Easy Zucchini Bread Recipe (2024)

FAQs

Do you leave the skin on zucchini when making bread? ›

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.

Squeezing is optional.

Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. 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.

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.

First of all, one of the most common reasons quick breads (and layer cakes as well) sink is that the pan is overfilled. If the batter reaches the top of the pan and still needs to rise, it will collapse. This heavy batter simply needs structure (aka pan sides) so it can keep climbing.

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.

A medium zucchini will result in approximately 1 cup of shredded zucchini. If you happen to be using a larger zucchini and the seeds are large, cut the zucchini lengthwise and use a spoon to scoop out the seeds.

A medium size zucchini about 6-7 inches long and about 2-3 inches in diameter will be about 1 cup of shredded zucchini.

Zucchini contains the water-soluble fiber pectin. Pectin may lower bad cholesterol and lipid levels in a person's blood, promoting good heart health. Furthermore, zucchini is also high in potassium, which can help manage high blood pressure.

Do you peel a zucchini before grating? Zucchini skin is thin and edible, so there's no need to peel it before grating. That said, the peels will retain their green color, even after they're cooked.

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

Why does my zucchini bread taste weird? ›

When they are larger, zucchinis tend to contain more water, which leads to excess moisture in the batter. Additionally, larger zucchinis don't taste as good, with a more bitter flavor. They can also have larger seeds. These large seeds can throw off the texture of your zucchini bread.

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.

To determine if your zucchini bread has gone bad, check for any unusual odors or moldy spots, typically green or black in color. The texture can also be a giveaway; if it's overly moist or gummy, it's typically a sign that it's past its best.

I simply squeeze the water out of the zucchini over the sink before using in this recipe. Sometimes, I squeeze the zucchini twice to make sure the excess water is removed. Some zucchini are very wet when grated and others relatively dry; squeezing out the excess water helps to regulate ingredients in the recipe.

Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—it's just enough time to help the breading stick. Use a neutral oil for frying: Vegetable, canola, or grapeseed oil are great for frying, but my hands-down favorite is olive oil—it's always handy and I like the taste.

It's likely that too much liquid was added to the batter. I've tested dozens of zucchini bread recipes and, depending on the other ingredients involved, it's sometimes necessary to squeeze the excess liquid from the shredded zucchini.