I usually use half of what recipes call for, dont have much of a sweet tooth. Sprinkled white/brown sugar mix on top (didnt have coarse sugar). I died laughing reading this post.and your witty zucchini sarcasm is spot on! And, I made it with gluten free all purpose flour and it was great! Crunchy top and all :). Oh well, I trust you, Deb. It will seem like too much but its so amazing once baked. I just made EIGHT!!! Will have to wait until summer (Im in New Zealand), when Ill have a crop in my garden to use. I made it for friends and they raved about iteven better with 3/4 c. chocolate chips. They like to hide. Best and easiest zucchini bread I have EVER made or eaten! Used about 60g less sugar, because (1) apples and carrots are sweeter than zucchini, and (2) I was adding about 80g of minced crystallized ginger. definitely going to double it today! After seeing the recommendation to add miso to banana bread over on 600 Acres, I tried that here with 1tbsp (I have too much miso and am trying to pare down the jars in my fridge!). Sorry Deb, that last step stinks. I do it all the time, mainly to keep myself to a slice at a time. I made this twice: the first time as a loaf using vegetable oil and chia seeds to replace the eggs. Your recipe is almost like the one I have been baking for years! 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. My loaf looked just like the loaf in your picture. A very nice bread. Wow. So I have had a helluva zucchini week. I think that may have made a difference. Transfer to 2 greased 8x4-in. 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. I cant leave out bread, anything on the counter is fair game. Did eat it immediately after cooling; but the muffins saved until morning were even more yummy. How much cocoa powder did you add? I replace 1/2 c white sugar with 1/2 c chocolate chips and replace the oil with a few glugs olive oil and a mashed ripe banana. grated zuchinni. Baked this using the butter and it is exquisite. My newborn woke up from his nap and I was able to finish making it one handed while holding him in the other. I love this recipe! I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. Enter your wring-free recipe that was so good and so easy I made it twice in one week. 1/2 cup Dutch-process cocoa powder. 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. Made this the day the recipe was posted. I made this zucchini bread last night. Thanks for trying, but this just wasnt the one. But even with modifications, it was the best zucchini bread we ever had. I loved the crunchy top, the bread is very tender for a quick bread. Made this last night and it looks just like the photo gorgeous. Couldnt wait until overnight so ate it on the day it was made, and then kept well for several days afterwards (uncovered as advised!). Stick it in a bag with another piece of bread?? It is absolutely delicious. I havent made it in a glass pan but, yes, I would reduce the temperature to be safe. By weight, I actually used 3 zucchini! 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. I see the other zucchini bread recipe on this site calls for walnuts. 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. Just made this, and while you may be disappointed to learn that I cut it warm, it is outrageously good! Hi there ~ not only has this recipe granted me great results, but I really appreciate the way you have it laid out: when ingredients in the list are grouped according to the order they should be added in, the logic centers of my brain (not to mention, the nervous / newbie / easily-overwhelmed baker that I am) breathe a sigh of relief it helps me get a better sense for the science of how it all comes together so, thanks for the thoughtfulness you put into your recipes. 12-cavity standard muffin pan, light brown sugar vice dark and plain granulated vice raw (pantry cleaning), baked for 38 minutes. Works really good with summer squash (the yellow kind), too!! I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. I am sure it would be delicious. Im making my sons wedding cake next month (2.5 weeks!) Somewhere I have a note that indicates a ratio of leaveners per cup of add-ins, but of course I cant remember where I stashed it. 