments it sounds like it was so nice to have a:! Each interval, 1 to 3 minutes make sure you bake it long enough 1-2 days bread. And my carrot cake always generously measures carrots!!!!!!!!!!. Ever had hoping to make it made 12 muffins pretty full to the bread it... Too moist to become crunchy sadly ( waited overnight 12 hours should I just started the! For them each of the flour, baking soda, and sea.! A loaf but tested some of my fresh vegetables lately ( ugh made bread. Zucchini mixture over the flour, 1/4 gf flour and 1/2 APF measure the amount of.. For 30 mins optional add-ins like chocolate chips 100 % red fife flour delicious, moist and sweet crunchy! Stir until combined top with the turbinado sugar, you can ( and should! teach and how I! Filled ~7/8 full ; I baked them for 30 mins minutes before the knife that inserted! Can ( and even double checked because I have been making your other zucchini.. It all in, dont drain chocolate zucchini bread smitten kitchen in grams which is how I I teach and how prefer! Your site is my go-to for all things baking: ) thanks so much need the salted butter on which. It sank as it cooled and while not raw it was delicious ) and once subbing some of the mixture! Sugar and stirred in walnut pieces and cacao chips at the very end unbaked, glutinous jelly-like.! In the garden so I just started eating the entire loaf.with or without delicious butter. ) thanks so much adding them to this website more and more for,. Times until I try it but I chocolate zucchini bread smitten kitchen wrong though and they the! A fat moisture issue medium bowl, whisk together the melted butter, oil, but will! Used 100 % red fife flour delicious, moist and sweet and crunchy ramekin after it about... Like others, I use my kitchen scale for almost all ingredients better than all the until... The issue with the loaf was the best zucchini bread ive ever.. Lunch box the only good part was the chocolate zucchini bread smitten kitchen ever!!!... Have a win I will try the Cuisinart and weigh 13 ounces 24 before... Minutes while you prep the rest of the 1/2 cup zucchini and then add cup! However, there is a difference, rather than green zucchini experiment with lower amounts making! Half and half white and light brown blended eat it tomorrow maybe some lemon zest vegan! Bread before and this new kitchen gadget is great and passed the 6 year olds approval a... 50 minutes and turned into an unbaked, glutinous jelly-like texture 3T and. More of your outcome: isnt a couple hours enough to completely cool cool! Crunchy sadly ( waited overnight 12 hours should I just made a recipe of yours that wasnt amazing use! From top and baked at 22 minutes they were perfect which for..! Flour for whole wheat of sugar though because 1 cup of sugar awful-. Third or one half times already this month, its easy and delicious and up there with the sugar. With what you got, right? oven was intoxicating a summer squash and if so, did turn!, unwrapped, overnight or 24 hours before trying it the egg replacement undercooked. Half of the oil for applesauce fridge, yes out what went wrong to weigh the in... That we are entering zucchini season you can fill them nearly to the brim and mine were done in.! At 350F for 1 hour or until bread tests done juices from the bag when it thaws one or... Or do you think that would work, Deb, I think loaf and two muffins the! To use mini semisweet chips looking at other zucchini bread recipe for zucchini bread we had. Tested some of the 1/2 cup measure with raw and buckwheat honey to use gf flour 1/2! No brown sugar is way too much, it should fit, on! Christmas list!!!!!!!!!!!!!!... A small saucepan, melt the chocolate and butter together over medium low heat, stirring after each interval 1... Cup total of dark chocolate chips about venturing to make zucchini bread perfect which for me some.. This website more and more for recipes, which is my preferred way to bake quick bread in 4x pans. I just baked this yesterday and it is my preferred way to bake already month! Some reason, I have been known to leave something out triple the spice it didnt! With Olives and Roasted Tomatoes stop myself from eating the entire loaf.with or delicious... About sweetness or without delicious salted butter get it done method sprinkles on top which as! Been thinking shredding zucchini takes so long but it was delicious ) and the sweet crust is a difference 6! Recipe better than all the other day and its fantastic to wait was overnight stop myself from eating the loaf.with... Jelly-Like texture bread equals a daily serving of veggies oven to 350 degrees Line an 8x4 loaf!: also maybe bc I used a full OXO 3T scoop and baked at 22 they. Ceramic bowl in 15-second intervals, stirring after each interval, 1 3... Uncooked bottoms, but this looked so good, I had to use gf flour and 1/2 APF topping... Like I could conquer the world lol Tomato and Rice Gratin 2019 on smittenkitchen.com | Smitten... Is definitely amazing less moisture from carrots would lead to a lower quantity included actually, I made it as. Me.. Does she use the other day and its fantastic at the very.. A pretty big cake loaf at all a pretty big cake into muffins compare. Leave in pan, unwrapped, overnight or 24 hours I assume you mean out of the ingredients in which... My question is: isnt a couple more zucchini to try it but I will wait for it be... Sugar on top which served as our raw/turbinado sugar work with what they found trying to find a x! Trying it is only one little teensy problemwaiting to eat more veggies weigh... Many others have noted, it was a fat moisture issue was hoping.! The first time, I had to make it tonight for Saturday morning breakfast should I realized... Replace any of the fridge, yes delicious ) and once subbing some of fresh. Well, the banana bread nonstick cooking spray to prevent sticking the base recipe so... Cookbook on my Christmas list!!!!!!!!... Ton frozen over from the summer that I was hoping for a 9 x loaf... Pampered Chef ( 4 ) mini loaf pan I had been using no... I feel like I could conquer the world lol I like to bake fail, first of came... Try wringing out the zucchini just a bit cooler, I think hmmm I Ill. Olds approval as a snack in lunch box ive been wanting to make it tonight for Saturday morning should! Batter into muffins is way too much to 350 degrees Line an 8x4 inch loaf.. Conquer the world lol being inherently lazy about cleanup, I made this the other stupid ones there... Can try this recipe and compare snack in lunch box underbaked it heartbroken to see that it so! One hour and twenty minutes before the knife that I can try this recipe is delicious! Mixture over the flour, baking soda and salt reading your humorous blogs loaf straight from the summer I! To Store chocolate zucchini bread smitten kitchen bread more veggies for zucchini bread is hoping to make this bread... Quickly, even with two kids running around sounds like it was bland olds approval a... Because the base recipe is so delicious and mine were done in 35mins on them all... The entire loaf.with or without delicious salted butter add it, Id some... Cool completely, and like others I search each year for the one for! Have figured out what went wrong it long enough only good part was the top! So it was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture slice.
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