chocolate zucchini bread smitten kitchen

Please, keep cooking. I usually use Mankato Monk Fruit Sugar substitute. But by doing this, the recipe made too much to fit in one loaf pan, so I used two. I cant believe how easy this was and also how well it works just leaving it out uncovered minus capping the end with foil. Not overly sweet and soooo good!! The rest was so moist and tender, MM! Turned out great! Hey MP! Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake Your reply would be heart fully thankful. Thanks! This recipe is a bit softer and more moist than my go-to banana bread (Bon Appetite), but I have changed up that one by swapping half the AP flour for white whole wheat. in San Francisco when you were on the book tour for Every Day but I am gobsmacked that Anna can already be four! Texture was a little heavy. My preference is for less warming spices, but perhaps others are so used to overpowering spice that this felt bland? Thanks for trying, but this just wasnt the one. I added mini chocolate chips like my grandma used to do. Thanks! In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. Instructions. 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. Would this recipe work in a 6-cup bundt pan? Highly recommend this recipe exactly as written! Very forgiving recipe! I promise, its great right out of the oven. It was so delicious. Hubs is super excited to have some tonight..dont think I have the heart to make him wait until morning. Directions. Thank you deb!! Thanks for all your trials and errors to bring us this perfect zucchini loaf! ), and I literally reduce the sugar in that recipe by 1/2 or more. Oh! *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect. Definitely a keeper! I had to share my weird partial sub. I also added 3/4 cup roasted pecan pieces and about 1/3 cup mini chocolate chips. Thank you for helping me quickly dispense with a zucchini the size of my thigh (which is sure to be bigger after devouring this loaf!). Now that we are entering zucchini season Im hoping to make this zucchini bread for them. 1/2 cup Dutch-process cocoa powder. 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. Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. Just made this! Your email address will not be published. Ive made these as muffins a few times now- and Ive enjoyed them immensely! Made this for a weekend get-together and in a rousing endorsement, my friends ate the entire loaf within about four hours. Stir in any add-ins, from nuts to chocolate. Hi! 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. Voila! Read the different comments and added fresh blueberries and walnuts. Jeanette. I could write you a book, but I wont. THANK YOU! One tall, gorgeous loaf, not 2 squat ones. Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. Wrapped well, the banana bread will keep at room temperature for 4 days. I add blueberries and pecans. Love SK recipes and want this to be the one! Will definitely be making again this weekend. It is the only recipe you need for this treat. We double the recipe, make muffins (bake about 35 minutes) and one loaf for tomorrow! Love some help! I have also used your previous zucchini bread recipe many times though, mostly as muffins. fried rice with zucchini, tomatoes and parmesan . Still enjoyable with a cup of coffee. Haha, kidding, well, unless it works :). Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. Thoughts? It was plenty sweet, very moist and absolutely DELICIOUS! It baked for one hour and twenty minutes before the knife that I inserted came out batter free. Heat your oven to 350F. WINNER !! The first time I followed the recipe quite closely, with the exception of reducing the sugars a small amount and replacing one cup of the AP for whole wheat. Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). Definitely the last zucchini bread recipe Ill ever use! Thats what Im doingso, so reluctantly. Zucchini is a kind of summer squash so yes. Fold in the grated zucchini, then add the flour . Wish your website allowed for print recipe so I didnt have to hand copy or print all the ads and commentary. Yes, any food is liable for counter surfing from the Golden thief. This was a delicious breakfast! 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. Made this yesterday with frozen zucchini that Id bagged specifically for this recipe last summer. LOL. They vanished in a flash and nobody guessed that they had zucchini in them. DELICIOUS just make sure you bake it long enough. I Debs pumpkin bread recipe, that makes one large, lidded loaf! So easy to throw together, leave on the stove overnight, and enjoy the next day. And you can use any summer squash you have. Maximum taste plus minimal effort = recipe to keep!! (And maybe healthy? (Only because of a Doctor-ordered low carb, low sugar diet right now while pregnant). Thanks! This did not work at all for me. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. The dude asked for walnuts so I added. Used half the sugar (skipped the white sugar) but otherwise followed it to the t and it was fabulous. Otherwise, I made it exactly as written. Delicious and stays moist for several days! https://i.imgur.com/uk1tbrm.jpg I have a fresh blue Hubbard squash that is curing at the moment. For the zucchini bread in the pictures, did you use butter or oil for the fat? This recipe sounds and looks delicious. I added about a cup of bittersweet chocolate chips (as other posters have recommended). https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldnt hit the right amount of moisture for this recipe. I made this bread yesterday afternoon. I have to tell you, this is THE best zucchini bread Ive made. This is the second time Ive made it. Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. Thank you, Deb! Love it! I had to use light brown sugar. Can we make this with wheat flour instead of all purpose? Anabanana, I did up the leavening by 1/4 tsp each for a total of 1.5 cups of chocolate chips and toasted walnuts. We have a newly diagnosed celiac so trying to adapt our favorite recipes! This was everything I hoped it would be, and more. I also made 12 muffins plus a ramekin. Also, Deb, if you are 35 or over and born in the US why arent you running for president? Followed recipe exactly, although I had light brown sugar on hand not dark. Nice and moist without being overly dense and had a crispy top. Im going to make a few more tomorrow to share with neighbors. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. It got rave reviews (and several requests for seconds). I have grated portions already for the freezer so we wont miss it after the deluge. Perhaps next time Ill do a double batch, so I can have instant gratification AND a properly-aged loaf. I made it into 12 muffins and one small loaf. I do have a question though I feel that all of my quick bread recipes (this, banana bread, the morning glory bread) never puff up like I want them to. Especially the turbine sugar top crust. Place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. Its very moist and just super yummy! The zucchini I used for this recipe was pretty bigone supplied all 370g. Has anyone tried making this with walnuts in it? The old zucchini bread is my go-to recipe and its much loved, but I made the Ultimate Zucchini Bread recipe and it is lovely. Thanks so much! OMG it was amazing. Since I store flour in the freezer and hadnt brought it to room temp first, I ended up baking it for about 70 minutes total to get the center cooked through. Go to Recipe. Thank you. Thanks. Add gluten-free flour, oat flour, and almond flour and whisk until just combined. You can but then weigh the shreds, make sure you have 13 ounces. Going to make them into muffins to take on our holiday tomorrow!! Dont know why I did not double this recipe, but will do the next time I make this! Mix until a batter forms, pour it into a loaf pan that has been coated in nonstick cooking spray, and smooth out the top. I made 3 of these. So good. We will gobble it up straightaway. My goal was never to replace my salad quota with zucchini bread, but the presence of zucchini actually makes for a better, more tender, cake. Ive probably made at least 15 loaves/batches of muffins since then for breakfast, snacks and dessert, and can confidently say it has been my #1 pregnancy craving/staple. Moist, full of flavor and loving the sugar sprinkle on top. Although this was easy to make and texture was fine, it was tasteless! I have never made a recipe of yours that wasnt amazing. What did I do wrong? I lived in New Hampshire Nd learned there to grate it and freeze it. Filled them to all but a quarter inch from top and baked for 35 minutes. Hi Deb! I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Stir until no flour remains, being careful not to overmix. Place in the fridge for 5 minutes so that it thickens up. I did love the crunchy sugar top though, and the recipe is simplicity itself. I initially didnt wait and ate a piece right out if the oven. And add chocolate chips on request. Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin We appreciate your generous sharing of what works in the kitchen and what youve tried that doesnt. I just made this zucchini bread recipe, and it is the absolute best Ive ever tried!!! Its utterly delicious! Fold in zucchini and optional nuts or chocolate chips. I am about to try this one now! Delicious! I defrost a little then warm on a pan with a little butter to toast slightly. Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. What a lovely family you have, Deb! It has been 3 days, and todays slice was just as good as the day-after-baking slice! Agreed! I baked them on Thursday and let them sit at room temperature, uncovered, until I took them to shul on Saturday. I was using a 3/4 cup instead of a 1 cup for the flour. How would I go about freezing this properly if not using right away? I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. I made 2 batches of this today with zucchinis from my sister. 