Zucchini bread recipe

Zucchini bread recipe

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.

Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?

After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

No need for a mixer!

This is a favorite, true and tried zucchini bread recipe. It couldn’t be easier you don’t need a mixer!

It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

How to Prepare the Zucchini for Zucchini Bread

Grate the zucchini on a standard box grater. No need to peel!

After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.

Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.

A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.

What Can I Add to Zucchini Bread?

Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. You can also add shredded coconut, a handful of mini chocolate chips, even though i like raisins or dried cranberries. A bit of orange zest would work too. Alternatively, grated apples or carrots.

By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

How to Store and Keep Zucchini Bread

This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible. If you eat it within 3 months,

Frozen zucchini bread will taste best. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)

Zucchini bread

Zucchini bread recipe

I am SO excited to share this recipe with you! This award-winning zucchini bread recipe comes from Mr. Sally’s Baking Addiction himself. He definitely does not know I am calling him that, nor would he approve. He’s not reading, don’t worry.

Kevin is the man who came up with this recipe, bought me these the day they came out, and encouraged the glaze on these … he clearly knows his desserts. When we began dating and he learned about my sweet tooth, he shared this zucchini bread recipe with me.

When he was young, he entered it into the Maryland State Fair and it won 1st place. Knowing this makes me smile because Kevin is snowboarder and biker who sometimes rocks a mohawk and rides a motorcycle… and he likes to bake on the side.

If you make one zucchini bread recipe in your life, this has got to be it. It’s beyond simple, makes great leftovers, freezes well, and can easily bedoubled and tripled, or even quadrupled to make multiple loaves. Use your bounty of zucchini this summer!

There is plenty of room for nuts or chocolate chips in this brown sugared, cinnamon-spiced zucchini bread recipe. I skipped the nuts and added more chocolate chips. And extra streusel. If someone asks, the answer is always extra extra extra streusel.

Even better? Try this recipe as muffins and prepare to have your mind! blown!

The simple ingredients are all mixed together by hand – that’s right, give your heavy mixer a rest and put your arm muscles to work. When mixing, try to do so with a light hand. Avoid overmixing. I find that mixing too much easily gives this bread a tough texture. Not really what you’re looking for.

This chocolate chip zucchini bread is the moistest bread I’ve ever made. I’m not a fan of dry, bland bread (who is? ) and each tender, flavorful slice is a far cry from it. You have all of that wet zucchini, brown sugar, egg, and oil to keep any dry crumbs away. The buttery oat streusel on top will melt down into the bread giving it a rich taste and texture – unlike any other zucchini bread you’ve ever had.

Feel free to skip the chocolate chips, but don’t skip that buttery streusel. Trust me!

Not to fret, you can’t taste vegetables. Rather, you taste rich, cinnamon, vanilla and buttery chocolate chip brown sugar bread. The bread is soft, the oat streusel is aplenty, and the chocolate chips are melty. It’s a classic recipe made even better.

I like the muffins, Kevin prefers the bread. Try with a smear of peanut butter, a dollop of Nutella, with some melted butter, a cold slice or warm from the oven. Any way you try this award-winning recipe, I know you’ll be impressed.

Healthy bonus: I tried swapping half of the oil with applesauce and didn’t notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.

No one will realize you’re sneaking veggies into their dessert.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make.

Tzatziki sauce

Tzatziki sauce

A firm favourite at summer picnics, al fresco dinner parties and smoking barbecues across the land, there’s more to making the much-loved dip tzatziki that many may realise – it’s not just a case of combining cucumber with yoghurt.

Also known as cack in Turkey and North Cyprus, this staple in Turkish and Greek cuisine is used to accompany mezze and warm bread, served as a more liquid sauce alongside grilled meats and salads. Assembled from just a handful of ingredients and requiring no cooking or equipment, what the perfect tzatziki recipe does call for is a little time.

An essential step is removing the liquid from the grated cucumber to prevent the yoghurt from becoming diluted and thin, which would affect both the flavour and texture. This is best achieved as described below, where the salt helps to extract the juice. Another key point is to use thick and strained yoghurt for an authentic texture – runny Greek yoghurt is more suitable if you want to achieve a sauce.

HOW TO MAKE TZATZIKI

Serves 4 to 6 as a starter

a large cucumber
2 cloves of garlic
2 tablespoons quality extra virgin olive oil
1 x 500g tub of strained Greek yoghurt
1 small bunch of fresh dill
a few sprigs of fresh mint
1 lemon
optional: 1 teaspoon dried mint

  1. Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.
  2. Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge. Stir again and now, helping it along by pushing the liquid out with a spoon.
  3. In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl. It’s not essential, although you can allow this to sit for a few hours to mellow out the pungency.
  4. When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.
  5. Finely chop the mint and dill leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice and the dried mint (if using). Season with salt to taste.
  6. Serve with warm pita or Turkish bread and crudits. Alternatively, alongside salad and grilled meats.

