Spicy zucchini bread from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 12) by Erin Jeanne McDowell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for oregano; and Monterey Jack cheese, Parmesan cheese, mozzarella cheese, or Gouda cheese for white cheddar cheese.

  • jenmacgregor18 on August 12, 2023

    I tried this again, with the exact amount of liquid called for. I just let the batter rest a bit before baking so the salt would draw some of the moisture out of the zucchini. I used 2 t of Aleppo pepper and 3 t of sambal oelek and cheddar. I added 2 T of parmesan to the batter. The heat level was good. I think I needed a sharper cheese and then it would be perfect for me. Maybe a good bit more parmesan. 1/4 cup? But overall this had a very good texture and flavor.

  • jenmacgregor18 on August 05, 2023

    This tastes really good. Definitely worth making again. The only problem that I had, I may have entirely created myself. When I mixed everything together it was very thick- more a dough than a batter. As the instructions said to pour the batter into the prepared pan and my dough wouldn't "pour", I added additional milk until it was pourable. Close to another 1/2 cup milk. It baked up fine. But the bread was a bit too moist. I did make the optional crumb topping. This was very good immediately after baking, but they softened overnight. In future, I would skip the panko and add the parm to the batter. I would add a bit more heat, maybe 2 t Aleppo?

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