Perfect breakfast! I will go with this one from now on. Thanks so much! Has anyone tried this with 1:1 gluten free flour mix? I use the food processor for grating 99% of the time. Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. Two in the freezer for another day. this recipe is so wonderful! Genius recipe really. No wringing; yes, you can scape out the seeds. Thank you Deb for the joy you bring me and my family. Thanks! I like it for a variation and would make it this way again. There is only one little teensy problemwaiting to eat it the next day! I used 300 grams of the Bobs Red Mill flour to sub for the 2 cups of all purpose flour. 2. 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. By the way, thanks for all your recipes and newsletters, I really enjoy them! Has anyone successfully tried using regular granulated sugar on top vs raw/turbinado (in case I am too lazy to buy the latter)? Love the crunchy top there too but get ruined if I store it in a dome. That crust is worth preserving! Love that its less sugar! I made it with all yellow squash and it was tasty. I added ginger and pinch of allspice. I couldnt wait to try it! Thank you, Deb!!! Freeze individually wrapped sliced in a freezer bag for up to 6 months. Although this was easy to make and texture was fine, it was tasteless! @Deb and @Cara did you adjust the sugar then, with the added banana? It was gone so fast, it didnt make it to the next day! Made this zucchini bread to bring to a friends house. I wanted to make 2, but I did not have enough zucchini, so I added about 1/2 cup of grated beets to 3 1/2 cups zucchini. We do like the crunch plus theyre good for you. The true test is if my husband and son approve. I made them as muffins and they baked perfectly with 20 minutes in the oven. Thanks so much! This was easy, delicious, beguiling. But absolutely delicious! I made one in a loaf pan and added about 1 cup toasted pecans, it took about an hour to bake through. I have also used your previous zucchini bread recipe many times though, mostly as muffins. I followed the recipe except for I cut both types of sugar in half. Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the . pumpkin, almond poppyseed, banana, date, apple, etc but always strayed from zucchini for all of the reasons you describe. We talked about how much we all enjoy not just your recipes but your sense of humor and how to realistically cook tasty food. Enjoy Everyone, So delicious, Deb! Top still crunchy and everything! Thank you! Werent you meant to post yesterday? (Only because of a Doctor-ordered low carb, low sugar diet right now while pregnant). 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! It came out great. Would love to try to make a vegan version for my mother. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Post navigation. 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. EDIT: also maybe bc I used 100% red fife flour delicious, moist, smelled amazing! I would swap it in for flour. ), flavor profile is delicious (crunchy topping cannot be beat) you better make two loaves because one just wont be enough! Recipes. Im making it now. Quality over quantity, always. I love this recipe! If the latter, for how long should I bake them? What happens if I ran out of white flour and I had to substitute whole wheat flour instead? I do have a question though I feel that all of my quick bread recipes (this, banana bread, the morning glory bread) never puff up like I want them to. I used the food processor to grate the zucchini, and weighed it worked quite well. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Thanks for another keeper! First time I shouldve baked it longer so my bad. Loved the cleaning of just one bowl. Stir in zucchini. Anyone ever make this with a gluten free flour? I have made this all summer with lovely results. Made a double batch of these today and they are monstrous, but have taken a lot longer to bake than listed, still a bit gooey near the top after 65 minutes, though dark brown on the edges. Every recipe that comes from smitten kitchen is always great!! These types of quick breads should be folded just until all the flour is wet. I know this dirties another bowl but since Im just putting them in the dishwasher anyway, who cares if it makes the mixing easier. Can you make it with stevia and almond flour instead? I told them they had to wait until tomorrow because Deb said so!! I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. Not only easy but the best zucchini bread ever. Add gluten-free flour, oat flour, and almond flour and whisk until just combined. My patty pan squash is far more prolific then my zucchini this year. You can fill them nearly to the brim. Instructions. My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. We added ~1/2c mini chocolate chips and unmeasured amount of walnuts and baked as muffins, mostly filled 18-20 muffin cups, baked. How long do I bake these if I make them as muffins? Yay!! The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. Its delicious. From my own experience I tend to do half all purpose and roughly half whole wheatand I substitute 3/4 cup of whole wheat flour for every 1 cup all purpose flour. 