Wish your website allowed for print recipe so I didnt have to hand copy or print all the ads and commentary. 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. (A bread knife helps to make slices that aren't crumbly.) Would this work with pureed zucchini? I couldnt persuade my husband not to try it right away, but he said he really liked it as is. Ive now made as a loaf and muffin. I made a single recipe with unsalted butter and baked it in 3 cardboard mini gift loaf pans that were 2.5x7x1.8 and put 1 tsp of turbinado on top of each loaf. We double the recipe, make muffins (bake about 35 minutes) and one loaf for tomorrow! 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. Your pumpkin bread recipe is also one of my favorites. Ten years ago: Peach and Creme Fraiche Pie The top is getting crusty and sugery. I had only one small piece left after my book group fell on it. We are egg free due to allergy and I made this using the chickpea juice substitute. 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. NO MORE! YES! 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 always make my as muffins because I can freeze muffins for longer keeping and portion control. The sugar topping is good while fresh but turns sticky quickly so I usually skip it if im going to give the bread away. Four years ago: Takeout-Style Sesame Noodles with Cucumber This recipe is stupid good. First, thank you. By far my favorite recipe incredibly easy to make (no wringing out the zucchini liquid, yes please! But I went with 260g and it was fine. Yummy! 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. 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. It still looked ok, rose well, but I figured it out once bitten. Excited to try this with the zucchinis that arrived in our imperfect produce box. 4. We couldnt wait the 24 hours to cut into it, and the results were just lovely crackly lid, tender crumb, and fragrant with cinnamon and nutmeg. Youre looking for uncooked batter in two places. This recipe makes excellent french toast! The first day, it aways tastes more loose and dry to me. YUM. We **may** have dropped in a couple handfuls of chocolate chips into the batter too. Either should work but may bake up differently. 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! This is an excellent moist and delicious zucchini bread. 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. I made this as soon as you posted it! Just made this! I love so many of your recipes, but this is not one of them. Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! This recipe is absolutely amazing! I made these as muffins with a handful of mini chocolate chips; I got 18 muffins and baked for 22-23 minutes. I seriously will never need another zucchini bread recipe, ever. I dont know if i will be able to wait 12 hours!!! TIA, Hi Tanya I know itll be even better tomorrow. Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the . Helpppppppp I followed this to the T and my zucchini bread turned a bit dry/grainy! But still fab! how about adding pineapple? My bake time was 1:15 I think my oven needs recalibrated. I pretty much always make Debs marbled banana bread in a square pan! Melt butter and pour over the top of bananas (dairy has a magical quality to pick up flavors and better distribute through the rest of the batter, so do this first). Definitely better recipes out there, I absolutely wouldnt make this again. You will not regret it. The muffins baked 25-27 minutes but I started checking at 20. It came out great. Thanks. Place in the fridge for 5 minutes so that it thickens up. 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. This recipe is incredible. Pour batter into the prepared pans. I did substitute one cup of KAF white whole wheat and it was perfect! How would I make this as muffins instead? Voila! Fold in the grated zucchini, then add the flour . @SJ Anything to report back? No more words necessary! tender muffins loaded with chocolate! Im totally willing to try again! Baked them about 27 minutes but they probably needed a little longerthe knife came out clean but some were still a little gummy on the bottom, maybe because of the flax goo. I love the amount of zucchini in this recipe and the ease of mixing it in one bowl, using a scale! I have an enormous zucchini from my garden that has been asking to be made into zucchini bread. I didnt have dark brown sugar so I used light brown and added 1.5t of molasses to my recipe based on substitutions I read online. I just made a loaf and loved it! Excellent texture and now Im just trying to properly ration the rest of it because its currently tempting me. My kids are now anxiously awaiting our next harvest from the garden. And since it is Summer, we dont use the oven in our house, I used my new Foodi on bake. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. 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). Otherwise, I made it exactly as written. That crust is worth preserving! 24 HOURS!?!? Baked for 25 minutes at 350.) I added mini chocolate chips so good! Ive made this at least 5 times now (garden of abundance!) 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. Thank you for this recipe!! Same is true for her ultimate banana bread. I made this recipe with half of the sugar and stirred in walnut pieces and cacao chips at the very end. I baked three in regular loaf pans (and topped one with walnuts because I meant to mix them in but forgot), and then the last batch I made into four mini-loaves. Jeanette. I just finished round 3 of this recipe since I found it! Made this the day the recipe was posted. :-). into a chocolate muffin recipe! So perhaps some toasted walnuts or pecans next time. Havent tried this recipe yet, but it looks good & is similar to a pineapple zucchini bread Ive been making for decades, also with shredded, undrained zucchini. To speak to those folks who say its bland I looked through a bunch of other recipes and it looks like the spices in this recipe are scaled way back. Super easy one bowl bake! Next time, Ill double the recipe. 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. YUM . This is a great recipe but it is way too sweet. I didnt miss the extra 50 g of sugar that I left out. Thank you for the recipe. Thank you!!! Zucchini in my garden is getting ready to explode, so perfect timing on this recipe. . 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!) A pound of zucchini, coarsely grated, tethered with just enough egg, flour, and seasoning to make them magical are fried in little heaps into a forever summer staple, whether topped with an egg for breakfast, or a dollop of garlicky lemon yogurt for light meal bliss. Zucchini bread was already on my list to make this weekend you made deciding on a recipe much easier! I came home from vacation to a HECKIN MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! I will continue to love you and your site no matter what. . I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. Trying this this weekend! Such an easy recipe it didnt last until day 2. Perfect for the massive late summer zucchini from a friends garden. I tried this recipe really good.. I always add extra cinnamon and vanilla to any and every recipe. Amazing, fast, delicious and so easy! If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. 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. It should make about 12, possibly 13. Thanks for trying, but this just wasnt the one. Hi! Still dont know why it didnt work. What are your thoughts on using it with this recipe? Ill jump in here and respond that yes, if you added more zucchini than the recipe called for it will affect the batter, making it wetter and heavier. Thank you! I used Bobs Red Mill 1 to 1 gluten free flour to make this recipe and it was AMAZING! Added chocolate chips ( some semisweet and some bittersweet because I didnt have enough of both). Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. I made this yesterday (Wednesday) and need to save this till Sunday breakfast. We love it! Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. It is a way to have your cake and eat it too. Very, very good. Thanks! Thanks for another winner Deb! I hope it works out well for you! Such a wonderful summertime treat and one of the only reasons Id turn my oven on at 12 PM on a 90+ degree day. It turned out perfectly with very few dishes and the babe stayed asleep until it was well into baking time. Another benefit, the smell of cinnamon/spice filled the house and made everyone ask me.. are you BAKING something? Its a winner in our house and we will be making this often! Mine was done in 50 minutes. Several hours will get it cool enough so it can get out of the pan to further cool. Stir in the zucchini and chocolate chips. Baking Recipes. Thanks for the recipe! 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. 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