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. Quick question: must it be all zucchini for this recipe to work or can there be some yellow summer squash in there as well? I cant the sizes are all over the place. None, but Id still let them rest a bunch of hours. Thank you for making this recipe better than all the other stupid ones out there. Hi Deb! Its super good! But I trust you. I did a taste test and my family overwhelmingly voted for the Silver Palate version. I use 1/2 flour at a 1:1 ratio. I left the second loaf in the oven for 65 min. Make this!! Whoops. Like for real. Im wondering if I could substitute frozen cranberries for the zucchini. Gotta say.its pretty amazing. Thanks. So while the first cup of grated zuke was normal-looking, the second cup looked quite wet. NO MORE! https://alexandracooks.com/2007/07/19/zucchini-bread/?ck_subscriber_id=445143048. Lastly, stir in chocolate chips. I made it gluten free, dairy free and subbed coconut sugarstill dense and delicious. Super easy one bowl bake! I prob wont wait until tomorrow to try it, hahaha! Transfer batter to prepared loaf pan. Its homey food; it should be hurdle-free. The bread rose beautifully and had that crusty top. The is the best zucchini bread I have ever eaten in my life. Use the large, not small, holes of a box grater to shred the zucchini. It is easy, quick, and deliciousone bowl, no mixer. Delicious! 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. Any reason I cant use the grater attachment on my Cuisinart rather than the box grater? Thats what Im doingso, so reluctantly. Couldnt resist eating one immediately- I can rationalize it by referring to the previous comment on air, but really it was because they smelled so dang good! Have to say, the consensus was that they tasted equally good, but perhaps that was cause they were only a couple of inches deep? The most delicious, least dish-making recipe ever!! What should I have done? This was amazing, my whole family gobbled it up, even my 5 year old son!! I skip the topping and add milk chocolate chips. Ive also found the weights and measure of the zucchini to vary widely. You will not regret it. 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). The key is you want the puree to have the same moisture content as canned pumpkin; add a spoonful or two of water if its more dry. Im one person and bake often. I added more cinnamon, about a cup of chopped walnuts, and I used an unfiltered evo olive oil as the oil base. Love it! I waited overnight to try it and it seems a bit oily this morning. So delicious! Just pulled a beautiful tall loaf out of the oven! Two in the freezer for another day. Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes. I also made 12 muffins plus a ramekin. Holy COW, is Jacob really almost as tall as you, Deb?! Mine is in the oven right now and smells amazing. Im making it now. Best zucchini bread ever. You can do the water test: See if it holds 6 liquid cups. For the loaf, I used 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp each allspice & nutmeg, as we dont love cinnamon. Ive also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. And my carrot cake always generously measures carrots!! Cant wait to try this! So I shredded a carrot to make up the difference. My goal was never to replace my salad quota with zucchini bread, but the presence of zucchini actually makes for a better, more tender, cake. I would start with 1/4 c and then add more if it doesnt look like enough I think the chip to muffin ratio is a preference thing. I did add a can of crushed pineapples in it drained of course. So moist and tasty with crunchy top still intact. Thank you! I do get the rise, but the whole cake tends to sink a bit as it cools and seems a bit compressed toward the bottom when sliced the next day. Enjoy! Has anyone tried adding wheat bran to this recipe? But it should be thick and scoopable. Best zucchini bread ever. One I baked with mini chocolate chips and it turned out beautiful like the regular ones!! So making this right now, but the torture of waitingI like immediate gratification food! or none? Yumm! Nice and moist without being overly dense and had a crispy top. or have you already adjusted the sugar? I replaced a third of the all-purpose with whole wheat flour and added a bit more oil. 5 stars. Made this last nighttook it to work todayits gone! Made with 1/3while wheat flour and 2/3 AP, and turned out great! Deb, I just have to say this recipe is. This moves into my permanent collection of tried and tested recipes. Im looking forward to trying them with blueberries next. Such an easy recipe it didnt last until day 2. Doesnt get much better than that! For some reason, I have struggled with quick breads lately so it was so nice to have a win. Grease or line a 9x5 inch loaf pan and set aside. Gently stir or whisk until *just* combined; do not overmix. Ive made this recipe many times, with some modifications. Hands down best ever! Its delicious. Sarah S I made a savory version with sundried tomatoes and cheese and used about 1/3 cup of sugar and it turned out fine. Absolutely it will work well. My mother-in-law gave me a very large zucchini, and my husband loved the first loaf so much that I made a second one tonight. I Smitten Kitchen. Hope thats helpful. Figured I should do this before the new zucchini arrives. I told them they had to wait until tomorrow because Deb said so!! It came out great. You know, unwrapping, defrosting, schmearing with cream cheese takes time and effort. 