I waited overnight to try it and it seems a bit oily this morning. My newborn woke up from his nap and I was able to finish making it one handed while holding him in the other. Ive made this 2x now, and while I love the flavor, both times it was dense or soggy in the middle. I love the crunchy top and soft inside, definitely worth waiting 24 hours! Thanks. Set aside. Hi Deb! so so good! Recipe is amazing. Loved this recipe! Id definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for itthe final product was delightful! Easy Zucchini Bread. Amazing zucchini bread, oh that awesome top crust! Been eyeing this since it was posted and finally got around to making it, thanks to a good haul of zucchini from the market. Best and easiest zucchini bread I have EVER made or eaten! But I did not wring. I tried this recipe really good.. (Only because of a Doctor-ordered low carb, low sugar diet right now while pregnant). I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didnt measure). My question is: isnt a couple hours enough to completely cool? I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. Blueberries might work too. Loved that its not overly sweet as well. (As usual, also cut total sugar down to 3/4 cup and used half white and half whole wheat flour.) 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. So I made a couple loaves tonight. I made this today, and went a little crazy by adding cocoa powder and chocolate chips (I was craving chocolate zucchini cake! Could add cocoa powder to this to make it a chocolate bread? First time baking the recipe. Perfection! It will seem like too much but its so amazing once baked. But it was pretty easy sailing and that. A very nice bread. My 2 teens returned today from 4 weeks away at camp and I wanted to have something baked and delicious ready for them at home. They turned out perfect taste great. Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. Love how easy it was to make and that I only had one bowl to clean. Cannoli. I had some young fresh picked zucchini from my garden so of course I used them. Any thoughts? Also, for those who have a glut of zucchini, the amount to make one recipe fits exactly perfectly in a freezer-safe 16-ounce/US pint wide-mouth canning jar. This bread is fantastic and super forgiving. Im curious as to why less moisture from carrots would lead to a lower quantity included. Then I added to the zucchini and had no problem mixing together. But this one is a gem!! I did have to bake about 7 minutes longer than your recipe but that might be my oven. Turned out moist and not too sweet. I think it was because I used 2 cups of thawed frozen shredded zucchini and didnt drain enough of the water out of it. Trying it this time switching half the oil for applesauce and hoping I dont regret it. Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper. I made 3 of these. I made it as written, using unsalted butter as the fat. This was too insanely good! So moist and so flavorful, while not overly sweet. 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! Bake at 350 for 50-55 minutes or until a toothpick inserted in the center . Just fantastic! None, but Id still let them rest a bunch of hours. Ill be using this sugar topping method for future baked goods. I just baked this yesterday and like others, I couldnt wait and dug into it right after it cooled. Came out beautifully, tasted gorgeous, and is loved by me and by those with whom I shared it (generous of me to share, dont you agree?). Have just converted my entire family to zucchini breadthe same family that swore they wouldnt like zucchini bread or anything with spices! Because I deeply love your other one. I think that some muffin liners will always be oily if theyre absorbent. I just made this and its definitely a keeper. I had to share my weird partial sub. Roughly 20 min to bake. Took 55 minutes!! Thanks Deb! thanks, This recipe just made me 18 muffins in a standard cupcake tin, I filled them maybe 2/3 to 3/4 of the way each. :D, Thanks for the altitude instructions! I suppose, technically, half of the zucchini bread I made today will rest 24 hours Its hard for me to believe the flavor benefits of next-day zucchini bread outweigh those of still warm, freshly-baked zucchini bread, but Id love to hear your perspective on it. I am regular follower here and have bookmarked a dozen of your recipes. I cant imagine lighter brown sugar is awful- but figured Id check. Added another 2 T of sugar to the top and baked it (and hoped for the best). Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare! Ive never understood why zucchini bread doesnt have more zucchini in it. I made it exactly as specified, then made one with blueberries in it and a sprinkling of crystallized ginger, then a batch of muffins with the blueberries and crystallized ginger. 5 stars. 1 / 6. 3. I LOVE this recipe! By far the best recipe I have ever had for zucchini bread. I defrost a little then warm on a pan with a little butter to toast slightly. Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. Thanks. Added about 8 min. This recipe is absolutely amazing! This recipe is really flexible. And both breads were moist and soft, excellent texture. Ive made the ultimate zucchini bread a few times now and the first few times it came out absolutely delicious and perfect! My favourite part in the crunchy topping! Thanks! Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425F (218C). My kids ate most of the loaf today, (would have finished it if my fella didnt insist on saving some for me), asking over and over for more vegetables. I enjoyed having these loaves to accompany my morning coffee, but I hope never to have enough zucchini to make these again! Honestly, Im not an avid baker, so I only have one 95 loaf pan. All went exactly as you saidso nice not to have to squeeze zucchini juice out of the grated zucchini! Pour the zucchini mixture over the flour mixture and stir until combined. I have no idea what I did wrong. Heat your oven to 350F. Hello! Could not wait. I think only the banana bread risks cementing itself to the pan, but I use a nonstick and if Im worried, Ill put a rectangle of parchment in the bottom. I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. Hi, this looks great. You can eat it right away, but I promise that the piece you have on the second day will be better. Can this recipe be doubled? bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. Preheat the oven to 350 degrees F, and line a 9x5 loaf pan with parchment paper. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. Can you please tell me where I can find a 9 x 5? Guess Ill have to make another batch with my next zucchini! recipe source! I want a candle that smells like that !! Gently fold in blueberries. One tall, gorgeous loaf, not 2 squat ones. Getting ready to make this for the fourth time. Also the tips on storage were great and helped keep the bread moist but the top crunchy. :P Ill stick to quick breads made with carrots, sweet potato, or winter squash. I love all your recipes. Is it because cake with a substantial amount of vegetables inside doesnt rally the base? Do you think I can replace the zucchini with the roasted and pured squash? Ive made this numerous times before and love it but just wondering if you think I could do half zucchini and half grated apple? 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. (isnt that a sign of covid-19??? I have adjusted it. Cant wait to try it! While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found its much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. Thanks for being so great. Have you tried allulose? I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! Made this last nighttook it to work todayits gone! mine didnt rise much (think I didnt put enough baking soda? It didnt even need the salted butter on top but it certainly didnt hurt. Also, your one pan farro is in my regular rotation. OMG.! I once tricked my friend (who notoriously hates veggies) into eating beets by shredding it (raw!) Thanks for another great recipe! And if we want a chocolate zucchini bread? Yum. Maybe retry with a few small ones next time? Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. Thank you, Deb! This is incredibly delicious! I literally just made your previous zucchini bread yesterday. In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon. We loved it. In a crazy turn of events, I may go back to the market for some more zukes, if only to make this bread again. Sorry if this has been asked but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. **FULL RECIPE: https://smittenkitchen.com/2018/02/quick-essential-stovetop-mac-and-cheese/ Stovetop mac-and-cheese that you can have 15 minutes from now, or . I made this yesterday but couldnt wait until today to try it. The most delicious, least dish-making recipe ever!! Thanks so much for sharing! I let is stand overnight and just cut the first slice. In a medium bowl combine the flour, cocoa, baking soda, baking powder, salt, cinnamon and allspice. with no other changes and it worked great. Oh well, I trust you, Deb. 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Ill be using this sugar topping method for future baked goods 4 lbs ) that neighbor... Was dense or soggy in the garden so i only had one bowl to clean few small next. Baker, so i can find a 9 x 5 avid baker, so i have! Little then warm on a pan with a substantial amount of vegetables inside doesnt rally the base like much.
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