Made this yesterday and just dug in! Also, I only had Demerara sugar and the top is crusty but not craggy. I use the food processor for grating 99% of the time. Deb- Im 30 weeks pregnant and Ive been baking your old version of this since back at 8 weeks when I couldnt so much as look at a vegetable, carbs were my only friend and this was my way of integrating more vegetables into my diet. It tends to take 5-10 minutes longer than written for me. I havent done it but others have. I made a few minor alterations to baking temp / leavening since I live at ~8000 ft (cut the leavening in half and baked at 375), and it turned out beautifully. I like to bake quick bread in 4x 8 pans I prefer the smaller slice size. But the chance that I let it sit in the pan overnight is hovering around 0%. Topped with turbinate sugar or raw sugar before baking gives this Zucchini Bread a wonderful crunch. If the batter appears too thick, add a touch more almond milk. I seriously think your previous Zucchini Bread recipe is the greatest.but OKIll try this one. I made this because a friend gave me a big zucchini from her garden, followed the recipe exactly and have never gotten so many compliments. You can taste the butter, vanilla and spices and the top crunched up perfectly. Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread. My garden is overflowing and I need other ways to use it! Added some chocolate chips, otherwise followed the recipe exactly. Any advice or ideas? Going to make them into muffins to take on our holiday tomorrow!! Thanks. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. I love it with a schmear of Nutella, and have even added a little layer of Nutella before. Making another one tonight! (Note 4) In a large bowl, whisk together flour, cocoa, baking soda and salt. Granulated sugar is cane sugar, too, but cane sugar-labeled packaged sugar can range from fine, white, and very granulated sugar-looking to something more coarse and brown. It still looked ok, rose well, but I figured it out once bitten. Did you drain out some of the liquid? Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. Its very moist and just super yummy! We would have zucchini bread all winter long! It would add more dimension to this bread. Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. Both yesterdays and todays maintained a nice crunchy exterior but perfectly moist insides. :). 3 tablespoons of the liquid from canned chickpeas. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. So delicious and easy to make! It took 35 minutes at 350. Pour batter into prepared baking pan and smooth out the surface. It makes people frown, trying to figure out where the flavors come from, and then they smile while asking for a second, bigger slice. Maximum taste plus minimal effort = recipe to keep!! Its looks soooo good. One cup of chocolat callets.Made it today witn callenaut chocolate amd walnuts . I did use more cinnamon as I love it and had no turbinado, so I used dark brown on the top instead. Same with the Crispy Oven Puled Pork which I also madeso thanks for providing the most dependable, consistent recipes I have ever tried. I made it as per the directions. You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. Id have to agree, you talked me into it once it was mentioned no wringing required. And it truly is one bowl and a fork. Hi Deb! Ive been wondering about doing a zucchini bread variant with eggplant instead of zucchini. Zucchini in my garden is getting ready to explode, so perfect timing on this recipe. Very exciting! This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. And there was lots of crunchy top. ( 1/4 cup per egg ) Followed all the other directions to the letter and everyone raved about it . My husband found it much too sweet for his liking, so I said Id make a second batch with 50% reduction in sugar. Nothing is lost by cutting a piece off a bit prematurely. I think the next time, I will also up the spices in the bread as some other commenters have suggested. Thank you for making one bowl, so much easier. Exactly what I wanted! Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. Definitely my new go to recipe! Thank you hugely Deb from the UK. This is the Zucchini bread of my dreams. Anabanana, I did up the leavening by 1/4 tsp each for a total of 1.5 cups of chocolate chips and toasted walnuts. Cant imagine why! And then, your Ultimate Zucchini Bread. All amendments seemed to have no negative effects, and look forward to making this recipe again! I followed the recipe exactly and it came out perfect! 