Im making this tomorrow Deb. Which is the best and what do you think about foil pans? I have never made zucchini bread. Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. Delicious! That crust is worth preserving! Still came out delicious, but just not that nice tall loaf look. I only used half a cup of sugar though because 1 cup of sugar is way too much. Wow, yum. If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. pan? In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Also, I know youre keeping it pure and simple, Deb, but I missed having my usual rubbly texture of chopped walnuts. Im putting your cookbook on my Christmas list!! The texture of the top is delightful. Or were my spices too old? Do I really have to?? So easy to throw together, leave on the stove overnight, and enjoy the next day. Ive been tweaking it a bit so I can eat this for breakfast, by reducing the sugar and fat content, and by adding whole weat flour instead of all purpose. 1.5 Years Ago: Luxe Butterscotch Pudding Thank you for your many foolproof recipes. I dont understand people who post on a cooking blog saying they changed critical elements of the recipe and it didnt work then question the author. Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. I added the toasted pecans in to the batter and for the second tray of muffins I added in 1/4 c chocolate chips and did not add the sugar topping (these are for today-snacking). The first time it was beautiful! I have to tell you, this is THE best zucchini bread Ive made. I love how easy and simple this recipe is. The only way to ensure everyones cup measurements work the same as mine did is by indicating the grater used (box) and size (large). Blueberries might work too. The hardest part was waiting until the next day to try it :). That crispy lid was GREAT (youre right, shouldnt skimp on the raw sugar!) Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. I forgot to put the sugar on top! This style of cake is called a quickbread; I take the quick to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great. Genius recipe really. I did! Used 3 small zucchinis. Best zucchini bread ever. Nine years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. This was too insanely good! Of course its delicious, it has all that sugar in it. The same pan I have used for years always at 350, never knew otherwise! We double the recipe, make muffins (bake about 35 minutes) and one loaf for tomorrow! So delicious, Deb! Its so wonderfully delicious! 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. And because I was adding liquid with the maple syrup, I reduced the oil to 1/2 cup. That was truly great Zucchini bread, thank you! The hole may have been too deep for the toothpick, but I was pretty sure I had poked the skewer through it; the raw parts were throughout the middle of the bread, I thought the skewer would have at least hit some of it. Just pulled it out of the oven & checked the rest of the recipe for cooling instructions. 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. Yes please! Spoon evenly into loaf pans. More than the original. 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). We have a newly diagnosed celiac so trying to adapt our favorite recipes! I had given up after my last attempt several years ago. once as written (it was delicious) and once subbing some of the oil for applesauce. They turned out great! Ive been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. Deb posts in a couple of places how it firms up and doesnt crumble as much. I had bought the raw sugar for your banana bread and never got around to it! Maybe that is what Im doing wrong as I usually thaw it in a colander and it is SOOO dry! new go to recipe. Give it a few stirs, then add flour. I feel a lot better about our nutrition and finances when I cook our meals, but I know that I get burnt out if I try to cook ALL of them. Cannot wait to make this as soon as I can harvest my first zucchini!!! Youre looking for uncooked batter in two places. Thank you so much for sharing this recipe, it is a keeper, for sure! Hello, Thank you for the great blog! Not only easy but the best zucchini bread ever. I remember zucchini bread as being just ok. My zucchini-hating five year old devoured it. Thanks for the recipe! Thanks for this recipe. Thanks. Set aside. @Elisabethwarcher & @SaraB1313 So.this is sitting on a cooling rack on my counter. Its a super solid recipe and Ill def be making it again. Can you make it with stevia and almond flour instead? Im wondering if theres a way to adjust the recipe to add the blueberries and still have it fit in one pan? I just tasted it and I see no reason to use another zucchini bread recipe. And replaced the same amount of nutmeg with cardamom because I was bringing it to friends from India. I always make my as muffins because I can freeze muffins for longer keeping and portion control. I may or may not have been able to get out BUT it also was just fine and kept the nice crispy top for days. Since thats the case, would you recommend giving my grated zucchini a bit of a wring for this recipe, or should I just scrape out the middle bit with the seeds which is usually the most watery? Then mix the two, and then add zucchini. Notify me of follow-up comments by email. They rose so high and are perfectly moist even on day 3!! I made it a couple days ahead and shared with the group I was camping with. Proudly powered by WordPress. I am glad youre enjoying the recipe! Could you pulse the zucchini in a food processor instead of grating it? Thanks. What did I do wrong? However, the search function on your website is soooo frustrating, type a couple letters and the oddest stuff comes up. Perhaps you could modify your recipe to align with hers. Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. Preheat the oven to 350F; lightly grease an 8 1/2" x 4 1/2" loaf pan. Heavenly! I find most zucchini bread recipes to yield underwhelming results but not this recipe! Second time I baked it 12 mins longer, had lovely high split top, and a dry toothpick! Thanks! It was easier to avoid pockets of flour and other ingredients, and washing 1 extra bowl was totally worth it. How did this have flavor that wasnt just, well.. sweet? 3. Cant we decide for our own selves when the time is right to scale it up to two? Yum! I find when I try to take down the sugar or oil much, it just gets dry. You come through every time (and that must be at least 100 times by now:). Now I want to try making it in mini loaf pans. Preheat the oven to 350 degrees F (175 degrees C). :D, Thanks for the altitude instructions! In a large mixing bowl whisk together flour, cocoa powder, xanthan gum, baking soda, baking powder and salt. Im curious as to why less moisture from carrots would lead to a lower quantity included. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. Thanks Andy! We should embrace it. Thank you for your creation, we love it! Thank you so much!!! I was looking for a lemon zucchini bread recipe and came here hoping you would have something like that. Im not sure it would need much less sugar because I dont find that apples bake up sweet unless sugar is added. Thanks! Ill definitely be doing this again. Havent tried this recipe yet, but it looks good & is similar to a pineapple zucchini bread Ive been making for decades, also with shredded, undrained zucchini. it ended up being about a 1/2 cup of apple sauce. Just amazing. I find the middle to be the most accurate. SKs recipe is my new favorite! Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. Made this yesterday and just dug in! Just as moist. 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)? Gently stir or whisk until *just* combined; do not overmix. Fantastic bread, my third time loaf is in the oven. No? Id like to try one and add cocoa powder and wonder if you have a suggestion for amount of flour to swap out? Also, every recipe that tells you to grate one zucchini should be cancelled. I just had to taste the top, so good. 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! Excited to try this with the zucchinis that arrived in our imperfect produce box. Gently blot the tops of the zucchini dry with paper towels before using. Good with cheese! Still eating it as the flavour is excellent, but wondering if I should partly drain the frozen zucchini for next time? We have devoured most of the loaf ourselves. Laurine, I plan to make these tonight and use muffin tins to bake them up. If this crunchy lid is like the one on your pumpkin bread, I just died. For some reason, I have struggled with quick breads lately so it was so nice to have a win. To speak to those folks who say its bland I looked through a bunch of other recipes and it looks like the spices in this recipe are scaled way back. The first time I made it exactly as written. Now, I have an abundance of carrots and I know they dont have the same water content, but could this recipe be used with them? 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. I love using only 1 bowl. I have a question about testing for doneness. This time, I spread my wings a bit and added some walnuts and cranberriesnot too many, just enough for a little bud surprise. My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. I have made it with too little zucchini and too much zucchini and it turns out fine; going to try it with summer squash (love to grow it, hate to eat it). Same is true for her ultimate banana bread. Re, whole wheat, you can, but it might be more dry and less tender. I really want to break off that crispy top. As fall approaches, I opted to replace the oil with an equal amount of canned pumpkin. Its sublime and I will never have too many courgettes again. 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. Grate the zucchini. It worked perfectly. Preheat the oven to 350 degrees F, and line a 9x5 loaf pan with parchment paper. It was PERFECT! 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. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt Store in the freezer for 2 to 3 months. Thanks for the excellent recipe. Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread. This recipe uses less oil than the recipe I had been using. If you'd like to store the zucchini bread for longer than that, I'd recommend freezing it. I hope it works out well for you! It was very easy to make love the one bowl cleanup. Cant wait to try it! This recipe makes excellent french toast! We are addicted. ultimate zucchini bread. Its very moist and just super yummy! tender muffins loaded with chocolate! Follow the directions!! Preheat oven to 350 degrees. Perfectly balanced flavor, tender and not dry, crispy top made it extra special. Left out overnight to cool. No. together. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Paper towels to remove excess moisture week or two later my friend gave a... Once as written how it firms up and doesnt crumble as much its a super solid recipe and here... You pulse the zucchini in a colander and it is SOOO dry Pudding thank you not! Large mixing bowl whisk together flour, cocoa powder and wonder if have... It and I will never have too many courgettes again missed having usual... 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Couple days ahead and shared with the zucchinis that arrived in our imperfect produce box grate one should! I plan to make these tonight and use muffin tins to bake them up the next day to try with...
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