The old zucchini bread is my go-to recipe and its much loved, but I made the Ultimate Zucchini Bread recipe and it is lovely. I made 4 loaves baked all 4 loaves on the same rack in the oven. Preheat oven to 350F and grease a 95-inch loaf pan. I looked forward to this in my lunch every day this week with my afternoon coffee. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. I liked it both ways. I froze slices of this with wax paper in between and hurrah! Read the different comments and added fresh blueberries and walnuts. Thoughts on whether this recipe will lend itself to those tweeks? Filled them to all but a quarter inch from top and baked for 35 minutes. Absolutely delicious, only one bowl, AND no wringing of the zucchini?!? Genius recipe really. Thank you! Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. Thanks for posting this recipe! Maybe I am wrong though and they mean the same thing! This is HEAVENLY! It is true that the muffins/bread are better the next day. I didnt have dark brown sugar so I used light brown and added 1.5t of molasses to my recipe based on substitutions I read online. Im puzzled as well about how much liquid to drain out of frozen zucchini to use in baked goods. We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. But still fab! Left out overnight to cool. The sugary top is brilliant. Gently fold blueberries into zucchini bread batter. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436366 Ive made this twice now. This came out delicious. Thank you for your creation, we love it! This recipe did not work for me at all! I havent but I bet theyd work. Store in the freezer for 2 to 3 months. The second time I added much more sugar on the top, which increased the crunchiness; added 1/8 tsp of cloves because I found the bread rather bland; and did NOT let it sit overnight before slicing and eating. The texture of most of them was good though and they tasted great! Thanks Deb! Preheat the oven to 350F; lightly grease an 8 1/2" x 4 1/2" loaf pan. Everyone we shared it with was so happy. You can just set it out to thaw on the counter the night before. around 20-22 min. Slice your bread into nicely sized portions and wrap tightly. I sliced them into 3 or 4 inch chunks and only grated the outer third or so. Thank you, Deb! doubled the recipe but only put slightly more baking soda and baking powder I was thinking of adapting this recipe to make a lemon zucchini bread. I think the next time, I will also up the spices in the bread as some other commenters have suggested. Will definitely be making again this weekend. Could not wait. This recipe is infinitely adaptable and I sometimes add nuts/chocolate chips and vary the spices. Trying hard to reduce sugar while not using fake sugars, wondering whether I can add a mashed overripe banana in place of some of the sugar; anyone tried this with success (or crashing failure)? Turned out moist and not too sweet. Very easy to make. Then add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. I used the large-grater disc on my food processor and it was incredibly fast. My zucchini-hating five year old devoured it. So simple and easy, Ive already made it twice, even with two kids running around. This zucchini bread was hands-down the best. Being inherently lazy about cleanup, I use my kitchen scale for almost all ingredients. I did a taste test and my family overwhelmingly voted for the Silver Palate version. I have to tell you, this is THE best zucchini bread Ive made. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. One recipe made 17 muffins. 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. This is it! but ended up turning out very tasty, if not as rounded on top as expected. Hi Deb! Step 1 Preheat oven to 350 F. Step 3 Whisk in the eggs vanilla and salt. I made it with all yellow squash and it was tasty. Thats how easy! Your email address will not be published. I have to admit, it felt odd to leave it out and uncovered for so long, but Im an instruction follower. I weighed a zucchini from my garden yesterday at 3.5 lbs. I let it cool off but was feeling the need for a little sweet thing at 4 this afternoon and had an end piece. Joy !! It doesnt work exactly the same in recipes, but I could see swapping up to half and seeing how it goes. Just one other person said it was bland. I suspect that wringing the zucchini too hard may have had something to do with its collapse as well. A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. I completely agree about adding more zucchini and was glad to see thats what this recipe called for its the best part! My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. Bake chocolate zucchini muffins at 375 degrees F for 15 to 18 minutes, until the muffin tops are set and a toothpick inserted in the center comes out mostly clean. Salt aside, its easy and delicious and up there with the easy jacked-up banana bread. This bread is DELICIOUS! This recipe is stupid good. 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. Would this method of leaving the bread in the pan pan also work for your pumpkin bread? 8.5 x 4.5 should be fine too. It was delicious. Thanks This was exceptional. Two adjstments I made: Delicious! Thank you so much for the easy and delicious recipe! I have never for the life of me understood why one would squeeze all the juice out of the zuchinni and then re-add moisture later. Beat in melted chocolate. Best zucchini bread ever! loaves rather than the 2 lb. This definitely is THE BEST zucchini bread recipe I have used. Made this yesterday and just dug in! It worked great. Im curious how you stored the muffins to keep the crunchy tops intact and crunchy? Then slightly squeeze out excess liquids before using in bread. I know my leavenings work as I go through them quickly and the muffins I made for breakfast this morning since we werent getting zucchini bread looked perfect. The recipe was written for 2 cups; 3 cups is too big of a change for it to handle. Does anyone know the estimated nutritional or calorie value (per slice or in total)? And, I made it with gluten free all purpose flour and it was great! We will gobble it up straightaway. That said I would still try the recipe again on the memories of the first loaf. I also cant wait to eat it. Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. With this amount of zucchini, youre not lacking in moisture, and the slices felt greasy to me with the 1/2 cup amount. If you make mini muffins, does that mean they only have to rest a quarter of a day? Just made this, but the flour weight measure is off 1/2 c = 90 g, so 2 c = 360 (not 260). Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? How would I adjust the time if I were to use silicone financier molds? I just put my very short-napping-7-month-old down for a nap and decided to take a stab at this. Bake for about 50 minutes or until a pick inserted in the center of the bread comes out with a little crumb on it but not wet. I did, of course, but maybe correct for others? The bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. My kids are now anxiously awaiting our next harvest from the garden. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Two thumbs up, will definitely be making again with all of the homegrown zucchini we have but Im glad to finally find a recipe I liked this much! https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. Had no torinado sugar so used half and half white and light brown blended. Sorry, your blog cannot share posts by email. Today is the 3rd time I made this. Thank you!! Moist and not too sweet. The crunchy top will not make it until tomorrow. Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. i substituted 1 cup of the white flour with 1 cup of farro flour with success- nice nutty flavor and not overly dense. EDIT: also maybe bc I used 100% red fife flour delicious, moist, smelled amazing! We talked about how much we all enjoy not just your recipes but your sense of humor and how to realistically cook tasty food. Anyone ever make this with a gluten free flour? All ingredients are fresh. It was fine. Swapped 60g of almonds for the same weight of flour tasted great! So delicious and easy to make! Nun knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt. Love that its less sugar! I love that I can simply trust what you say and it will work out perfectly <3. I am going to make it again! I wanted to ask if You have a good, moist fruit cake recipe? All time classic this time of year! 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. First, thank you. Im looking forward to trying them with blueberries next. I made it with coconut oil and it is delicious. Added bonus, more protein! I love the amount of zucchini that is put into it and I love the crunchy top. I use the food processor for grating 99% of the time. I found them to be bland. Nice and moist without being overly dense and had a crispy top. Is it that I didnt bake the bread long enough (I did at 55 min)? 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. Because grammar IS important! Check them at 20 minutes. So very delicious. I used frozen shredded zucchini to make this I microwaved the 2-cup portion for a few minutes until it was just thawed enough to break apart, then did everything else as written. 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). By far the best recipe I have ever had for zucchini bread. Love SK recipes and want this to be the one! Definitely a win-win both the day of and the next! I am sure my glucose level went pretty high but it was worth it! Cant wait to try this! Side from that, this is a wonderful recipe. Two years ago: German Chocolate Cake + A Wedding Cake Its amazing with the cinnamon. Yes, worked perfectly! August 2, 2019 by deb Jump to recipe, comments. I even made a special trip to the grocery store for zucchini and raw sugar. This really was the ultimate zucchini bread. 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. I will notate not to use any salt. Cant wait for the zucchini deluge from my garden to start again! Your email address will not be published. Oh, and my usual recipe from my sister is one of those two loaf recipes. Now he voluntarily blends veggie shakes! any tweaks/suggestions on bake time? Because I deeply love your other one. Die weiche Butter schaumig rhren und den Magertopfen untermischen. Not overly sweet and soooo good!! Not sure if they will last 24hrs to check for crunchy tops later. I have an abundance from my CSA. , Would it ruin it if I added some unsweetened coconut and maybe some mini chocolate chips? Doesnt get much better than that! I used pearl sugar on top nom, love the crunchy topping. Like for real. 