Next time Id make the recipe without chocolate chips but possibly with chopped walnuts. Id check the muffins at 22 minutes but they might take as long as 28. We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. I always make my as muffins because I can freeze muffins for longer keeping and portion control. Recipes. YUM. I find the opposite. I even added on almost 35 extra minutes of bake time. Love that its one bowl too. I did add 1/2 cup of chopped walnuts. Good thing I have more zucchini to try another if I fail, First of all- came out amazing. Can I use the yellow variety of summer squash in this recipe? You can eat it right away, but I promise that the piece you have on the second day will be better. 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!). Like others I search each year for the one recipe for zucchini bread. I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! Ive added roasted walnuts, chocolate chips, and have made 20 times. Would all brown sugar keep the moisture high enough? It IS the ultimate! What changes would I have to make when baking this batter into muffins? He was surprised. I added the toasted pecans in to the batter and for the second tray of muffins I added in 1/4 c chocolate chips and did not add the sugar topping (these are for today-snacking). That said I would still try the recipe again on the memories of the first loaf. thank you! I blame my oven it tends to run a bit cooler, I think. 3. Love some help! I had it all ready to go into the oven (the bowl was soaking, etc) and I noticed my Pyrex 1 cup measuring cup filled with oil on the counter. I had to make honey butter to put on them to add some more sweetness. Thank you! Hi. But if you, like me, couldnt help but notice that a lot of zucchini bread recipes could be better, well, pull up a chair, youre among friends. Instead of the turbinado sugar on that one went chocolate chunks. Youve solved everything I found annoying about making zucchini bread in one go! Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Thank you! grilled zucchini ribbons with pesto and white beans. A delicious loaf, tender crumb, very sliceable and the sweet crust is a nice counterpoint to the bread. Ive made this at least 20 times this year and probably 15 last year. If so, what bake time/temp modifications would you recommend? (in this situation, I was looking for zuchini bread!) Previous post: ultimate zucchini bread. Just a note to say I didnt have a loaf pan, but made it in an 8 square pan and it was perfect in 55 minutes. Two adjstments I made: Thanks Deb as always for the awesomeness. I added mini chocolate chips like my grandma used to do. Long sentence there but I feel my enthusiasm is warranted. Of course its delicious, it has all that sugar in it. My favourite part in the crunchy topping! I wonder how that would fare in this recipe. Great recipe. It was as easy as it looks, followed the recipe exactly (except for the addition of a few chopped walnuts) and it turned out PERFECTLY! 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). I had some young fresh picked zucchini from my garden so of course I used them. Im about to make this, and I also know I cant wait until tomorrow. The turbinado sugar on top makes all the difference. Instructions: 1. I even added a 1/4 tsp ground cloves and allspice and doubled the cinnamon and nutmeg. I made muffins from this recipe today, and theyre very good. Mustve been all of the pandemic baking! since Ive been following you all these years!! How am I supposed to wait until tomorrow to try it? This recipe is fantastic! 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 bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. The first day, it aways tastes more loose and dry to me. I added walnuts and my husband and I adored it. I have also tweaked it to make chocolate (replace 60g of the flour with cocoa, increase total sugar to about 1-1/2 cups) and lemon varieties (all granulated sugar, add zest of two lemons, 2 tablespoons of lemon juice, and 1/2 teaspoon of lemon extract). Whoops. It should make about 12, possibly 13. And can I replace any of the flour for whole wheat? It came out amazing and even more moist i believe because of the muscovado sugar. This was fabulous. Still yummy but I am curious of your outcome! I have adjusted it. I made this twice: the first time as a loaf using vegetable oil and chia seeds to replace the eggs. I know itll be even better tomorrow. In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Nice and moist without being overly dense and had a crispy top. loaves rather than the 2 lb. I want to make this again and I need to know how to proceed. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). Can you make him sleep in some kind of vise contraption so he doesnt keep growing like this? Delicious recipe and something to look forward to this morning. Followed the directions and left the bread uncovered.the crunchy top was so yummy. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Step 1 Preheat oven to 350 F. Step 3 Whisk in the eggs vanilla and salt. But at the end of one hour, it came out of the oven tall and golden and a tester came out (mostly) clean. Preheat the oven to 350 degrees F (175 degrees C). Fast forward to last weekend when I took the six-week-old zucchini out of the fridge, grated it up, and made this. I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. I could write you a book, but I wont. Thanks for all your work you are my whole familys favorite (only?) Did eat it immediately after cooling; but the muffins saved until morning were even more yummy. This is such a great recipe, Ill never use another, as always thank you ! Joy !! 