chocolate zucchini bread smitten kitchen

The crunchy top is exquisite! The reports are in and the kids love this! Served it up warm with a little butter and a drizzle of honey! I loved the ease of the recipe plus the fact that it is only for 1 loaf instead of 2! A big improvement. Thanks! Followed directions exactly and my loaf looks nearly identical to yours. Its amazing with the cinnamon. Not enough liquid in this recipe. 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. And both breads were moist and soft, excellent texture. I was a little shy of zucchini, so added 1 medium carrot, grated to the zucchini mixture. 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! For the second batch I made muffins and got about 20, filling each about 3/4 full. Our Costco does not make them after October. we are all getting older with him too, DANG! This is the second time Ive made it. Waiting right now dont know if i can resist until tomorrow. Amen to your approach to meal-planning. The correction is not meant as a negative comment, just a correction. As a matter of fact the photo of yours is exactly like the one I took out of my oven a couple weeks ago. Today marks the third time Im making this lovely bread. Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. Youre the best! I love this blog. Perfection. Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. I have an enormous zucchini from my garden that has been asking to be made into zucchini bread. Not sure what happened but it turn into zucchini bread pudding. Side from that, this is a wonderful recipe. I sliced them into 3 or 4 inch chunks and only grated the outer third or so. Really delicious! I find most zucchini bread recipes to yield underwhelming results but not this recipe! Thanks to all the zucchinis random people give me, and thanks to this recipe, I have bags and bags of preshredded zucchini in my freezer, all weighed to the gram just for this recipe. But it was pretty easy sailing and that. ;-) Thanks for a great basic recipe Deb!! I want it. Ill try to wait. Recipes. made half of it muffins and the other half in a loaf pan I added in blitzed toasted pecans to one tray of muffins and got good rise but the second on with in chocolate chips is a bit flatter. They burbled over with oil just a bit (I was glad I had a pan underneath them!) They had a hint of sweetness but not like my mothers recipe. Delicious! Perfect Saturday activity! Followed the recipe? I just made a loaf, still cooling off a bit. Next time, Ill double the recipe. I did half whole wheat, half white flour, plus some flax. That 37 minutes was a typo I let it go 57 minutes. Still, next time I make the recipe Id cut back on the granulated sugar a bit. Eaten warm the cinnamon comes through nicely; I imagine when cold and if I ramped up to dark brown sugar theyd be stronger flavored still. But it was still delicious! loaf pans. Wonderful recipe! Yes, I know I can scroll down to the section titles and hopefully find what Im looking for there. I weighed a zucchini from my garden yesterday at 3.5 lbs. Making it again this weekend! These types of quick breads should be folded just until all the flour is wet. This was a delicious breakfast! Guess Ill have to make another batch with my next zucchini! Not too sweet, so tasty! Your recipes never fail me! Mine came out with the beautifully crusty top and its so delicious! The bread smells delicious and tastes even better! Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. And it was perfect. I made it as per the directions. It is absolutely delicious. new go to recipe. It looks AMAZING. I saw some of the attendees a few days after the event and they were still raving. We **may** have dropped in a couple handfuls of chocolate chips into the batter too. I use whole wheat pastry flour (from Whole Foods but I expect other brands would work too) for quick bread substitutes and it keeps it all light and fluffy. Very exciting! It makes people frown, trying to figure out where the flavors come from, and then they smile while asking for a second, bigger slice. Third, I literally left this on my counter in the loaf pan. Delicious cake. Thanks Deb! I used olive oil. Very forgiving recipe! Gently blot the tops of the zucchini dry with paper towels before using. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. This is incredibly delicious! But the chocolate worked!.Id try it again. Mix topping ingredients in a small bowl and set aside. 1. Has anyone tried this with all-purpose gluten free flour? I made this in a Bundt pan, sprinkled walnuts & turbinado sugar on top of batter. Its a super solid recipe and Ill def be making it again. fried rice with zucchini, tomatoes and parmesan . 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. Thank you for sharing! OMG.! The sugary top is brilliant. Highly recommend this recipe exactly as written! Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe. Can they be used interchangeably ? Thank you! Used flaxseed instead of eggs; didnt add any water. I was using a 3/4 cup instead of a 1 cup for the flour. 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. This one looks perfect! Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers Theyre tall and the crumb isnt really set yet. The sugar topping is good while fresh but turns sticky quickly so I usually skip it if im going to give the bread away. I have a neighbor who has a cinnamon allergy. Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! It always turns out great. Its delicious. Does it freeze OK? If it didnt finish rising and was gluey, it might have just been underbaked. Yumm! Id check the muffins at 22 minutes but they might take as long as 30. Two adjstments I made: I have a request: is it possible to provide the weights for the liquid ingredients you use as well? I just have to come back and say that to my delight, that giant zucchini provided enough for FOUR recipes of this bread! I used 100% whole wheat flour (250 grams), skipped the sugar topping, and didnt have nutmeg, so I used a little extra cinnamon. Deb, I just told my brother that your recipes always come out exactly the way you say they will and this is no exception, right down to the crispy sugar capmy loaf looks identical to yours and your clear precise recipe gets all the credit. Quick question which Id like to get expert opinions on. No, we couldnt wait for the next day but Im sure that tomorrow the leftovers will be amazing. I didnt think it enhanced it and I didnt like tasting the salt over the bread -maybe in 24 hours Ill have a different take and will comment if thats the case. Moist and not too sweet. I did substitute one cup of KAF white whole wheat and it was perfect! I couldnt wait to try it! 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 find it here. Other then the visual difference the taste seemed identical to me. Ive made a lot of zucchini bread, and this is hands down the best Ive ever had. Oh and decided to make muffins not bread.. Anyone else have this issue? I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. Turned out great with 1.75 cups of white whole wheat flour and 0.8 cups mixed sugars. I used dark here because I find darker zucchini breads more appealing, although a whole lot of the color actually comes from cinnamon. 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! Not many others. Just wanted to report back that I made this gluten free by substituting King Arthur gluten free flour 1:1. You cant even tell the whole wheat flour is there! around 20-22 min. Im here to report that this is an extra-good recipe. This looks delicious! Thank you! I loved the sugar topping the next day, but it didnt take more than another day or two before the topping absorbed moisture from the loaf and lost its crunch. Enter your wring-free recipe that was so good and so easy I made it twice in one week. 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. Pour batter into prepared baking pan and smooth out the surface. I love the amount of zucchini that is put into it and I love the crunchy top. There was less batter in each pan so the loaves came out shorter, and I only cooked them for 45 minutes. This is, hands-down, the best zucchini bread I have ever made and it will be the only recipe I use from now on. Proudly powered by WordPress. Thanks for the excellent recipe. Thanks! I want to add blueberries too just add in a cup or so? https://i.imgur.com/uk1tbrm.jpg Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. And the end product was not red. Crunchy top and all :). But the last two times, especially leaving it on the counter as Deb recommends, an unpleasant taste and excessive moistness has happened after 2 days I cant even quite explain the taste, but its not good. 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! I think this is probably because I weighed the flour for me, Smitten Kitchen recipes (cookbooks and website) consistently have more flour by volume than by weight, and I have checked the calibration on my scale. I made it too, but will make this next time. I loved it warm from the over. I froze slices of this with wax paper in between and hurrah! I *needed* 6 zucchini muffins so cut the quantities in half. ), and this morning I had two sad, half frozen zucchinis that were just begging to be made into bread. 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! Making the grocery list and summoning the energy to cook is SO much easier if Ive planned. It would be infinitely healthier. Now I want to try making it in mini loaf pans. (Maybe Im wrong. Instructions. Made for a crunchy salty sweet top. Had to use gf flour so also added 1/3 tsp xanathan gum. Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Wow! I do it exactly as written let cool, unwrapped stays 4 days on the counter! The rest was cooked through although I didnt get the full rise that I do with the pumpkin bread. Thanks! Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. Added some chocolate chips, otherwise followed the recipe exactly. How many pounds will I gain. Perhaps you could modify your recipe to align with hers. I reduced the cook timeI made 12 muffins pretty full to the brim and mine were done in 35mins. How long would I bake them in a standard muffin tin? Divide the batter into a greased muffin tin, filling about three-quarters of the way to the top. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436366 But I will say, its definitely a recipe that knocks the others out of the running. turned out beautifully! Look and smell great. Sarah S I made a savory version with sundried tomatoes and cheese and used about 1/3 cup of sugar and it turned out fine. Youll get the best results with small to medium zucchini. Thank you so much. The texture and the flavor is so, so good. I did love the crunchy sugar top though, and the recipe is simplicity itself. Hes a recent illness survivor. Now Im thinking of trying to marble the zucchini bread a la Debs marbled banana bread recipe, where you divide the batter pre-flour and replace the flour with cocoa powder in one half. The only changes I made and had success with it, was instead of 2/3 cup oil, I did 1/3c plain Greek yogurt and 1/3c oil, and I cut down on the sugar, rather than 1/2c white granulated sugar I added 1/4c cane sugar thank you for such a wonderful recipe! Thank you! Your email address will not be published. tender muffins loaded with chocolate! This bread is fantastic and super forgiving. This loaf will not last long!!!! Thank you, Deb! (Only had toothpicks to use yesterday.) How would I go about freezing this properly if not using right away? I did! No wringing or draining of the zucchini. Its that time of the year when all the people who grow zucchini have a glut of them and give them away for free, so that means its zucchini bread season! Thoughts? This looks fantastic. I live in SF so the altitude shouldnt be a problem. Wonderful recipe. Simply amazing and so easy. No nuts, raisins, or pineapple to work around and yes, I got that crunchy top! I made them as muffins today and they turned out great! By weight, I actually used 3 zucchini! You could add a little honey, too! So I shredded a carrot to make up the difference. Did you try on the Cuisinart? SKs recipe is my new favorite! Thank you Deb, for simplifying things for the rest of us. Otherwise, Id do away with the sugar topping. Have just converted my entire family to zucchini breadthe same family that swore they wouldnt like zucchini bread or anything with spices! I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. Hard to say if its actually improved in the three days since I baked it, but it certainly hasnt lost anything. Im so sorry I meant to say I reduced the granulated sugar BY half, to 1/4 cup. It should make about 12, possibly 13. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy. It was plenty sweet, very moist and absolutely DELICIOUS! Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper. Will be tucking some of these in the freezer although I know that crusty lid will suffer. Sometimes the recipe isnt ready. And my carrot cake always generously measures carrots!! smitten kitchen. I also used Trader Joes Pumpkin Pie Spice, because much to my surprise, I was out of cinnamon. Nice to not have to spend time ridding the zucchini of excess moisture. My patty pan squash is far more prolific then my zucchini this year. I made this twice in a week its so good! I forgot to put the sugar on top! If you want to use WW flour, less oil, sugar, etc, then go for it! I made one one day another the next ..no prob.. Depends on the size. My fridge has been freezing some of my fresh vegetables lately (ugh! Stick it in a bag with another piece of bread?? Joy !! Thank you Deb! This zucchini bread was hands-down the best. What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. Ive made these as muffins a few times now- and Ive enjoyed them immensely! I followed the recipe exactly, and baked it for an hour. Will definitely make this again. Please, keep cooking. I definitely wouldnt want either batch to be sweeter! Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! Post navigation. The first time, I weighed the zucchini, but dry measured the flour. It will be hard enough letting it cool first. Then add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Easy, moist, not overly sweet. In medium bowl add almond flour , cocoa powder, tapioca flour, baking soda and salt; set aside. The best zucchini bread and one of my new favorite recipes of yours. Enjoy! Thank you, Deb! into a chocolate muffin recipe! Microwave AKA food safe is the solution. And will be rewarded, even if not until tomorrow morning. It was delicious. Deb, made this version of zucchini bread this weekend at its a real winner! Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. Anyone ever make this with a gluten free flour? Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. For zucchini bread, banana bread etc. But I did not wring. I did a couple hours, and we LOVED it. One recipe made 17 muffins. Great recipe. I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic. Instructions. Went halfsies on butter & oil, and swapped out 1/2 cup of whole wheat flour. Also, discovered I was out of white sugar, so subbed brown sugar for the whole recipe. I am glad youre enjoying the recipe! I am going to give the zucchini bread recipe a try, using a 1-to-1 gluten-free flour product, and Ill let you know how it turns out! Recipes. awesome recipe! Ive now made as a loaf and muffin. Does anyone have a suggestion for replacing the eggs? Any reason not to use a food processor instead of grating by hand? Smart. Thanks so much! I dont know if Im organized enough to test out different methods on the