Zucchini Bread Recipe - Recipes.net (2024)

FAQs

Should you squeeze water out of zucchini for bread? ›

Squeezing is optional.

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.

As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits. Try mixing with a gentler touch: use medium, not high, speed on the electric mixer. Add eggs one at a time, mixing slowly in between each addition.

Don't peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

You'll need about 2 medium size zucchinis to make 2 cups of grated zucchini. Be sure to measure the zucchini after you grate it to be sure you have 2 cups.

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

The best way to grate zucchini is whatever is fastest. If you're grating a lot of zucchini (more than two at a time), we recommend grabbing a food processor with a grating attachment. For smaller amounts, a box grater usually does the trick.

What if zucchini bread batter is too thick? ›

If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.

We'll go over this in more detail below, but in short - If you're looking for the safest way to store zucchini bread - just refrigerate it. Seal your bread in a plastic storage container or plastic bag and store it in the refrigerator.

If your zucchini bread lasts more than three days, you should store it in the refrigerator to maintain its freshness. 3. You may always freeze your zucchini bread if you want to extend its shelf life. This is a terrific technique to prepare multiple loaves at once and store them for later.

Make-ahead: I don't recommend shredding zucchini in advance because as it sits it will leak out moisture that is needed for the zucchini bread. The zucchini bread batter can be made 1-2 hours in advance and stored in the fridge.

If you've ever wondered if you should try and squeeze out some of the water from your shredded zucchini before adding it to batter or dough, the answer (happily) is no! Zucchini recipes are written to accommodate their water content.

Remember that not all recipes call for the zucchini to be drained or dry – only squeeze out that water if the recipe tells you to, ok?