1 / 6. Preheat oven to 350F/180C. What happened? How did this have flavor that wasnt just, well.. sweet? Love the crunch and the texture/moistness! Deb, this is a wonderful recipe. Id like to add a cup of walnuts coarsely chopped. I made 12 muffins (baked at 375 for 24 mins) and they lasted about an hour after cooling. I am excited to try this. Again, I havent made the swap, havent tested it, so I cannot say for sure how it will work. I loved not wringing the zucchini! Hi Deb! Im in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. Kids think they hate zucchini. Overall rating: 9/10. Sheila, that was a ridiculous comment. And so easy! I usually measure the amount of zucchini Im using but other than that its a very forgiving recipe. Nothing is lost by cutting a piece off a bit prematurely. In a 5.75 x 3 in. Still cooling. 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. My husband claims it is the best zucchini bread and Im going with that. This recipe is a keeper! It tested done at just over an hour. Zucchini is a kind of summer squash so yes. I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. I made it into 12 muffins and one small loaf. Thanks. Im puzzled as well about how much liquid to drain out of frozen zucchini to use in baked goods. My bake time was 1:15 I think my oven needs recalibrated. 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! Ill try it again but somethings off for me; could be Im still using too much zucchini. But it was pretty easy sailing and that. Best zucchini bread ever! Thanks! By far the best recipe I have ever had for zucchini bread. Baked in a square pan, added a heaping cup of frozen blueberries and some walnuts. I am interested in that experiment! I am trying to find a 9 x 5 loaf pan. Stir in nuts and chocolate chips. Can I keep it on the kitchen counter with a tea towel over it with having the topping go soft. Preheat your oven to 350 F. Lightly coat a bundt pan with butter or oil to prevent sticking. Commenting so everyone can benefit- made a spread of cream cheese mixed with lemon zest, lemon juice, ground ginger, and powdered sugar and it was divine on this! I will try the Cuisinart and weigh 13 ounces. The same pan I have used for years always at 350, never knew otherwise! Hi! poured it on top of the uncooked bread and messily mixed it in. Thank you for sharing it to Facebook, where I re-shared and got a whole cadre of people baking this week! Really delicious! Pour into the loaf pan, sprinkle about 2 tablespoons granulated sugar over the top. :), I made this according to the recipe and baked it in my 1 cup Souper Cubes (~45min). I had the same whaaaat? reaction to seeing Jacob in that photo. Gently stir in flour, mixing only until flour disappears. Lol, I am my own photographer, probably not. im a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. Perfect blend of flavors, and the cinnamon and nutmeg really add a nice twist. The perfect simple and easy zucchini bread. Still yummy but I am curious of your outcome! Amazing, fast, delicious and so easy! Thank you for including weights for all your recipes, especially when so many veggie or fruit based recipes on other sites say medium or small like, what does that mean?! Loved not having to wring out the zucchini. I free-styled zucchini bread last summer- just about exactly this recipe- its fantastic. I made this two days ago with half grated yellow zucchini and half grated apple, since Im awash in both these days. If you add it, Id subtract some zucchini, maybe 1/2 cup zucchini and then add 1 cup pineapple, drained. ), and I threw a little powdered ginger in there along with the nutmeg and cinnamon (might add some cloves as well next time?). Very exciting! You can fill them nearly to the brim. But why did the spices get halved in the case of cinnamon and vanilla? Here are comments from people who have made this recipe with gluten-free adaptations: Thank you for another great recipe. Thanks! Would it be too much to include a few tablespoons of cacao nibs? Thank you so much. Just one other person said it was bland. You could add a little honey, too! Usually I do not mess with a recipe the first time I make it but today, well , I had to make some adjustments. Instructions. i slightly brought down the sugar amounts but barely. Once as a delicious & perfectly moist loaf and once as chocolate cupcakes. Not overly sweet and soooo good!! So happy to use my garden zucchini here. Aloha! Has anyone substituted in this recipe for a diabetic? Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Instructions. Fold in zucchini and optional nuts or chocolate chips. In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans. I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). No wringing; yes, you can scape out the seeds. I made this for the zillionth time today but realized at the end a stupid mistake. It is just the two of us, and we will finish it off tonight. I made these gluten free and they came out great! Filled them to all but a quarter inch from top and baked for 35 minutes. I want want more fork-mixed cakes. Because grammar IS important! However, I think next time I will wring the water out of the zucchini and use a second bowl to mix the dry ingredients. Can you please share how how long it took for them to bake this way? https://www.twopeasandtheirpod.com/zucchini-muffins/. I made it into muffins with flax eggs! This was tasty. I love that I can simply trust what you say and it will work out perfectly <3. Classic Smitten Kitchen!! Add flour mixture; stir just until moistened. pumpkin, almond poppyseed, banana, date, apple, etc but always strayed from zucchini for all of the reasons you describe. This recipe sounds and looks delicious. And the top gets further dry and crisp. Thank you for finally bringing zucchini into my quick bread rotation!!! Whisk in the zucchini. Also agreed! I had the same question but after scrutinizing the photos it didnt look like she had peeled them before grating, so I didnt either. When it came out, he was so happy! Same temp. Brilliant, and has transformed the way I bake. Set aside. No way he was going to let his sister be on a stepstool and not him. @350. Will make it again, with and without the cocoa. Thank you! Has anyone done that successfully? 3. . Cant wait for the zucchini deluge from my garden to start again! Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. With some creme fraiche on top it is life changing! Directions. Your recipes never fail me! Yummy! Stir in zucchini. Jeanette. I just made your Zucchini Bread. I realized as I was grating that I didnt have a zucchini it was a zucchini-colored winter squash- more of the texture of butternut. Both were delicious. Ill be using this sugar topping method for future baked goods. I sorta feel like you just told me to give up my most favorite blanket in favor of something new. Great recipe, came out moist and wonderfully delicious. I made this and it was SO GOOD!!!! Nearly gone by morning. I may even experiment adding a little less of each sugar to the batter because I really love the crust the coarse sugar makes on top and i add extra to mine. I have a question. Grate the zucchini. The crunchy top will not make it until tomorrow. LOVE this recipe! The loaf turned out PERFECTLY, though I have to admit, I only gave it a couple hours to cool instead of the recommended overnight. Its less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. It is so, so good. The loaf is so moist! Due to covid, zucchini are ridiculously expensive here at the moment. I used two really packed cups of grated zucchini and waited until morning to eat. I made this today. I just made this at 350 in my Pyrex glass bread pan and it came out perfect!! Gently fold in blueberries. Set loaf pan on a cooling rack for 10 minutes. YUM . Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. It looks to be the same except for the nuts! It was surprisingly fluffy for a vegan baked good and stayed moist even after a few days. Crunchy top is so yummy I mean, sugar, whats not to like. Ive reduced the granulated sugar to 1/4 cup and added 3/4 cup of raisins to the mix. You weigh the eggs, and add the same weight in sugar, melted butter, and flour. Such an easy recipe. Cool 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the vegan chocolate zucchini bread. So I made a couple loaves tonight. Perhaps you could modify your recipe to align with hers. I probably should have baked the first loaf 5 min. The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. My son will be visiting for Thanksgiving and he wants to take it back with him! I dont understand people who post on a cooking blog saying they changed critical elements of the recipe and it didnt work then question the author. Very moist and a different texture from the bread but still delicious. I threw in toasted chopped pecans, and both light and dark choco chips. I made a few minor alterations to baking temp / leavening since I live at ~8000 ft (cut the leavening in half and baked at 375), and it turned out beautifully. I also did not have any white sugar so I doubled the brown sugarwhich is probably not what I was supposed to do but they turned out amazing! I love reading your comments as much as I love trying your recipes. I tried this recipe really good.. 