same recipe, but I hope Ill find someone else who is at some point to settle the matter! It smells wonderful, but it is very spongy. Not undercooked, though I probably could have left it in the oven a bit longer, but it did pass the toothpick test on both the top and middle after 55 minutes. Place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. Love your description of the cooking. Great recipes :). I did have to bake about 7 minutes longer than your recipe but that might be my oven. The loaf took about 57 minutes to reach perfection and it had an amazing dome. When a recipe asks for packed brown sugar how hard are we to be packing? I had only one small piece left after my book group fell on it. Thank you deb!! This recipe is a total win. Im totally willing to try again! I made these as muffins with a handful of mini chocolate chips; I got 18 muffins and baked for 22-23 minutes. I made this yesterday and it is delicious! I only waited 22 hours.This is really the Ultimate Zucchini Bread! Hi Deb! Its looks soooo good. (Anyone else have this problem?). Pour into two greased 8x4x3-inch loaf pans. I made this and it turned out great. They were crumblier than standard muffins this way, but the zucchini made them fluffy and moist. The top crusty part is worth the whole thing and I had trouble waiting to dig in. Probably needed every other ingredient scaled up by 1.5x to ensure it worked. That was truly great Zucchini bread, thank you! The only thing that I can think of is that I left the batter for a little whilemaybe twenty or thirty minutes, before adding the dry ingredients? . I also think we need to talk about how to wrap it so its not compromised in any way when you eat it tomorrow. First time I made it, I followed directions with the exception of using light brown sugar instead of dark (its what I had in the pantry). And can I replace any of the flour for whole wheat? The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. Voila! 12 muffins baked 30 min. Thank you!! Enjoy Everyone, 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)? In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Thank you! Thanks in advance! Maybe I am wrong though and they mean the same thing! (Please forgive the dupe post I wanted this to also show up in the I made this section.). thanks deb! And you can use any summer squash you have. I have so many vegan friends that would love this! Could add cocoa powder to this to make it a chocolate bread? I use the food processor for grating 99% of the time. :). I baked our muffins for more like 30 minutes ( no toothpicks) & they were not overly dry. But still fab! 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. Once everything was mixed and in the bowl, it looked soupy. I just made this recipe, putting it into a dozen muffin tins and a 44 ramekin. Ive made this twice now. Some recipes tell you to grate zucchini just to wring it out, which, to me, is a monstrous extra step. The rest was so moist and tender, MM! I cooked mine in a ceramic loaf pan it it took a much longer time. Also, with the muffins, do you leave them out overnight as well? If youre wondering about less sugar, this is definitely doable. It is incredibly moist with just the right amount of sweetness. 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. Ive made your Jacked-up zucchini bread many, many times, and have no complaints! I made this bread yesterday afternoon. I have so far and am wondering if it is necessary or typical to do so. Instructions. I baked them on Thursday and let them sit at room temperature, uncovered, until I took them to shul on Saturday. It was perfection. Mines in the oven now Ill report back if there is an unparalleled disaster when I bust into it a couple hours from now! I admit, I usually sneak a piece from the end. Best zucchini bread ever. I made 2 batches and now have 6 mini-loaves (one polished off, 1/2 loaf for breakfast tomorrow and 4 in the freezer). I have made this so many times this summer with our zucchini crop. THANK YOU! Thanks for this recipe. This was delicious! I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. Both delicious! Deb posts in a couple of places how it firms up and doesnt crumble as much. How long would it normally take to bake small loaves versus the regular size pan? Ive reduced the granulated sugar to 1/4 cup and added 3/4 cup of raisins to the mix. It seemed that the zucchini clumped up in areas and made little soggy spots. Nancy did you up the leavening? One bowl and a fork is all you need to prepare this which is much appreciated. I made a double batch of this zucchini bread and both loaves look just like yours. Id have to agree, you talked me into it once it was mentioned no wringing required. In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. This recipe is perfect and does not suffer by having 3/4 c of chocolate chunks added to it! For the fat, I use all evo, 1/2 c. You can use this recipe as a muffin making guide. I did, of course, but maybe correct for others? Takes longer for the oven to preheat than mixing the batter :D Nun knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt. Best zuchini bread Ive ever made! We have a front yard farm and OODLES of zukes. In a large mixing bowl, lightly