Just a heads up for fellow bakers - there is a difference in the flour measurement between the show notes and the recipe card in the video, and unfortunately I used the latter incorrect one 😥 It still turned out edible but it really does need the full 1 3/4 cup flour.
lmao this just happened to me. thankfully I caught it right before I put it in. I was questioning the 3/4c total and how wet my batter looked 🤨😂 but I ended up just gently folding the rest of the flour in 1/4c at a time so that I didn't cause a ton of gluten development, and then I whipped up a little more sugar-zest for a crunchy top. hoping it comes out OK!
claire! i have no one else to share this with but i found a signed copy of dessert person that someone was giving away for free yesterday and it was the best thing that has ever happened to me.
For those of us who use weight measurements. I used Claire’s book DESSERT PERSON for conversions. Lemony Olive Oil Zucchini Bread Makes 1 loaf Ingredients: 230 g (1¾ cups) all-purpose flour ½ tsp ground cinnamon 3 g (1 tsp) kosher salt 3 g (¾ tsp) baking powder 4,5 g (¾ tsp) baking soda 75 g (6 tbsp) demerara sugar 100 g (½ cup) granulated sugar 2 tsp finely grated lemon zest 100 g (2 large) eggs, at room temperature 110 g (½ cup) olive oil, plus more for the pan 60 g (¼ cup) plain Greek yogurt 1 tsp vanilla extract 400 g (14 oz.) zucchini, unpeeled and grated on a box grater (about 2 small zucchini), thoroughly squeezed The loaf pan used in the book is 4½ × 8½-inch (11 x 22 cm) loaf pan, measured from the top
It was super popular when I was a kid. I like my veggies, have no problem with zucchini, but I totally understand why people got grossed out by little grated green bits in what should have been a decadent chocolate cake.
I’m definitely not on an olive oil budget but I will try this recipe with a neutral oil. It won’t have the same flavor but I do love that there is less sugar and the zest of lemon
This is well worth the bake and hits the mark on fresh summer version of Zuke Bread. Although a smidge more work with the squeezing and the zesting, the reward is apparent in taste and look. So scrumptious!
I’ve been pondering a batch of carrot/zuke bread for weeks. This looks absolutely amazing! Thinking of doubling the recipe and instead of double zuke, do 1 zuke measure and 1 carrot. Also gotta use some nuts that are taking up too much freezer space so those will be going in. Love the lemon zest and the light spice of this one! Thanks for this timely post!! ❤
This reminds me of my grandma's zucchini bread when I was younger. Except she would puree the zucchini with oil in a blender instead of grating it. She would sometimes also mix in crushed pineapple.
This looks perfect. My French neighbors find some of my bakes too sweet, so I’m always finding not so sweet recipes. They also find courgettes in sweet baked goods finds funny. I will HAVE to make this!
Oh wow. I just saw you use a bench scraper to get the rest of your grated zucchini off the kitchen towel. I think that trick is the gamechanger of the episode for me! Thanks!
I'm a candle maker and I found an incredible fragrance that smells EXACTLY like zuchini bread. It's now my favorite comfort scent. Obsessed. I love all of Claire's videos but this one is going at the top of the list!!
I made your recipe today. It was my first time ever making a zucchini bread. Your recipe is incredible. It's perfect. Delicious. Thanks so much for sharing it.
my sister in law loves zucchini bread and I usually make King Arthur's recipe, but I'm super excited to try this one out. I love anything with lemon and olive oil in it 💜💜💜💜
Hi Claire! I love zucchini bread and I trust none other than your recipes to make for the first time. Thank you for your summery spin on this beautiful classic. x
I literally have a plant growing so many zucchinis in my garden the situation is dire. Only so many times you can dice it into pastas-this is perfect to use it up :)
I’m a huge zucchini bread fan and already made this recipe today after watching your video last night 😂 It’s such a special recipe and definitely not too sweet, almost on the savory spectrum and I think it will taste even better in the coming days!