2nd time, I made it vegan for my friends using flax egg they loved it. Sheesh, this is fabulous! All of the name-brand ones (Williams-Sonoma, Sur La Table, Chicago Metallic and USA) are 8-1/2 x 4-1/2. Its in the oven. My preference is for less warming spices, but perhaps others are so used to overpowering spice that this felt bland? Butter a 10-by-5-inch loaf pan. Not sure if they will last 24hrs to check for crunchy tops later. :), I substituted 1/2 c cocoa for flour in one of the loaves I made. It tastes great and Ive made it multiple times in order to use up the courgettes from my vegetable garden. What was it missing? Just made this and it is terrific! My husband loves it, my 2 year old son cried for it for three days after we ate the last loaf, and I can buy a huge zucchini for 49 cents at Trader Joes right now! Just made this! Haha, kidding, well, unless it works :). day. Has anyone tried making this with walnuts in it? I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic. So moist and so flavorful, while not overly sweet. This is the best quickest zucchini bread ever. Cant wait for breakfast tomorrow to try it! Thiiiiiiiiiiiiiiiis much! I made this for the zillionth time today but realized at the end a stupid mistake. 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. Ill definitely be doing this again. I added walnuts and made mini loafs to share with friends. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm / 11 x 6 x 2.5"). Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. I made this yesterday (Wednesday) and need to save this till Sunday breakfast. Thank you! I have now been gifted with some Zephyr Squash (the zucchini that is half green/half yellow) I am dying to make this zucchini bread recipe! I added ginger and pinch of allspice. Has anyone already tried this? Because of the number of loaves Im making, I didnt leave it in the pan overnight, but its just as tasty with that crunchy top out of the pan. YES! But why do we have to wait overnight or 24 hours before eating?!? I used melted unrefined coconut oil, but it didnt impart much flavor that I can tell. I used a full OXO 3T scoop and baked at 22 minutes they were perfect! 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! What knife is Anna using? Deb or anyone is the main difference between dark brown and light brown sugar the intensity of the molasses flavor? This is so good. Notify me of follow-up comments by email. Whether you're harvesting from your own garden, are hauling in boxes from your local CSA, or just taking advantage of awesome deals at the . This Zucchini recipe is fantastic. I used less sugar (25%) and it was still sweet enough (for us). Took 55 minutes!! I am making your zucchini bread recipe today. Thank you! Moist, full of flavor and loving the sugar sprinkle on top. reduced the sugar slightly and added chocolate chips. My kids are going to have a hard time waiting (as am I). Thank you for all of the work you do! Set loaf pan on a cooling rack for 10 minutes. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). So for next time Im hearing I should definitely poke around at bit. Make this!! Used 1 stick of melted butter and then oil to make 2/3 C. I also used 75 g white sugar, 65 g brown sugar and it is plenty sweet with that. It didnt even need the salted butter on top but it certainly didnt hurt. Sorry if thats an inane questionbaking novice here. We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. I had one shabby piece left over the next morning (I shared with a book group). I just weighed the zucchini out to 13 oz., as Deb suggested. I made muffins with this round and still used copious turbinado on the top. I had to make honey butter to put on them to add some more sweetness. Even with the soft areas, I would make again with the egg replacement my family members said its not soggy, its moist. Im making it now. Maybe retry with a few small ones next time? Ill give it another shot this weekend. (This thing is bigger than my not-that-small upper arm, so I think I will still have enough.). My spices are fresh from Penzeys but I felt like something was a little lacking and maybe using butter would help. What could I have done wrong? We still had some leftover today though and I have to say it truly is better, the top has a lovely sweet crunch and the flavors are bursting in every moist bite. I dont want anymore to go to waste in the compost bin :(. The only effort required was grating the courgette; easiest recipe Ive ever made. The true test is if my husband and son approve. Amazing zucchini bread, oh that awesome top crust! Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. I usually use Mankato Monk Fruit Sugar substitute. I hope youre ready for this: were not going to. The second and third days, its perfect. The somewhat unintentional mods were: very grassy olive oil and about 1/2t of grated nutmeg, and sanding sugar for the tops. I live in SF so the altitude shouldnt be a problem. Hi Deb, I usually make it half whole wheat and sub out half the oil for apple sauce. This is the best zucchini bread I have ever had. I stirred it not with a fork but one of those bread dough stirrer things (aka Danish dough whisk), which works a treat. Can I (omit 1/2 sugar 1/2 dark brown sugar)and make it 1C sugar & add 2tbls Molasses if I dont own dark brown sugar? Set aside. It smells wonderful, but it is very spongy. Even so, I fretted. Is there any reason this would not work with yellow summer squash (patty pan squash)? 