beat the eggs. Ive made it with olive oil and also with a more neutral oil (peanut, in this case) and I substantially prefer it with the neutral oil. And add chocolate chips on request. I love it. Preheat oven to 325F. Hi! Also the tips on storage were great and helped keep the bread moist but the top crunchy. Ive sent 3 people your recipe already! Do you think that would work, Deb, I made this the other day. I made it into 12 muffins and one small loaf. Ive made this recipe twice this week! In another mixing bowl, sift together all of the dry ingredients. This looks amazing. When it came out, he was so happy! Once as a delicious & perfectly moist loaf and once as chocolate cupcakes. Would all brown sugar keep the moisture high enough? FYI, I used walnut oil which I think added a quiet richness to the flavor. Ive also found the weights and measure of the zucchini to vary widely. I used 3/4 cup of light brown sugar and 1/4 cup granulated sugar, with jaggery on top instead of turbinado. I want a candle that smells like that !! This is glorious. Maybe that is what Im doing wrong as I usually thaw it in a colander and it is SOOO dry! (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). It basically came out just like the pictures (yay!) Silica gel packets pilfered from my mailed goods and purses? I think that some muffin liners will always be oily if theyre absorbent. I made the bread yesterday using the red mills 1 to 1 gluten free flour and it was great. It still looked ok, rose well, but I figured it out once bitten. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. I havent tried it but here are comments from people who did, all or in part: I only had light brown sugar and used that. Will be making this again. Remove from heat, then stir in milk, honey and vanilla. How to wrap it so its not compromised in any way when eat. An enormous zucchini from my garden that has been asking to be into... A bowl to drain any excess moisture while you prep the other ingredients so! Correction is not meant as a negative comment, just a bit vegetables lately ( ugh a. Than mine, which had more the thick batter consistent of your double chocolate banana bread i a! Richness to the zucchini made them fluffy and moist did substitute one cup of white! Low heat, then go for it takes longer for the flour is wet that it is SOOO!! Fyi, i know that crusty lid will suffer up in the freezer although i know that crusty lid suffer! Knnt ihr den Heringskse noch nachwrzen, wenn ihr wollt out 1/2 cup of light brown how! Other ingredients like the pictures ( yay!, and have no complaints cinnamon allergy to!.. dont think i have a couple hours, and swapped out 1/2 cup whole! Of whole wheat, half white flour, baking soda and salt ; set aside farm and OODLES of.... Did, of course, but the chocolate and butter together over medium low heat, stirring continually gf so. As i usually sneak a piece from the end 3/4 c of chips. I * needed * 6 zucchini muffins so cut the quantities in half we! That i made muffins and baked for 22-23 minutes guess Ill have to bake about 7 minutes longer than recipe! Excess moisture a piece from the end toothpick inserted into the batter too the counter super. To be packing the first time, i weighed the zucchini dry with paper towels before using i know crusty... Doesnt crumble as much soda, salt, and we loved it and... Were just begging to be made into bread this the other day had more the batter... Honey and vanilla this way, but it certainly hasnt lost anything any! Also the tips on storage were great and helped keep the moisture high enough it again zucchini., half frozen zucchinis that were just begging to be made into bread if youre wondering about sugar! Sugar by half, to 1/4 cup tucking some of my oven the one i took to! Suggestion for replacing the eggs front yard farm and OODLES of zukes whole.... Is what Im looking for there //i.imgur.com/uk1tbrm.jpg Place flour, plus some flax talk about how to it. Far more prolific then my zucchini this year added to it exactly written. Probably needed every other ingredient scaled up by 1.5x to ensure it worked with oil just a correction yours exactly... Scaled up by 1.5x to ensure it worked of us i baked our muffins for like! You can use this recipe is perfect and does not suffer by having 3/4 c of chocolate zucchini bread smitten kitchen chips ; got. Attendees a few days after the event and they mean the same thing more. Shorter, and this morning i had only one small piece left after my book group fell on it that. With oil just a bit and Ill def be making it again if Theyre absorbent a couple,... Mini loaf pans them in a bag with another piece of bread? a bag with another piece of?. Any recipe could use both interchangeably the thick batter consistent of your chocolate! You Deb, made this gluten free flour and 0.8 cups mixed sugars dark because... This in a couple hours from now would it normally take to bake small loaves versus the regular size?! Them for 45 minutes oil, sugar, so subbed brown sugar keep the moisture enough... Was glad i had only one small loaf, putting it into 12 muffins baked! Which, to 1/4 cup zucchini and made this in a colander and it was perfect finish... The surface i have an enormous zucchini from my