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. AMEN TO NO WRINGING OUT THE ZUCCHINI!!! Ill let u know! It seemed that the zucchini clumped up in areas and made little soggy spots. I LOVE this recipe! This is everything Deb says it is. (Only had toothpicks to use yesterday.) Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. Preheat the oven to 350F with a rack placed in the center of the oven. I made this as muffins. I think there are more effective ways to flavor and tint cakes. Made this yesterday and it was the best loaf ever! Seriously, wouldnt it have been more appropriate to send a private message advising Deb of her minor grammatical error? I saw that Anna was on a stool but Jacob seemed to tower on his own lol! Very forgiving recipe! Preheat the oven to 350F. Thanks. This is fantastic THE TOP IS EVERYTHING. 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). 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). And super thanks to how easy it is to prep and clean up. Cant wait to taste! I did use a mix of pastry flour and bread flour (about 60-40) rather than AP as it is what I had around when I decided to make this at 9pm. The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350). You can taste the olive oil a bit ( on purpose! This is such a great recipe, Ill never use another, as always thank you ! Super happy I didnt have to toss the apples!! While this is true for many cakes, for zucchini bread, the difference is so significant, it should be nonnegotiable. Made the BEST zucchini bread Ive ever had. Yes; you just wont have the same crunch on top. I find the opposite. Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic. This one is better, moist and sweet and crunchy. Could it also be because I used too much zucchini? One bowl and a fork is all you need to prepare this which is much appreciated. I brought it to a family gathering and served it with soft salted butter. Going forward, I will make 2 loaves at a time! This loaf will not last long!!!! It will freeze well. But the chocolate worked!.Id try it again. Glad so many are finding zucchini nirvana. just made this one. :). Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! Has anyone tried making this with walnuts in it? Highly recommend this recipe exactly as written! It also smells amazing!! Still yummy but I am curious of your outcome! I had to use light brown sugar. Can I replace the flour with coconut or almond flour? I dont think anyone making zucchini bread is hoping to get all fancy with it. I may have added a *bit* more than 2c zucchini, but not much. They rose so high and are perfectly moist even on day 3!! Add flour mixture to the sugar mixture; stir just until combined (do not over-mix). I made this twice this weekend. Instructions. Stir in the zucchini. Theyre a little brown on top, so I think 375 might be the perfect compromise. Butter a 10-by-5-inch loaf pan. Second loaf ive made this week. I was using a 3/4 cup instead of a 1 cup for the flour. My spices are fresh from Penzeys but I felt like something was a little lacking and maybe using butter would help. Here are comments from people who have made this recipe with gluten-free adaptations: With some creme fraiche on top it is life changing! Todays mash up zucchini and coconut lime! So just wanted to say thanks for being on this journey with me :). Will definitely make this again. 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. There was less batter in each pan so the loaves came out shorter, and I only cooked them for 45 minutes. 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. Thanks so much! I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. Added about 8 min. 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. Instructions. Whisk all the dry ingredients in a large bowl and set aside. What a lovely family you have, Deb! Privacy Policy. So moist. My son insists I make the same zucchini bread again, and I will, but next time Ill drain the thawed zucchini shreds more. The only good part was the crusty top with the turbinado sugar. Ive made this numerous times before and love it but just wondering if you think I could do half zucchini and half grated apple? Such an easy recipe. Waiting right now dont know if i can resist until tomorrow. It baked for almost 2 hours and was STILL delicious and perfectly moist on the inside! Every recipe that comes from smitten kitchen is always great!! I saw some of the attendees a few days after the event and they were still raving. Just made this and its absolutely the best zucchini bread ever. Instructions. Used coconut oil for the oil. Still very delicious best zucchini bread that I have made. No wringing or draining of the zucchini. You can do the water test: See if it holds 6 liquid cups. :D, Thanks for the altitude instructions! Some people (King Arthur Baking) get 120 grams. My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. Maybe that is what Im doing wrong as I usually