We Tested 4 Famous Zucchini Bread Recipes and Found a Clear Winner (2024)

FAQs

Why doesn't zucchini bread taste like zucchini? ›

Zucchini adds flavorless moisture. We're talking pure moisture with zero savory vegetable flavor. I don't think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right?

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.

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.

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.

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

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.

Pour in the batter and bake the bread for 55 to 65 minutes until it is golden brown on top and a toothpick comes out clean when inserted in the middle. Remove the pan from the oven and allow it to cool for 10 to 15 minutes before removing it from the pan and allowing it to cool completely on a wire rack.

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.

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).

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.

How do you keep zucchini bread from sticking to the pan? ›

Make sure to line and spray the inside of the pan to prevent the loaf from sticking to the pan. Using a lighter colored pan will help your loaf to stay golden and not over-brown when baking. If using a glass pan, reduce the oven temperature to 325 degrees.

Vegetables with high water content tend to become mushy and bland if they aren't rid of excess moisture before cooking. To do that, you need two things: salt and time. Salting these watery vegetables draws out extra water and flavor molecules.

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!

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.

1. Minimize External Cooking Water To begin with, avoid cooking methods that introduce more water, like boiling and poaching. 2. Evaporate Internal Water Instead, use dry-cook methods (like grilling and roasting) and fast-cook methods (like sautéing and stir-frying) that evaporate the water and leave the flavor behind.

Because it is so mild, zucchini is excellent at absorbing other flavors when cooked.

If you've never grated zucchini before, it's super easy—just shred it on the large holes of a box grater. 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!

The secret lies in the squash itself, lending the bread a wonderfully moist texture and a slightly savory flavor that complements the warm spices. To me, the perfect loaf is rich and cakey, and stays soft for days after it's baked.