But the texture was good and the crusty top was delightful. Hi, I have a problem with the recipe. Yes, I know I can scroll down to the section titles and hopefully find what Im looking for there. I skipped the crunchy top (I know, Im a monster) but still let it set overnight. Vegan egg replacement: One T of ground flax seed mixed with three T water will replace one egg. They turned out perfect taste great. Perfect breakfast! Super happy I didnt have to toss the apples!! Yum. I thought about cutting back on the zucchini, but then I was afraid there wouldnt be sufficient moisture. Thank you so much for the easy and delicious recipe! Perfect for the massive late summer zucchini from a friends garden. I like loaf cakes that are filled out and domed; I like craggy, crunchy tops you have to constantly swat hands away from picking off in bark-like flecks, usually failing, but who can really blame anyone. I made this in the 84-ish glass pyrex loaf pans, since theyre all I have. It has less sugar, you can actually taste some of the zucchini, and the crunchy top is everything. Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. The perfect breakfast! Sugar crust on top is a plus. The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. 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. 3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt Pour the zucchini mixture over the flour mixture and stir until combined. https://comfybelly.com/2012/09/zucchini-bread-using-almond-flour/. Ive made this 2x now, and while I love the flavor, both times it was dense or soggy in the middle. I added Walnuts and raisens and it was absolutely, TO DIE FOR!!! or is it possible the weather was too hot/humid in the kitchen?) Hi, this looks great. The sugary top is brilliant. Its a very fancy. I have a question about testing for doneness. Made this yesterday and let it sit almost 24 hours before trying it. I am a fan of all the traditional quick breads, i.e. Baked in a 912 pan for 30 minutes. going to go one step farther and our them to cupcakes with yummy frosting and some sprinkles :), Hi Bernadette recipe source! This is my new go-to zucchini bread recipe. Mines in the oven now! Do you think this recipe would translate well into muffins? Takes longer for the oven to preheat than mixing the batter :D Set aside. The is the best zucchini bread I have ever eaten in my life. I made this bread yesterday afternoon. Ive made this recipe twice this week! Thank you, Deb!!! I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! Its just so good. Somehow when he is alone, or in a photo with Anna, that new young man thing doesnt resonate as much. :P Ill stick to quick breads made with carrots, sweet potato, or winter squash. The texture looks perfect and I want to do my best to recreate it. 24 HOURS!?!? But absolutely delicious! Voila! I have no idea what I did wrong. I just made your Zucchini Bread. I love all your recipes. The second bread was much tastier, and I didnt see any difference in letting it rest overnight. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. I still have more zucchini tho! Have you tried allulose? Im one person and bake often. Oh well, I trust you, Deb. Exactly what I used-yellow squash and it was delicious. Ive been wondering about doing a zucchini bread variant with eggplant instead of zucchini. They turned out great! I made this but cut the sugar back a bit and added white chocolate chips and chopped macadamia nuts. The bread rose beautifully and had that crusty top. Baked it for the full 60. Doing it fir a favor for his brother. Everyone we shared it with was so happy. in San Francisco when you were on the book tour for Every Day but I am gobsmacked that Anna can already be four! It looks to be the same except for the nuts! I always make my as muffins because I can freeze muffins for longer keeping and portion control. Love your recipes. Great recipe! Next time I might experiment with cardamom and/or orange zest. This was SO good, seriously delicious. I have so many vegan friends that would love this! Love the crunch and the texture/moistness! I pretty much always make Debs marbled banana bread in a square pan! I will wait til tomorrow to have a muffin. I could never quite keep the sugar coating as the wonderful crisp layer it initially cooled to. WOWZAWOWEEEE! In a separate bowl, beat together the eggs, sugar and olive oil until light and frothy. Its in the oven. Definitely my new go to recipe! Thanks! Any suggestions? I did use more cinnamon as I love it and had no turbinado, so I used dark brown on the top instead. Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin 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). My son loved even the uncooked bottoms, but I didnt. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. Great the second day BUT, a warm slice fresh from the oven was delicious, too. Do u by chance know how many grams this makes up? So I made a couple loaves tonight. The three kids who ate it like zucchini in most forms, but this was a big hit. Yes, and I bought more ingredients, so I will be trying it again!! But when I sliced into it, the top half looked ok-ish but the bottom half was eraser. 