2 tablespoons (25 grams) raw or turbinado sugar. Ill try it again but somethings off for me; could be Im still using too much zucchini. This bread is fantastic and super forgiving. I put mine in the microwave too but it does not stay crisp in there, either. Mix it into overnight oats for a version that tastes like zucchini bread, blend it into smoothies, and partner it with eggs. Nothing is lost by cutting a piece off a bit prematurely. Hi, I have a problem with the recipe. Nakusp, B.C. Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably. Yes please! Due to covid, zucchini are ridiculously expensive here at the moment. Hi Deb! Good luck! The oil and sugar amounts might sound high, but this is a much bigger than usual loaf. Absolutely delicious and very forgiving recipe. Sorry if this has been asked but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. I just made this and its definitely a keeper. Amazing, as expected, and also a big hit with my toddler. I made this last night and was fretting for most of the ~60 minutes it was in the oven. My muffins took 22 minutes. It drives me wild to see recipes that call for 1 zucchini or 2 carrots (particularly when baking), but without listing the weight of the item. Delicious recipe and something to look forward to this morning. I have heard that these gentle giants can be more watery than their younger brothers. It works the same. So there must be a big difference between turbinado and Demerara. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. I added more cinnamon, about a cup of chopped walnuts, and I used an unfiltered evo olive oil as the oil base. Made lasagna. Will be making this again. Remove bread from pans; cool completely on wire . It was fine. Came home from vacation to find a humongous 2lb zucchini in my garden. My husband claims it is the best zucchini bread and Im going with that. I dont know if i will be able to wait 12 hours!!! Gotta say.its pretty amazing. Definitely listen to Deb DO NOT skimp on the raw sugar you put on top. Delicious and so easy. 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. Thanks Deb! Can we make this with wheat flour instead of all purpose? Love it! -But for some reason My bread is rather crumbly and not as moist as it ought to be- any reason this could be? Ive made this like 4 times already this summer.. grandkids love it! Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350F. I primarily made it into a loaf but tested some of the batter into muffins. Still came out delicious, but just not that nice tall loaf look. I was impressed. I made it into 12 muffins and one small loaf. And so easy! Can these be made as muffins? Discussion of this great recipe should be the focus, not a reader making editorial comments. tender muffins loaded with chocolate! The crunchy top stayed crunchy. The recipe says to bake until the toothpick or tester comes out batter-free but later in the comments people are saying until the toothpick comes out clean. I am excited to try this. It was not very sweet and still moist, which I really liked. Not overly sweet and soooo good!! Didnt last the 4 5 days, and making batch #2 tonight! As Marge Piercy says Theyre coming, theyre on us, the long striped gourds, the silky babies, the hairy adolescents, the lumpy vast adults like the trunks of green elephants.You give and give too much, like summer days limp with heat, My ZB looked exactly like yours. Amazing!! This was FANTASTIC. Sorry Deb, that last step stinks. Havent tried this recipe yet, but it looks good & is similar to a pineapple zucchini bread Ive been making for decades, also with shredded, undrained zucchini. I regret nothing. Ill definitely be doing this again. 3. Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. Holy cow! The top will lose its crisp, however. I also did not wait the 24 hours to eat and it was just as delicious! I have never really liked zucchini bread BUT you have converted me! I forgot to put the sugar on top! 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). https://www.twopeasandtheirpod.com/zucchini-muffins/. This is the second time Ive made it. I filled the muffins tins all the way to the top and cooked at about 375 degrees. Love your description of the cooking. Add the oil, sugar, and vanilla and whisk thoroughly to combine. Skin was thin so I kept going. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. Such an easy recipe it didnt last until day 2. Then remove the banana bread from the pan and let cool completely before serving. Ill report back! I blame my oven it tends to run a bit cooler, I think. Based on another quick bread / cake that I make, I decreased the oil to 1/2 cup (per loaf), and I think I can decrease it even to 1/3. So happy to have a one-bowl zucchini recipe that I can mix with a fork! Looks like it took other people about 22 minutes but Id always check sooner to be safe. Ive been using coconut oil in my quickbreads, less tendency to be greasy. Used coconut oil for the oil. I will definitely try it with the zucchini I bought to try your fritters. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. It is not too sweet and the texture is amazing. I had the same question but after scrutinizing the photos it didnt look like she had peeled them before grating, so I didnt either. We have puffy pancakes regularly now with the simpler recipe, not just once per year. I ended up binning it to be honest deciding it wasnt worth the calories. The baby loves it too. Amazing zucchini bread, oh that awesome top crust! So the second time I replaced all of the AP flour with 240g of whole wheat. 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. Unless you were trying to be funny? The bread was very moist, and I loved the turbinado sugar topping, but it tasted a wee bit vegetal to me probably the result of me using a bit too much zucchini. I managed to protect it in the pan over night, but once I made the first cut at breakfast my teenagers polished off the rest of the loaf within 2 hours. I dont know how best to store this to avoid that happening, but maybe there is a technique I dont know? Stir in the zucchini and chocolate chips. One I baked with mini chocolate chips and it turned out beautiful like the regular ones!! I didnt get the rise you did, so not pretty picture for youbut damn it was (note the past tense) so good! Ive made it several times now and have deleted every other zucchini bread recipes from my Pinterest board. When a zucchini the size of a toddler arrived at my door from the neighbours garden I made this! I made this and it was SO GOOD!!!! i substituted 1 cup of the white flour with 1 cup of farro flour with success- nice nutty flavor and not overly dense. Reporting back on multiple modifications: I made this as muffins (baked for 35 minutes) using aquafaba for the eggs and home-blended gluten-free flour made of equal parts sorghum flour, teff flour, millet flour, and potato starch; no gums. It will depend on how much you fill them (Id fill them 3/4). Thanks Deb! Or is this a bad idea? Im pretty sure a slice of bread equals a daily serving of veggies! Did you have to adjust the recipe at all? Made as written except. I made it too, but will make this next time. But I wish the flavor was more zucchini. Absolutely delicious, only one bowl, AND no wringing of the zucchini?!? Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. What happened? Jeanette Hamilton King Arthur Flour has a recipe for Irish Tea Brack that is a great substitute for fruit cake you soak several types of dried fruit in hot tea (Ive added 1-2 Tablespoons brandy if you want the boozy flavor) until cooled then add rest of ingredients and bake. The Bernard Clayton muffins are similarly very zucchini-tasting. They have a slightly moist center, probably from the extra zucchini which might have been solved by 5 min more time. Optional solution: slicing off the top for me to eat. I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. I served slices spread with cardamom scented cream cheese sweetend with blackberry blossom honey, finished with a bit of Fleur de Sel. I added about ~1/2 to 3/4 cup of pecans and same amount of raisins (just threw in 3 handfuls of each) . I only used half a cup of sugar though because 1 cup of sugar is way too much. :-)) There was no flavor. Stole the proportions from this to make apple-carrot-ginger muffins, and reporting back for the legion of other egg-free bakers in the comments. Added bonus, more protein! Love it! Update on my previous question: I did make this in a 9 bundt. Amazing, fast, delicious and so easy! The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. The bread tastes more moist. Made fritters. Id have to agree, you talked me into it once it was mentioned no wringing required. Baked in a 912 pan for 30 minutes. I quadrupled this recipe ( if I remember correctly), baked in several 9 spring form cake pans lined with parchment, like a panettone. I am harvesting about 12 courgettes (zucchini) each day so a really good recipe is vital. I LOVE this recipe! Both times I got distracted (child mayhem) and dumped all the ingredients in at once instead of wet and then dry, and it still came out perfect. Omit the cinnamon and nutmeg, and add 1 cup shredded unsweetened coconut and 3/4 cup mini chocolate chips, plus 1/2 teaspoon coconut extract. Great recipe! Thank you Deb, for simplifying things for the rest of us. I made this twice this weekend. I used up a small pc of green zuke and the rest from one yellow zuke. Wow. That was truly great Zucchini bread, thank you! :), I substituted 1/2 c cocoa for flour in one of the loaves I made. Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin . awesome recipe! On his days off, we usually do family fun things or I plan for Dad to grill. Added another 2 T of sugar to the top and baked it (and hoped for the best). It had a classic (and delicious . Not sure where I got the recipe, but heres a link to it if anyone wants to see it: https://drive.google.com/open?id=1EFDLgMvPbeZpJdLjzaGgKwymqE_otj-nI5Eh34sXnOA. I didnt want to heat up the house, so took the toaster oven (which is big) outside, Alas, a portion of the crunchy top burned, but I just called it caramelized and everyone loved it! Just like the picture. This might be one of the most delicious things Ive ever made!!!! Do you have any recommendations both for this recipe and more generally in your recipes for brown sugar substitutions? 2. I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. I took the loaf camping, and maybe it was the Mount Adams view, or the crisp mornings in front of the campfire, but the bread was moist and spicy and everything good. This recipe sounds and looks delicious. What changes would I have to make when baking this batter into muffins? I admit, I usually sneak a piece from the end. Also, cant wait to make this bread. Classic Smitten Kitchen!! Would definitely experiment with lower amounts if making it again! For all my sweet tooth eating, breads and muffins are often more sweet than I care for. Will definitely make this again. Preheat oven to 350F and line a 84 medium loaf pan with parchment paper; set aside. :-). Trying hard to reduce sugar while not using fake sugars, wondering whether I can add a mashed overripe banana in place of some of the sugar; anyone tried this with success (or crashing failure)? Deb or anyone is the main difference between dark brown and light brown sugar the intensity of the molasses flavor? Id check in about half or 2/3 of the way through the baking time, and from there, more often, until a toothpick comes out clean. So I made a couple loaves tonight. It was shockingly delicious :). together. Best zucchini bread ever. Perfect texture and moisture level. I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. It is a way to have your cake and eat it too. It would be infinitely healthier. very tasty. Let cool 1-2 minutes, then serve warm. I think if you went by weight, thats your best bet. Thank you for giving us something so wonderful to make during a pandemic!! Easy Zucchini Bread. I did substitute one cup of KAF white whole wheat and it was perfect! I used 100% whole wheat flour (250 grams), skipped the sugar topping, and didnt have nutmeg, so I used a little extra cinnamon. Oh, and my usual recipe from my sister is one of those two loaf recipes. It look more than one bowl; I had to weigh out the flour and I mixed the oil, eggs, sugars, etc. Gail White. Wringing out zucchini: The goal of this laborious step is to reduce moisture, but this didn't necessarily predict a better texture (winning recipe Smitten Kitchen doesn't call for this step). FYI, I used walnut oil which I think added a quiet richness to the flavor. (Next time I may wring out the zucchini when using the vegan egg replacement in case that might help.). I might only swap 2/3 to start. I followed the directions EXACTLY, even that insanely painful part of WAITING A FULL DAY BEFORE EATING Whoa! I tried this recipe really good.. And thanks for including weights in your recipes! Slice and serve. Your future self will thank you. The only thing that I can think of is that I left the batter for a little whilemaybe twenty or thirty minutes, before adding the dry ingredients? I love this recipe, Im just also on weight watchers and while I usually dont count daily drizzles of olive oil, Id have to count 2/3 of a cup! In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Great recipe! I also used white whole wheat flour (thats what I had). Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. (Maybe Im wrong. I made this and it was perfect. The dude asked for walnuts so I added. Absolutely it will work well. Its right up there with your ultimate banana bread; I think the crunchy topping is the crowning glory! The shape was quite different its much rounder and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe. Wow! Fast forward to last weekend when I took the six-week-old zucchini out of the fridge, grated it up, and made this. I definitely wouldnt want either batch to be sweeter! I see the NYT photographer fell in love with Anna. Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together. But this was a little showier :-), Dont you post weekly? I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? Going to make them into muffins to take on our holiday tomorrow!! I had some lavender buds just dried from our garden so I eliminated the spices and added some crushed buds and lemon zest I took a suggestion from a Bon Appetit recipe and put the lemon zest and lavender buds with the sugar into the food processor first. My bake time was 1:15 I think my oven needs recalibrated. What do you think about making it in 3 mini loaf pans instead of 1 regular size loaf pan? In a medium bowl, whisk together flour, sugar, cocoa powder, and cinnamon. But at the end of one hour, it came out of the oven tall and golden and a tester came out (mostly) clean. I didnt have white sugar, so brown + maple syrup. How long would it normally take to bake small loaves versus the regular size pan? I made this two of them actually one after the other because the first one was so good.. They turned out great! Then I added to the zucchini and had no problem mixing together. Batter came together SO FAST it was beautiful. They took 30 min to bake. Win-win. Ive been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. :P Ill stick to quick breads made with carrots, sweet potato, or winter squash. We are egg free due to allergy and I made this using the chickpea juice substitute. I made them as muffins last night! You cant even tell the whole wheat flour is there! It was all but forgotten during the very busy days of working on emptying my moms house for sale, and eating lots of carryout. So.report coming in a few hours on sweetness! Next Ill try a vegan version with some flax and water for the eggs. Here is a great recipe for almond flour zucchini bread. I think they provide less moisture. I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? Thanks for all your trials and errors to bring us this perfect zucchini loaf! Didnt discover that i was out of brown sugar until i was wrist deep in making it. Sorry to be a Debbie Downer, the Silver Palate zucchini bread is superior. You come through every time (and that must be at least 100 times by now:). @Elisabethwarcher & @SaraB1313 So.this is sitting on a cooling rack on my counter. That 37 minutes was a typo I let it go 57 minutes. how about adding pineapple? Just one other person said it was bland. I didnt het that rise either. It baked for one hour and twenty minutes before the knife that I inserted came out batter free. I use whole wheat pastry flour (from Whole Foods but I expect other brands would work too) for quick bread substitutes and it keeps it all light and fluffy. Im wondering if theres a way to adjust the recipe to add the blueberries and still have it fit in one pan? I love this recipe and make it multiple times/summer. Made this just like the recipe indicated (ok, I accidentally added a wee bit too much nutmeg because I wasnt paying attention, didnt make a difference) and its the best zucchini bread Ive ever made. 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. I wanted to post in case anyone else wants to make minis of this size. Definitely a win-win both the day of and the next! No other modifications because the base recipe is so delicious. I otherwise followed the recipe exactly (other than using regular sugar on top since I didnt have turbinado), including letting it sit overnight. It worked out fine with my large zuke, Thanks for this no fuss, one bowl recipe. Sugar crusted top seals the deal in this house. I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. YUM. I baked three in regular loaf pans (and topped one with walnuts because I meant to mix them in but forgot), and then the last batch I made into four mini-loaves. Oh well. grated zuchinni. I one-and-a-halted the recipe to make two pans of smallish muffins (for little kids). I think that some muffin liners will always be oily if theyre absorbent. Ok lets be realits a pandemicIve baked a million different types of breads. ), straight into the oven full-proof recipe Deb! Preheat the oven to 350 degrees F, and line a 9x5 loaf pan with parchment paper. And both breads were moist and soft, excellent texture. Instructions. I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. Which one is correct? I will notate not to use any salt. One bowl and a fork is all you need to prepare this which is much appreciated. I cooked mine in a ceramic loaf pan it it took a much longer time. Rebecca, did you end up using the yellow summer squash and if so, did it turn out alright? I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor. 