Chocolate 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.

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.

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.

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.

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.

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).

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.

Do you peel a zucchini before grating? Zucchini skin is thin and edible, so there's no need to peel it before grating. That said, the peels will retain their green color, even after they're cooked.

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.

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.

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.

The clue was in the recipe: “Don't peel, but remove the seeds.” If a zucchini has seeds so big you need to remove them, chances are the peel is so thick it will never melt away into a cake.

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.

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