chocolate zucchini bread smitten kitchen

Love some help! Mash bananas in the bottom of a large bowl. It worked out fine with my large zuke, Thanks for this no fuss, one bowl recipe. I used half melted butter and half avocado oil. My zucchini-hating five year old devoured it. I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. I just had to taste the top, so good. I made this two days ago with half grated yellow zucchini and half grated apple, since Im awash in both these days. Will this work in a glass loaf pan or is aluminum preferred? Diana (marians daughter :)). (Really dont like zucchini but we had some). Well! And that crust on the top is just to die for. In a medium bowl combine the flour, cocoa, baking soda, baking powder, salt, cinnamon and allspice. This is a great recipe. Die Heringmischung unterziehen. While it is hard to wait overnight for it to cool, it does taste better the next day. Does the same crunchy thing and makes a quick bread even more exciting. this recipe is so wonderful! My son will be visiting for Thanksgiving and he wants to take it back with him! My husband loves a slice as a quick pick-me-up before going for a morning run, and my office-mates devoured a loaf in short order. I had to share my weird partial sub. But I didnt have a loaf pan so I made a dozen muffins & a little cake ( where I added chocolate chips & nuts- definitely a plus in my book) & we couldnt resist trying a muffin each the first day & then putting away the rest. Fried rice with zucchini tomatoes and parmesan. I think this is probably because I weighed the flour for me, Smitten Kitchen recipes (cookbooks and website) consistently have more flour by volume than by weight, and I have checked the calibration on my scale. I did use a mix of pastry flour and bread flour (about 60-40) rather than AP as it is what I had around when I decided to make this at 9pm. Man I love this recipe comes together so easily and it does get better with age if anyone has any control to let it last even the 24 hours. Proudly powered by WordPress. Best zucchini cake ever! I love the list of complaints! Thank you for providing delicious, one-bowl recipes! In another bowl, mix together flour, cocoa, salt, and baking soda. Beat in melted chocolate. I mean I guess I could add it and see how it goes- haha! Egads! This method has worked pretty well for me when Im making quick breadshopefully it will help you too! I have an abundance from my CSA. The bread turned out nice and moist. The turbinado sugar on top makes all the difference. As GF baked goods react differently with, among other things, air, Ill test out half the batch left out as per the recipe instructions, half go in the freezer once cooled. My zucchini bread took FOREVER to bake, and I still ended up with what seemed like uncooked areas, primarily on the bottom of the loaf. both the ultimate zucchini(with olive oil) + ultimate banana(with butter) are hands down gold-standard recipes in both ease + results. This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Notify me of follow-up comments by email. In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Still came out delicious, but just not that nice tall loaf look. These will be a new staple in our house- thanks Deb! Hosted by Pressable. Same temp. Didnt last the 4 5 days, and making batch #2 tonight! Any possiblity of improvement in the search function? Had no torinado sugar so used half and half white and light brown blended. 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 :). Next time, Ill double the recipe. Worth noting that for me both times it took more like 75-80 minutes to be cooked. Thanks for another winner! Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1449998 I used a large yellow zucchini, worked just fine. Instructions. I made this. Let them rest for half a day. I added walnuts and my husband and I adored it. I know itll be even better tomorrow. If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. Thank you Deb. Well, I am sorry to report I thought this was a major disappointment. Can these be made as muffins? The batter exactly filled 6 standard cupcake holes and baking 28 minutes in a convection oven resulted in beautiful rounded and leavened tops. So, the next day, I shredded more zucchini (used a food processor. The dough is so thick I cannot incorporate the zucchini. Thank you and this will be my only zucchini loaf that I will be making in the future. Very Delicious warm! This recipe is stupid good. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Any suggestions? Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer. Thanks Deb. Ive been making all sorts of quick breads using fruits and vegetable because my grandson hates veggies. Ive made this recipe a couple of times, and its one I come back to I love how tender it is, how easy it is to make, and how well the zucchini flavour comes through. If youre wondering about less sugar, this is definitely doable. I used olive oil. The hole may have been too deep for the toothpick, but I was pretty sure I had poked the skewer through it; the raw parts were throughout the middle of the bread, I thought the skewer would have at least hit some of it. Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. Two in the freezer for another day. So very good, so easyI will make this again and again and will never need another recipe for zucchini bread!! SO GOOD!!! loaves the other day and boy were the neighbors happy! My bake time was 1:15 I think my oven needs recalibrated. I ended up with small lumps of flour in the batter that you could still see in the baked loaf. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). I have not experimented with it here at all. Everyone wanted their own little loaf! I seriously will never need another zucchini bread recipe, ever. For those needing GF I made this gluten free substituting the flour for 1/2 Trader Joes almond meal (by weight) and half Cup to Cup GF flour (by weight) and it turned out perfect. Great recipe! Can you make a recipe without sugar or with stevia that would be good? Im going to make my family wait the full 24 hours. And we baked them as muffins and mini- muffins. Deb, I dont know if you know this but youre a genius. No other modifications because the base recipe is so delicious. 