If you want to get creative, feel free to pep up your tzatziki with paprika or sumac, or and a punch with slices of fresh chilli. Dress with a flourish of the chopped herbs and a drizzle of olive oil.

Serve alongside this gorgeous Greek chicken with herby vegetable couscous or with traditional Greek souvlaki kebabs for a delicious summertime barbecue option.

Tres leches cake

Tres leches cake

Bake a classic Mexican tres leches cake for an afternoon treat or coffee morning – it gets its name from the three types of milk used

Nutrition and extra info

Ingredients

Baking powder

Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.

Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.

In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.

Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don’t knock out too much air), until you have a smooth batter.

Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.

Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won’t soak into the cake can be served on the side.) Leave to cool.

Whip the remaining icing and cream sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Tortilla recipe

Tortilla recipe

Ingredients

Directions

I followed this recipe exactly and I thought it was great. Love the fact that you used olive oil.

I used 2 1/2 c flour 1/2 corn meal. 3 TBSp becel. The were very good and very easy

I would pass on the olive oil and go with lard or butter. Watch the roadside Coahuila women making them they don’t use olive oil. Oil makes the way too watery and the taste is not authentic. And cook them as with all breads on a Baking Steel. Bakingsteel.com. I travel and never leave home without my steel.

Tried this recipe for the first time yesterday and it worked well although I don’t think I rolled the dough thin enough. I cooked and made the tortillas, and then brushed half of them with a mixture of olive garlic and oil salt and cut them into triangles for tortilla chips, which proved to be delicious. The tortillas were an excellent accompaniment to homemade Chilli con Carne. Will definitely be using this recipe again.

I know and love home made tortillas very well. I gave this 3 stars because you can’t get the real deal with olive oil. I swapped it out for melted lard and then they definitely are rated 5 stars. Oh and triple the batch, they go quick.

Too sticky. Use Chef John’s white tortilla’s video for great tortillas.

This recipe is a good staple recipe! My first time and they came out perfectly. Follow the note that says add more water or flour as needed, but for the most part the recipe is exact. Thank you!

Wow! These were our favorites, though i have eaten and made authentic flour tortillas! They are amazing, though thick or thin depends on how thin you roll it out! !

I was a bit nervous at first about how this recipe would turn out as some of the comments mentioned it being too runny. So, I only put in 2 T oil and added the water slowly at first. Came out beautifully! This was my first try at making tortilla wraps and I was so relieved when they came out perfectly. Cooking them was also a breeze.

I created an account just to post that the ratios on this recipe are wsy wrong. Before and these were way too watery, I’ve made homemade tortillas. Don’t use!

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Tofu recipes

Tofu recipes

Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it.

Even tofu skeptics love this tofu. Try it, and you will see!

Tips for Irresistibly Crispy Tofu

Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). Too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, insecticides and herbicides it’s organic. Look for tofu in the refrigerated section by the produce.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block? Alternatively, even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

Cornstarch vs. arrowroot: You might be wondering which starch is better. It yields the crispiest results, even though cornstarch is a more processed ingredient. Arrowroot is less processed and works well, but the outer covering can turn a little slippery and strange if you’re adding the tofu to a dish containing a lot of moisture (like curry).

Spread your prepared tofu in an even layer across a sheet pan. If your tofu fell apart a bit as you tossed it, Don’t worry. Bake until golden brown, about 25 to 30 minutes. Boom! Perfect tofu.

Why Bake Your Tofu?

Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu.

When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It’s simply the best. If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it,

Uses for Crispy Baked Tofu

. Why? Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed by Deborah Madison, via Serious Eats).

So, bake your tofu in the oven to crispy perfection, then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors, or any recipe that could benefit from some hearty vegetarian protein. It would be great in my Thai red curry or green curry.

You could replace the eggs in my coconut and kale fried Thai and rice pineapple fried rice with this tofu. It is amazing with peanut sauce drizzled on top, in any form. (Fun fact: my crispy peanut and tofu sauce collide in my cookbook! )

Please let me know how your tofu turns out in the comments! I want to hear how you put it to use.

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Tiramisu recipe

Tiramisu recipe

Tiramisu is one of our absolute favorite desserts. It is even simple to make, you just need a little time. Jump to the full Tiramisu Recipe now or watch our quick recipe video showing you how we make it.

Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and cream.

