Zucchini, Cheese & Rosemary Bread - Divalicious Recipes (2024)

FAQs

Should you squeeze water out of zucchini for 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.

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.

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.

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.

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.

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.

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.

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.

If your bread begins to smell or taste bad, toss it. It's more than a week old - If your zucchini bread has been stored at room temperature or refrigerated for more than a week, it's definitely time to throw it out.

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

Why is zucchini bread gummy? ›

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).

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.

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.

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

For some recipes, that extra water is not needed and could even ruin what you're trying to make. Adding drained shredded zucchini to baked goods, or even zucchini pancakes will make the dish fluffy and not mushy. To learn the basics, learn how to cook zucchini in three new ways.

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.