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 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. The coconut/zucchini mash up turned out well, but even with 1/2 a lime juiced in and some zest the lime was lost. Otherwise, Id do away with the sugar topping. Gluten Free Option!! And it truly is one bowl and a fork. Ive made this quite a few times since our zucchini harvest has been coming in, and I didnt realize until now that it was a recently published recipe since I found it through Googling Smitten Kitchen Zucchini Bread! Shhhhhh! I made this over the weekend and it was delicious! This recipe is perfect and does not suffer by having 3/4 c of chocolate chunks added to it! My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. And used a summer squash from my CSA, rather than green zucchini. Instructions. Thank you! Is there any reason this would not work with yellow summer squash (patty pan squash)? Though no, the flaky bark bit did not survive . I religiously follow this site, and have made many of the recipes, with universal success. The recipe took to those alterations with ease. Make this!! Thanks Deb, there has not been one recipe that has not been..wait for it.AMAZING. Youve solved everything I found annoying about making zucchini bread in one go! It came out great. Usually I do not mess with a recipe the first time I make it but today, well , I had to make some adjustments. Today marks the third time Im making this lovely bread. I think so, because my loaf pan holds 6 cups (exactly). I came back to your recipe and consulted the pictures to confirm that yours also looked a bit soupy when you poured it into the pan. Grease two 8 x 4 inch pans or 6 mini loaf plans. it ended up being about a 1/2 cup of apple sauce. Zucchini is a kind of summer squash so yes. Grammar correction: my sous-chefs and ME.. The water content in the zucchini obviously varied widely and Im trying to figure out how to account for this. 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. Thanks! Then add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Bake 60-75 minutes at 350F until a toothpick inserted in the center comes out clean. Thanks for thoughts! Heavenly! Thank you! 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. And it freezes perfectly! Love your writing so much. Totally works :) Also used mostly whole wheat flour and the bread was still moist and crumbly. Third, I literally left this on my counter in the loaf pan. Deb, I just told my brother that your recipes always come out exactly the way you say they will and this is no exception, right down to the crispy sugar capmy loaf looks identical to yours and your clear precise recipe gets all the credit. ;-) Thanks for a great basic recipe Deb!! How much do I love this bread? This recipe is a keeper! Smart. This definitely is THE BEST zucchini bread recipe I have used. Thank you! I added mixed dried fruit and chopped nuts. We then shared with her daycare providers and my husband brought two slices to the movies with his friend. Of course I modified it a bitI reduced the granulated sugar significantly in one batch, and in another batch omitted it entirely, instead adding about a cup of chocolate chips. So making this right now, but the torture of waitingI like immediate gratification food! I did a taste test and my family overwhelmingly voted for the Silver Palate version. Thank you! Whisk in the eggs, vanilla and salt. All time classic this time of year! I am glad youre enjoying the recipe! It doesnt work exactly the same in recipes, but I could see swapping up to half and seeing how it goes. The first time I followed the instructions exactly. This was excellent (even when we ate it right out of the oven since we couldnt stand to wait a day)! So happy to use my garden zucchini here. 25 minutes and 16 minutes respectively. The dude asked for walnuts so I added. Delicious and stays moist for several days! Made as written. I will continue to love you and your site no matter what. Used flaxseed instead of eggs; didnt add any water. Either should work but may bake up differently. Is it that I didnt bake the bread long enough (I did at 55 min)? But I dont think that would do it. Set aside. I will try today!! Sorry, your blog cannot share posts by email. Second time I baked it in a 88 pan and had it in the oven for an extra 15 mins and it came out perfect! If yes how do you suggest wrapping it? I put a little maldon sea salt on the top with the sugar-just a couple of pinches. Or do they have different cooking properties, as well? For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. This is really helpful and I might try this next time. Stir in zucchini. Thank you! Preheat the oven to 350F. It worked great. Pour the batter into the prepared pan. It smells great so far. Mix the wet ingredients together: Mix together the egg, oil, sugars, applesauce, vanilla, and zucchini in a medium-sized bowl. 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