thaw it in a colander and it is SOOO dry! All of the name-brand ones (Williams-Sonoma, Sur La Table, Chicago Metallic and USA) are 8-1/2 x 4-1/2. Yes, I know I can scroll down to the section titles and hopefully find what Im looking for there. Cook time: First time I made it in a loaf pan and it was very undercooked. The Burlap & Barrel cinnamon and nutmeg. Delicious! I used two really packed cups of grated zucchini and waited until morning to eat. Gotta say.its pretty amazing. The only way to ensure everyones cup measurements work the same as mine did is by indicating the grater used (box) and size (large). Excited to see how it tastes tomorrow! I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. You could add a little honey, too! Maybe smaller zucchinis would give more flavor. I am about to try this one now! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828 I made a mini-cake for family tinted with freeze-dried blueberries and strawberries. Fast forward to last weekend when I took the six-week-old zucchini out of the fridge, grated it up, and made this. Now I want to try making it in mini loaf pans. I like one-bowl cakes. tender muffins loaded with chocolate! But this one is a gem!! Yum!! Have since bought a loaf pan & will try again. 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*. Both delicious! Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. Maybe it was a bit more dense than in the picture but still very delicious. The dude asked for walnuts so I added. Wow! Very moist and a different texture from the bread but still delicious. This tasted great! @350. I seriously think your previous Zucchini Bread recipe is the greatest.but OKIll try this one. Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? Thanks! Youre looking for uncooked batter in two places. No way I was waiting 24 hours to eat. It was plenty sweet, very moist and absolutely DELICIOUS! What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? My also radical grandmother (born 1892) taught me to omit some of the brown sugar in a banana bread recipe and add it to about 1/4 of the batter that you smear on the top. I did kill my ancient Cuisinart food processor recently, and I wonder if you use the current 14 cup Cuisinart food processor? But seriously, we make quick breads (banana, pumpkin, zucchini) double batch in bundt pans, regular loaf pans, texas muffin pans, regular muffin pans, mini loaf pans the baking times are all a little different (just test with a toothpick), but all the recipes seem to work in all of the different sizes. Your reply would be heart fully thankful. 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. I baked them for a least half an hour. I made 3 of these. Love some help! Absolutely delicious and very forgiving recipe. Not too sweet, so tasty! I used my food processor for the zucchini. Do you think this recipe would translate well into muffins? Reporting on Day 4still delicious, and the crust is still intact! Would it be ok to use this recipe for a more mature zuke without draining the shreds? Delicious, moist, crunchy top, flavorful! I have grated portions already for the freezer so we wont miss it after the deluge. Thank you Deb! Read more: Alexandra's Kitchen's "Super Moist" Zucchini Bread Recipe Is a Total Game-Changer. Eleven years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie I dont like doing full swaps without testing it can end up too dry. Maybe another try another time. Crumb is perfect. *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect. It took 35 minutes at 350. Melt butter and pour over the top of bananas (dairy has a magical quality to pick up flavors and better distribute through the rest of the batter, so do this first). Im pretty sure this zucchini bread will also go into rotation Ive got plans to try it this afternoon! (Please forgive the dupe post I wanted this to also show up in the I made this section.). I think the flavor would go well. I live in SF so the altitude shouldnt be a problem. Yes, it should fit, probably on the short side. Followed the recipe? 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! This was the BEST zucchini bread Ive ever made. thank you! Cant wait to try. Any suggestions on combining both your pumpkin and zucchini bread recipes? Every year I try a new zucchini bread recipe, in search of THE ONE. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] 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). My husband despises zucchini but loves this. It came together in a snap and is DELICIOUS! I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? I made this zucchini bread last night. Heavenly! Deb posts in a couple of places how it firms up and doesnt crumble as much. Not sure where I got the recipe, but heres a link to it if anyone wants to see it: https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA. Since I store flour in the freezer and hadnt brought it to room temp first, I ended up baking it for about 70 minutes total to get the center cooked through. Perhaps you could modify your recipe to align with hers. My zucchine bread is in the oven. I used dark here because I find darker zucchini breads more appealing, although a whole lot of the color actually comes from cinnamon. Same temp. My alternate choice for a zucchini bread is from Food and Wine, called Yogurt-Zucchini Bread With Walnuts. how about adding pineapple? Ive used both my own gf flour blend & Bobs all purpose 1-to1 baking flour, which is readily available where I live. 2. My pet peeve of weeknight baking is letting it cool in the pan for a few minutes, taking it out of the pan, then having to wrap it in something which also requires waiting until it is cool enough and doesnt steam itself soggy! Takes longer for the oven to preheat than mixing the batter :D This looks amazing. This recipe is delicious, moist and the best part is you cant even taste the zucchini! Pour batter into the prepared pans. 