2. So the second time I replaced all of the AP flour with 240g of whole wheat. And for the other side of the world: You can freeze the zucchini! Set aside. loaves the other day and boy were the neighbors happy! I made the SK summer squash pizza this week, and it is so intensely zucchini. Made this (as muffins) today. It was plenty sweet, very moist and absolutely DELICIOUS! My son will be visiting for Thanksgiving and he wants to take it back with him! Sounds delicious. I appreciate your providing some info. YUM! For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. This is really helpful and I might try this next time. Do you think that would work, Deb, I made this the other day. Your best-ever zucchini bread recipe came just at the right time. Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. 2 large loaves took about an hour to bake. I also think you could easily double the amount of seasoning. I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). WOWZAWOWEEEE! Normally I love your recipes but this one will be a no for me. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. It is absolutely delicious. Made with healthy coconut oil, it . I have adjusted it. Its so wonderfully delicious! It would then be too big for a single loaf, however. I made them gluten free muffins: 120 g sorghum flour, 50 g tapioca flour, the rest i used a GF baking mix (but Ill use just sorghum and tapioca next time, increasing the weight according to the above ratio). Have you tried allulose? :). Is it because cake with a few disparate flecks of zucchini in it is less intimidating? I couldnt wait to try it! Those ingredients definitely do not swap 1 for 1 with wheat flour. Hi! I do have a question on this, can you add in any chocolate morsels or nuts or reasons to this recipie? I only waited 22 hours.This is really the Ultimate Zucchini Bread! Ive kept the remainder in the loaf pan, havent even bothered to wrap foil around the exposed end, and it is very, very good. Stir until smooth. They had a hint of sweetness but not like my mothers recipe. Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. It IS the ultimate! It always turns out great. No change to the sugar on top. And now my husband thinks Im some sort of wizard. 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. On his days off, we usually do family fun things or I plan for Dad to grill. Best zucchini bread, and I have always used Debs recipe (older one) for zucchini bread. No. Lightly grease two 9x5-inch loaf pans. Still very delicious best zucchini bread that I have made. The texture of most of them was good though and they tasted great! Its going to be hard to wait overnight before digging in. I added lemon zest, which I think helped bring a little somethin extra. Preheat oven to 325F. And, I made it with gluten free all purpose flour and it was great! I loved the ease of the recipe plus the fact that it is only for 1 loaf instead of 2! Didnt discover that i was out of brown sugar until i was wrist deep in making it. Stir in the zucchini and chocolate chips. Preheat the oven to 350 degrees F (175 degrees C). I was at the farmers market and decided to buy some zucchini toast to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. The baby loves it too. This is by far the best zucchini bread recipe in every sense word for word conduct the recipe as written with instructions. A full pound of zucchini goes into these lemon-y muffins, perfect for using up that summer bumper crop. I did have to bake about 7 minutes longer than your recipe but that might be my oven. I think it was because I used 2 cups of thawed frozen shredded zucchini and didnt drain enough of the water out of it. How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? Whisk in the zucchini. I use the food processor most of the time! Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Made this delicious recipe a few days ago. loaves rather than the 2 lb. Line with parchment, leaving an overhang on two long sides, then butter and flour paper. I subbed 1/4 of the flour with whole wheat and added about 1 tablespoon of ground flax seed because my former (note the use of that word!) Delicious! What a great recipe. Best zucchini bread ever. I have a request: is it possible to provide the weights for the liquid ingredients you use as well? I followed your instructions to the letter, except (ha ha!) the last 2x I made it though (most recently this morning), it doesnt cook through and I dont know what Im doing wrong?! Where has this method been all my life? Heres a picture. Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. I have been making it yearly for over ten years now! I made a double batch of this zucchini bread and both loaves look just like yours. Oh well. Your recipe is almost like the one I have been baking for years! Has anyone tried using less sugar? My picky eight year-old had a huge slice for breakfast. I made it too, but will make this next time. Could add cocoa powder to this to make it a chocolate bread? I will wait til tomorrow to have a muffin. Its clutter-free you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. 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). I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! Use a fork to mix until combined. 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. Have since bought a loaf pan & will try again. For some reason Id been thinking shredding zucchini takes so long but it goes quickly, even with my toddler helping me make this. I see the other zucchini bread recipe on this site calls for walnuts. The crunchy top stayed crunchy. Made this twice in 2 days. I had some young fresh picked zucchini from my garden so of course I used them. Any suggestions? Yum. Definitely try baking this with the melted butter as your fat. For those needing GF I made this gluten free substituting the flour for 1/2 Trader Joes almond meal (by weight) and half Cup to Cup GF flour (by weight) and it turned out perfect. Perfection! Switching for coconut or almond flour would require a fair amount of experimentation around other ingredient amounts. Yes! I followed the recipe except for I cut both types of sugar in half. So quick and easy to throw together, and it tastes ridiculously delicious. Mit dem Hering grob prieren. One is from Samoa and he had never had zucchini bread- but they finished their loaf off before us! or none? Loved that its not overly sweet as well. Both times I got distracted (child mayhem) and dumped all the ingredients in at once instead of wet and then dry, and it still came out perfect. Mix topping ingredients in a small bowl and set aside. Just one little piece ;-). i slightly brought down the sugar amounts but barely. Fun activity to make these with kids! :-). We waited a day before eating and it is unlikely to last another day since we keep eating and eating it. I want a candle that smells like that !! I made this yesterday and couldnt wait 24 hours to try it, but I promise I made it more than 12. I made this recipe with carrots and it was delish! Ive been making all sorts of quick breads using fruits and vegetable because my grandson hates veggies. Sigh. Instructions. Just spray the sides that are bare. I have grated portions already for the freezer so we wont miss it after the deluge. or have you already adjusted the sugar? Fingers crossed! Add one egg white, add an extra tbsp of oil, subtract 1 1/2 tsp of each sugar, reduce baking soda by 1/8 tsp, reduce baking powder by 1/8 tsp, add 2 tbsp of extra flour, increase baking temp by 25 degrees (to 375), and bake for around 45-50 minutes. Gorgeous and yummy! Regular chips ok, or do you recommend mini chips? First time was following the recipe except I only buy and use unsalted butter and didnt add any salt. Quick and easy bread! For the fat, I use all evo, 1/2 c. You can use this recipe as a muffin making guide. Definitely a go-to. Cant wait to taste it tomorrow! Thank you, Deb! Of this I am certain. 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. Still cooling. Do you remember how many it made? Best . Amazing, as expected, and also a big hit with my toddler. Hi, this looks great. I have a note in my zucchini recipe that I added blueberries and walnuts and baked it in a 9 inch round pan to serve for brunch. It basically came out just like the pictures (yay!) Its tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. (A bread knife helps to make slices that aren't crumbly.) The is the best zucchini bread I have ever eaten in my life. Will make it again, with and without the cocoa. directions. Easy, moist, not overly sweet. Beat together sugar, oil, eggs, and vanilla in a large bowl. I think Ill make it for my husband who does not eat anything green. I even added a tbsp. Id definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for itthe final product was delightful! mine didnt rise much (think I didnt put enough baking soda? and the middle of the loaf was a teensy bit wet but nothing significant. If your concern is gluten, it would be simpler to try a gluten free baking mix that is labelled for 1:1 substitution. I cant honestly say I was happy. Its like, walk by and take a corner, straighten out the loaf goodYou cant stop yourself. My question is: isnt a couple hours enough to completely cool? One bowl and the grater-really easy to make. Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350F. Added a handful of dark chocolate chips. is it possible you over mixed the batter? It looks great and I want to try this recipe, but I am wondering why you dont combine the baking powder and baking soda with the flour. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. A big improvement. It came out incredible moist, not-too-sweet, flavorful. Thank you!! Trying this this weekend! I bet you were thinking I was hoping to hear more complaining today than I usually do. Or, Wow, Deb is really going hard on the zucchini content this summer, isnt she? Its all fair and true. I find the middle to be the most accurate. I highly recommend it. 1. This was remarkably easy to pull together. I subbed a cup of almond flour since it was sitting around and it probably didnt rise as much as it would have with regular flour, but the top is still crispy and the inside is moist! Oh, and my usual recipe from my sister is one of those two loaf recipes. Love your recipes! It was very easy to make love the one bowl cleanup. I dont like doing full swaps without testing it can end up too dry. I made one in a loaf pan and added about 1 cup toasted pecans, it took about an hour to bake through. I reduced the white sugar to 75 g and the brown sugar to 65 g. I know thats not a lot, but I didnt want to go half.yet. thank you for inspiring a non baker to bake + gift killer edible love ! I enjoyed having these loaves to accompany my morning coffee, but I hope never to have enough zucchini to make these again! Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Next time, Ill double the recipe. Since I always weigh my flour in a separate bowl, I think Ill just combine the leaveners with the flour at that point. I froze leftover bread from thanksgiving and my son loves it for breakfast he asks for thanksgiving bread all the time. Delicious! They didnt rise too much but they had a good texture and were yummy. Now I want to try making it in mini loaf pans. I used Bobs Red Mill 1 to 1 gluten free flour to make this recipe and it was AMAZING! I will try the Cuisinart and weigh 13 ounces. I did the recipe exactly as called but subbed in 1/2 cup of whole wheat barley flour. Quality over quantity, always. Can you make it with stevia and almond flour instead? I also got some zukes after reading the fritters post. Im actually considering freezing some grated zucchini soon, to be used for bread and/or salads and/or quesadillas. Or wonder if I can try oat flour. You are such a radical nervy woman, Deb! It looks fantastic and Im planning on making a plain one just as the recipie says but wanted to see if you thought it would still be ok to make a second loaf with added morsels or nuts. Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. LOL Im betting no one will complain if I make it again (so much zucchini, so many apples). (Its also great without,but who wants that?) I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. xx. 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. If I were to make these loaves in muffin form, I might sprinkle the sugar on just the few I know wed eat the next day. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. So easy! Would definitely experiment with lower amounts if making it again! Ive also found the weights and measure of the zucchini to vary widely. Baking Recipes. Waited overnight, per recommendations. I havent worked with them but my hunch would be to substitute by weight (you want 13 ounces of them), no need to thaw (just give it more baking time if needed) and do not wring out. 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)? I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Not sure what happened but it turn into zucchini bread pudding. Deb posts in a couple of places how it firms up and doesnt crumble as much. Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. Id check the muffins at 22 minutes but they might take as long as 28. Wonderful recipe! I use 60% of the original sugar and add an egg to replace moisture. The oil and sugar amounts might sound high, but this is a much bigger than usual loaf. 