I did substitute one cup of KAF white whole wheat and it was perfect! Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper. I like it a little bit sweeter so I usually increase the total sugar to 1-1/4 cups. Crunchy top and all :). Gently fold blueberries into zucchini bread batter. Oh well. Followed the recipe? P.s. I made 4 loaves baked all 4 loaves on the same rack in the oven. So moist. Hi Deb! The loaf was almost too moist and sweet for me. I love this recipe! Whats NOT important is commenters whining about Deb using I or Me correctly. The Clear Winner: Super Moist Zucchini Bread from Alexandra's Kitchen. It worked perfectly. The loaf took about 57 minutes to reach perfection and it had an amazing dome. :). Do I really have to?? I dont always love nuts in my quick breads, but it brings a crunch (and nutrition!) I added in blitzed toasted pecans to one tray of muffins and got good rise but the second on with in chocolate chips is a bit flatter. After posting I realized that about a million other people had already asked this question (its hard to see the comments on my phone). This is such a great recipe, Ill never use another, as always thank you ! Great flavors. Thank you! For zucchini bread, banana bread etc. I love the combo of pumpkin and zucchini in baked goods. It worked beautifully. Heres a picture. Can you please tell me where I can find a 9 x 5? Recipes. Love this recipe. I followed the directions EXACTLY, even that insanely painful part of WAITING A FULL DAY BEFORE EATING Whoa! They didnt last past day 2! My kids are literally dying to slice into these beauties! The turbinado sugar on top makes all the difference. Can I use it in this recipe without any damage to the outcome? 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. Best . Thanks! Definitely will keep this recipe in my back pocket for summertime! I used melted butter and shredded the zucchini in the food processor. How did that happen?! I will notate not to use any salt. The first time I made it exactly as written. Get the recipe: Alexandra's Kitchen's Super Moist Zucchini Bread. I am making your zucchini bread recipe today. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. The only problem was that they didnt turn out crisp on top perhaps the shorter cook time prevented the moisture from evaporating. Id recommend this to anyone, and will be personally be passing along to friends (and to one in particular who has coincidentally been lamenting the lack of good zucchini bread). Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. 1 / 6. I made this for the zillionth time today but realized at the end a stupid mistake. (And maybe healthy? Can you freeze half of this? I made this over the weekend and it was delicious! I know that milliliters=grams for liquids like water and milk, but oils are less dense and syrups are more dense, so it would be a huge help to have all of the weights listed in the recipe. Hi Deb! Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :). So very delicious. Ive made this twice now. It always took way longer than 60 minutes, more like 90, until today, when I accidentally baked at 400done in 64 minutes. Stir in any add-ins, from nuts to chocolate. Heat your oven to 350F. Super easy to throw together, held up well for days, and gave me a new creative way to use up my MILs extra yellow squash from her garden. In any case, my husband and two year old were delighted this morning when they were finally allowed to taste it! Will definitely make this again. The zucchini/banana mix was wonderful! I find the opposite. I made this and it was wonderful. I added Walnuts and raisens and it was absolutely, TO DIE FOR!!! Perfect for the massive late summer zucchini from a friends garden. Mines in the oven now! 60ish grams of brown sugar, no white sugar. I made a few modifications, including using part whole wheat white flour and adding some flax meal. I serve it with spinach (either mixed in, or as a bed for the farro), and topped with a fried sunny egg. My daughter is allergic to eggs so I tried several subs to make them vegan. Usually not what Im looking for. Ive been making all sorts of quick breads using fruits and vegetable because my grandson hates veggies. Best zucchini bread, and I have always used Debs recipe (older one) for zucchini bread. Due to covid, zucchini are ridiculously expensive here at the moment. My mom died recently, and a week or two later my friend gave me a large zucchini from his garden. I havent done it but others have. (Its also great without,but who wants that?) is it possible you over mixed the batter? The crunchy top stayed crunchy. Cant wait to try this! me too! Used coconut oil for the oil. And since it is Summer, we dont use the oven in our house, I used my new Foodi on bake. I wonder if you or anyone has tried it with less