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. No way he was going to let his sister be on a stepstool and not him. The only changes I made and had success with it, was instead of 2/3 cup oil, I did 1/3c plain Greek yogurt and 1/3c oil, and I cut down on the sugar, rather than 1/2c white granulated sugar I added 1/4c cane sugar thank you for such a wonderful recipe! You replied!!! Our zucchini thank you. Thanks, Love this recipe. Making it again this weekend! Excellent NYT article btw with a 1 and 3 yr old at home Im all about splitting meals into bowls for everyone to choose their own combinations. Pour the zucchini mixture over the flour mixture and stir until combined. Your site is my go-to for all things baking :) Thanks so much! It is fantastic, and a great thing to get us through lunch time at our jobs! It doesnt work exactly the same in recipes, but I could see swapping up to half and seeing how it goes. We loved it. I always make my as muffins because I can freeze muffins for longer keeping and portion control. I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didnt measure). I cant imagine lighter brown sugar is awful- but figured Id check. I cant wait to try this. Thanks in advance! Id check the muffins at 22 minutes but they might take as long as 28. It was so flavorful. Butter a 95-inch loaf pan, or spray it with a nonstick baking spray. I love reading your comments as much as I love trying your recipes. This is the best zucchini bread recipe ever, Ive made it many times this summer since my garden is producing massive amounts of fresh zucchini. I havent worked with them but my hunch would be to substitute by weight (you want 13 ounces of them), no need to thaw (just give it more baking time if needed) and do not wring out. Thanks! YUM! The outer edges were a little crispy, but very much edible. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. I made a lemon-zucchini bread last weekend and it looked beautiful coming out of the oven but totally flattened when I accidentally left it in the pan instead of cooling on a rack and ended up unpleasantly dense. Im going to make a few more tomorrow to share with neighbors. How much do I love this bread? I love that I can simply trust what you say and it will work out perfectly <3. I was hoping to buy it in book form because Id rather make a recipe from a book instead of a website Im old school! Doesnt get much better than that! Thanks again, Deb. Both delicious! Well I just found it! This is definitely the last zucchini bread recipe Ill ever need! In fact, I might try this recipe someday with all pineapple + some chopped macademia nuts. Taste wise, its OK. Three years ago: Blueberry Bread and Butter Pudding Id be more inclined to swap some of the zucchini for it. Subbed about 2/3 of the 1/2 cup measure with raw and buckwheat honey. Have you tried allulose? Shhhhhh! Chocolate chips optional, but likely good too. The 24 hr waiting period was impossible all we could manage to wait was overnight. Beautiful and delicious- words Im surprised to use to describe zucchini bread. Cannot wait to make this as soon as I can harvest my first zucchini!!! Its a perfect, delicious recipe and I cant thank you enough. Can you make it with stevia and almond flour instead? Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray. Family devoured them. @350. In another bowl, whisk together the eggs (or flax eggs), oil, yogurt, brown sugar and vanilla extract until combined. Its just out of the oven, its beautiful and smells delicious. I add blueberries and pecans. of molasses to it. It took 65 minutes. Also maybe I should cut the sugar a bit? The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. So moist and tasty with crunchy top still intact. Im using those mesh covers like you would use at a picnic to keep the bugs off. Instead of oil, I use 1/3 c of pineapple juice and 1/3 cup of sour cream. Can vegetable oil be used in regards as a neutral oil? Agreed! I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. Gently stir or whisk until *just* combined; do not overmix. Trying this this weekend! And this time, I loved it! How To Store Zucchini Bread: Tightly wrapped zucchini bread will last on the counter for 1-2 days. If youre thinking meh, zucchini bread, youre wrong! I made this and it was wonderful. I love this recipe and make it multiple times/summer. Being that it is a 105 degrees in Northern California, I couldnt bear to turn on my oven so I used my much under-utilized air fryer on the bake settingout on the porch. Any thoughts? This will be my zucchini bread recipe from here on! Thank you for finally bringing zucchini into my quick bread rotation!!! Thank you deb!! Thats how easy! Made lasagna. Thanks for the excellent recipe. I love so many of your recipes, but this is not one of them. So helpful! Loved it! The dude asked for walnuts so I added. Dont know why we were to leave it overnight, it was delicious 15 minutes out of the oven! My garden is overflowing and I need other ways to use it! I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. Would love to try to make a vegan version for my mother. Cant we decide for our own selves when the time is right to scale it up to two? Second loaf ive made this week. I want a tall, craggy, crunchy top that I have to swat hands away at.and you gave it to me! Excited to try this with the zucchinis that arrived in our imperfect produce box. I have no idea what I did wrong. Eleven years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie Aside from the obvious change in spices, do you think I would need to make any major modifications with regard to moisture? Olive oil. I doubled the recipe and used two Pyrex loaf pans. Thanks so much for sharing! I left the second loaf in the oven for 65 min. Very forgiving recipe! Ive never eaten or made zucchini bread before. The baked loaf it to cool, it was better the second day a standard muffin., vanilla, and salt it goes- haha it is fantastic, and great. We had some ) our jobs still came out delicious, but very edible. Loaf look top still intact help you too almond flour instead lighter brown sugar is awful- but figured check. 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