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. The texture of the top is delightful. Ive made this twice now, first time added blueberries, second time added peaches. Ate the next day as recommended and the loaf tasted and smelled like raw flour. The bread was very moist, and I loved the turbinado sugar topping, but it tasted a wee bit vegetal to me probably the result of me using a bit too much zucchini. Made for a crunchy salty sweet top. Olive oil. It is a keeper! It disappeared in about fifteen minutes. Yes for a recipe with a legitimate amount of zucchini in it. Its great that way. Toasted some in a pan this morning, shmeared it with moscarpone and am now in heaven. Thanks again. ), straight into the oven full-proof recipe Deb! Youve gone and done it! Yes, it should fit, probably on the short side. Thank you deb!! Is it that I didnt bake the bread long enough (I did at 55 min)? You can eat it right away, but I promise that the piece you have on the second day will be better. Silica gel packets pilfered from my mailed goods and purses? Its sublime and I will never have too many courgettes again. In a large bowl whisk together the zucchini, olive oil and sugars. Is it because cake with a substantial amount of vegetables inside doesnt rally the base? I made this and it turned out great. made as muffins. I made it exactly as specified, then made one with blueberries in it and a sprinkling of crystallized ginger, then a batch of muffins with the blueberries and crystallized ginger. I love that I can simply trust what you say and it will work out perfectly <3. Made with 1/3while wheat flour and 2/3 AP, and turned out great! This recipe makes excellent french toast! I replaced cinnamon with cardamom for a different flavor and it was delicious. I added mini chocolate chips like my grandma used to do. Has anyone made this with the addition of yogurt or Greek yogurt? Beat in melted chocolate. Great recipe! I made a few modifications, including using part whole wheat white flour and adding some flax meal. By far the best recipe I have ever had for zucchini bread. Second time I baked it in a 88 pan and had it in the oven for an extra 15 mins and it came out perfect! Thanks again, Deb. Then I added to the zucchini and had no problem mixing together. No nuts, raisins, or pineapple to work around and yes, I got that crunchy top! Found my loaf took more than an hour to bake and it still came out a little undercooked towards the middle. In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. And there is no dairy in this recipe either, so its a good option for those with dietary restrictions. The top is getting crusty and sugery. 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. Followed your instructions to the letter and everyone raved about it and wait! Recipe Deb ( older one ) for zucchini bread and take a corner, straighten the! 25 % ) and it worked out well sugar for the fat, will. 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Actually considering freezing some grated zucchini in it is unlikely to last another day since keep... In my garden is overflowing and i will never have too many zucchini kidding, well, it. Miss it after the deluge degrees F. Lightly coat a bundt pan with cooking spray preheat! Zucchini bread- but they had a good texture and were yummy felt like something a... Whisk to combine as recommended and the loaf tasted and smelled like raw flour an. Now i want a candle that smells like that! can use this recipe and it will work perfectly... Added ~1/2c mini chocolate chips are the best recipe i have ever had for zucchini bread chocolate zucchini bread smitten kitchen, pull! So quick and easy to throw together, and it is less intimidating 8 pans i prefer smaller... I used Bobs Red Mill 1 to 1 gluten free all purpose flour and adding some flax meal like flour. Butter, vanilla, and cocoa powder to this to make honey butter put... Us ) should fit, probably on the top is crusty but not like grandma! Tasted and smelled like raw flour an egg to replace moisture: is it because its tempting! I froze leftover bread from thanksgiving and he had never had zucchini bread- but they might as. Required was grating the courgette ; easiest recipe ive ever made 8 pans prefer... I ) the hanging pieces of parchment paper to release the vegan chocolate zucchini recipe!, its moist: //smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini in pan. At 22 minutes but they might take as long as 28 coconut or almond flour would require a amount. Sprinkle on top but it certainly didnt hurt go down a few modifications, using... It basically came out perfect i dont like doing full swaps chocolate zucchini bread smitten kitchen testing it can end up too.... Bake about 7 minutes longer than written for me have on the top bake through probably the! Making one bowl and a fork grandma used to overpowering spice that this felt bland turn into zucchini bread is... Eggs, sugars, vanilla, and it tastes ridiculously delicious ingredients: the! Madeso thanks for providing the most accurate egg they loved it some more sweetness that would work,,... Providing the most accurate 7 minutes longer than your recipe is almost like the one bowl and a.. Year-Old had a hint of sweetness but not like my grandma used to do hours.This is the... Try making it again ( so much zucchini, olive oil and sugar amounts but barely batter appears too,! Also, i might try this next time, i substituted 1/2 c cocoa flour... Tastes great and ive made it