The only way to ensure everyones cup measurements work the same as mine did is by indicating the grater used (box) and size (large). Its 110 degrees outside, but for a crunchy top Im willing to turn on the oven. Preheat the oven to 350 degrees F (175 degrees C). This was OK, but not great. Stir in zucchini. Some people (King Arthur Baking) get 120 grams. What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? Hot weather + small kitchen + gas oven = need to bake early in the morning. I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. We have impatient little ones too! I had only one small piece left after my book group fell on it. I baked our muffins for more like 30 minutes ( no toothpicks) & they were not overly dry. I admit, I never buy Nutella. Thanks for another winner Deb! Waiting right now dont know if i can resist until tomorrow. Doesnt get much better than that! Lightly spray with cooking spray. Add chocolate chips or an easy streusel topping to make it even more special. With some creme fraiche on top it is life changing! Or wonder if I can try oat flour. Trying this today, with my customary add-ins of bittersweet chocolate chips and toasted walnuts. They have a cupcake texture and the taste is wonderful as usual w Smitten Kitchen! No need to thaw in the oven; that would likely dry it out! But I will make it again, and given the sugar on top, and the excellent moisture from the zucchini, will cut by 50%. You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. Divide the batter into a greased muffin tin, filling about three-quarters of the way to the top. I loved not wringing the zucchini! It is delicious! They needed about 30 mins in the oven and came out great. Im not sure its a clear swap here because theres a different moisture content, however, I do think you could use the mashed puree in this pumpkin bread. (Only had toothpicks to use yesterday.) I used 300 grams of the Bobs Red Mill flour to sub for the 2 cups of all purpose flour. I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. Butter a 95-inch loaf pan, or spray it with a nonstick baking spray. Recipes. I still have more zucchini tho! Olive oil. Skin was thin so I kept going. Best zucchini bread ever. The top will lose its crisp, however. Fried rice with zucchini tomatoes and parmesan. However, the search function on your website is soooo frustrating, type a couple letters and the oddest stuff comes up. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326. YUM. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. They were delicious and so tall and beautiful! I heard larger zukes contain a lot more water, so I didnt want to ruin what sounds like a great recipe! Just rubbery, gluey yuck. The shape was quite different its much rounder and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe. Thanks, Deb! Well! I may even experiment adding a little less of each sugar to the batter because I really love the crust the coarse sugar makes on top and i add extra to mine. I like one-bowl cakes. Heavenly! I think the next time, I will also up the spices in the bread as some other commenters have suggested. Anyways, in case anyone was curious about the results if the oil was reduced, it would still work. Id buy just over 1 pound (maybe 17 ounces) to make sure that you have 13 ounces once trimmed. Mara Will be tucking some of these in the freezer although I know that crusty lid will suffer. I have a feeling it may get a bit chewy, if that makes any sense (for those who have baked low-fat, youll know what I mean). I will go with this one from now on. Im totally willing to try again! Jeanette Hamilton King Arthur Flour has a recipe for Irish Tea Brack that is a great substitute for fruit cake you soak several types of dried fruit in hot tea (Ive added 1-2 Tablespoons brandy if you want the boozy flavor) until cooled then add rest of ingredients and bake. Where has this method been all my life? If so, what bake time/temp modifications would you recommend? Definitely a keeper! As an Amazon Associate I earn from qualifying purchases. I also made other modifications (wheat flour added.flax mealI just cant leave a recipe alone! Due to covid, zucchini are ridiculously expensive here at the moment. That was truly great Zucchini bread, thank you! Recommendations on brand? Perfection! Cant wait to try this! Can some of the sugar be left out? This one was fun to make but really was so sweet at the end I know she says its a larger than usual loaf, but for me at least this one really tasted like it had a lot of sugar in it, too. Ive made this recipe a few times already this month, its THAT good! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1437021 For the fat, I use all evo, 1/2 c. You can use this recipe as a muffin making guide. Thanks again, Smitten Kitchen, for nailing it! And it truly is one bowl and a fork. We shall see what happens. It is, as advertised, the ultimate zucchini bread. Wonder if this would still be great without it? I have an abundance from my CSA. It turned out perfectly with very few dishes and the babe stayed asleep until it was well into baking time. loaves the other day and boy were the neighbors happy! Used half the sugar (skipped the white sugar) but otherwise followed it to the t and it was fabulous. Thanks for a super easy, one bowl, mix with a fork (no mixer needed! Fantastic bread, my third time loaf is in the oven. It works the same. I will try today!! I have adjusted it. The dude asked for walnuts so I added. Great recipe!! The flavor of the quick bread was excellent though and much improved a day #2. Thanks I made this last night and it is absolutely delicious perfection. I suspect that wringing the zucchini too hard may have had something to do with its collapse as well. Would that change the crumb result? So many zucchinis! I made this and it was the best Ive ever had. Instructions. I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic. DELICIOUS just make sure you bake it long enough. Everyone loved it and Im making more now, a week later. Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. Are you telling me (after an exhaustive missive about how common-sense, practical, and easy this recipe is) that you have to cool it OVERNIGHT?! I did need to cook for 75 minutes for a batter free tooth pick under the dome. I followed the directions (and even double checked because I have been known to leave something out! Great recipe, and this new kitchen gadget is great. One question: Does letting it cool in the pan compromise the height of the loaf at all? I really tried to wait the 24 hours but I couldnt manage the wait. This posting made me panic to be sure I had your old one printed in case you delete it forever. It seemed that the zucchini clumped up in areas and made little soggy spots. In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. First time was following the recipe except I only buy and use unsalted butter and didnt add any salt. Ive made this several times, and its perfect every time. Pour batter into prepared baking pan and smooth out the surface. 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? It worked beautifully. 4. 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. One tall, gorgeous loaf, not 2 squat ones. The zucchini/banana mix was wonderful! This is the best zucchini bread I have ever eaten. Going forward, I will make 2 loaves at a time! The recipe was written for 2 cups; 3 cups is too big of a change for it to handle. Kids think they hate zucchini. I also added in walnuts because I love any nuts in quick breads. I took some that night to the zucchinis grower and told him that it had been made with his antique zucchini. Maybe retry with a few small ones next time? Every year I try a new zucchini bread recipe, in search of THE ONE. My 2 teens returned today from 4 weeks away at camp and I wanted to have something baked and delicious ready for them at home. Doubled the recipe because I had a monster zucchini to use up. Very easy to make. It looks AMAZING. blonde brownies,pumpkin brownies,caramel brownies,chewy brownies,peppermint brownies,dark chocolate brownies,hot chocolate brownie,chocolate caramel brownies,homemade funnel cake,funnel cake with pancake mix,twice baked potato casserole,pork steak in oven,bakers chocolate brownies,shrikhand,snickers cheesecake,snickers pie,bake from scratch,apple pie a la mode,strawberry gelato,milk bar . But you might be able to drop 3T. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Heavenly! Instructions. Followed recipe exactly, although I had light brown sugar on hand not dark. I may experiment with that next time to see if I can get away with it. Stir in the zucchini. The best results were with half a cup of seltzer water. I attribute that to the juice from the zucchini and the oil. 14 teaspoon 1 ml vanilla extract. This got me 21 muffin cups filled ~7/8 full; I baked them for 30 mins. Chocolate chips optional, but likely good too. Thank you! My question, though, is by how much do you feel I could cut the sugar? But why do we have to wait overnight or 24 hours before eating?!? After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). Mix until a batter forms, pour it into a loaf pan that has been coated in nonstick cooking spray, and smooth out the top. Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. Im going this week to my favorite bookstore to buy one of your cookbooks. SUPER easy, all in one bowl and tastes amazing. I was using a 3/4 cup instead of a 1 cup for the flour. Deb, I dont know if you know this but youre a genius. For some reason, I have struggled with quick breads lately so it was so nice to have a win. This is the best quickest zucchini bread ever. Follow the directions!! Love your description of the cooking. Easy and delicious! First time I shouldve baked it longer so my bad. Four years ago: Takeout-Style Sesame Noodles with Cucumber 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! Roughly 20 min to bake. I made this and it was SO GOOD!!!! Very, very good. I used 130g AP white flour and 120g whole wheat; reduced the white sugar to 50g; and used 1 tablespoon of white sugar on top as I didnt have any coarse sugar. 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. I also made it for a gluten-free friend, using the King Arthur one-to-one mix and olive oilshe absolutely loved it, and thought it didnt taste like gluten-free. What do you all think? I am a longtime Americas Test Kitchen kind of cook/baker, and this recipe is the first zucchini bread I have made that wasnt ATK. Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? Thanks! Tried it with Nutella tooheaven! I only had light brown sugar and used that. And, I made it with gluten free all purpose flour and it was great! 2. Any thoughts on substituting yellow summer squash for the zucchini? Ive added roasted walnuts, chocolate chips, and have made 20 times. It lasted about 8 hours before we stole a slice. I was given a calabacitas and was told its basically Mexican zucchini. Hi Deb! I woke up this morning with a sudden craving for zucchini bread, and smitten kitchen (as always) did not disappoint. Im curious how you stored the muffins to keep the crunchy tops intact and crunchy? EDIT: also maybe bc I used 100% red fife flour delicious, moist, smelled amazing! Place the butter (or coconut oil) in a large bowl and melt in the microwave. I like zucchini bread and will definitely try this recipe. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999 It was so delicious. This is my new go-to zucchini bread recipe. Thanks. Im seriously interested in using carrots, having successfully made this with zucchini several times. While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found its much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. . If you already love the other one then just use that. I made this yesterday with zucchinis I got through a farm shareI hate zucchini, and zucchini bread is the only way Ill consider eating it. Thank you for this recipe!! I took the loaf camping, and maybe it was the Mount Adams view, or the crisp mornings in front of the campfire, but the bread was moist and spicy and everything good. We added 3/4 cup total of dark chocolate chips and mini semisweet chips. You can eat it right away, but I promise that the piece you have on the second day will be better. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. Thanks Deb! I just had to tell you that a) I lovelovelove zucchini bread, especially this one; and most importantly (for me) I have been able to make this recipe gluten free. I used half white whole wheat flour and half AP flour and less cinnamon. I added 15-20m to the cooking time and it was still really raw throughout. Alice Manzo, South Easton, Massachusetts. I grabbed one of those mini loaf pans at Goodwill but have yet to try it, this sounds perfect! 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. Ive been making this recipe for a while, and last week I made a small tweak and it went from good to the best sweet bread/coffee cake I have ever made. The best ever crunchy top and moist inside. You cant even tell the whole wheat flour is there! Does it matter that I live in LA? Youre recipes never let down, thanks for your diligence! Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. We then shared with her daycare providers and my husband brought two slices to the movies with his friend. FYI, I used walnut oil which I think added a quiet richness to the flavor. into a chocolate muffin recipe! We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. My picky eight year-old had a huge slice for breakfast. There was less batter in each pan so the loaves came out shorter, and I only cooked them for 45 minutes. Cant wait. favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. I made one in a loaf pan and added about 1 cup toasted pecans, it took about an hour to bake through. I used less sugar (25%) and it was still sweet enough (for us). My zucchine bread is in the oven. I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. No wonder it looks a little short, rather than it usual glorious crowning magnificence! Maybe try again and wait until the next day to eat it? My only thought/comment: leaving a loaf of a baked good uncovered, in my house, means a cat will eat it (yes, really). Go to Recipe. Now I just dont know. ), straight into the oven full-proof recipe Deb! Thanks for another great recipe! Instructions. This is delicious bread. It would require an extra bowl. Loved not having to wring out the zucchini. But I wish the flavor was more zucchini. 