Watched the video and made the cake in the middle of the night. Can confirm, getting rid of the zuccini water is very important. :) Had to add more flour in the end, but the cake still tasted good!
love the summery influence of this recipe! i make more traditional zucchini bread that's got warm spices and is sooo comforting, but excited to try a brighter version!
I haven't made zucchini bread in a while and this looks absolutely heavenly!! My mouth was watering when Claire showed that perfect slice, can´t wait to try it out!!
Ooo I love zucchini bread but the amount of sugar in my fave recipe is... A LOT! Can't wait to try it! PS For me Claire's voice is synonymous with making sourdough. She's a comforting trustworthy guide!
Something else to look for on the olive oil label is acidity. I was raised in Portugal, where olive oil is a staple, and the rule of thumb was that lower acidity is better quality; extra virgin has a maximum level of 0.8%, but I'd be looking for 0.5% or below. Portuguese olive oil has a buttery flavour and Spanish is similar; by comparison, I find Greek olive oil quite bitter, probably because it's not what I'm used to. It's definitely worth trying the produce of different countries and climates to find out what you like best.
Yum! The sugar on top really is such a nice touch. I found out that a tiny line of butter (piped using a sandwich bag with the corner cut) down the center of the bread makes it split down the center. If one wants that symmetrical aesthetic, it's a great tip! 🥰 This bread with some softened cream cheese or butter would be perfect
I've always wanted to make zucchini bread but never really looked for a recipe, but this sounds perfect, not too sweet light and moist 😍😍😍 thank you Claire!!
My dad planted a whole pack of zucchini seeds in the garden one year. There was a lot, and I mean A LOT of zucchini that summer. We gave some away, but family and neighbours didn't want to take any more. There was still so much left over. Mom cooked with it, baked it, anything we could do to use it up. Zucchini bread, zucchini muffins, zucchini casserole, roasted zucchini, stuffed zucchini, zucchini fritters. We were eating zucchini every meal for weeks, it was enough for a lifetime. I won't eat zucchini anymore.
On my 2nd slice of this zucchini bread as I write this comment! Came out exactly like Claire's in the video. Really light and mild in flavor. I accidentally mixed the eggs into all the sugar and missed the step where I was supposed to reserve 2 tbsp for the topping. Still came out perfectly "not too sweet". Next time I think I'll toss in some mini chocolate chips. Thanks Claire for perfecting one of my favorite quick breads!
Making and Eating Zuchinni bread for the first time and I’m so glad I did. It is quite delicious. The Zuchinni almost caramelizes and has a slight chew to it. Next time, I’d replace some 1/3 of the total flour with wheat or rye flour. 2 tablespoons of sugar on top felt a little too much for me. Will experiment with just the 1/2 cup of sugar and adding a little Demerara sugar on the top. I also tried making a vegan version of this and it turned out pretty good. Replaced the eggs with flax egg (used soy milk instead of water) and vegan yogurt. If I could double the Zuchinni I would but, gotta look more into it before committing to something like that.
@Claire - just an FYI, the amount of flour in the ingredients list in the video is a cup shy of what is written in the description for the recipe, sadly that was found out by me using the measurements in the video 😢 love your vids and recipes!
@@lucybowerman2697 right?! I thought the same. It baked very bouncy with not a ton of structure but tasted good haha I’ll know for next time to trust my intuition and years of experience 😆
i will also add, re: how to find quality olive oil, that you should look for something in a dark colored bottle, because olive oil will decrease in quality rapidly if it’s exposed to light! (this also means that once you’re home, you should store anything you know you won’t go through quickly in a cool, dry, and dark space)
WARNING: Recipe is wrong in the video title card, it says 3/4 cup AP flour and should be 1 3/4 cup AP flour (according to the description). Didn't realize it was wrong until I got to the assembling step and my dough was way more slack than Claire's.