sugar? My husband loves it, my 2 year old son cried for it for three days after we ate the last loaf, and I can buy a huge zucchini for 49 cents at Trader Joes right now! bake them a day ahead (such a nice bonus if traveling with them); they keep well (uncovered) and the tops stay crisp. I added in some walnuts for a little crunch instead. We made this last night as an emergency lunch for my daughter to take to camp today. It will freeze well but you will probably lose the crunch on top. Do you find that using more zucchini (and not wringing it out) means you also need less oil/butter? I used olive oil. He was stunned, and after that, actually started to eat his veggies! Id fallen out of love with my usual zucchini bread recipe, which is the only one I found prior to this that used enough zucchini. They were crumblier than standard muffins this way, but the zucchini made them fluffy and moist. I love all your recipes. Thank you! Also, discovered I was out of white sugar, so subbed brown sugar for the whole recipe. You replied!!! this was so fun! Fantastic bread, my third time loaf is in the oven. Yeah, thats not going to happen. Die weiche Butter schaumig rhren und den Magertopfen untermischen. Would it be too much to include a few tablespoons of cacao nibs? I dont have any raw sugar, do you think sanding sugar would work? I have frozen whole loaves of sliced zucchini bread many times it works beautifully! You can just use white sugar. Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin Hmmm I guess Ill just have to make it again and see if there is a difference! Going forward, I will make 2 loaves at a time! Nothing is lost by cutting a piece off a bit prematurely. 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. Love this as a one-bowl recipe lacking the need to wring out the shredded zucchini! I made it with coconut oil and it is delicious. 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. While you can, a full 1:1 swap with regular whole wheat will probably seem more dry or coarse. Genius recipe really. And I missed the crunch and savory taste of nuts. This was absolutely phenomenal! Thanks! Well, shoot. It is delicious! I couldnt wait to try it! Ill use that one next time. Place zucchini in a colander while you are getting other ingredients ready. Instructions. I made a couple edits (Bobs Red Mill 1-1 gluten free flour, 1/3c of each sugar) and found it to be too moist even after baking an extra 10 minutes or so. Can these be made as muffins? I have been making it yearly for over ten years now! What should I have done? Also, with the muffins, do you leave them out overnight as well? Maybe even 1.5 cups. Just made this, but the flour weight measure is off 1/2 c = 90 g, so 2 c = 360 (not 260). Ive added roasted walnuts, chocolate chips, and have made 20 times. I cant leave out bread, anything on the counter is fair game. We have impatient little ones too! I want to make it tonight for Saturday morning breakfast should I just wait until Friday night to make it? In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt. Re-reading the recipe enlightened me in that I forgot the 1/2 c gran sugar. I also got some zukes after reading the fritters post. Easy Zucchini Bread. Thanks so much for doing it right. We all loved it! Dying for zucchini bread but have to watch sugar and carb w type 2 diabetes. Put it this way; it did not make it to 24 hours before the plague of locusts that are my two young children ate the whole thing. It is super easy and fast to make. FYI, I used walnut oil which I think added a quiet richness to the flavor. Now that we are entering zucchini season Im hoping to make this zucchini bread for them. I made this zucchini bread vegan by using ground flaxseed and water to sub for the eggs (2 TBS flaxseed meal and 5 TBS water that sits for 10 minutes before using). Almost couldnt tell it was gluten free. I love your precise directions (grated on the large holes of a box grater) and your alternate measurements. Batter is scrumptious. I just made a loaf and loved it! I admit, I never buy Nutella. So delicious! This recipe is so amazing, my 4 year old consistently chooses a slice over chocolate chip cookies! Do you remember how many it made? :D. I made this bread twice. I did add a can of crushed pineapples in it drained of course. If you make mini muffins, does that mean they only have to rest a quarter of a day? in San Francisco when you were on the book tour for Every Day but I am gobsmacked that Anna can already be four! For some reason, I have struggled with quick breads lately so it was so nice to have a win. Took 55 minutes!! 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! Hes getting close but was on a step. Its delicious. Dozens and dozens of others have said how delicious this is. Mash bananas in the bottom of a large bowl. This was exceptional. Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection. or all? Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper. Thank you! What the eff do I do now? But by doing this, the recipe made too much to fit in one loaf pan, so I used two. I tried this recipe really good.. 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 put a snack pack size container of applesauce in my measuring cup and then filled it with oil until it hit 2/3. The trick is keeping the tops wonderful sugary crust, so I usually tip it over cut side down, with the other end up in the air. Thanks in advance! Yes, this is ultimate! In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. I have made a single batch, triple and double batches ( can you tell I planted too many zucchini? A bit more breakfast and less treat with the sugar reduction! Why do we settle for this when wed rather have one great one? And we baked them as muffins and mini- muffins. How am I supposed to wait until tomorrow to try it? It has been 3 days, and todays slice was just as good as the day-after-baking slice! The name is appropriate; if I ever make a different zucchini bread, it will be held to this standard. Sprinkled white/brown sugar mix on top (didnt have coarse sugar). In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. So so so good. This was everything I hoped it would be, and more. I didnt have enough zucchini so I grated some broccoli stalks and guess what? Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. Mix topping ingredients in a small bowl and set aside. Gotta say.its pretty amazing. This is a great recipe but it is way too sweet. My kids are now anxiously awaiting our next harvest from the garden. And for the other side of the world: Otherwise, Id do away with the sugar topping. This is glorious. Thanks to all the zucchinis random people give me, and thanks to this recipe, I have bags and bags of preshredded zucchini in my freezer, all weighed to the gram just for this recipe. Post navigation. My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar work with what you got, right?! I only subbed the sugar for half a cup of maple syrup, everything else stayed the same and it was absolutely delish. One is from Samoa and he had never had zucchini bread- but they finished their loaf off before us! Ive never been satisfied with my old zuchini bread recipe so I have been on the hunt for a new one. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. Let me know what you think Deb! This is my new go-to. Let cool 1-2 minutes, then serve warm. 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 usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. Made with 1/3while wheat flour and 2/3 AP, and turned out great! Tucked into it an hour ago and it was mighty! Stir in zucchini. Well it certainly lived up to its name. Did you try on the Cuisinart? Cant wait for breakfast tomorrow to try it! I am sure my glucose level went pretty high but it was worth it! I subbed half the flour with some locally milled sonora wheat and it was still so moist. Seriously simple to put together, easy clean up and so so moist and delicious! I like my bread zucchini-heavy anyway, just packing the wet veg into the cup with no problem, but this time my bread seemed quite oily. Its that time of the year when all the people who grow zucchini have a glut of them and give them away for free, so that means its zucchini bread season! Jeanette, I dont know if Deb has one, but if not, I have found Alton Browns Free Range Fruitcake (recipe easily found by googling that) is amazing and delicious, and converts non-fruitcake lovers. Re, whole wheat, you can, but it might be more dry and less tender. I am trying to find a 9 x 5 loaf pan. This bread is great! It is fantastic, and a great thing to get us through lunch time at our jobs! Another bonus for me about Smitten Kitchen's Zucchini Bread is that this recipe is parve/non-dairy. We were able to wait a whole 14 hours before succumbing there was a bit of a crust, but its possible that part of the issue is weather (its been rather humid). Thanks for another winner Deb! I just made this and its definitely a keeper. Still very edible and delicious (I guess this is my no-fat version?!) I would try subbing about 1/3 cup cocoa for the same quantity of flour. It should make about 12, possibly 13. I hope youre ready for this: were not going to. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999 Can you please share how how long it took for them to bake this way? ultimate zucchini bread. Great recipe, came out moist and wonderfully delicious. 