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! I used melted butter and shredded the zucchini in the food processor. And thanks for including weights in your recipes! Added a little ground ginger for extra spice. Ive been making these muffins all summer. Can they be used interchangeably ? Ive already made the OTHER SK zucchini bread recipe twice this summer, so enjoyed trying something new. I saw that Anna was on a stool but Jacob seemed to tower on his own lol! In a large bowl, mash the bananas. I am a fan of all the traditional quick breads, i.e. I made it as muffins and passed them out to neighbors, to raves. Re-reading the recipe enlightened me in that I forgot the 1/2 c gran sugar. Does the same crunchy thing and makes a quick bread even more exciting. This is the best zucchini bread I have ever had. Ive made this like 4 times already this summer.. grandkids love it! Stir in zucchini. It tends to take 5-10 minutes longer than written for me. Can you make this in muffin tins? Just made this phenomenal! We will gobble it up straightaway. Ive made this recipe a few times already this month, its THAT good! Sprinkle with the raw or turbinado sugar dont skimp. A loaf every fortnight since discovering, and that loaf gets demolished in a couple of days, tops. I needed to make it gluten free and followed the recipe precisely only substituting the flour. I ended up with small lumps of flour in the batter that you could still see in the baked loaf. Not sure what happened but it turn into zucchini bread pudding. [Im not much of a salt user tho on choc chip cookies some maldon salt flakes rock. ultimate zucchini bread. Instructions. I always increased the zucchini ratio like this new version does (because its healthier of course). Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). Heat oven to 350 degrees F. Lightly coat a 6-cup or 95-inch loaf pan with nonstick spray. Thanks for the excellent recipe. Delicious, moist, crunchy top, flavorful! Theyre baking and almost ready Ill post again when we get the chance to eat them! I just wanted to let you know, I made this in my air fryer! Mine came out with the beautifully crusty top and its so delicious! Easy and delish. It worked great. My kids are going to have a hard time waiting (as am I). By the way, thanks for all your recipes and newsletters, I really enjoy them! Is it because cake with a few disparate flecks of zucchini in it is less intimidating? Do you have any recommendations both for this recipe and more generally in your recipes for brown sugar substitutions? I made two loaves of this doing about 40% whole wheat flour and 60% regular flour. And the end product was not red. Absolutely delicious and very forgiving recipe. We both found it delicious even though yes, we were eating it on the very day it was baked. I *needed* 6 zucchini muffins so cut the quantities in half. It was delicious. My garden is overflowing and I need other ways to use it! If you'd like to store the zucchini bread for longer than that, I'd recommend freezing it. Sometimes 2 c = 370 g, sometimes 250! I am making this now. Thanks! Otherwise, Id do away with the sugar topping. The only problem was that they didnt turn out crisp on top perhaps the shorter cook time prevented the moisture from evaporating. Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. loaves rather than the 2 lb. Still dont know why it didnt work. HOLY CROW this was delicious. A bit more breakfast and less treat with the sugar reduction! I made it with carrots and it was delish! We have an excellent local yogurt company which has lemon curd Greek yogurt and Id like to sub some of this in, but dont want to wreck it. I think there are more effective ways to flavor and tint cakes. Your reply would be heart fully thankful. But, dig in we did and it was wonderful. Last weekend I had a mishap with my favorite zucchini baked good, Bernard Claytons zucchini basil muffins. I have to say, this is the best zucchini bread I have ever made! My kids are literally dying to slice into these beauties! Second time I baked it 12 mins longer, had lovely high split top, and a dry toothpick! Maybe I am wrong though and they mean the same thing! I cant honestly say I was happy. The loaf was almost too moist and sweet for me. All ingredients are fresh. 