I'm curious what makes demerara sugar good for this recipe (or others)? I'm relatively new to baking, and I'm wondering if it's worth adding another kind of sugar to my list or just using a substitute I already have. If people say it's worth it, I'll give it a try!
I have the same question. Is the reason the taste or the texture it gives. I dislike having to buy ingredients that I only use one or two times.and then sits on my shelf.
It's darker flavored like brown sugar but it's drier and acts more like White sugar in baking. You can just add a bit of molasses to the batter and use white sugar to get close.
@@orangeelliot I just made this recipe and had to use turbinado sugar since I couldn’t find Demerara and I really need to find the Demerara… needs the crunch! But this is such a yummy bread. Not too sweet, and not squidgy. Definitely have to wring the eff out of the zucchini in that kitchen towel though! 😆
When i was a kid i didn't know what were the difference between a zucchini and a cucumber. I've always thought they were just different names for a long green thingy 😂
Hey Claire, I could not find this recipe and dessert person or what’s for dessert and in your recipe at the beginning of the video, it says 3/4 cup of flour. Nowhere in the video, do you mention the amount of flour, but it looks like you’re adding 1 3/4 cup. Please clarify this.
Hi. I noticed this too, and am fairly sure it's 1 3/4 cup flour. I initially did the 3/4 cup flour, and noticed my zucchini soaked up all of my flour whereas Claire's still had plenty of flour when mixing. So it must be the 1 3/4 cup.
Just an fyi for those taking a screenshot of the ingredients in the video: the flour amount is incorrect. Check the description box for the correct amount. I was so confused why my batter wasn’t as thick as her batter so thankfully I investigated before popping it into the oven 😊
My uncle is who introduced me to zucchini bread. He made it for us one year when we were staying with him for a week during spring break, and I got addicted to it. He put chocolate chips and it was spiced and delicious. I should text him and see how he’s doing
LOL at the sound effect when Claire tossed the paper....which isn't really in her normal character of placing everything specifically. It was a perfect moment. Almost as perfect as "mm m."
Greek olive oil is just as good-quality as Italian, if not more (yes I'm 🇬🇷 so biased so sue me lol) - although I don't know if it's just as readily available... Well, either of the 2👌
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Just a heads up for fellow bakers - there is a difference in the flour measurement between the show notes and the recipe card in the video, and unfortunately I used the latter incorrect one 😥 It still turned out edible but it really does need the full 1 3/4 cup flour.
I was looking for this information! Thank you so much
lmao this just happened to me. thankfully I caught it right before I put it in. I was questioning the 3/4c total and how wet my batter looked 🤨😂 but I ended up just gently folding the rest of the flour in 1/4c at a time so that I didn't cause a ton of gluten development, and then I whipped up a little more sugar-zest for a crunchy top. hoping it comes out OK!
Yeah, I noticed that too. I just made the recipe and used one and three-quarter cups and it came out great.
Same thing happened to me. 😢 I tossed it however. The texture was too gummy.
@@thekateykate ugh thank you I just made 2 oil cakes 🤦♀️
claire! i have no one else to share this with but i found a signed copy of dessert person that someone was giving away for free yesterday and it was the best thing that has ever happened to me.
Who would do that?! I’m so happy for you though. Incredible. I would have literally jumped for joy.
One time, as a kid, I made zucchini bread when my mom wasn't home and when I told her she said "We don't have any zucchinis." I made cucumber bread. 😂
This is the recipe I needed when my grocery delivery order for a package of half a dozen mini cucumbers substituted full size cucumbers instead.
😂 How did it turn out though??
Ok, but was it good though? I can see it being not too different.
😂😂😂😂😂 cucumber bread hasnt made the trend yet . But wait for it...😂
@@sayadaramdial1700 it was very moist, that's for sure.
“It’s a whole thing” 🤣 I felt this to my core.
Doing a lemony zingy twist on zucchini bread is brilliant!!
For those of us who use weight measurements. I used Claire’s book DESSERT PERSON for conversions.
Lemony Olive Oil Zucchini Bread
Makes 1 loaf Ingredients:
230 g (1¾ cups) all-purpose flour
½ tsp ground cinnamon
3 g (1 tsp) kosher salt
3 g (¾ tsp) baking powder
4,5 g (¾ tsp) baking soda
75 g (6 tbsp) demerara sugar
100 g (½ cup) granulated sugar
2 tsp finely grated lemon zest
100 g (2 large) eggs, at room temperature
110 g (½ cup) olive oil, plus more for the pan
60 g (¼ cup) plain Greek yogurt
1 tsp vanilla extract
400 g (14 oz.) zucchini, unpeeled and grated on a box grater (about 2 small zucchini), thoroughly squeezed
The loaf pan used in the book is 4½ × 8½-inch (11 x 22 cm) loaf pan, measured from the top
Is it full fat or 2% yogurt?
Thank you so much for the weight measurements!
Thank you it was really helpful.
dude youre a legend 🙏 ty
My grandma and I used to make all kinds of breads together and it was the best part of my childhood 😊😊 thank you Claire ☺️
Claire, how did you know that I have a GINORMOUS zucchini sitting on my kitchen counter that needs to be used?
she’s in your walls
Exactly what I was thinking!
she is the baking god
Literally the same. Now I know what to do with that zucchini lmao.
SAME, I was just about to comment this! bahahaha 🤣
Chocolate zucchini bread was something my mom always made with extra zucchinis. Look forward to making it again
It was super popular when I was a kid. I like my veggies, have no problem with zucchini, but I totally understand why people got grossed out by little grated green bits in what should have been a decadent chocolate cake.
Would love an update on the chickens, composting, and the garden!
I read this as chickens composting in the garden 😢🐓🪦
I’m definitely not on an olive oil budget but I will try this recipe with a neutral oil. It won’t have the same flavor but I do love that there is less sugar and the zest of lemon
This is well worth the bake and hits the mark on fresh summer version of Zuke Bread. Although a smidge more work with the squeezing and the zesting, the reward is apparent in taste and look. So scrumptious!
I’ve been pondering a batch of carrot/zuke bread for weeks. This looks absolutely amazing! Thinking of doubling the recipe and instead of double zuke, do 1 zuke measure and 1 carrot. Also gotta use some nuts that are taking up too much freezer space so those will be going in. Love the lemon zest and the light spice of this one! Thanks for this timely post!! ❤
This reminds me of my grandma's zucchini bread when I was younger. Except she would puree the zucchini with oil in a blender instead of grating it. She would sometimes also mix in crushed pineapple.
claire i love you so much, you’re such an inspiration
My husband came home with 3 HUGE, HUUuuUuGE zucchini’s yesterday this is perfect timing Claire! Thank you ❤
Perfect timing!! My Zucchini plant is pumping out massive zucchinis everyday
This looks perfect. My French neighbors find some of my bakes too sweet, so I’m always finding not so sweet recipes. They also find courgettes in sweet baked goods finds funny. I will HAVE to make this!
Oh wow. I just saw you use a bench scraper to get the rest of your grated zucchini off the kitchen towel. I think that trick is the gamechanger of the episode for me! Thanks!
I'm a candle maker and I found an incredible fragrance that smells EXACTLY like zuchini bread. It's now my favorite comfort scent. Obsessed. I love all of Claire's videos but this one is going at the top of the list!!
I made your recipe today. It was my first time ever making a zucchini bread. Your recipe is incredible. It's perfect. Delicious. Thanks so much for sharing it.
my sister in law loves zucchini bread and I usually make King Arthur's recipe, but I'm super excited to try this one out. I love anything with lemon and olive oil in it 💜💜💜💜
My grandma made zucchini bread all the time and would serve it with some butter on top, great stuff
I would also toast a slice and add a pat of room temp butter. Yuuummmmm.
Heading to the garden! My weekly"Claire" recipe will be made tomorrow😊.
Hi Claire! I love zucchini bread and I trust none other than your recipes to make for the first time. Thank you for your summery spin on this beautiful classic. x
Claire, you're my safe channel. Thank you.
I literally have a plant growing so many zucchinis in my garden the situation is dire. Only so many times you can dice it into pastas-this is perfect to use it up :)
Looks great! My recipe comes from a neighbor in Seattle, about 1978. Uses orange zest, so very similar to your recipe.
I’m a huge zucchini bread fan and already made this recipe today after watching your video last night 😂 It’s such a special recipe and definitely not too sweet, almost on the savory spectrum and I think it will taste even better in the coming days!
Unreal. I just made zucchini muffins yesterday! I guess I'll have to do some more zucchini baking now. I'm excited about the lemon-y-ness!
This recipe is so good! I love the lemon flavor for summer. I’m pregnant right now and this is really hitting the spot. Thanks for a great recipe!
Just wanted to leave a comment to support the channel.
Watched the video and made the cake in the middle of the night. Can confirm, getting rid of the zuccini water is very important. :) Had to add more flour in the end, but the cake still tasted good!
perfect timing for this recipe claire! i'm drowning in zucchini this time of year
the savory zucchini bread from the dessert person preorder is truly one of my favorites ever
love the summery influence of this recipe! i make more traditional zucchini bread that's got warm spices and is sooo comforting, but excited to try a brighter version!
This is such an awesome video. I really appreciate you doing a video on something I grew up eating all summer long.
Best zucchini bread ever. Loved the lemon zest!
for claire recreates can you please do auntie anne's pretzels! if you brought us the secret to how they taste so amazing it would be crazyyy
Made the plum icebox cake last weekend and it was amazing 😊
Love a snacking cake
Just made this, and it turned out wonderful. Thanks for the great recipe!
I haven't made zucchini bread in a while and this looks absolutely heavenly!! My mouth was watering when Claire showed that perfect slice, can´t wait to try it out!!
Ooo I love zucchini bread but the amount of sugar in my fave recipe is... A LOT! Can't wait to try it! PS For me Claire's voice is synonymous with making sourdough. She's a comforting trustworthy guide!
Something else to look for on the olive oil label is acidity. I was raised in Portugal, where olive oil is a staple, and the rule of thumb was that lower acidity is better quality; extra virgin has a maximum level of 0.8%, but I'd be looking for 0.5% or below. Portuguese olive oil has a buttery flavour and Spanish is similar; by comparison, I find Greek olive oil quite bitter, probably because it's not what I'm used to. It's definitely worth trying the produce of different countries and climates to find out what you like best.
I 💯 agree, different regions have different flavors. Thank you for sharing your olive oil knowledge.
Yum! The sugar on top really is such a nice touch. I found out that a tiny line of butter (piped using a sandwich bag with the corner cut) down the center of the bread makes it split down the center. If one wants that symmetrical aesthetic, it's a great tip! 🥰 This bread with some softened cream cheese or butter would be perfect
I've always wanted to make zucchini bread but never really looked for a recipe, but this sounds perfect, not too sweet light and moist 😍😍😍 thank you Claire!!
My dad planted a whole pack of zucchini seeds in the garden one year. There was a lot, and I mean A LOT of zucchini that summer. We gave some away, but family and neighbours didn't want to take any more. There was still so much left over. Mom cooked with it, baked it, anything we could do to use it up. Zucchini bread, zucchini muffins, zucchini casserole, roasted zucchini, stuffed zucchini, zucchini fritters. We were eating zucchini every meal for weeks, it was enough for a lifetime.
I won't eat zucchini anymore.
Thank you for this Claire! I’ve literally been wondering about Zucchini bread the last few weeks. And, here it is! 🙏🏼🥳☀️
On my 2nd slice of this zucchini bread as I write this comment! Came out exactly like Claire's in the video. Really light and mild in flavor. I accidentally mixed the eggs into all the sugar and missed the step where I was supposed to reserve 2 tbsp for the topping. Still came out perfectly "not too sweet". Next time I think I'll toss in some mini chocolate chips. Thanks Claire for perfecting one of my favorite quick breads!
i just love your intro animation so much, its like dessert for my eyes
Just made this and LOOOVE it, already planning to make another loaf very soon. Thanks Claire!!