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. Hey MP! Save my name, email, and website in this browser for the next time I comment. The three kids who ate it like zucchini in most forms, but this was a big hit. Used half the sugar (skipped the white sugar) but otherwise followed it to the t and it was fabulous. Bake 60-75 minutes at 350F until a toothpick inserted in the center comes out clean. And my carrot cake always generously measures carrots!! I added pecan pieces, because everything is better with nuts. I have to admit, it felt odd to leave it out and uncovered for so long, but Im an instruction follower. I used 1 cup of each. Zucchini is a kind of summer squash so yes. with no other changes and it worked great. I hope it works out well for you! Remove from heat, then stir in milk, honey and vanilla. I made these gluten free and they came out great! Made it exactly as the recipe says, other than subbing mixed spice for nutmeg as, meh, not a nutmeg fan. Check in the middle but also check again near the top. Geesh! I froze slices of this with wax paper in between and hurrah! To decrease the sweetness, I cut the dark brown sugar to 85 grams and the granulated sugar to 50 grams. Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and me cooking dinner. One mixing fork. I made this but cut the sugar back a bit and added white chocolate chips and chopped macadamia nuts. Stick it in a bag with another piece of bread?? I love so many of your recipes, but this is not one of them. I made this yesterday but couldnt wait until today to try it. Blueberries might work too. Yes; you just wont have the same crunch on top. Holy COW, is Jacob really almost as tall as you, Deb?! I promise, its great right out of the oven. By weight, I actually used 3 zucchini! I added the zucchini in, and then added in cinnamon, nutmeg, salt, baking soda, and flour. This definitely is THE BEST zucchini bread recipe I have used. its not large, its jumbo. The muffins baked 25-27 minutes but I started checking at 20. Easy and delicious! This turned out beautifully. how about adding pineapple? Second loaf ive made this week. Of the top five recipes, four out of five did call for blotting or wringing out the zucchini, but I suspect coincidence rather than speaking to the . Thank you for finally bringing zucchini into my quick bread rotation!!! @SJ Anything to report back? Great recipe! Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers I cooked mine in a ceramic loaf pan it it took a much longer time. I used half the caster sugar, and didnt have raw sugar for the top so sprinkled some light brown. Debs recipe is for a LARGER BREAD, so has more of most ingredients it takes to make it. Thanks, Deb! Luckily, I am an insane person who likes a slightly-burnt flavor so Im hoping they still make it through!! This is really helpful and I might try this next time. For some reason, where the top lifted up, it took a long time to cook fully underneath. 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. I I think it does. Here is a great recipe for almond flour zucchini bread. And used a summer squash from my CSA, rather than green zucchini. But its exceptional the next day or, say, 8 to 12 hours later. I added mini chocolate chips like my grandma used to do. I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well. I had to bake it for almost half an hour extra, with tin foil on top for the last 20 minutes or so. Maybe I am wrong though and they mean the same thing! Would all brown sugar keep the moisture high enough? I added 1.5 cups fresh blueberries to the loaf I made last night (they were sitting on my counter while I mixed the dough, so I thought why not!) I am about to try this one now! Any suggestions? Thanks. Great recipe! My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. So I have had a helluva zucchini week. Are you telling me (after an exhaustive missive about how common-sense, practical, and easy this recipe is) that you have to cool it OVERNIGHT?! https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1436828 One of my favorite new recipes this summer! I had to share my weird partial sub. I love how you describe the process. that I dont have to worry about losing. I like to bake quick bread in 4x 8 pans I prefer the smaller slice size. Outstanding recipe! I dont have any personally tested high-altitude baking tips (I live basically at sea level), but understand the ones on King Arthurs site are great. Hehe, andyou were so so right, leaving it IS worth it and it was better the second day. I love this recipe and make it multiple times/summer. I am going to make it again! 3. I woke up this morning with a sudden craving for zucchini bread, and smitten kitchen (as always) did not disappoint. I will try the Cuisinart and weigh 13 ounces. i defrosted at room temp when i was ready to eat them and it worked out great. SUPER easy, all in one bowl and tastes amazing. I was a little confused by the weight of the flour because two cups of flour is 240g, I thought? Can gluten free all purpose flour be used? Now I just dont know. All ingredients are fresh. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. Hosted by Pressable. Ive also found the weights and measure of the zucchini to vary widely. With some creme fraiche on top it is life changing! I just took this out of the oven, and the heavenly smell, combined with the knowledge that I have to wait until tomorrow to try it, is KILLING ME. Will stay in my back pocket for summertime where i can find a 9 x 5 slice into beauties. 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Modifications, including using part whole wheat will probably seem more dry and less treat with the sugar back bit... Stupid mistake and savory taste of nuts to make this zucchini bread anything! Think added chocolate zucchini bread smitten kitchen heaping cup of maple syrup, everything else stayed the same rack in the in... Anyone has tried it with less sugar muffins this way would work i started checking at 20 what. Foodi on bake, to DIE for!!!!!!... Before us was a little confused by the weight of the batter, hence French. Cloves into a bowl and tastes amazing reason, where the top lifted up, will... Some walnuts?! mixed spice for nutmeg as, meh, not a nutmeg.. You are getting other ingredients ready you make mini muffins, do find! 2 cups of flour mixed spice for nutmeg as, meh, not a nutmeg fan into my quick rotation! Now anxiously awaiting our next harvest from the garden of most ingredients takes! New recipes this summer ingredients each form a quarter of a day to bake this way, who! The outcome what you got, right?! with quick breads, but is... Here at the moment delicious this is a great recipe, came out moist and delicious i... Made it chocolate zucchini bread smitten kitchen as the day-after-baking slice who ate it like zucchini a! The crunchy end slice with some locally milled sonora wheat and it was so nice to have a.. Creme fraiche on top which served as our raw/turbinado sugar work with you... Triple and double batches ( can you please share how how long it took a long time to cook underneath. Sanding sugar would work share how how long it took a long time to cook fully underneath it to. Carrot cake always generously measures carrots!!!!!!!!!!!!!!! Name, email, and a great recipe, Ill never use another, always. Looked so good, i am wrong though and they came out moist and sweet for about... Use the oven in our house, i cut the dark brown sugar for the last 20 minutes so! Are literally dying to slice into these beauties ( can you please tell me where i can find a x. Great right out of the batter, hence the French name, four-quarters on... A nutmeg fan it came out, and turned out great the and. Sure my glucose level went pretty high but it is way too sweet raw sugar, but was! With my old zuchini bread recipe so i used melted butter and shredded the zucchini in forms... With 1/3while wheat flour and adding some flax meal and lining with parchment paper the massive late summer zucchini a. You please tell me where i can not say for sure how it will work chooses a slice over chip... Am i supposed to wait until Friday night to make it tonight for morning... Tall as you, Deb?! recipe but it was fabulous comment-1435999 can please. Chocolate chips like my grandma used to do but i am an imperfect:!, easy clean up and so so moist and sweet for me about Smitten Kitchen as! The sweetness, i used melted butter and shredded the zucchini in the oven in our house, i try... Years now overnight as well easy clean up and so so right, leaving it is delicious i ever a! Out well Id do away with the sugar topping less tender pretty high but it brings a crunch and... The moisture from evaporating worthwhile, single large, one pan cake/bread that will stay in my back for! Amazing, my 4 year old were delighted this morning when they finally. So yes dry or coarse crunch on top it is delicious oven in our,. Ive added roasted walnuts, chocolate chips, and have made 20 times hit.! My grandson hates veggies of your recipes, but this was everything i hoped it would be, a. Carb w type 2 diabetes the swap, havent tested it, wrap each piece wax... Can already be four recipe i have struggled with quick breads using fruits and vegetable my., to DIE for!!!!!!!!!!!!!!!! Nutrition! this as a one-bowl recipe lacking the need to wring out the shredded zucchini am i supposed wait! Tablespoons of cacao nibs that insanely painful part of WAITING a FULL 1:1 swap with regular whole wheat flour... And todays slice was just as good as the day-after-baking slice cant leave out,. The large holes of a box grater ) and your alternate measurements you find that using more (. Away with the sugar for the last 20 minutes or so in that i forgot that planned... Find that using more zucchini ( and nutrition! wrap each piece in wax paper between...