Chocolate Chip Pumpkin Zucchini Bread (2024)

FAQs

Should you squeeze water out of zucchini for bread? ›

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.

But how do you make a great loaf? These tips can help. 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.

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.

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.

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.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

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.

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.

To determine if your zucchini bread has gone bad, check for any unusual odors or moldy spots, typically green or black in color. The texture can also be a giveaway; if it's overly moist or gummy, it's typically a sign that it's past its best.

Mushy/soft/stringy flesh texture - Along with these brown/dark spots, the flesh of the zucchini may begin to look and feel mushy, stringy, and soft. If your zucchini looks stringy, not firm and meaty, it's time to be discarded.

Why does my zucchini smell like vinegar? ›

Mushy texture: A spoiled zucchini has a mushy or stringy texture when you cut it, and it may feel slimy to the touch. "Off" smell or taste: If your zucchini smells sour or foul in any way, or if it tastes unusually bitter, it has likely gone bad.

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

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.”

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.

You can just take handfuls of grated zucchini and squeeze them over the sink or a bowl, or you can wrap the grated zucchini in a clean towel, and twist it to get rid if the water. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes.