The BEST Zucchini Bread Recipe (2024)

FAQs

Do you squeeze out the liquid from zucchini for bread? ›

Yes! 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.

Do you peel zucchini before making bread? You do not need to peel zucchini when making zucchini brad. Wash it off well first and then grate it.

The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.

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.

Don't leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.

When sliced, 1 medium zucchiniyielded about 1 to 1.25 cups and if grated, you end up with about 2/3 cup of tamped down zucchini. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product).

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.

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

Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle. Baking at a high altitude: Adjust the amount of leaveners depending on your location. If you are baking at a high altitude, you need less baking powder or baking soda.

How to grade zucchini for zucchini bread? ›

Grate, don't chop.

Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread. You can also use the shredder blade in your food processor to quickly shred zucchini.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

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.

It can look perfect coming out of the oven, but soon starts to deflate… The main issue here is that the bread just isn't cooked through. Zucchini bread batter is thick, and loaf pans are narrow and tall, so there is a lot of batter in a relatively small pan.

For some recipes, that extra water is not needed and could even ruin what you're trying to make. Adding drained shredded zucchini to baked goods, or even zucchini pancakes will make the dish fluffy and not mushy. To learn the basics, learn how to cook zucchini in three new ways.

Always treat your shredded zucchini gently. 2. If, after shredding, you have water standing in the bottom of the bowl, drain it out before adding it to the batter.

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid.