The BEST Zucchini Bread Recipe (2024)

FAQs

Should you squeeze water out of zucchini for bread? ›

Squeezing is optional.

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.

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.

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.

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.

Whether you use a processor or a box grater, grate your zucchini just before adding it to your batter.

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.

Why does my zucchini bread come out dry? This is usually due to either not measuring ingredients carefully or over-baking the bread. Be sure to bake until toothpick inserted in center of bread comes out with just a few tiny, tender crumbs attached.

Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods.

As the zucchini cooks in the batter, it releases its water into the surrounding batter, keeping the cake moist. By the time the bread is finished baking, you'd be hard-pressed to identify where the cake stops and the zucchini starts.

Why does my zucchini bread stick to the bottom of the pan? ›

It is important to thoroughly coat the sides and bottoms of the pan with solid shortening or non-stick cooking spray, particularly in the corners. A missed spot will result in sticking. Use a nonstick baking pan.

Why does my zucchini bread taste bad? One common reason some zucchini bread tastes bad is a recipe that uses baking soda without an acidic ingredient to neutralize it, which can result in a soapy or metallic taste.

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.

Check your leavening agent

What is this? Expired leaveners: Always check the freshness of your leaveners. Expired or ineffective baking powder and baking soda will not leaven your quick bread. Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle.

Zucchini adds a ton of water unless you extract water from your grated zucchini. Grated fresh or frozen zucchini, without being pressed or drained, is about 50% water. So you have to cut back on the water in the recipes. If you add two cups of zucchini, you need to cut one cup of liquid from your recipe.”

When cooking with grated zucchini, it's important to squeeze out the moisture to stop your dish from going soggy.