You know, unwrapping, defrosting, schmearing with cream cheese takes time and effort. Store in the freezer for 2 to 3 months. Just made this and its absolutely the best zucchini bread ever. The zucchini I used for this recipe was pretty bigone supplied all 370g. Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didnt even want to finish their servings. The texture is so much better on the second day. I brought it to a family gathering and served it with soft salted butter. If you want to use WW flour, less oil, sugar, etc, then go for it! In a separate bowl, beat together the eggs, sugar and olive oil until light and frothy. The only effort required was grating the courgette; easiest recipe Ive ever made. Good if you dont want a dessert-y bread but I may increase it a tad in future. Ive made this several times before, and just made my first batch of the season. Amen to your approach to meal-planning. This was easy, delicious, beguiling. It was delicious. One batch of the recipe made 4 little loaves, which cut well into 2 or 3 slices each (depends on how thick you like your slices). I cant stop making this recipe!!! We have devoured most of the loaf ourselves. Best zucchini cake ever! 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. thanks Anne. Apfel und Zwiebel schlen und ebenfalls in grobe Stcke schneiden. Hi, this looks great. I increased the recipe by 1/3 so I could make one loaf to rest until tomorrow for breakfast with company, and a smaller version in a round cake pan to snack on in the meantime :). I blame my oven it tends to run a bit cooler, I think. loaf pans. Great the second day BUT, a warm slice fresh from the oven was delicious, too. Then I added to the zucchini and had no problem mixing together. I just made EIGHT!!! You are such a radical nervy woman, Deb! [Muffins will bake far more quickly, approximately 20 to 25 minutes.] It is great raw in salads also. 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. (As usual, also cut total sugar down to 3/4 cup and used half white and half whole wheat flour.) My zucchini hating family loves it! Thanks Deb! 25 minutes and 16 minutes respectively. Its really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. You could maybe go down a few tablespoons, but its truly not, to me, overly sweet. I saw that Anna was on a stool but Jacob seemed to tower on his own lol! Turned out moist and not too sweet. This loaf will not last long!!!! Its great the 2nd day, but I love it as soon as it cools, 1st day too!! I absolutely love this ZucchiniBread thank you for the recipe Ive always had luck with a mixture of oil/applesauce/mashed bananas to replace the oil in my recipe, so I might try that here next time. Can I just use white sugar? Ive now made 4 loaves of this stuff in the past 2 days. I still have more zucchini tho! Do u by chance know how many grams this makes up? But I will wait for it to cool completely, and will let you all know about sweetness. I was at the farmers market and decided to buy some zucchini to make that ultimate zucchini bread you posted the other daygot home and realized you posted it a YEAR ago! Cant wait to try this! Combine dry ingredients; add to zucchini mixture and mix well. Thats what Im doingso, so reluctantly. It smells great so far. I used 1 cup of each. 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. Preheat the oven to 350 degrees F. Line an 8 x 4 inch loaf pan with parchment paper. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). Deb! I am an avid baker and my friends know that I am but are shocked when I throw the steps out the window to make a recipe one-bowl and when I mix with some random fork in the drawer (or dish-rack) rather than some fancy whisk or electric mixer. No? Next Ill try a vegan version with some flax and water for 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). I found them to be bland. Also, the Deb method of mixing in leaveners/salt/spices into wet ingredients *before* adding in the flour to prevent over-mixing/developing gluten while obviating the need for a separate dry ingredients bowl? 12-cavity standard muffin pan, light brown sugar vice dark and plain granulated vice raw (pantry cleaning), baked for 38 minutes. Heavenly! I havent made it in a while but I use this a lot. My favourite part in the crunchy topping! Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. Outstanding recipe! Ive tried several recipes for zucchini loaf but this is the BEST BY FAR. My cups of flour weigh in at 130 grams. I dont know if i will be able to wait 12 hours!!! Everyone loved it, although the kids have a slight preference for the banana bread. I love so many of your recipes, but this is not one of them. Thank you for another great recipe. (A bread knife helps to make slices that aren't crumbly.) I skipped the crunchy top (I know, Im a monster) but still let it set overnight. One tall, gorgeous loaf, not 2 squat ones. Thank you! But by doing this, the recipe made too much to fit in one loaf pan, so I used two. Place the butter (or coconut oil) in a large bowl and melt in the microwave. 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. YUM! I just made a double batch of this bread and it is definitely amazing. We loved its crunchy top and perfect spices, but thought it needed some walnuts for additional crunch. It looks fantastic and Im planning on making a plain one just as the recipie says but wanted to see if you thought it would still be ok to make a second loaf with added morsels or nuts. I took this to a bridal brunch and it was adored by all. How would I adjust the time if I were to use silicone financier molds? Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. Maybe retry with a few small ones next time? I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didnt measure). Thanks, Deb! My kids are going to have a hard time waiting (as am I). So goodmoist, and you can add fruits & nuts. The first time was nirvana and the next four underbaked, even in for 1 hr 20 minutes! I want to add blueberries too just add in a cup or so? Just made this and it is terrific! Very Delicious warm! into a chocolate muffin recipe! In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Mines in the oven now! that I dont have to worry about losing. It IS the ultimate! Its tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. thank you! Your pumpkin bread recipe is also one of my favorites. Genius recipe really. I think there are more effective ways to flavor and tint cakes. Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? Not only easy but the best zucchini bread ever. WINNER !! Made this delicious recipe a few days ago. No way i will wait till tomorrow though!! The result, the one you see here, the one Ive been tweaking now for two summers and am finally happy enough to share it with you, is my zucchini bread best-in-show, is my zucchini bread mic-drop. I plant zucchini shred and freeze it just for this. I also wanted to put it out there that I used white spelt flour instead. Sheila, that was a ridiculous comment. Gently fold blueberries into zucchini bread batter. They turned out perfect taste great. Wow! Heres a picture. The texture and the flavor is so, so good. Made this last nighttook it to work todayits gone! My zucchine bread is in the oven. I wonder how this one compares in your eyes.? Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. I came home from vacation to a HECKIN MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! Thank you and this will be my only zucchini loaf that I will be making in the future. Can you make a recipe without sugar or with stevia that would be good? I lived in New Hampshire Nd learned there to grate it and freeze it. If this crunchy lid is like the one on your pumpkin bread, I just died. Also, I only had Demerara sugar and the top is crusty but not craggy. Love your recipes. Stir until smooth. I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. Can I make it, let it cool over night and then freeze it? So making this right now, but the torture of waitingI like immediate gratification food! Delicious! Making another batch of the muffins (trying to keep up with the zucchini!). We dont have the willpower to wait, so we ate a few pieces that night and I added some chia seeds (Im partial to them). This is so good. I added lemon zest, which I think helped bring a little somethin extra. Thank you!! I did miss having two squatty loaves (one to keep, one to share) so I dont think Ill be abandoning the other entirely. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. And super thanks to how easy it is to prep and clean up. Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray. I used Bobs Red Mill 1 to 1 gluten free flour to make this recipe and it was AMAZING! I thought a change would be interesting after making the zucchini-only version several times this summer. I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans! I made this and it turned out great. I did love the crunchy sugar top though, and the recipe is simplicity itself. Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. In another mixing bowl, sift together all of the dry ingredients. Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. Its been wonderful to eat with coffee for the past few days. Definitely a win-win both the day of and the next! However, no basic complaints here. Have you tried allulose? Pour into three greased 84-in. :). How much will I regret it if I dont wait until tomorrow to cut into it? Previous post: ultimate zucchini bread. Alice Manzo, South Easton, Massachusetts. Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. 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. I made it as written, using unsalted butter as the fat. This was so easy to make. I was just in Edinburgh to visit my sister and brother-in-law, who live there and love to cook. I dont eat breakfast (I know, just saying) and I dont bake because Im lazy and I prefer savory (vs. sweet) as a rule. In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. 1.5 Years Ago: Luxe Butterscotch Pudding The zucchini bread came out tender and moist. i liked the look of the ramekin, it might be fun to use a variety of small dishes. Will be making this again. Thank you for everything you do!! My husband claims it is the best zucchini bread and Im going with that. But its this one that remains the solid winner with our family and friends. Id like to add a cup of walnuts coarsely chopped. I have so many vegan friends that would love this! Did Anna get a special cake for her birthday this year? It smells wonderful, but it is very spongy. Thank You Deb! I have so far and am wondering if it is necessary or typical to do so. This was deliciousI added 1/4 cup cocoathen realized I forgot to adjust the flour amount but it turned out well and not too sweet, the way I like it. Did you drain out some of the liquid? Cranberry Zucchini Bread. Thanks Andy! I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. 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. fried rice with zucchini, tomatoes and parmesan . Went halfsies on butter & oil, and swapped out 1/2 cup of whole wheat flour. Trying to plan ahead for upcoming holiday! Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350F. Or do they have different cooking properties, as well? It was delicious. for the ultimate zucchini bread- how much can be added? Thanks, Love this recipe. Skipped the cinnamon and nutmeg. Several hours will get it cool enough so it can get out of the pan to further cool. I even added on almost 35 extra minutes of bake time. Baked this using the butter and it is exquisite. I love it, and everyone Ive served it to loves it too. I used melted butter and shredded the zucchini in the food processor. Love your recipes! My husband despises zucchini but loves this. I dont think anyone making zucchini bread is hoping to get all fancy with it. I did use half olive oil and half canola oil and wish I used part butter. Same is true for her ultimate banana bread. Time was nirvana and the top is crusty but not craggy 1 to gluten. Oil until light and frothy dont wait until tomorrow to cut into it it. 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