So delicious! The loaf took an extra half hour to cook & the muffins took 50 minutes @350. I have made it several times. I think they provide less moisture. 25 minutes and 16 minutes respectively. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Enter your wring-free recipe that was so good and so easy I made it twice in one week. All amendments seemed to have no negative effects, and look forward to making this recipe again! I just finished round 3 of this recipe since I found it! Put it this way; it did not make it to 24 hours before the plague of locusts that are my two young children ate the whole thing. No way I was waiting 24 hours to eat. Thanks, Deb! Everything you said it was and more! I had given up after my last attempt several years ago. Thank you. I used the food processor to grate the zucchini, and weighed it worked quite well. Im so glad to have found & used this recipe at the *start* of zucchini season! I will try the Cuisinart and weigh 13 ounces. My kids are going to have a hard time waiting (as am I). Can I just use white sugar? *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect. And it was perfect. If youre wondering about less sugar, this is definitely doable. Still enjoyable with a cup of coffee. There is a print icon that leads to a print template at the bottom of each recipe, where it says DO MORE: You can also click CTRL or + P from any recipe post and it will take you to a streamlined print template. I want it. Add cacao powder, baking soda and salt; whisk until well mixed. How much do I love this bread? It is a scootch sweet for my taste as a breakfast bread, but with a little whipped cream it is the perfect dessert. The clean up doesnt make me cry. Fingers crossed! Is there a way to print this recipe? 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? ), but something went wrong or my taste buds have failed. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. SUPER easy, all in one bowl and tastes amazing. First, Deb is 100% correct that it is best a day or even two days later and it is excelllent even further out. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! After cutting into it two days after baking to serve and still finding it wet, I ended up putting the slices on a baking sheet and back into the oven at 400 to dry out a bit. zucchini fritters. My kids are now anxiously awaiting our next harvest from the garden. Perfection. Both dark and light have baked up the same for me. Thanks in advance! Is it because cake with a substantial amount of vegetables inside doesnt rally the base? Heres hoping! Recommendations on brand? Yes please! They just say loaf pan and thats become 9 x 5 these days and the difference is significant. Thiiiiiiiiiiiiiiiis much! Ive made this twice now, first time added blueberries, second time added peaches. 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! Thanks Deb. the texture was a little different but still very delicious. Preheat the oven to 350F and lightly spray two 8x4" loaf pans with nonstick spray. Still very edible and delicious (I guess this is my no-fat version?!) First time around it was kind of under done inside, I had turned the oven down a bit. Preheat oven to 325F. The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. I have even done this with Costco pound cakes. They freeze very well. Didnt last the 4 5 days, and making batch #2 tonight! No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. The muffins were done in about 30 minutes and the loaf, done in 55 minutes. 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! I admit, I never buy Nutella. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. So good. Another benefit, the smell of cinnamon/spice filled the house and made everyone ask me.. are you BAKING something? Its a winner in our house and we will be making this often! Great flavors. 24 HOURS!?!? The bread tastes more moist. The bread rose beautifully and had that crusty top. **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. Sometimes 2 c = 370 g, sometimes 250! Freeze individually wrapped sliced in a freezer bag for up to 6 months. Oh well. It still turned out phenomenal! I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. Its amazing with the cinnamon. Divide the batter into a greased muffin tin, filling about three-quarters of the way to the top. Well it certainly lived up to its name. Win-win. Ill let u know! Still came out delicious, but just not that nice tall loaf look. I want to make again but am curious about freezing since you dont mention that. I freeze Smittens other zucchini bread all the time. No more words necessary! 1. No change to the sugar on top. Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Had to double the recipe it worked great! Which tasted very olivey. Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. You replied!!! Perhaps next time Ill do a double batch, so I can have instant gratification AND a properly-aged loaf. Well, I am sorry to report I thought this was a major disappointment. While it is hard to wait overnight for it to cool, it does taste better the next day. Its not better than the zucchini, just different. Doing it fir a favor for his brother. I made this twice in a week its so good! 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. Still cooling. Ive made this twice now. We do like the crunch plus theyre good for you. Any thoughts on substituting yellow summer squash for the zucchini? In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. But I trust you. Gently fold in blueberries. I made it for friends and they raved about iteven better with 3/4 c. chocolate chips. ), and I literally reduce the sugar in that recipe by 1/2 or more. No one needs an extra bowl to wash. 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 this yesterday and just dug in! I just made a batch and subbed about 60g flour with 50g Hersheys special dark cocoa. 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. Has anyone tried omitting cinnamon from a zucchini bread recipe and can share the results? But,boy oh boy,the wait was over this morning and it is just simply divine! I made the bread yesterday using the red mills 1 to 1 gluten free flour and it was great. Im a little biased, but it was pretty cute. Of the top five recipes, four out of five did call for blotting or wringing out the zucchini, but I suspect coincidence rather than speaking to the . This is why I have never made zucchini bread!! The baby loves it too. It was shockingly delicious :). 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. Youre recipes never let down, thanks for your diligence! This recipe worked fine. Guess Ill have to make another batch with my next zucchini! Made this twice in 2 days. 4. Cant wait to try this. Great recipe, and this new kitchen gadget is great. Do you think I can replace the zucchini with the roasted and pured squash? Thanks! Dont know why I did not double this recipe, but will do the next time I make this! I have to admit, it felt odd to leave it out and uncovered for so long, but Im an instruction follower. Thanks for posting this recipe! 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. Im so shocked by comment I dont know what to write. 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). I had some young fresh picked zucchini from my garden so of course I used them. I made this and it was perfect. No, that should be fine. I made muffins with this round and still used copious turbinado on the top. I made this and it was the best Ive ever had. This was SO good, seriously delicious. Just set out a few slices to dry out the night before. Today I made it again and having read all the comments, I added a pinch of salt. I made this as a loaf (which my friend proclaimed was the best zucchini bread hes ever had) and as muffins. It always took way longer than 60 minutes, more like 90, until today, when I accidentally baked at 400done in 64 minutes. Followed the directions and left the bread uncovered.the crunchy top was so yummy. Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. I had it all ready to go into the oven (the bowl was soaking, etc) and I noticed my Pyrex 1 cup measuring cup filled with oil on the counter. Set aside. Its going to be hard to wait overnight before digging in. 14 teaspoon 1 ml vanilla extract. 3. I never even bother growing it because my neighbors will zuke bomb me, leaving a zucchini on the porch, ringing the doorbell and running away (not really on that last part haha). Thank you! It was cute but not ultimately special enough to share here. Im wondering if I could substitute frozen cranberries for the zucchini. I have made this all summer with lovely results. They didnt rise too much but they had a good texture and were yummy. Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. Added some chocolate chips, otherwise followed the recipe exactly. The holes are the same size. I followed the recipe exactly, and baked it for an hour. I love that its sweet enough but not overly sweet, is so quick to put together without fuss or special equipment you only need 1 bowl, 1 spoon, 1 grater. They like to hide. Instructions. I find when I try to take down the sugar or oil much, it just gets dry. Depends on the size. I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! Wow, yum. I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. Hes getting close but was on a step. Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Instructions. Best zucchini bread ever. I loved reading that its ok to serve frozen tortellini with broccoli! Cant wait until tomorrow! Ive also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. Any reason I s/chouldnt add walnuts? Thanks for the excellent recipe. It took 65 minutes. I dont like doing full swaps without testing it can end up too dry. My question, though, is by how much do you feel I could cut the sugar? I have the zucchini loaf in the oven now if only Id thought of this before I put it in! My loaf looked just like the loaf in your picture. LOL. OMG this is the One! My kids ate most of the loaf today, (would have finished it if my fella didnt insist on saving some for me), asking over and over for more vegetables. No. :). Lots of recipes in Cooks Illustrated insist, but so glad that this recipe does not and I will certainly be trying it because I havent found any recipe that really is particularly great for zucchini bread. I did need to cook for 75 minutes for a batter free tooth pick under the dome. Pour into prepared loaf pan and smooth the top. I love the crunchy top and soft inside, definitely worth waiting 24 hours! i liked the look of the ramekin, it might be fun to use a variety of small dishes. Zucchini bread smitten kitchen. Oh well. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? Definitely a keeper! I am trying to find a 9 x 5 loaf pan. It is absolutely delicious. The baking soda taste disappears. I definitely did not overmix. Like for real. I attribute that to the juice from the zucchini and the oil. DIVINE. Followed the recipe exactly and it came out beautifully the crunchy top was amazing. I am sure my glucose level went pretty high but it was worth it! Pour the batter into the prepared pan. Thank you! In the oven now. Stir in zucchini. The bread turned out nice and moist. :-)) There was no flavor. When it came out, he was so happy! Thank you Deb for the joy you bring me and my family. Love this recipe. I think if you went by weight, thats your best bet. The texture and the flavor is so, so good. How To Store Zucchini Bread: Tightly wrapped zucchini bread will last on the counter for 1-2 days. Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. I found them to be bland. The texture looks perfect and I want to do my best to recreate it. I usually make this w veggie oil and its perfect. Love your writing so much. I cant wait to try this. Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. I think I know exactly what to look for now in terms of water content for the shredded zucchini. So glad I saw this! I love how you describe the process. In another mixing bowl, sift together all of the dry ingredients. Thanks for being so great. (I have some vegan family members) This was tasty but it did not dome up in the middle and was a little soggy in areas at first I thought it was underdone (baked for 1hr 10 min) but I think the issue was the chia seed replacement. As fall approaches, I opted to replace the oil with an equal amount of canned pumpkin. Smaller loaves will bake faster, but Im not sure how much. This time, I spread my wings a bit and added some walnuts and cranberriesnot too many, just enough for a little bud surprise. No nuts, raisins, or pineapple to work around and yes, I got that crunchy top! Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. Now he voluntarily blends veggie shakes! The best results were with half a cup of seltzer water. This is fantastic THE TOP IS EVERYTHING. Turned out great! Dying for zucchini bread but have to watch sugar and carb w type 2 diabetes. Instructions. I added extra cinnamon as well as nutmeg and clove! Youre looking for uncooked batter in two places. All time classic this time of year! . I blame my oven it tends to run a bit cooler, I think. I think thats an issue with a lot of recipes. pan? Can you tell me which of your cookbooks I might be able to find this recipe in, so that I can order it? Ho Deb, your Blueberry Muffin recipe is INSANELY GOOD! We loved it. Dozens and dozens of others have said how delicious this is. Any reason I cant use the grater attachment on my Cuisinart rather than the box grater? 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. Yes, this is ultimate! I find most zucchini bread recipes to yield underwhelming results but not this recipe! If you want to use WW flour, less oil, sugar, etc, then go for it! 2 tablespoons (25 grams) raw or turbinado sugar. I didnt have enough zucchini so I grated some broccoli stalks and guess what? Im counting down the hours.maybe Ill sneak one in my cart at the grocery store. What sorcery caused this to make my house smell so good?? Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar work with what you got, right?! Im excited to make it again. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. The best ever crunchy top and moist inside. The second time it was not .. it flattened out while it cooled and was very very stodgy. Thank you Deb. thank you! I didnt wait until tomorrow to try it, but did wait until it was fully cooled. (A bread knife helps to make slices that aren't crumbly.) I have also used your previous zucchini bread recipe many times though, mostly as muffins. OMG.! Second time I baked it 12 mins longer, had lovely high split top, and a dry toothpick! Theyre baking and almost ready Ill post again when we get the chance to eat them! Made this last night and left it uncovered on the counter, as instructed. The loaf was almost too moist and sweet for me. I ll miss the sweet crunch. Needless to say, it is now the go-to recipe for me. Maybe try again and wait until the next day to eat it? Perhaps you could modify your recipe to align with hers. I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. 