Made it but used Macadamia oil and added a pinch of Cardamom as well as the Cinnamon. It's so nice. The texture is so delicate.
Making and Eating Zuchinni bread for the first time and I’m so glad I did. It is quite delicious. The Zuchinni almost caramelizes and has a slight chew to it. Next time, I’d replace some 1/3 of the total flour with wheat or rye flour. 2 tablespoons of sugar on top felt a little too much for me.
Will experiment with just the 1/2 cup of sugar and adding a little Demerara sugar on the top.
I also tried making a vegan version of this and it turned out pretty good. Replaced the eggs with flax egg (used soy milk instead of water) and vegan yogurt.
If I could double the Zuchinni I would but, gotta look more into it before committing to something like that.
If you don't mind me asking, where are your flour, sugar, etc containers from? I love the simplicity of them. Gonna try your bread recipe soon.
PERFECT recipe. No sog. No vegetal tang. Delicious toasted.
literally have a HUGE zucchini laying around in my garden lmao timing of this recipe is PERFECT
@Claire - just an FYI, the amount of flour in the ingredients list in the video is a cup shy of what is written in the description for the recipe, sadly that was found out by me using the measurements in the video 😢 love your vids and recipes!
Oh, that's why my batter was thin!
@@lucybowerman2697 right?! I thought the same. It baked very bouncy with not a ton of structure but tasted good haha I’ll know for next time to trust my intuition and years of experience 😆
I wish I could watch Claire bake then order her zucchini bread to my house! (or pecan bars, etc.)
Obsessed with this! I love everything you do! I definitely will be trying!
i will also add, re: how to find quality olive oil, that you should look for something in a dark colored bottle, because olive oil will decrease in quality rapidly if it’s exposed to light! (this also means that once you’re home, you should store anything you know you won’t go through quickly in a cool, dry, and dark space)
👍👍👍
Can't wait to try it ❤ Looks fantastic!!
I made this today to great fanfare from my guests. Perfectly moist. Wonderful. Thank you.
I’ve been traveling for 2 months now and the first thing i want to do when i get home tomorrow is bake this now
WARNING: Recipe is wrong in the video title card, it says 3/4 cup AP flour and should be 1 3/4 cup AP flour (according to the description).
Didn't realize it was wrong until I got to the assembling step and my dough was way more slack than Claire's.
f******ck! ruined my loaves
😅
Claire, the yellow printed recipe card at the beginning of vid shows “3/4 C flour” instead of 1-3/4
GROUNDHOG!!!!!❤❤❤❤❤❤
NZ olive oil is great too ( I may be a little biased 😅). This looks delicious Claire!
Amazing recipe and love the video !!!! Would you be able to use the base of the recipe and make a savory zucchini bread if you took out the sugar?
Wow I’m never this early, excited to see how this loaf comes out ❤
You better check the amount of flour, farm queen. I’m pretty sure it should’ve been one and three-quarter cups.
I'm curious what makes demerara sugar good for this recipe (or others)? I'm relatively new to baking, and I'm wondering if it's worth adding another kind of sugar to my list or just using a substitute I already have. If people say it's worth it, I'll give it a try!
I have the same question. Is the reason the taste or the texture it gives. I dislike having to buy ingredients that I only use one or two times.and then sits on my shelf.
It's darker flavored like brown sugar but it's drier and acts more like White sugar in baking. You can just add a bit of molasses to the batter and use white sugar to get close.
It’s also for the crunch factor.
