Deliciously Moist and Easy Classic Zucchini Bread Recipe — Under A Tin Roof (2024)

FAQs

Should you peel zucchini for zucchini 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.

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.

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.

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.

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.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

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.

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.

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.

Why is my zucchini bread mushy? ›

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.

1. Room Temperature (Short Term): If you plan to consume the zucchini bread within 1-2 days, you can store it at room temperature in an airtight container. However, be mindful of the ambient temperature, as warmer conditions can accelerate spoilage.

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.

Since you don't have to wait around for the batter to rise, you need something else to make them lift, which is where leavening agents like baking powder or baking soda come into play. You need to incorporate these products into the batter. If you don't, you'll end up with extremely flat and heavy bread.

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.