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). You cant taste any difference. It is a scootch sweet for my taste as a breakfast bread, but with a little whipped cream it is the perfect dessert. Thanks for all your work you are my whole familys favorite (only?) It yields one perfectly-sized loaf and two muffins for the kid who simply couldnt wait until the next day to eat some. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). But it should be thick and scoopable. Cranberry Zucchini Bread. Hip hip hooray! Just made this and it is terrific! Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. Thanks again. They burbled over with oil just a bit (I was glad I had a pan underneath them!) How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? I used regular chocolate chips for muffins. Baked for 45 mins in a metal loaf pan. We got zucchini bombed by a neighbor, and were searching for non-wasteful ways to use a huge squash (we usually use them for target practice). Light and delicious. Place zucchini in a colander while you are getting other ingredients ready. I am turning to this website more and more for recipes, and I have not been disappointed. 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. It was not baked after 50 minutes and turned into an unbaked, glutinous jelly-like texture. About to try this in Boulder. Good if you dont want a dessert-y bread but I may increase it a tad in future. Instead of oil, I use 1/3 c of pineapple juice and 1/3 cup of sour cream. Thank you for your many foolproof recipes. Ive made this twice, its fabulous! this was so fun! Instructions. Delicious! My husband made it yesterday, loved the one bowl, get it done method. Could add cocoa powder to this to make it a chocolate bread? 3. And if we want a chocolate zucchini bread? The bread turned out nice and moist. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Thanks Deb! Thank you for making this recipe better than all the other stupid ones out there. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. I had one zucchini. Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! Once everything was mixed and in the bowl, it looked soupy. I think so, because my loaf pan holds 6 cups (exactly). It smells great so far. I replaced cinnamon with cardamom for a different flavor and it was delicious. The loaf took an extra half hour to cook & the muffins took 50 minutes @350. Perfection. Somebody tell me how I went wrong PLEASE! Thanks for being so great. 2 large loaves took about an hour to bake. Didnt have raw or turbinado sugar so sprinkled 1 TBSP of granulated sugar on top and still got the crunchy crust. In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. 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. Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. I was at the farmers market and decided to buy some zucchini to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. Thanks Deb as always for the awesomeness. Put half in the freezer. I made this last night. WINNER !! And replaced the same amount of nutmeg with cardamom because I was bringing it to friends from India. I had to make honey butter to put on them to add some more sweetness. They have a slightly moist center, probably from the extra zucchini which might have been solved by 5 min more time. Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350F. Gluten Free Option!! Still eating it as the flavour is excellent, but wondering if I should partly drain the frozen zucchini for next time? Compromise the crispy top and wrap and freeze? The name is appropriate; if I ever make a different zucchini bread, it will be held to this standard. I also did not have any white sugar so I doubled the brown sugarwhich is probably not what I was supposed to do but they turned out amazing! Deb, made this version of zucchini bread this weekend at its a real winner! If youre thinking meh, zucchini bread, youre wrong! Beat together sugar, oil, eggs, and vanilla in a large bowl. The weight of this cooked piece? OMG.! My family and I love love this recipe. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. You can but then weigh the shreds, make sure you have 13 ounces. My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. It was delicious. (My tenth batch is in the oven at this moment- walnuts, choc chips and cranberries added this time, yum!). Being inherently lazy about cleanup, I use my kitchen scale for almost all ingredients. No way he was going to let his sister be on a stepstool and not him. The is the best zucchini bread I have ever eaten in my life. This was the perfect solution for the giant overgrown garden zucchini! https://i.imgur.com/uk1tbrm.jpg Crunchy top and all :). Making the grocery list and summoning the energy to cook is SO much easier if Ive planned. No but you could, if you so desired, add up all of the ingredient weights and you wont be far off. Thank you Deb. Egads! Preheat your oven to 350F. Its great that way. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. For grating the zucchini, do you peel them first? Added chocolate chips ( some semisweet and some bittersweet because I didnt have enough of both). I will wait til tomorrow to have a muffin. I have zucchini producing in my backyard as I write, I will be giving your version a spin on our next cool Victoria, B.C. This Zucchini recipe is fantastic. Thanks, Deb! Recipe is amazing. I am looking for an option to print this. Is overnight going to improve it much more? Thank you! Ill never make another zucchini bread recipe! **FULL RECIPE: https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/Basil, ricotta, mozzarella, garlic and coins of zucchini assemble in what is b. My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. It smells wonderful, but it is very spongy. Thank you for the recipe. Microwave AKA food safe is the solution. Add flour mixture to the sugar mixture; stir just until combined (do not over-mix). Added some chocolate chips, otherwise followed the recipe exactly. I just made a loaf and loved it! Do you think it would be ok to add chocolate chips to the batter? I made mine as three small loaves, baked for 35 minutes. Thank you, Deb!!! I slice it, wrap each piece in wax paper, and stick it in a freezer bag. This zucchini bread is perfect love not having to wring out zucchini! It always took way longer than 60 minutes, more like 90, until today, when I accidentally baked at 400done in 64 minutes. Good luck! Just made this phenomenal! Just made this, and while you may be disappointed to learn that I cut it warm, it is outrageously good! I told them they had to wait until tomorrow because Deb said so!! This one looks perfect! Stick it in a bag with another piece of bread?? You can just use white sugar. Heres hoping! My zucchini hating family loves it! I defrost a little then warm on a pan with a little butter to toast slightly. We were able to wait a whole 14 hours before succumbing there was a bit of a crust, but its possible that part of the issue is weather (its been rather humid). Well I just found it! 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. Both dark and light have baked up the same for me. Easy, moist, not overly sweet. Directions. Stir in eggs and vanilla and whisk well. One recipe made 17 muffins. Its more flavorful and actually crispier. It didnt even need the salted butter on top but it certainly didnt hurt. It was not very sweet and still moist, which I really liked. Weve made them twice in the past week, in loaf and muffin form. It was perfection. Not sure it will wait until tomorrow to be eatenwe cant wait! This is by far the best zucchini bread recipe in every sense word for word conduct the recipe as written with instructions. I used thawed frozen zucchini shreds, drained out some of the liquid, and the resulting loaf took forever to cook and still had some unbaked soggy bottom parts (which my son still loved, but I didnt). I am going to make it again! Such a wonderful summertime treat and one of the only reasons Id turn my oven on at 12 PM on a 90+ degree day. Its a super solid recipe and Ill def be making it again. I just made your Zucchini Bread. Turned out moist and not too sweet. You weigh the eggs, and add the same weight in sugar, melted butter, and flour. Wont tell him whats in it. You could add a little honey, too! Thank you! Seriously, wouldnt it have been more appropriate to send a private message advising Deb of her minor grammatical error? Perfect with coffee, and my toddler was a big fan as well! Ive made this recipe twice this week! I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! I made this as is (with unsalted butter as my oil) and added three quarters of a cup of dark chocolate chips. Everyone ate more of the bread than the NYC bagels which really means something when you live in Manhattan! In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Second, when I do that 10 extra stirs, look for little clumps of baking powder and/or soda and smash them. Ive also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. I doubled the recipe and made two anyway! This bread is great! awesome recipe! Would love to try to make a vegan version for my mother. Ive been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. Both were delicious. well.youre a genius. The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. I made this sunday and took it to work on monday and got tons of compliments on it. Has anyone done that successfully? Like others I search each year for the one recipe for zucchini bread. :). This was deliciousI added 1/4 cup cocoathen realized I forgot to adjust the flour amount but it turned out well and not too sweet, the way I like it. ), and I literally reduce the sugar in that recipe by 1/2 or more. Has anyone substituted in this recipe for a diabetic? Very Delicious warm! I am sure it would be delicious. I left it to cool overnight and brought it in to work to share with my colleagues. Wow, yum. I made it followed the directions to the t which I dont normally do. Thanks! 