Just wanted to check if anyone had tried it. Then add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Very moist and a different texture from the bread but still delicious. Absolutely delicious and very forgiving recipe. Oh well. Its amazing with the cinnamon. In medium bowl add almond flour , cocoa powder, tapioca flour, baking soda and salt; set aside. Getting ready to make this for the fourth time. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar. (Maybe Im wrong. Im wondering if anyone has tried a more savory version.I was thinking no cinnamon/nutmeg, half the sugar and adding cheddar cheese..? Im so glad to have found & used this recipe at the *start* of zucchini season! This smells so good. I used Steves gluten free Cake Flour (http://www.authenticfoods.com) 290 grams instead of 260 (from experience) and we tasted both recipes side by side and they were the same and both excellent. I will definitely make this again! Cant wait to try it! I just made this at 350 in my Pyrex glass bread pan and it came out perfect!! Enjoy! AbFab in every way!! Laurine, I plan to make these tonight and use muffin tins to bake them up. I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. Thank you! Will make this again with the cardamom! How am I supposed to wait until tomorrow to try it? Both dark and light have baked up the same for me. Next time I will try cutting the sugar in the batter by 1/4 cup but would never skip the sprinkling of sugar on top. Thank you for providing delicious, one-bowl recipes! . I loved the sugar crust, but it crumbled off when the bread was sliced. Perfectly balanced flavor, tender and not dry, crispy top made it extra special. Didnt discover that i was out of brown sugar until i was wrist deep in making it. This really never works for me..does she use the juices from the bag when it thaws? I love that you think this could last 4-5 days . Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. This was OK, but not great. Made this delicious recipe a few days ago. Will try again with fresher baking powder & soda perhaps. Great recipe! Its funny that you posted this recipe the day that I thought about venturing to make zucchini bread. I made it into 12 muffins and one small loaf. Post navigation. The true test is if my husband and son approve. The only way to ensure everyones cup measurements work the same as mine did is by indicating the grater used (box) and size (large). If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security! :-). Ill just break off the top. It was delicious. Maybe try again and wait until the next day to eat it? Blueberries might work too. It still looked ok, rose well, but I figured it out once bitten. It will seem like too much but its so amazing once baked. we are all getting older with him too, DANG! Thank you so much for the easy and delicious recipe! 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. Lightly, medium, as hard as we can? And now my husband thinks Im some sort of wizard. It is a way to have your cake and eat it too. Ive made this twice now. Thank you! Added a handful of dark chocolate chips. My favourite part in the crunchy topping! Quick question: must it be all zucchini for this recipe to work or can there be some yellow summer squash in there as well? For some reason Id been thinking shredding zucchini takes so long but it goes quickly, even with my toddler helping me make this. Because grammar IS important! DELICIOUS! I did need to cook for 75 minutes for a batter free tooth pick under the dome. I made it too, but will make this next time. 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. I made this twice in a week its so good! I did a couple hours, and we LOVED it. I made this last night, and because I dutifully followed Debs directions (as hard as it was! I used 300 grams of the Bobs Red Mill flour to sub for the 2 cups of all purpose flour. Has anyone made this with the addition of yogurt or Greek yogurt? Which is the best and what do you think about foil pans? I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). Sheila, that was a ridiculous comment. I made 2 batches of this today with zucchinis from my sister. Use a fork to mix until combined. I made this with my 21 month son, and he was so exited about it that when it went into the oven, he lost it-huge fat tears because he wanted to keep mixing and didnt know what was going on. Will this work in a glass loaf pan or is aluminum preferred? I added 15-20m to the cooking time and it was still really raw throughout. Trying it this time switching half the oil for applesauce and hoping I dont regret it. It made me laugh. And which one should I use to measure the doneness of this cake? Directions. Then remove the banana bread from the pan and let cool completely before serving. I create recipes too, and I teach occasional cooking classes. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. Also, I just wanted to say that I read your NYT meal planning piece and it was EXACTLY what I needed to calm my nerves as I prepare to return to work after a wonderful 2-year maternity leave. I used Bobs Red Mill 1 to 1 gluten free flour to make this recipe and it was AMAZING! I had to share my weird partial sub. Check them at 20 minutes. Cant say if I had sweet zucchinis? I usually make it half whole wheat and sub out half the oil for apple sauce. Mine came out even a little too moist. The clean up doesnt make me cry. They had a hint of sweetness but not like my mothers recipe. https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. Close ad . I like my bread zucchini-heavy anyway, just packing the wet veg into the cup with no problem, but this time my bread seemed quite oily. this was so fun! Your email address will not be published. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Doesnt get much better than that! I pray that God will give me the strength to wait till 4:30 pm tomorrow to devour a great big slice. I made them gluten free muffins: 120 g sorghum flour, 50 g tapioca flour, the rest i used a GF baking mix (but Ill use just sorghum and tapioca next time, increasing the weight according to the above ratio). Are there any other signs I can look for to see if it needs a bit longer? Thanks for the new recipe! Baked for 25 minutes at 350.) Delicious! Quality over quantity, always. (Ive already made your zucchini gallette this summer and it was amazing. Holy cow! Though no, the flaky bark bit did not survive . So delicious, Deb! loaf the recipe calls for. I made muffins from this recipe today, and theyre very good. I havent tried it but here are comments from people who did, all or in part: I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe; 4 cups will yield a slightly more dense, moist zucchini bread. . I subbed half the flour with some locally milled sonora wheat and it was still so moist. Still cooling. Thanks Deb! Can you please share how how long it took for them to bake this way? Cant imagine why! (Only had toothpicks to use yesterday.) Step 4 Add the powder soda flour and cocoa and whisk to get a smooth. Wonderful recipe. Thanks. Delicious! This is it! Combine dry ingredients; add to zucchini mixture and mix well. Also made muffins using this same recipe without the raisens and walnuts and OMG!!! Well, this was just perfect! Ive made this 2x now, and while I love the flavor, both times it was dense or soggy in the middle. Does anyone have a suggestion for replacing the eggs? 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). Light, not too oily, not too sweet. This is the one! Place zucchini in a colander while you are getting other ingredients ready. I made it with coconut oil, the house smelled amazing we could hardly keep our hands off it. turned out beautifully! I added mini chocolate chips so good! Thats what Im doingso, so reluctantly. I also added in walnuts because I love any nuts in quick breads. I loved the crunchy top, the bread is very tender for a quick bread. Read the different comments and added fresh blueberries and walnuts. I wonder how this one compares in your eyes.? Any thoughts on substituting yellow summer squash for the zucchini? Love some help! Just spray the sides that are bare. I let it cool off but was feeling the need for a little sweet thing at 4 this afternoon and had an end piece. Stir in eggs and vanilla and whisk well. 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 dont always love nuts in my quick breads, but it brings a crunch (and nutrition!) Cant wait for breakfast tomorrow to try it! 4. 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. Delicious! going to go one step farther and our them to cupcakes with yummy frosting and some sprinkles :), Hi Bernadette One cup of chocolat callets.Made it today witn callenaut chocolate amd walnuts . i defrosted at room temp when i was ready to eat them and it worked out great. Im here to report that this is an extra-good recipe. thanks deb! I had bought the raw sugar for your banana bread and never got around to it! Will textured get messed up? I am excited to try this. Instructions. I used olive oil. Crumb is perfect. I quadrupled this recipe ( if I remember correctly), baked in several 9 spring form cake pans lined with parchment, like a panettone. Its super good! Im making my second loaf in 5 days, I was able to sneak one slice for myself with the first one, and I hope for a little more the second time around. He was stunned, and after that, actually started to eat his veggies! (in this situation, I was looking for zuchini bread!) Do you remember how many it made? Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour. So excited to bake zucchini bread for the first time with some beauties from our CSA haul this week. We made this last night as an emergency lunch for my daughter to take to camp today. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1443841 I would try subbing about 1/3 cup cocoa for the same quantity of flour. I used 100% whole wheat flour (250 grams), skipped the sugar topping, and didnt have nutmeg, so I used a little extra cinnamon. Grease or line a 9x5 inch loaf pan and set aside. Our Costco does not make them after October. My husband really liked the fact that this bread was a little less cloyingly sweet compared to others. We have impatient little ones too! Cannoli. Didnt last the 4 5 days, and making batch #2 tonight! Moist, full of flavor and loving the sugar sprinkle on top. I know this dirties another bowl but since Im just putting them in the dishwasher anyway, who cares if it makes the mixing easier. I didnt have any toothpicks or skewers but will buy some before I try this again. Place the butter (or coconut oil) in a large bowl and melt in the microwave. or is it possible the weather was too hot/humid in the kitchen?) I was just in Edinburgh to visit my sister and brother-in-law, who live there and love to cook. Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. Taste wise, its OK. It is extremely moist and the sugar crust really makes it. Has anyone made this with thawed frozen zucchini shreds? As an Amazon Associate I earn from qualifying purchases. The trick is keeping the tops wonderful sugary crust, so I usually tip it over cut side down, with the other end up in the air. That will affect cooking time and give it a heavy, gluey texture. It is true that the muffins/bread are better the next day. Go to Recipe. Fold in any optional add-ins like chocolate chips or nuts. Really fantasic and proclaimed the best zucchini bread my audience has tasted. If yes how do you suggest wrapping it? However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. Oops. Added 1/2 cup of carrot because I ran out of zucchini (1 1/2 cups) and they were not only delicious but really lovely to boot! so so good! Second time I baked it in a 88 pan and had it in the oven for an extra 15 mins and it came out perfect! In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. . Yes, I know I can scroll down to the section titles and hopefully find what Im looking for there. Followed the exact measurements on everything. Any suggestions? I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time. Im one person and bake often. 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). Any suggestions? Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. Even my Uber picky grandsons loved it, I was nervous they see the zucchini shreds and not eat it. I am sure it would be delicious. Does the same crunchy thing and makes a quick bread even more exciting. Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake I made this as muffins. Heavenly! Im making my sons wedding cake next month (2.5 weeks!) Grease a 9x5-inch loaf pan with butter or baking spray. Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. I start by looking at my husbands work schedule (retail, so inconsistent) and then plan things that will be good for the nights we all get to sit down together and for nights when hell be eating later. Beat in melted chocolate. It looks delicious. ;-) Thanks for a great basic recipe Deb!! ), straight into the oven full-proof recipe Deb! I seriously think your previous Zucchini Bread recipe is the greatest.but OKIll try this one. I was scrolling to see if I could make this even easier! Oh, And I put in semi-sweet choc chips for an extra treat! This recipe is stupid good. How much cocoa powder did you add? You come through every time (and that must be at least 100 times by now:). I let the batter rest about 20 minutes before baking to allow the gluten free flours to absorb the liquid ingredients so it wouldnt be overly gummy. Deb, I just have to say this recipe is. Any reason not to use a food processor instead of grating by hand? (My tenth batch is in the oven at this moment- walnuts, choc chips and cranberries added this time, yum!). Had no torinado sugar so used half and half white and light brown blended. Can I use the yellow variety of summer squash in this recipe? We talked about how much we all enjoy not just your recipes but your sense of humor and how to realistically cook tasty food. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! No. When I was done baking it, I had tested it with a toothpick and with a skewer (I dont have a cake tester), and both came out clean. WINNER !! Perhaps you could modify your recipe to align with hers. In a 5.75 x 3 in. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. Oh my I totally understand how Jacob could possibly be nine years old, as I met him (and Alex!) Made this last nighttook it to work todayits gone! Fun activity to make these with kids! Yes! I made this zucchini bread last night. Thank you! Just one little piece ;-). (isnt that a sign of covid-19??? Not so sugar filled that I feel horrible eating piece after piece, and so full of veggies I very superior and healthy with my snack choice. But seriously, we make quick breads (banana, pumpkin, zucchini) double batch in bundt pans, regular loaf pans, texas muffin pans, regular muffin pans, mini loaf pans the baking times are all a little different (just test with a toothpick), but all the recipes seem to work in all of the different sizes. When a zucchini the size of a toddler arrived at my door from the neighbours garden I made this! Im excited to make it again. Which one is correct? Then, keeping the muffins in the oven, lower the temperature to 350 . It is super easy and fast to make. I could write you a book, but I wont. ), and this morning I had two sad, half frozen zucchinis that were just begging to be made into bread. I made this but cut the sugar back a bit and added white chocolate chips and chopped macadamia nuts. I used frozen shredded zucchini to make this I microwaved the 2-cup portion for a few minutes until it was just thawed enough to break apart, then did everything else as written. I made mine as three small loaves, baked for 35 minutes. I was given a calabacitas and was told its basically Mexican zucchini. I added pecan pieces, because everything is better with nuts. Recipes. I lived in New Hampshire Nd learned there to grate it and freeze it. The hardest part was waiting until the next day to try it :). Thanks! So.report coming in a few hours on sweetness! Thank you! It was plenty sweet, very moist and absolutely DELICIOUS! Also, how long would you bake for muffins? Zucchini Breakfast Casserole. Thanks! Add cacao powder, baking soda and salt; whisk until well mixed. The perfect breakfast! Weve made them twice in the past week, in loaf and muffin form. I ll miss the sweet crunch. Thank you so much!!! Tins to bake zucchini bread for the zucchini this as muffins from the pan and it was still really throughout... Please share how how long it took for them to bake them up making my sons cake! 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