Zucchini bread is a miracle of baking: Even though the main ingredient is squash, the bread doesn’t actually taste like squash. In fact, moist and tender zucchini bread might be one of the sneakiest ways to disguise a wholesome vegetable as a guilty pleasure. Read on to get tips for baking the best zucchini bread from scratch.
Try this recipe: Caley’s Classic Zucchini Bread
Top Tips for Baking the Best Zucchini Bread
1. Use small to medium zucchini.
Supersized zucchini are much too dry and bitter to use for zucchini bread. Smaller zucchini have more moisture and sweetness—exactly what you want in your bread batter. Better save those giant zukes for robust recipes like Italian Meatloaf in Zucchini Boats.
2. Don’t bother peeling the zucchini.
Unless you really dislike seeing tiny flecks of green in your bread, you don’t have to go through the extra step of peeling zucchini.
3. To seed or not to seed?
If you take my advice and use small to medium zucchini to make your bread, then the seeds should be small enough to disappear into the batter. If you want to remove them anyway, you can do that by slicing the zucchini in half lengthwise and scooping out some or all of the seeds with a spoon.
4. Grate, don’t chop.
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 bread.
5. Squeezing is optional.
Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. 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.
6. Mix lightly.
Whether you’re making zucchini bread, banana bread, pumpkin bread, waffles, or pancakes, you always want gently stir the wet ingredients into the dry ingredients with a spoon just until everything is moistened. Overmixing these kinds of quick bread batters makes them toughen up as they bake.
a. Whisk the dry ingredients together.
b. Combine the wet ingredients.
c. Pour the wet into the dry.
d. Stir gently with a spoon until moistened.
7. Line the baking pan with parchment paper.
Yes, your recipe may say to grease and flour the baking pan, but adding a layer of parchment paper helps ensure your bread comes out of the pan cleanly. Remove the bread from the pan after 10 minutes, and let it finish cooling completely on a metal rack before you slice it.
Recipes for Zucchini Bread
Video: Mom’s Zucchini Bread
Watch this top-rated recipe come together easily.
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