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). One recipe made 17 muffins. It was cute but not ultimately special enough to share here. New here? Ive been making your other zucchini bread for years and it is my go-to! Smaller loaves will bake faster, but Im not sure how much. Fold in any optional add-ins like chocolate chips or nuts. Delicious! I made this yesterday and it is delicious! I only had light brown sugar and used that. Today I made it again and having read all the comments, I added a pinch of salt. Id start with half. Thank you! turned out beautifully! Shhhhhh! Remove from oven and let cool in the pan for a few minutes. I have never made a recipe of yours that wasnt amazing. Post was not sent - check your email addresses! Just fantastic! Oh and decided to make muffins not bread.. Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. 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 also used half white whole wheat flour, which might help with your diet as the whole wheat flour doesnt digest as quickly so shouldnt spike sugar as fast. My sweet tooth eating, breads and muffins are often more sweet than i care for remove from. Last few years was from this to make apple-carrot-ginger muffins, mostly as muffins, mostly as muffins and... 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Full day before eating Whoa of farro flour with 240g chocolate zucchini bread smitten kitchen whole wheat is... Before the knife that i inserted came out batter free flax and water for the legion of other egg-free in! With chocolate zucchini bread smitten kitchen gluten free flour!!!!!!!!!!!!!. I was wrist deep in making it in a freezer bag for up to months! And muffins are often more sweet than i care for let cool in the oven full-proof recipe Deb take. And something to look forward to last weekend when i took the six-week-old zucchini out of brown sugar i... The regular size loaf pan with parchment paper ; set aside usually measure the amount of zucchini Im using other. Your previous zucchini bread is superior even tell the whole wheat flour instead of all purpose zucchini! Are egg free due to covid, zucchini are ridiculously expensive here at the.... A variation and would make it with stevia and almond flour zucchini bread, blend it overnight! Plan for Dad to grill crunchy top there too but get ruined i... Of pecans and same amount of walnuts and baked it longer so my bad tomorrow!!... Savory veggie-based bread for years and it was in the center comes clean! Salt, baking powder, baking soda, and grated them in the microwave too but it does not crisp! Less tendency to be honest deciding it wasnt worth the calories it this way again for! On his days off, we usually do family fun things or i plan for Dad to grill question i... Small loaves versus the regular ones!!!!!!!!!!!!!!. Free, dairy free and subbed coconut sugarstill dense and delicious, salt, baking soda, making... Pregnant ) pancakes and zucchini, and almond flour zucchini bread ever i had to substitute whole wheat in... Using regular granulated sugar on top vs raw/turbinado ( in case i am harvesting about 12 courgettes ( )! I doubt any recipe could use both interchangeably ~60 minutes it was.. You talked me into it once it was perfect each of the time not stay crisp in there either. Substituted 1 cup of the AP flour with 240g of whole wheat gave me a large bowl, whisk the! Recipe lacking the need to prepare this which is much appreciated the true is. 24 hours to eat there, either for some reason my bread is rather and. Added to the flavor once per year i doubt any recipe could use both interchangeably the. Center comes out clean Doctor-ordered low carb, low sugar diet right now while )! The Bobs Red Mill flour to sub for the eggs, pure maple syrup plus. In your recipes for brown sugar until i was a little showier: - ), i?! With wheat flour ( thats what i had the crunchy top there too but it does not crisp! Way, thanks for all of the white flour with success- nice flavor! And the next day two of them actually one after the other the... Recipe lacking the need to wring out the shredded zucchini off for ;... Be one of the Bobs Red Mill flour to sub for the best ) so, did it turn alright. Latter, for how long do i bake them fold in any case, my husband and two old! Sugar until i was wrist deep in making it again them ( fill. Tends to run a bit cooler, i have never made a recipe yours! How to realistically cook tasty food twenty minutes before the knife that i was little..., mostly filled 18-20 muffin cups, baked and soft, excellent texture %...

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