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. I use it to make 12 regular sized muffins- bake at 350 for about 25 minutes. Excited to see how it tastes tomorrow! Pour into prepared loaf pan and smooth the top. I havent tried it but here are comments from people who did, all or in part: It came out amazing and even more moist i believe because of the muscovado sugar. Pour the batter into the prepared pan. My loaf looked just like the loaf in your picture. Just amazing. Perhaps you could modify your recipe to align with hers. Yumm! It is easily the best (and easiest) zucchini bread I have ever had. doubled the recipe but only put slightly more baking soda and baking powder Hands down, the best zucchini bread recipe Ive ever tried.and Ive made a LOT of zucchini bread in my day! Does the same crunchy thing and makes a quick bread even more exciting. 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. By far my favorite recipe incredibly easy to make (no wringing out the zucchini liquid, yes please! I think it was because I used 2 cups of thawed frozen shredded zucchini and didnt drain enough of the water out of it. But I went with 260g and it was fine. We knocked it out in two, and it took effort for it to last that long. Proudly powered by WordPress. :). Stole the proportions from this to make apple-carrot-ginger muffins, and reporting back for the legion of other egg-free bakers in the comments. 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! (in this situation, I was looking for zuchini bread!) All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! Theyre a little brown on top, so I think 375 might be the perfect compromise. I also used whole wheat flour. Do you have any recommendations both for this recipe and more generally in your recipes for brown sugar substitutions? In a medium bowl, whisk together flour, sugar, cocoa powder, and cinnamon. In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Enter your wring-free recipe that was so good and so easy I made it twice in one week. Gently fold in blueberries. 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. I just made EIGHT!!! Stir in zucchini. It looks AMAZING. 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! The texture and the flavor is so, so good. Now to wait 24 hours before diving in When I realized Debs recipe was almost a 2/3 sizing down (but 1/2 the sugar- less guilt!) Cant wait to try it! Can we have an ultimate carrot cake recipe exactly like this please?? The best Ive ever had. :-). Ill just break off the top. We have an excellent local yogurt company which has lemon curd Greek yogurt and Id like to sub some of this in, but dont want to wreck it. Good thing I have more zucchini to try another if I fail, First of all- came out amazing. The hardest part was waiting until the next day to try it :). Using another bowl whisk the eggs pumpkin oil and water. Not oily like so many recipes. Thank you! Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. I made them as muffins last night! Thank you Deb for making it a one bowl recipe and truly a quick bread! Nutmeg and cinnamon add spice to these flavorful zucchini bread recipes. I dont want anymore to go to waste in the compost bin :(. the moisture is important for the texture of the cake (bread). I dont think hes wrong. Ugh. Have basically eaten half of it already and had to give some away to the neighbors to avoid eating the whole thing in one sitting. I just demolished two large pieces of this for breakfast. Made fritters. Grease a 9x5-inch loaf pan with butter or baking spray. Glad to add another recipe to my list. Also made muffins using this same recipe without the raisens and walnuts and OMG!!! Nine years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs Spray the pan with nonstick cooking spray to prevent sticking. So you may have figured out what went wrong. I love how easy and simple this recipe is. Absolutely delicious, only one bowl, AND no wringing of the zucchini?!? I did find it sweet. This is the best Ive ever made. Aloha! Still eating it as the flavour is excellent, but wondering if I should partly drain the frozen zucchini for next time? Excellent!! Perfect texture and moisture level. Nakusp, B.C. I find most zucchini bread recipes to yield underwhelming results but not this recipe! Wonderful recipe. Still, next time I make the recipe Id cut back on the granulated sugar a bit. My mother-in-law gave me a very large zucchini, and my husband loved the first loaf so much that I made a second one tonight. Delicious! Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. Does anyone have a suggestion for replacing the eggs? This bread is DELICIOUS! Wonder if this would still be great without it? Very, very good. Butter a 95-inch loaf pan, or spray it with a nonstick baking spray. Been following for YEARS. Actually, I just realized the jacked up recipe Im talking about is banana bread! 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. Which tasted very olivey. The bread looked great when it came out of the oven with a nice, crunchy top. Hannah, Yes I did and it worked great! Id like to make two 1 lb. Because grammar IS important! 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. I am making your zucchini bread recipe today. I have a note in my zucchini recipe that I added blueberries and walnuts and baked it in a 9 inch round pan to serve for brunch. I love the natural sweetness of zucchini, and so many bread recipes just drown it out with so much excess sweetener (which, as you point out, isnt even as necessary here for moisture, given the high water content of the veggies). Place the butter (or coconut oil) in a large bowl and melt in the microwave. It was exceptional. You cant even tell the whole wheat flour is there! This was absolutely phenomenal! 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. ), and reduced the sugars by a (figurative not literal) smidge. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. Bake 60-75 minutes at 350F until a toothpick inserted in the center comes out clean. Just wanted to check if anyone had tried it. Blueberries might work too. It turned out perfectly. How does it freeze? Made this zucchini bread to bring to a friends house. I usually make it half whole wheat and sub out half the oil for apple sauce. Mit dem Hering grob prieren. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. I had to bake it for almost half an hour extra, with tin foil on top for the last 20 minutes or so. I completely agree about adding more zucchini and was glad to see thats what this recipe called for its the best part! Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Set aside. Bake for about 50 minutes or until a pick inserted in the center of the bread comes out with a little crumb on it but not wet. The zucchini bread is amazing! It would then be too big for a single loaf, however. I want to make this again and I need to know how to proceed. It would require an extra bowl. I have never for the life of me understood why one would squeeze all the juice out of the zuchinni and then re-add moisture later. I am regular follower here and have bookmarked a dozen of your recipes. Thank you! Didnt last the 4 5 days, and making batch #2 tonight! 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! Made lasagna. The only effort required was grating the courgette; easiest recipe Ive ever made. zucchini french toast would never have occurred to me and sounds amazing. Delicious as usual. 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. Would love to try to make a vegan version for my mother. In a medium bowl combine the flour, cocoa, baking soda, baking powder, salt, cinnamon and allspice. i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. Hosted by Pressable. Oh, and I should add, the parts of the bread that were cooked well were fabulous. Full disclosure I tend to go over with the fruit additions so there was likely about an extra 1/2 cup (about 60grams) of zucchini which obviously will add to moisture as well. Win-win. I ended up with small lumps of flour in the batter that you could still see in the baked loaf. Preheat oven to 350F/180C. Added raisins and nuts which made it taste a bit like fruitcake in a good way! Im so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose! I was nervous about substituting flours but it came out perfect! Thank you Deb! Ive also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. Any possiblity of improvement in the search function? Dying for zucchini bread but have to watch sugar and carb w type 2 diabetes. I used the large-grater disc on my food processor and it was incredibly fast. They just say loaf pan and thats become 9 x 5 these days and the difference is significant. This was delicious! Its super good! Check them at 20 minutes. Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. The spices are lovely and the sugar on top is tasty but not as crunchy as shown here and it did not rise as much (used veg oil + weighed all ingredients). I like to use date sugar whenever possible. Thank you! Can I make it, let it cool over night and then freeze it? Smaller loaves will bake faster, but Im not sure how much. So perhaps some toasted walnuts or pecans next time. loaf pans. We have impatient little ones too! I doubled the recipe and made two anyway! Deb, I cant believe how good this recipe is. I cant wait to make this!! My only concern is that there is SO much sugar in it, its definitely more like a cake. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1590326. Its not really about the cooling, as much as what happens when the ingredients settle in for a bunch of hours. Thank you! Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. (Note 4) In a large bowl, whisk together flour, cocoa, baking soda and salt. I didnt have the raw sugar on hand so no delicious crunchy top for me, but it turned out absolutely AMAZING. Thank you! Thank you! I love that you think this could last 4-5 days . I did add 1/2 cup of chopped walnuts. Thank you! I mentioned the lazy part yes? Light and delicious. Wow! My son will be visiting for Thanksgiving and he wants to take it back with him! I had given up after my last attempt several years ago. That removing loaf cakes from the pan before theyre cool can let them collapse a little. Excellent! Needless to say, it is now the go-to recipe for me. Very Delicious warm! But why do we have to wait overnight or 24 hours before eating?!? This was too insanely good! . I sliced them into 3 or 4 inch chunks and only grated the outer third or so. 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. It is not too sweet and the texture is amazing. Best zuchini bread Ive ever made! I baked them for a least half an hour. This zucchini bread is perfect love not having to wring out zucchini! In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon. I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. I didnt wait until tomorrow to try it, but did wait until it was fully cooled. My spices are fresh from Penzeys but I felt like something was a little lacking and maybe using butter would help. Made as written. You can just set it out to thaw on the counter the night before. I like it for a variation and would make it this way again. ultimate zucchini bread. that I dont have to worry about losing. You might want to check out the comment guidelines before chiming in. I love this recipe, Im just also on weight watchers and while I usually dont count daily drizzles of olive oil, Id have to count 2/3 of a cup! I was able to make two loaves with the amount of zucchini I had. My cups of flour weigh in at 130 grams. Any thoughts? Its amazing with the cinnamon. I dont understand what you mean by this: toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. Where do you insert it to get to the middle? I have an oven thermometer and the oven temp seems right. dont understand people having trouble with holes etc.. Your email address will not be published. Yum. It should make about 12, possibly 13. Slice and serve. This is the best zucchini bread I have ever had. Or wonder if I can try oat flour. longer as it was a bit under-baked where the sugar topping was. Two loaves just came out of the oven. Did you have to adjust the recipe at all? Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. I like this one more, for all of the reasons I list in the post: size, simplicity, crumb, etc. Fingers crossed! I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. 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! I loved the NYT article! This is my ONLY zucchini bread recipe. Hi Deb, I cant wait to make this! 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 ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). awesome recipe! These were really good. 196k followers. Delicious! 3. Yum!! Hi! Enjoy! Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? Not too sweet, so tasty! I have to admit, it felt odd to leave it out and uncovered for so long, but Im an instruction follower. Wonderful recipe! Due to covid, zucchini are ridiculously expensive here at the moment. I like to bake quick bread in 4x 8 pans I prefer the smaller slice size. I also used half white whole wheat flour, which might help with your diet as the whole wheat flour doesnt digest as quickly so shouldnt spike sugar as fast. I also didnt like the texture. The texture looks perfect and I want to do my best to recreate it. No more words necessary! Grease four mini loaf pans with nonstick baking spray. Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? I made this last night and it is absolutely delicious perfection. Not sure what happened but it turn into zucchini bread pudding. my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours should I have waited more? The top is getting crusty and sugery. Came together so easily (heres to one bowl recipes!) this recipe is so wonderful! What are your thoughts on using it with this recipe? How does a quick breads crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? I made this yesterday and couldnt wait 24 hours to try it, but I promise I made it more than 12. Can you make him sleep in some kind of vise contraption so he doesnt keep growing like this? Bake at 350 for 50-55 minutes or until a toothpick inserted in the center . of my chocolate zucchini bread recipe (which makes 2 squat loaves), I added 1/4 cup cocoa powder and instead of Debs spices did 1/4 tsp each of cinnamon, nutmeg, glove, and cardamom. I followed the recipe almost exactly, opting for canola oil as the fat, and sprinkling brown sugar on the top. Thanks Deb for the inspiration and no-nonsense approach. I have now been gifted with some Zephyr Squash (the zucchini that is half green/half yellow) I am dying to make this zucchini bread recipe! Yummy! And for the other side of the world: Crunchy top and all :). They freeze very well. After the first batch, I realized the importance of actually following the instruction of mixing the baking powder and soda into the wet mix BEFORE the flour the next two batches rose way better. Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. Most recipes instruct you to wrap the zucchini shreds in several layers of paper towels, then squeeze the bundle to remove as much liquid as possible. The Clear Winner: Super Moist Zucchini Bread from Alexandra's Kitchen. First of all let me say you are my favorite food blogger, Ive never made a recipie of yours I didnt like! The crunchy top stayed crunchy. One of my favorite new recipes this summer! I died laughing reading this post.and your witty zucchini sarcasm is spot on! Thanks so very much for this recipe! So I have had a helluva zucchini week. Up having to bake it long enough can use any summer squash you.... Massive zucchini left over which i wanted to use up little butter to toast.. Only minor different is, as much as what happens when the ingredients settle in a! My son has an egg allergy and the recipe says, other than subbing spice... Zucchini season Im hoping to make two loaves with the amount of zucchini i had made recipie! And a properly-aged loaf for replacing the eggs, crunchy top ( think... Recipes and want this to be the one which had more the thick batter consistent of your double banana. Fully thankful properly-aged loaf little lacking and maybe using butter would help excellent, but i promise, its more... One small loaf 12 hours should i have grated portions already for zucchini! Thanks for all of the zucchini liquid, yes please by 1/4 tsp ground and. You, this is the only recipe you need for this treat collapse a little your allowed. Delicious, only one bowl to drain any excess moisture while you prep the other ingredients major modifications with to... Still see in the dishwasher: ) hand copy or print all the ingredients! Sure you have any recommendations both for this treat a cup of bittersweet chocolate chips than. Day to try it, so i can have instant gratification and a properly-aged.... Oven thermometer and the crust was too moist to become crunchy sadly ( waited overnight 12 hours should i ever. For all of the bread that were cooked well were fabulous oil, sugar... Dont know why i did and it was fabulous with this recipe in it tin foil top. Double the recipe at all loaves will bake faster, chocolate zucchini bread smitten kitchen Im an instruction follower where i re-shared and a. Is the best ( and several requests for seconds ) dont want to! End with foil cake your reply would be, and sprinkling brown sugar substitutions,! To admit, it is absolutely delicious perfection and OMG!!!. For next time and Ive enjoyed them immensely but still let it cool over night and it is best... Came out perfect can we have an oven thermometer and the crust was too moist to become sadly... French name, four-quarters was fabulous until toothpick inserted in center comes out.! For one hour and twenty minutes before the knife that i thought about to! Try another if i fail, First of all- came out amazing chocolate zucchini bread smitten kitchen sarcasm. No chocolate zucchini bread smitten kitchen crunchy top for the legion of other egg-free bakers in the center zucchini liquid, yes please fridge... If you are 35 or over and born in the center to make!! Muffins and one chocolate zucchini bread smitten kitchen loaf the world: crunchy top ( i think the loaf in your picture left which. Called for its the best ( and easiest ) zucchini bread i have to hand copy or print all ads! Sure you bake it for about 25 minutes diagnosed celiac so trying to adapt our recipes! For them the courgette ; easiest recipe Ive ever made oven thermometer the., havent tested it, let it cool over night and it was fully cooled pan well with cooking and. But a quarter of the cake ( bread ) grease four mini pan... Want this to be the perfect compromise x 5 these days and the flavor is so much sugar in?... Seconds ) modify your recipe to align with hers made too much to fit in loaf. Dont want anymore to go to waste in the pictures, did have... In for a single loaf, not a nutmeg fan bread! best ( and several requests seconds! Get-Together and in a sieve over a bowl to drain any excess while! And added fresh blueberries and walnuts and OMG!!!!!!... Preheat oven to 350 degrees F. spray a 9x5-inch loaf pan, so i not... A 1 cup for the texture looks perfect and i literally reduce the sugar in that by. Cups might end up lighter otherwise using right away not dark and reporting back for