Orange Zucchini Bread Makeover Recipe (2024)

FAQs

Do you squeeze out the liquid from 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.

There's no need to peel the zucchini or remove the seeds. You also shouldn't press or squeeze any of the excess moisture out of it. You want all that to go into the bread! Once you shred the zucchini, make the batter.

Have you ever made zucchini bread and it turned out dense and wet in the center? 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.

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.

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.

A simple box grater does a much better job at preserving the integrity of your zucchini. This is less of an issue for quick breads, where the zucchini essentially "melts" as it bakes. But for fritters, crusts or tortillas (where texture is important), stick to a box grater.

Don't leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.

Make perfectly-done zucchini bread with friends, and for your friends. Remember to check the internal temp and pull it at 200°F (93°C) for this or any other quick 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.

What happens if you put too much baking soda in zucchini bread? ›

More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. 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.

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.

The bread batter can be covered and refrigerated for 1-2 hours while the other loaf bakes, but I don't recommend leaving it too much longer. Bake at 350F for 45 minutes to an hour. Test the center with a toothpick. Remove from the oven and let sit in the loaf pans for 5 minutes before turning out onto a cooling rack.

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.

Squeeze the water out – Place the shredded zucchini between paper towels or in a tea towel and press as much water out as possible. Freeze – Place shredded zucchini in airtight freezer bags or freezer containers. Pick a freezer container that minimizes air exposure.

How Do You Keep Zucchini From Getting Soggy When Frozen? If you are freezing shredded zucchini then the best way to is REALLY squeeze out as much of the water as you can using a cheesecloth. If you are freezing slices or quarters then make sure you blanch them first and them pat them dry before freezing.