Easy Zucchini Bread Recipe (2024)

FAQs

Do you have to peel zucchini for bread? ›

There's no need to peel the zucchini or remove the seeds. You also shouldn't press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

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.

The moisture that was in the zucchini was what you patted out. Freezing causes fruits and vegetables to lose moisture when thawed. Either use fresh grated zucchini or use all the liquid from the frozen.

When sliced, 1 medium zucchini yielded 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.

Luckily, zucchini is extremely versatile and can be baked, grilled or sauteed, but I recommend grating it. Your grated zucchini melts into whatever it's cooked with, so it's great for sneaking into pasta or creamy risotto. It's also ideal for making baked goods like zucchini bread and other zucchini dessert recipes.

Chop the pieces into two-inch (five cm) squares and toss them into the food processor. Fill it up to the top. Pulse your food processor for 30 seconds or insert the squash through the shredding attachment. Check to see if your zucchini shreds are small enough.

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

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.

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 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.

Can you put undercooked zucchini bread back in the oven? ›

Fixing Undercooked 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.

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. The center will be the last to cook through, so pay special attention to this area when checking your bread for doneness.

Hands down, the easiest and fastest way to shred a zucchini is with a box grater. In this step-by-step guide with photos, I'll teach you how to shred zucchini in four easy steps. I'll also give you plenty of healthy shredded zucchini recipes, plus show you how to freeze leftover shredded zucchini for later.

One pound of zucchini equals about 4 cups grated zucchini; 2 cups of salted and squeezed zucchini; about 1 cup mashed zucchini; and 3 cups chunked zucchini.

Exact amounts can vary based on squash sizes, but here's a general rule: One medium (6-ounce) zucchini will yield a generous 1 cup squeezed shredded zucchini, while a large (8-ounce) squash will give you about 1 1/2 cups.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

You'll get the most health benefits if you eat the colorful skin, which holds the healthy carotenoids. Zucchini skin is soft, thin, and perfectly edible, so don't peel it off.

The bread was sinking in because the leavening was wrong. It seems likely that the amounts of baking powder and baking soda were switched. Where you were using 1 tablespoon of baking soda and 1/2 teaspoon of baking powder, the actual measure should be 1 tablespoon baking powder and 1/2 teaspoon baking soda.

There is no need to peel zucchini before shredding it. In baked goods, the skin will become soft and add color and nutrients to your dish.