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. You will not regret it. I realized as I was grating that I didnt have a zucchini it was a zucchini-colored winter squash- more of the texture of butternut. Stir in zucchini. Whether you're harvesting from your own garden, are hauling in boxes from your local CSA, or just taking advantage of awesome deals at the . I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. You could do a mash-up with this. Mine was done in 50 minutes. Had to use gf flour so also added 1/3 tsp xanathan gum. Thanks for posting this recipe! Sooo easy too, I will make it again. But since I read this comment and have a giant zucchini to use up, I am adding this to my shopping list! I adore this recipe. Oh dearI made them into mini muffins and something strange happened! yes please!!! They came out pretty flat I think I would have been fine with all the batter in one. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. Im hoping it isnt too dry. Glad so many are finding zucchini nirvana. @Elisabethwarcher & @SaraB1313 So.this is sitting on a cooling rack on my counter. Just spray the sides that are bare. This is my favorite zucchini bread and I had a bunch of apples ready to go south, so I substituted grated apples (skin on) for the zucchini. Followed recipe to a t. Still dont know why it didnt work. Place in the fridge for 5 minutes so that it thickens up. But, unfortunately it sank as it cooled and while not raw it was very dense in the interior. Thanks. Would love to try to make a vegan version for my mother. I added 1 more cup of zucchini, flour and more egg. I LOVE this recipe! This is it! It looks delicious. Id start with half. Second, when I do that 10 extra stirs, look for little clumps of baking powder and/or soda and smash them. Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers Its been wonderful to eat with coffee for the past few days. What the eff do I do now? The three kids who ate it like zucchini in most forms, but this was a big hit. One tall, gorgeous loaf, not 2 squat ones. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy. And I agree with them. Hi, I have a problem with the recipe. Thank you so much for the easy and delicious recipe! Love it! In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. But why did the spices get halved in the case of cinnamon and vanilla? Id be more inclined to swap some of the zucchini for it. I also didnt like the texture. Cant wait for the zucchini deluge from my garden to start again! Excellent as always Deb- your recipes are always a thumbs up!! Gotta say.its pretty amazing. I will continue to love you and your site no matter what. What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? One bowl, crunchy top, no draining the zucchini and Bobs your uncle! Any thoughts? I followed your instructions to the letter, except (ha ha!) mine didnt rise much (think I didnt put enough baking soda? Its clutter-free you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. (Except of course if you are subbing for allergies;). Am I missing something, or does the recipe not include mixing in the flour? In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, beat together the eggs, sugar and olive oil until light and frothy. But why do we have to wait overnight or 24 hours before eating?!? Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! So many zucchinis from my garden to use up. If your concern is gluten, it would be simpler to try a gluten free baking mix that is labelled for 1:1 substitution. If you have white whole wheat flour, a full swap would probably be fine. 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. And thanks for including weights in your recipes! I just made a loaf, still cooling off a bit. While this is true for many cakes, for zucchini bread, the difference is so significant, it should be nonnegotiable. Silica gel packets pilfered from my mailed goods and purses? Die weiche Butter schaumig rhren und den Magertopfen untermischen. But it was pretty easy sailing and that. The correction is not meant as a negative comment, just a correction. Its not really about the cooling, as much as what happens when the ingredients settle in for a bunch of hours. The only problem was that they didnt turn out crisp on top perhaps the shorter cook time prevented the moisture from evaporating. I know my leavenings work as I go through them quickly and the muffins I made for breakfast this morning since we werent getting zucchini bread looked perfect. The recipe took to those alterations with ease. 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. Can you freeze half of this? In a separate bowl, whisk together eggs and sugar. Im so sorry I meant to say I reduced the granulated sugar BY half, to 1/4 cup. If it didnt finish rising and was gluey, it might have just been underbaked. Chocolate Zucchini Muffins with chocolate chips are the best way to use up that garden zucchini this summer. You replied!!! 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