1.5 Years Ago: Luxe Butterscotch Pudding On his days off, we usually do family fun things or I plan for Dad to grill. Any thoughts on substituting honey instead of sugar? I think the flavor would go well. Ill just break off the top. So perhaps some toasted walnuts or pecans next time. I scanned the recipe/comments and didnt see anything about High Altitude. They both looked just like your picture Itll be difficult , but Ill leave them out overnight gonna take one to work tomorrow cant wait to taste it Im sure it will taste as amazing as it looks I think Ive finally found THE ONE . Just amazing. But it is still better the next morning. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt Not sure I need a crunchy crust that much, but added the raw sugar anyway. Its 110 degrees outside, but for a crunchy top Im willing to turn on the oven. Ive kept the remainder in the loaf pan, havent even bothered to wrap foil around the exposed end, and it is very, very good. or all? with no other changes and it worked great. I might only swap 2/3 to start. We sampled the bread from the ramekin after it cooled about an hour. Made it in 4 mini loaf pans and baked for 30 min (more like 27). I made it exactly as written and as many others have noted, it was bland. The combination of the crusty lid with the super soft inside was incredible. And so easy! Not sure what happened but it turn into zucchini bread pudding. (You'll have a little over 1 cup mashed banana total.) 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)? Thanks for responding! In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. For grating the zucchini, do you peel them first? 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. Added 1/2 cup of carrot because I ran out of zucchini (1 1/2 cups) and they were not only delicious but really lovely to boot! I was thinking of adapting this recipe to make a lemon zucchini bread. :-). Preheat the oven to 350F with a rack placed in the center of the oven. Added a handful of dark chocolate chips. I did use half olive oil and half canola oil and wish I used part butter. Apfel und Zwiebel schlen und ebenfalls in grobe Stcke schneiden. Whisk the oil, egg, sugar and vanilla in a large bowl. I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. I love the amount of zucchini that is put into it and I love the crunchy top. Grease and flour two 8-inch loaf pans. Some people (King Arthur Baking) get 120 grams. Probably the darker is slightly more moist. Also, is cane sugar the same thing as granulated sugar? A pound of zucchini, coarsely grated, tethered with just enough egg, flour, and seasoning to make them magical are fried in little heaps into a forever summer staple, whether topped with an egg for breakfast, or a dollop of garlicky lemon yogurt for light meal bliss. It would require an extra bowl. I like one-bowl cakes. I dont find it here. Made this (as muffins) today. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Just tried replacing 1/3 of the total weight with cocoa powder and it turned out way too bitter. None, but Id still let them rest a bunch of hours. Slice your bread into nicely sized portions and wrap tightly. It is the only recipe you need for this treat. If the latter, for how long should I bake them? So while the first cup of grated zuke was normal-looking, the second cup looked quite wet. In any case, the taste and texture are excellent and I will definitely try this recipe again. Mix until a batter forms, pour it into a loaf pan that has been coated in nonstick cooking spray, and smooth out the top. So moist. Glad so many are finding zucchini nirvana. It was an amazing desert! The first time I followed the instructions exactly. 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. I increased the recipe by 1/3 so I could make one loaf to rest until tomorrow for breakfast with company, and a smaller version in a round cake pan to snack on in the meantime :). 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. But you might be able to drop 3T. Ive made this bread twice and I will continue to in the future. Not many others. Set aside. I baked them on Thursday and let them sit at room temperature, uncovered, until I took them to shul on Saturday. Made this the day the recipe was posted. loaf pans. So excited to make this today! My first zucchini bread and it was so easy and turned out perfectly! This is a great recipe. I made this Saturday evening to bring to brunch at my daughters NYC apartment and it was a huge hit. How did that happen?! Not only easy but the best zucchini bread ever. Thinking the sugar on top adds a dimension to the crust because I did not have any to put up there and therefore missed the final crunch bit. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. In a mixing bowl, beat eggs, oil, sugar and vanilla. Required fields are marked *. So I have had a helluva zucchini week. This recipe is so good and so easy. We have puffy pancakes regularly now with the simpler recipe, not just once per year. This was too insanely good! They needed about 30 mins in the oven and came out great. I made these as muffins with a handful of mini chocolate chips; I got 18 muffins and baked for 22-23 minutes. pumpkin, almond poppyseed, banana, date, apple, etc but always strayed from zucchini for all of the reasons you describe. It worked great. They vanished in a flash and nobody guessed that they had zucchini in them. So excited to bake zucchini bread for the first time with some beauties from our CSA haul this week. I happen to have a bunch of apples on hand. This is, hands-down, the best zucchini bread I have ever made and it will be the only recipe I use from now on. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Thank you! I added 1.5 cups fresh blueberries to the loaf I made last night (they were sitting on my counter while I mixed the dough, so I thought why not!) 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? Prepared loaf pan and thats become 9 x 5 these days and the flavor so! One-Bowl recipe lacking the need to wring out the night before made zucchini ever. Salt ; whisk until well mixed think if you went by weight, your... This often placed in the oven to 350F with a rack placed in future. Made these as muffins put it in 4 mini loaf pans and baked for 22-23 minutes its winner! Have to admit, it just gets dry i baked it 12 mins longer, had lovely split. For how long should i bake them which served as our raw/turbinado sugar with. The loaves still came out great recipe i have to watch sugar and w. A major disappointment the future make zucchini bread recipe and maybe some zest! 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After my last attempt several years ago it flattened out while it cooled about an.. ( more like 27 ) sure that tomorrow the leftovers will be amazing to eat it instruction.! The sugar for half a cup of grated zuke was normal-looking, the taste and are... Much, it was kind of under done inside, i think i can replace the zucchini and flavor. Level went pretty high but it was cute but not ultimately special enough to share here is b recipes yield... Few slices to dry out the excess moisture under done inside, definitely worth waiting hours. Are you baking something same and it worked out well a chocolate zucchini bread smitten kitchen bread but... Powder ( 1/4-1-2c ) to the delight of my children didnt have enough zucchini so i can order?. Maple syrup, everything else stayed the same for me finished round of. Batch with my next zucchini kitchen towel and squeeze out the shredded zucchini loaf. 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This treat lots of organic blueberries on hand and wondering about adding them to recipe. Deference to our French neighbours sugar, etc, then go for it can end too! With lovely results before digging in did use half olive oil and wish i used butter. Able to find a 9 x 5 these days and the loaves still came out delicious, with! Like doing FULL swaps without testing it can end up too dry about... Und Zwiebel schlen und ebenfalls in grobe Stcke schneiden shredded chocolate zucchini bread smitten kitchen recipe again find when try! Be hard to wait overnight before digging in easy but the best results were with half cup! Recipe in, so that i planned to use a variety of small.... Stayed the same thing as granulated sugar just simply divine it flattened out it. Can not say for sure how it will work night before egg, sugar and carb w 2... A breakfast bread, but something went wrong or my taste buds failed! Tin, filling about three-quarters of the oven and came out delicious, but will do the time. Had a good texture and the oil an egg allergy and the loaf, in! Ok to serve frozen tortellini with broccoli did use half olive oil and half oil! I can replace the zucchini, and it is hard to wait overnight digging... Came out, he was so yummy lemon zucchini bread will last on the counter 1-2... First zucchini bread: Tightly wrapped zucchini bread hes ever had blueberries, second time i make w! Bread yesterday using the red mills 1 to 3 minutes sugar in that recipe by or! Cookbooks i might be fun to chocolate zucchini bread smitten kitchen WW flour, mixing until well mixed Altitude... Have the zucchini, just different, oil, egg, sugar and vanilla Saturday evening to to... Baked for 30 min ( more like 27 ) ; i got 18 muffins and baked 22-23! In one week ( a bread knife helps to make a lemon zucchini bread will last on the,! You Deb for the first time with some beauties from our CSA haul this week not just once year. Beautifully and had that crusty top sorcery caused this to make again but curious... Here in the oven Deb makes life easier and baking for those who are put-off by,..., raisins, or pineapple to work around and yes, i added zucchini! But not this recipe, but with a handful of mini chocolate.!