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10 Essentials of Zucchini Bread

Have a bumper crop of zucchini? It’s fabulous in zucchini bread. Here’s how to make a delicious loaf. Baking bread with fresh zucchini is a fantastic way to use up extra zucchini – and is a total crowd pleaser.

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How do you make a great loaf? A few do's and dont's can help:

  1. 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. Grating it makes that happen. The pieces are small and give it that moist texture.
  2. Do use the best ingredients you can – If you want to make something great, start with great ingredients. So the freshest zucchini (think local!) and other fresh and ripe ingredients are a must.
  3. Do use your favorite spices – Zucchini bread is all about the seasonings. Love cinnamon and nutmeg? Go crazy with it! Or find another combination that works for you.
  4. Do be open-minded – If you’ve been reading this thinking you’ll hate it because it has zucchini, give it a chance. It doesn’t taste like a mushy vegetable! Really. I never thought I would like zucchini bread, since it's made with zucchini. But then I discovered how amazing it is.
  5. Do let the loaf cool completely before cutting –Tempting as it is to dive into it, it’s best to let the bread cool completely before you try to slice it. It tends to crumble and will not give you nice even slices if it’s too warm.
  6. Don’t use gigantic zucchini – Those super big zucchini are not right for zucchini bread. They won’t produce the moist, tender loaf you want since they tend to be drier.
  7. Don’t peel the zucchini – Yes, it’s tempting to remove the zucchini’s skin, but there is no need to. Zucchini shreds look great in the bread, so peeling is just an unnecessary step. Plus, the skins add fiber and other nutrients.
  8. Don’t stress about the flour – If you love whole wheat flour, go for it! A combo of ½ whole wheat and ½ all-purpose is good, too; otherwise all-purpose flour works just fine.
  9. Don’t overmix the ingredients – Zucchini bread is a quick bread, which means it doesn’t need time to rise since it doesn’t use yeast. However, if you want a moist, light loaf then you don’t want to make the gluten get all crazy (which it will if you mix it a lot). Instead, just stir until moistened.
  10. Don’t leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 minutes. Then turn it out onto a rack to finish cooling. Otherwise, it becomes harder to remove from the pan.
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