YOU MAY ALSO LIKE: Our Favorite Brownies Recipe. These rich, chocolate brownies with dense, fudgy middles and crinkly tops made us fall in love with brownies, made from scratch, all over again.

How to Make Tiramisu

Look for Italian ladyfingers (or Savoiardi). They are quite hard and often have a sugary top. — they soften as the tiramisu sits, though not to worry.

That’s why it is so important that you wait at least 6 hours before serving. In fact, it can be kept refrigerated 1 to 2 days and still be delicious.

Look around for tiramisu recipes and you’ll notice there are two common ways to make it: with beaten egg whites or with whipped cream. Both are delicious, we promise.

The decision is completely up to you (we’ve included directions for both below). They taste very similar. If anything, Tiramisu made with egg whites is a little lighter than one made with cream.

The decision comes down to whether or not you’re comfortable with adding raw egg whites to the dish. We’ve never had a problem with this, but if you’re concerned, make sure you use the freshest (and highest quality) eggs possible.

Or, make the tiramisu with cream. It really is just as delicious. You could also try making both then see which you prefer.

We just love this tiramisu recipe — it’s simple to make and boy does it wow at the dinner table.

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Joanne and Adam

Irresistible Tiramisu Recipe with Tips

Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and cream. One of our favorite desserts, tiramisu is quite simple to make. You just need a little time.

We call for egg yolks, which are cooked over a double-boiler and heavy cream. Instead of using the cream, some recipes call for egg whites which are left uncooked and whipped. In the notes section below, we have shared directions for using egg whites instead of the cream. There is little difference in flavor. Tiramisu made with egg whites will be a little lighter than with whipped cream if anything.

You Will Need

1/2 cup (120 ml) brewed espresso or very strong coffee, at room temperature

1/4 cup (60 ml) dry Marsala wine, divided

2 teaspoons vanilla extract

3 large egg yolks

1/4 cup (50 grams) granulated sugar, divided

8 ounces (225 grams) mascarpone cheese (about 1 1/4 cups)

3/4 cup (175 ml) heavy cream

18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)

1 ounce (30 grams) bittersweet chocolate or cocoa powder for dusting

Directions

Combine espresso (or coffee), 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.

Vigorously whisk egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).

Remove the bowl from heat then beat in mascarpone cheese until just combined.

Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).

Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).

Spoon half of the mascarpone filling over the lady spread and fingers into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.

Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.

When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. No longer or else the ladyfingers will break down and become mushy), though (Tiramisu can be chilled up to 2 days. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Facebook and Instagram,

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Teriyaki sauce

Teriyaki sauce

This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers

Nutrition and extra info

Ingredients

Mainly grown in India, Africa, Jamaica, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp cornflour
  • 1 tbsp rice wine vinegar
  • Pour 350ml water into a small saucepan with the sugar, soy sauce, ginger and garlic. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

    Once cooled, will keep in the fridge for up to 1 week. If you like, sprinkle with sesame seeds and spring onions just before serving.

    Tartar sauce recipe

    Tartar sauce recipe

    Horseradish and finely chopped capers. I also use dill relish.

    I too will never buy store-bought again! What’s my Kik I added horseradish

    I’m not a tartar sauce person, and that’s because I never made this recipe before. This recipe is seriously very, very good with the perfect amount of creaminess and bite. I finely chopped a few pickles from a jar (not relish) and added the juice of an actual lemon (not from a bottle) and it was the STAR of a very boring fish and chips meal on a busy weeknight. If you are in a rush, while your fish and chips are in the oven, just make this simple recipe and put the wow factor on for your family on a kid favorite, but with an adult send-off.

    Absolutely simple and Perfect! I used dill relish and it worked Great!

    My recipe is basically the same except I use dill relish and the addition of a quick squirt of yellow mustard.

    I too will never buy tartar sauce again. Can’t beat this, it is excellent! I made it with the dill pickles, next time I will use relish just to see the difference. This is definitely a keeper and so fast and easy! I also added some lemon juice as suggested.

    Made this tonight and loved it! Made it as recipe says except omitted pepper as I do not like it. Have made my own tartar sauce in the past using a different recipe, but my husband likes this one better! Will definitely make again!

    I have been making this for several years, the only difference is, I use sweet pickle relish, we like it better than with the dill pickle.

    I have been making my own tarter sauce for 30 plus years. I only use dill pickle or relish. I use Valencia sweet onion or green onion in a pinch. The final ingredient is a Tbs of lemon juice. It is scrumptious with any fish.

    I like to grate the onion over the bowl you will be using. That way you get the juices too. The flavor of the onion goes through out the sauce.