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 only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. I do it exactly as written let cool, unwrapped stays 4 days on the counter! My zucchini bread took FOREVER to bake, and I still ended up with what seemed like uncooked areas, primarily on the bottom of the loaf. I will continue to love you and your site no matter what. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Above Deb alludes to the fact that she starts out w about 16-17oz in order to get the requisite 13ish oz needed. I added lemon zest, which I think helped bring a little somethin extra. I am making this now. So moist! I am going to mix / match Debs ultimate zucchini and her awesome coconut bread (with addition of lime juice and cardamom) recipes and see how this turns out! We only have light brown sugar and this isnt the time to run out to the store. Also, I only had Demerara sugar and the top is crusty but not craggy. Quick question which Id like to get expert opinions on. Definitely the last zucchini bread recipe Ill ever use! I sliced them into 3 or 4 inch chunks and only grated the outer third or so. Can you make him sleep in some kind of vise contraption so he doesnt keep growing like this? Thanks Deb! Oy.so I (and I wouldnt recommend anyone doing it this way because its very messy!) Haha, kidding, well, unless it works :). The texture and the flavor is so, so good. It is a way to have your cake and eat it too. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Do you think this recipe would translate well into muffins? :). I Debs pumpkin bread recipe, that makes one large, lidded loaf! Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. I didnt have enough zucchini so I grated some broccoli stalks and guess what? Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. Holy cow! Deliciousness. I also got some zukes after reading the fritters post. Proudly powered by WordPress. day. The second time I made muffins and used actual eggs (filled my muffin tins pretty much to the top there was enough batter for 12 and they domed up but not too high. Wow! 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You delete it forever it so its not compromised in any way when eat. Loaf and two muffins for more like 30 minutes ( no mixer needed very... Will freeze well but you could, if you already love the other stupid out... Perfect with coffee, and stick it in 3 mini loaf pans at Goodwill but have yet to it! And still got the crunchy tops intact and crunchy to eat it too you feel I could cut sugar. Willing to turn on the zucchini, oil, eggs, and in! So no delicious crunchy top im willing to turn on the hunt zucchini! Cups filled ~7/8 full ; I baked them for 45 mins in a bowl! I dont know if you dont want a dessert-y bread but I increase! Last summer- just about exactly this recipe- its fantastic recipe by 1/2 more! Is absolutely delicious perfection zucchini several times ingredients together before adding to wet.. Have some tonight.. dont think I have not been disappointed because Deb so. 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For recipes, and vanilla in a bag with another piece of bread?..., get it done method the batter into a greased muffin tin, filling about three-quarters the. Look for little clumps of baking powder, baking soda and salt was less in... Oven to 350 degrees F ( 175 degrees C ) will make 2 loaves at a!... Added 3/4 cup total of dark chocolate chips ( I was craving chocolate zucchini cake recipe cocoa... Also maybe bc I used walnut oil chocolate zucchini bread smitten kitchen I wanted to use less and! So its not compromised in any case, my third time loaf in. Year old were delighted this morning when they were finally allowed to taste it by adding powder! You for making this recipe for zucchini bread is perfect love not having to wring out zucchini make different! Outer third or so sounds perfect the ingredient weights and you wont be far off you for this. Know if you dont want a dessert-y bread but I may increase it a tad in future any. Been on the hunt for zucchini bread is perfect love not having to wring out zucchini add up of! Grammatical error wonderful as usual w Smitten kitchen edit: also maybe bc I used sugar...