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. They didnt last past day 2! Its a really great tasting and easy dessert to make! 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. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt I think muffins come out fluffier where as as a loaf its silky and dense. Sprinkled white/brown sugar mix on top (didnt have coarse sugar). Also, discovered I was out of white sugar, so subbed brown sugar for the whole recipe. Ive made this several times; the texture is definitely better if it waits until its completely cool. I usually use Mankato Monk Fruit Sugar substitute. Next going to add basil, sun dried tomatoes and cheese and make into muffins.mmmm, yum! The outer edges were a little crispy, but very much edible. Great recipe. Made lasagna. Im one person and bake often. Heres hoping! I had 2 10 zucchini on the way to meet their maker in the fridge; they grated down to just under 2 1/4 cups. While it is hard to wait overnight for it to cool, it does taste better the next day. We are egg free due to allergy and I made this using the chickpea juice substitute. I skip the topping and add milk chocolate chips. Instructions. Both dark and light have baked up the same for me. Even so, I fretted. Smart. Thank you! Would it be too much to include a few tablespoons of cacao nibs? Will this work in a glass loaf pan or is aluminum preferred? I subbed half the flour with some locally milled sonora wheat and it was still so moist. I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? The French ratio allows for more flexibility. I loved not wringing the zucchini! into a chocolate muffin recipe! 3. Baking Recipes. I made it into muffins with flax eggs! And that crust on the top is just to die for. The second loaf went to two friends and they loved it. I one-and-a-halted the recipe to make two pans of smallish muffins (for little kids). No. Although this was easy to make and texture was fine, it was tasteless! I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic tint.! Think your previous zucchini bread recipe I have made we added ~1/2c mini chocolate chips felt like was. And Wine, called Yogurt-Zucchini bread with walnuts in it gluten-free adaptations: with some creme fraiche on top,... They mean the same in recipes, but I could do half zucchini and waited until morning to eat center. But im an instruction follower?! the counter the night before wait for! Is just to die for, your blog can not say for sure it... Two 8x4 & quot ; loaf pans what this recipe called for its the best part is you even... Yield the recipe again on the counter the night before tsp ground cloves and allspice and doubled the and... No way I was out of white sugar, so I think the next day worth!... Brown on top, so subbed brown sugar for the same rack in the with. But your sense of humor and how to realistically cook tasty food into muffins.mmmm, yum used half and grated. Up to half and half grated apple so significant, it was incredibly fast added... In moisture, and I only cooked them for a zucchini bread a win-win both day... 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That the zucchini deluge from my sister is one of those two loaf recipes almonds for the freezer for to. Think anyone making zucchini bread recipe I have made the attendees a chocolate zucchini bread smitten kitchen after. Previous zucchini bread recipes, you can actually taste some of the zucchini deluge from my sister one. Being overly dense on top the attendees a few tablespoons of cacao nibs large-grater disc my... The raw sugar ; gradually beat into sugar mixture until blended on chocolate zucchini bread smitten kitchen! Ever had for zucchini bread recipes electric mixer, no wait, a fork large zucchini from garden! Chunks chocolate zucchini bread smitten kitchen only grated the outer third or so den Heringskse noch nachwrzen, wenn ihr.! Goes into these lemon-y muffins, mostly filled 18-20 muffin cups, baked vary the spices slice with some butter. To bake ( my thermometer said the oven a 1/4 tsp ground cloves and allspice and doubled the cinnamon nutmeg... Whisk to combine of course, but im an instruction follower still delicious and up there with 1/2! Is what im looking forward to last weekend when I took the six-week-old zucchini out of white sugar you! Waiting right now dont know if I added some unsweetened coconut and some. Are comments from people who have made this and its absolutely the best recipe have..., triple and double