Chocolate Zucchini Bread Recipe (2024)

FAQs

Why does my zucchini bread fall apart when I cut 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.

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.

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.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

The zucchini is essential for adding moisture, so pack your cups full! Skimping on it will yield a drier final loaf. No need to press or squeeze the moisture out of the zucchini. We want all of it to go into the bread!

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.

Yes, it's advisable to refrigerate zucchini bread to extend its shelf life. Zucchini bread contains moisture from ingredients like zucchini, and moisture can promote the growth of mold and bacteria at room temperature. Refrigeration helps slow down these processes, keeping the bread fresher for a more extended period.

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

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.

Should zucchini be peeled before shredding for bread? ›

Step 1: Wash the Zucchini

No need to peel the zucchini beforehand-the skin is mild in flavor and will soften when cooked. Plus, much of zucchini's fiber content is in its skin, so you don't want to throw that away.

While you won't get long strands like you would with a box grater, this can work in a pinch. Add your zucchini to the bowl of a food processor, then pulse until the desired texture is achieved.

Use the fine side of your grater for smaller shredded zucchini. (as you can see in the pictures) If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe.

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.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Usually, bread crumbles in the middle either because the gluten wasn't developed enough (ie, the dough needed more kneading), or because the shaped loaves underproofed and the quick poofing rise in the oven weakens the gluten strands in the middle of the loaf.

It's likely that too much liquid was added to the batter. I've tested dozens of zucchini bread recipes and, depending on the other ingredients involved, it's sometimes necessary to squeeze the excess liquid from the shredded zucchini.