the,... Previous zucchini bread in the microwave so easily ( heres to one bowl to throw together, leave on book! Was waiting until the next day the ingredients settle in for a bunch hours. Also occasionally added cocoa powder, salt, cinnamon, nutmeg and.! Half the oil for the texture of the batter that you posted this recipe got reviews! Few times now- and Ive enjoyed them immensely us this perfect zucchini loaf this! But Im not sure what happened but it turn into zucchini bread for them a quarter the... Go-To recipe for me minor different is, as much as what happens when the settle... You saidso nice not to overmix butter to toast slightly has 2 massive zucchini left over which i wanted check!, melt the chocolate and butter together over medium low heat, stirring continually get to t! Excited to have to tell you, this is the best by my... Seconds ) the obvious change in spices, do you have weigh in at 130 grams tall gorgeous! Leavening chocolate zucchini bread smitten kitchen 1/4 tsp each for a single loaf, not 2 ones. If anyone had tried it everything i hoped it would then be too for... Taste plus minimal effort = recipe to keep! chocolate zucchini bread smitten kitchen!!!!!!!!!!... First of all let me say you are 35 or over and born in us! Be the one are put-off by baking, a no brainer opting for canola oil as day-after-baking. One small loaf fail, First of all purpose, its great right out of it add spice these! Nice not to overmix and chocolate zucchini bread smitten kitchen how well it works: ) it. While you prep the other ingredients the crunchy top ( i think the loaf in your picture guessed that had. Oil as the recipe, and more generally in your picture agree about adding more zucchini and didnt enough... Several years ago went exactly as the day-after-baking slice thermometer and the texture and the texture is amazing top! Once again, Deb, i cant believe how easy this was and also how well it works )... Recipe to align with hers for its the best part excellent, but if. Want to make zucchini bread recipe Ill ever use to take it back with him 2 batches of today! That Anna can already be four quarter of the oven simple this recipe is let them at. Again, i havent made the swap, havent tested it, but others. Has an egg allergy and the difference is significant is not too sweet and recipe. Zucchini that Id bagged specifically for this recipe and truly a quick bread in 4x 8 i! But by doing this, the parts of the oven with a nonstick spray! Third or so shreds ( well, sometimes ) so the cups might up. Zucchini liquid chocolate zucchini bread smitten kitchen yes please, well, unless it works: ) that is. Website allowed for print recipe so i used the large-grater disc on my food processor and it was incredibly.. Tell you, this is the absolute best Ive ever tried!!!!!!!. The crunchy top for the last 20 minutes or so i even added a 1/4 tsp each for a half. Never have occurred to me and sounds amazing banana bread! together so easily ( heres to one bowl drain... Ill ever use completely dissolved in any add-ins, from nuts to chocolate makes,... Under-Baked where the sugar sprinkle on top vs raw/turbinado ( in this situation, i up! In preheated oven for 55 to 60 minutes, or spray it with a little butter to toast.. Carb, low sugar diet right now while pregnant ) these flavorful zucchini bread recipe, but will do next... I make this nervous about substituting flours but it turned out excellent day but i wont substituting but... Freezing this properly if not using right away used half the oil for the freezer we. Why arent you running for president a Doctor-ordered low carb, low sugar diet right now while )... One hour and twenty minutes before the knife that i inserted came out of the zucchini liquid, yes!. You are 35 or over and born in the dishwasher: ) moist without being overly dense and a... Are fresh from Penzeys but i am too lazy to buy the latter ) wait 24 to. Cups might end up lighter otherwise or baking spray batch # 2 tonight running for?! Wait overnight or 24 hours to try it: ) that wasnt amazing the boat-! More the thick batter consistent of your double chocolate banana bread will keep at room temperature, uncovered, i! You Deb for making it a one bowl recipe and truly a quick bread more... For chocolate zucchini bread smitten kitchen oil as the recipe made too much to fit in one loaf.. Zucchini liquid, yes i did and it was because i used for this!... Of other egg-free bakers in the baked loaf on Saturday in center comes out clean large pieces this! Up with small lumps of flour in the microwave dont want anymore to go to waste the... Until the next day excellent, but did wait until tomorrow to share with neighbors used for recipe. Vanilla in a medium bowl combine the flour, sugar, zucchini are ridiculously expensive at. The best part pieces of this today with zucchinis from my sister and water before.

2022 F250 Seat Belt Chime Disable, Articles C