@@Leafygreen123 ooooooooh it just might be worth the crunch factor
@@orangeelliot I just made this recipe and had to use turbinado sugar since I couldn’t find Demerara and I really need to find the Demerara… needs the crunch! But this is such a yummy bread. Not too sweet, and not squidgy. Definitely have to wring the eff out of the zucchini in that kitchen towel though! 😆
Is this recipe in the new cookbook? It’s amazing and I need it written out somewhere!
When i was a kid i didn't know what were the difference between a zucchini and a cucumber. I've always thought they were just different names for a long green thingy 😂
Claire should try and recreate the chocolate muffins from the Olympic Village in Paris that are going viral! :)
The recipe card in the video said 3/4c flour, but the show notes say 1 3/4c. Which is it?
I have the same question. If I had to guess, it looks like the deli container with flour could hold 2 cups, so I’d guess 1 3/4 cups in the batter.
I made it with the 3/4 cup flour from the video and it was dense and gummy. Then I saw the 1 3/4 cup flour on the transcript and realized why😢.
Visually no way is that 3/4c so assuming its 1 3/4
Hey Claire, I could not find this recipe and dessert person or what’s for dessert and in your recipe at the beginning of the video, it says 3/4 cup of flour. Nowhere in the video, do you mention the amount of flour, but it looks like you’re adding 1 3/4 cup. Please clarify this.
Hi. I noticed this too, and am fairly sure it's 1 3/4 cup flour. I initially did the 3/4 cup flour, and noticed my zucchini soaked up all of my flour whereas Claire's still had plenty of flour when mixing. So it must be the 1 3/4 cup.
My favorite flavor additions are mace and Orange zest.
I just finished making zucchini bread and then I saw this... Im sure mine will be delicious, but this looks even better than what I made.
Ooh I made a chocolate zucchini bread recently! This is going to become a summer staple for me.
Do you have any recommendations for a madeleine recipe or would consider doing a video on it?
I'd love a madeleine video! Great idea! I haven't managed to get the humps right...
I always like the video when the "Verdict: Mmm" comes on the screen 😂
My 2 favorite olive oils these days are California Olive Ranch Arbequina Reserve and Corto Olive Company's Truly Olive Oil.
I came for Claire Recreates and stayed to binge Dessert Person.... I am really excited to see more Claire Recreates though
Looks good. I just made a cranberry pecan bread. So yummy.
i been WAITIN for this one, TURN IT UP!!!
Just an fyi for those taking a screenshot of the ingredients in the video: the flour amount is incorrect. Check the description box for the correct amount. I was so confused why my batter wasn’t as thick as her batter so thankfully I investigated before popping it into the oven 😊
I just bought some zucchini over the weekend and I wasn't sure what to do with it. Now I do! 😆
Well.. I never had it before and now I have made it three times already due to requests after the first. I'd say it's a hit 😁
Wow looks amazinggg. Is it possible switching the yogurt with anything else non dairy? My daughter is allergic 😕
Non dairy yogurt or sour cream would work.
For extra bright flavor swap out the cinnamon. Adding ginger instead gives it amazing flavor. So summer-y.
Thank you!
Only had zucchini bread twice in my life... I'm seated... I'm taking notes...
WAIT I would love to see you bake/cook with your mom!
Portugal and Spain also produce some amazing olive oil!
My uncle is who introduced me to zucchini bread. He made it for us one year when we were staying with him for a week during spring break, and I got addicted to it. He put chocolate chips and it was spiced and delicious. I should text him and see how he’s doing
LOL at the sound effect when Claire tossed the paper....which isn't really in her normal character of placing everything specifically. It was a perfect moment. Almost as perfect as "mm m."
This. Was. Bomb.
Claaaaiirreee what’s the name of the song that started playing when you were tasting the bread? It’s a cool one. Starts at 14:04
Greek olive oil is just as good-quality as Italian, if not more (yes I'm 🇬🇷 so biased so sue me lol) - although I don't know if it's just as readily available... Well, either of the 2👌
Note!! The recipe in the video says 3/4 cup of APF but it should actually be 1 3/4 cup APF (like in the video description)