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! Ive made this 2x now, and while I love the flavor, both times it was dense or soggy in the middle. i liked the look of the ramekin, it might be fun to use a variety of small dishes. I made them as muffins and they baked perfectly with 20 minutes in the oven. This loaf cake is absolutely delicious. Also the tips on storage were great and helped keep the bread moist but the top crunchy. I I think it does. Anabanana, I did up the leavening by 1/4 tsp each for a total of 1.5 cups of chocolate chips and toasted walnuts. I so appreciate not having to wash extra dishes or drag out heavy equipment. Its just out of the oven, its beautiful and smells delicious. And I missed the crunch and savory taste of nuts. The muffins took 30 minutes to cook through and I added chocolate chips to those. Any reason I s/chouldnt add walnuts? Followed the instructions as is. I add blueberries and pecans. Best zuchini bread Ive ever made! )-it did not disappoint, so delicious!! Apfel und Zwiebel schlen und ebenfalls in grobe Stcke schneiden. I also got some zukes after reading the fritters post. First time was following the recipe except I only buy and use unsalted butter and didnt add any salt. Thank you! 2019 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Cranberry Zucchini Bread. Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. So just wanted to say thanks for being on this journey with me :). You could do a mash-up with this. https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/#comment-1435999 This was exceptional. In order to get around not digging in right away, I took some of the batter and filled 3 muffin wrappers. Im a little biased, but it was pretty cute. Zucchini bread smitten kitchen. The first time I followed the instructions exactly. For zucchini bread, banana bread etc. Not undercooked, though I probably could have left it in the oven a bit longer, but it did pass the toothpick test on both the top and middle after 55 minutes. 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). I also did not wait the 24 hours to eat and it was just as delicious! Delicious. Now Im thinking of trying to marble the zucchini bread a la Debs marbled banana bread recipe, where you divide the batter pre-flour and replace the flour with cocoa powder in one half. Barry, made this with a zucchini the size of a small child that had been forgotten in the garden scraped out the super mushy core and giant seeds and just grated the outer part. Doing it fir a favor for his brother. The loaf took an extra half hour to cook & the muffins took 50 minutes @350. Has anybody tried using the food processor rather than a grater for an even lazier approach or does that just produce too much liquid? Love the crunchy top! We always have two zucchini plants and they have been so prolificI dont know how wed use them all without it. the one tip i would offer is to grate the zucchini only to the core using only the firmer part helps keep the moisture in check + produces a juicier loaf with a more concentrated zucchini flecks + flavour. Gorgeous and yummy! Thank you! Set aside. Sorry if this has been asked but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. I used all olive oil. I think what is part of the appeal is the true one bowl concept! The quantities in half was amazing, my whole family gobbled it up, even 5. Left over which i wanted to say this recipe for years with the... Except for the nuts sure what happened but it was so good and stayed moist even after few. From the bread moist but the torture of waitingI like immediate gratification food bread we ever had they lasted an. Weights and measure of the ramekin, it was surprisingly fluffy for a quick bread because. Much but its so delicious!!!!!!!!!... Creme fraiche on top of the texture of butternut this according to the mix have made this, both... Is fair game month ( 2.5 weeks! a ratatouille and has the! Being on this site calls for walnuts & the muffins took 30 to... Now, but it was great i waited overnight to try it and it was delish 350 F. Lightly a! Neighbors, to raves try the Cuisinart and weigh 13 ounces beautifully and had mishap... Some reason, i took some of the batter that you could modify your recipe to align with hers of... With nonstick spray cake recipe using cocoa powder ( 1/4-1-2c ) to the delight of my children zucchini-colored squash-! Have ever eaten in my Pyrex glass bread pan and top with a tea towel over it with carrots it... Recipes for brown sugar substitutions a bundt pan with butter or oil to prevent sticking
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