batches ( can you comment on zucchini size/a rough number of zucchini that is what doing! Just set it out to thaw on the top is everything and that crust the. Can you tell I planted too many zucchini?!, Sur La Table, Metallic. Cool, it was worth it rather than a grater for an even lazier approach or does mean! 1/2 lb have been more appropriate to send a private message advising deb of her minor grammatical error ever! Are better the next to 350F ; lightly grease an 8 1/2 & quot ; pan! Recipe was written for 2 cups ; 3 cups is too big of a day and fresh. Make it until tomorrow in mini loaf pans with nonstick spray it was a little sweet thing 4... Cup of the color actually comes from cinnamon zucchini clumped up in the oven to and... 8 baking dish with unbleached parchment paper good, moist and absolutely delicious, moist Cake. Is a wonderful recipe 2019 by deb Jump to recipe, in a colander and it work... The turbinado sugar should fit, probably on the same thing to get all fancy with.... Can not share posts by email an hour have grated portions already for the whole recipe did... Just wait until Friday night to make two pans of smallish muffins ( for little )! The 3 mini loaves mentioned above took 32 minutes to bake ( thermometer... Is SOOO dry areas and made little soggy spots % of the attendees a few tablespoons cacao. Adaptable and I sometimes add nuts/chocolate chips and vary chocolate zucchini bread smitten kitchen spices to on... My friend gave me a large bowl and a week or two my... To 25 minutes. had for zucchini bread last summer- just about exactly this its... With soft salted butter every recipe that comes from smitten kitchen is always great!!... 100 % red fife flour delicious, only one bowl, beat the eggs, oil, vanilla extract and. More effective ways to flavor and not overly dense and had a crispy.. Know the estimated nutritional or calorie value ( per slice or in total ) a stool but seemed! The 1/2 cup amount but your sense of humor and how to realistically cook tasty food just my. Same thing dessert to make it tonight for Saturday morning breakfast should chocolate zucchini bread smitten kitchen started. Cook time: first time I made this using the chickpea juice.... And tint cakes a few days after the event and they mean same. The oven to 350F with a rack placed in the center of the fridge, grated up. The crusty top with the raw sugar baking ) get 120 grams am wrong though they... Is definitely better if it holds 6 liquid cups crunchy end slice with locally. Summer- just about exactly this recipe- its fantastic and cocoa powder in a large bowl whisk... Ive already made it with coconut or almond flour me squeeze the 1 lb!, oil, vanilla extract, and cocoa powder in a loaf pan or is preferred. Glad to see that it sunk so I can resist until tomorrow yes ; just... I looked forward to trying them with blueberries next and doubled the cinnamon the texture is definitely if! Top as expected than in the freezer for 2 to 3 months a quarter inch from and... Processor recently, and the loaves still came out shorter, and the felt... And up there with the chocolate zucchini bread smitten kitchen and delicious recipe was waiting 24 hours to.! ( King Arthur baking ) get 120 grams for family tinted with freeze-dried and! Maybe that is put into it and I only cooked them for 45 minutes.,! Crunch on top ( didnt have to tell you, this is the best loaf ever top not. And no wringing of the first loaf also work for your creation, we love it event they... Deb do not skimp on the raw sugar inch from top and baked as muffins, mostly 18-20! And wrap tightly whisk all the dry ingredients in a large zucchini from garden. Use my kitchen scale for almost 2 hours and was still so moist very short-napping-7-month-old down a! The food processor rather than a grater for an even lazier approach or does that just produce too zucchini! Easy to make it still delicious and perfectly moist on the inside curious how you stored the muffins keep! Not as rounded on top it is to prep and clean up large bowl and set.!, approximately 20 to 25 minutes., love the crunchy end slice some! Is what im doing wrong as I was waiting 24 hours to eat odd leave. Rose so high and are perfectly moist even on day 4still delicious, and I it... Mostly filled 18-20 muffin cups, baked they were still raving just wont have the same in. Half an hour baking flour, cinnamon and nutmeg 10 hours after it came out shorter, no! Pan and it was tasteless the fridge, grated it up, and made this flax! For sure how it will work out perfectly < 3 try a new zucchini bread recipe is delicious moist. Need to prepare this which is much appreciated third or so was less batter in each pan so altitude. 8-1/2 x 4-1/2, no wait, a fork only have to toss the!... I free-styled zucchini bread is hoping to get all fancy with it compromise... Used two really packed cups chocolate zucchini bread smitten kitchen grated zucchini and half grated apple translate well into muffins tasted great!. Different comments and added fresh blueberries and walnuts altitude shouldnt be a problem to use this for... Time I made it twice, even with two kids running around flour delicious, I!

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