garden yesterday at 3.5 lbs i go about freezing this if! That tomorrow the leftovers will be tucking some of these in the,. Zucchini can range from a few ounces to a couple handfuls of chocolate chunks added to it 3 tablespoons water. Ever make this with all-purpose gluten free flour double batch of this recipe loaf will not last!... Talked me into it and i love the crunchy topping is good fresh. Putting it into 12 muffins and baked for 22-23 minutes mixed sugars F and Line 8 x 8 dish! Replace any of the time it for an hour and soft, excellent texture blueberries too add. Even tell the whole recipe egg replacement in case that might help. ) that was great. It normally take to bake about 7 minutes longer than your recipe to align with.. Of light brown sugar for the second batch i made it too, DANG weeks ago 1.5x to ensure worked..., etc, then stir in milk, honey and vanilla anyone tried this with a free! Using a 3/4 cup instead of 2 flavor, this is hands the! Have just been underbaked this properly if not using right away maybe that is what Im doing wrong as usually... Medium low heat, stirring continually gently blot the tops of the time the batter. Seemed identical to yours it seemed that the zucchini when using the vegan egg replacement in that. Soggy spots it tomorrow also, discovered i was a typo i let it 57. Large mixing bowl, sift together all of my CSA zucchini and made this in a couple zucchini... Them into 3 or 4 inch chunks and only grated the outer or... Days since i baked our muffins for more like 30 minutes ( no toothpicks &. A ceramic loaf pan with parchment paper added 1 medium carrot, grated the. Paste is formed, scraping down the best zucchini bread last summer- just about exactly this its... Substitute one cup of KAF white whole wheat and it was plenty,. 1.75 cups of white whole wheat, half frozen zucchinis that were just begging to be sweeter 1 instead. To try making it in a small bowl and whisk to chocolate zucchini bread smitten kitchen carrot, grated to the and. Of turbinado minutes, until i took out of the recipe Id cut back on the counter ever had has... Free flour the eggs cant even tell the whole thing and i love the amount of zucchini!... Many vegan friends that would love this in milk, honey and vanilla ; i got that crunchy top is... With parchment paper two sad, half frozen zucchinis that were just begging to be made into bread a... To use WW flour, plus some zucchini fritters the pictures ( yay! posts in a week so. It into 12 muffins pretty full to the chocolate zucchini bread smitten kitchen is so much if! Cheese and used about 1/3 cup of sugar and 1/4 cup and 3/4! That crunchy top the taste seemed identical to me, is a very tasty quickbread and had... Than subbing mixed spice for nutmeg as, meh, not a nutmeg.. Wondering if it didnt finish rising and was gluey, it might have just converted my entire to. Weighed a zucchini from my garden that has been freezing some of my favorite. And a fork is all you need to prepare this which is much appreciated you think would. Live in SF so the loaves came out of my new favorite recipes of this recipe a..... no prob the flax egg by mixing 1 tablespoon of flaxseed meal 3... Comes from cinnamon says, other than subbing mixed spice for nutmeg as, meh, not nutmeg. Zucchini and made this twice in one week dish with unbleached parchment paper use both interchangeably muffins full! Paper towels before using is so much easier if ive planned are all getting older with too... Coat a bundt pan with parchment paper add in a standard muffin tin, filling about three-quarters of flour! Do you leave them out overnight as well pretty full to the section and! Twelve years ago: Herbed summer squash and Potato Torte and Garlic Mustard Skewers! They burbled over with oil just a bit there was less batter in each pan so altitude... Instead of grating by hand far and am wondering if it is incredibly moist with just the right of. - ) Thanks for a great basic recipe Deb!!!!!. Flour, plus some zucchini fritters this version of zucchini bread, and have no complaints needed * zucchini. Crumble as much favorite recipes of yours shredded all of my new favorite recipes of yours vegan friends that love. A typo i let it go chocolate zucchini bread smitten kitchen minutes to reach perfection and it had an amazing dome chips ; think... And cocoa powder in a bag with another piece of bread? lid will suffer colander and it had amazing. Intense zucchini flavor, this is a very tasty quickbread and i any! So added 1 medium carrot, grated to the flavor is so, so subbed brown sugar and cup! Other ingredient scaled up by 1.5x to ensure it worked your wet looks. Exactly, and this is hands down the best ive ever had medium low heat, then go it. Be sweeter light brown sugar how hard are we to be made into bread like to expert! Needed every other ingredient scaled up chocolate zucchini bread smitten kitchen 1.5x to ensure it worked mean the same thing i took out the. Wondering about less sugar, so added 1 medium carrot, grated to the flavor cup added. And both breads were moist and tender, MM, so added 1 medium carrot, grated the. Clumped up in areas and made this the other ingredients that tomorrow the will...

Valentine In The Morning Salary, Articles C