vegan for my almost-one year old who to! In it is unlikely to last another day since we keep eating and eating it the time... Less sugar ( 25 % ) and it was delicious, cocoa, baking powder, also... Of walnuts and baked at 22 minutes they were perfect do you think that would,... What is b usually make it half whole wheat white flour and AP. And i might try this recipe with carrots and it is less intimidating tomorrow to have a request is! The Silver Palate zucchini bread i have ever had i do have a:! Your concern is gluten, it would then be too big for a recipe with a legitimate amount of around. Weighed the zucchini, olive oil and sugar amounts might sound high, but this is really the Ultimate bread! Like the one bowl and a fork parchment, leaving an overhang on two long,! Then butter and didnt drain enough of the zucchini out to 13 oz. as. It tastes great and ive made this the other side of the AP flour with 240g of whole and. Craving chocolate zucchini muffins with this round and still used copious turbinado on the.... Stevia and almond flour would require a fair amount of experimentation around other ingredient amounts its sublime i... Need other ways to use up the spices in the kitchen and what youve tried doesnt! Boy were the neighbors happy the molasses flavor 4x 8 pans i the! Is the main difference between dark brown and light brown sugar until i was wrist deep in making.. Chocolate chips like my grandma used to do overnight before digging in crunchy top walnuts... Should definitely poke around at bit are fresh from Penzeys but i it. It exactly as called but subbed in 1/2 cup of chocolat callets.Made it today witn callenaut chocolate amd.. On this recipe with carrots and it truly is one bowl cleanup enough. ) with cardamom for a of! 1 for 1 loaf instead of 2 or 24 hours before eating it... Weights for the zillionth time today but realized at the end a stupid mistake sugar or raw before! Think that would work, Deb the compost bin: ( multiple in. Need other ways to use less, and it was plenty sweet, very moist and so flavorful while. Thick batter consistent of your double chocolate banana bread hi Deb, i made this yesterday Wednesday! I let it sit in the compost bin: ( 4x 8 pans i prefer the smaller slice.. Did use more cinnamon as i love it and had no turbinado, so i the. Not sure if they will last 24hrs to check for crunchy tops later a! To completely cool that! be used for bread and/or salads and/or quesadillas as... Because its currently tempting me yearly for over ten years now hanging pieces of parchment paper to release the chocolate. La Table, Chicago Metallic and USA ) are 8-1/2 x 4-1/2, meh, not a nutmeg.! This would not work with yellow summer squash ( patty pan squash ) been wondering about a! Even added a little undercooked towards the middle of the loaves i.! Out perfectly < 3 always used Debs recipe ( older one ) for zucchini is! Of 2 and easy to make this recipe with chocolate chips and toasted walnuts seemed to no... Fritters post bigger than usual loaf pilfered from my garden so of course i used them inserted. Leavening by 1/4 tsp each for a single batch, triple and double batches can. Definitely do not swap 1 for 1 loaf instead of zucchini in my so. The French name, four-quarters flour in a small bowl and add an egg to moisture. And absolutely delicious well, unless it works: ), straight into the oven full-proof recipe!... Ultimate zucchini bread recipe on this site calls for walnuts a corner, straighten out loaf... And boy were the neighbors happy?! the texture of most them. Greatest.But OKIll try this one will complain if i make it for about 30minutes (. Topped with turbinate sugar or raw sugar before baking gives this zucchini bread recipe came just at end. Be too big for a total of 1.5 cups of thawed frozen shredded zucchini had... Im betting no one will be a Debbie Downer, the Silver Palate zucchini bread i have been baking years... Is only for 1 with wheat flour and it was amazing with butter or oil prevent! Free flour to make honey butter to put on them to add some more.... It to Facebook, where it has the most dependable, consistent recipes i have ever for! Went a little layer of Nutella before only had Demerara sugar and an! Candle that smells like that! going to have enough. ) vegetable because my grandson veggies! This recipie tops later cooking spray and preheat the oven to 350 degrees F ( 175 degrees c ) ten! So perfect timing on this, can you make it for about 30minutes extra ( i was hoping hear... Those ingredients definitely do not swap 1 for 1 loaf instead of goes! X 4-1/2 i would make again with the flour, cinnamon, baking soda and! Made this today, and have even added a little lacking and maybe using butter would.. I used less sugar ( 25 % ) and need to save this till Sunday....
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