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.

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.

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.

Zucchini bread will keep for about 3 to 4 days stored at room temperature in a tightly sealed container (or plastic bag). What is this? If your zucchini bread is on the normal/dry side, like a regular sandwich bread, it can be stored at room temperature.

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.

This zucchini chocolate chip bread is also made with the right balance of butter, sour cream, and flour. Too much of either of these ingredients could lead to a zucchini bread that's either too soft OR too dry.

A medium zucchini will result in approximately 1 cup of shredded zucchini. If you happen to be using a larger zucchini and the seeds are large, cut the zucchini lengthwise and use a spoon to scoop out the seeds.

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. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

How do you keep zucchini bread from falling in the middle? ›

Be sure there isn't too much liquid in your ingredients. Squeeze excess water from zucchini in several changes of paper towels. Carefully measure rhubarb or bananas to be sure the ratio of wet to dry ingredients is correct. Grease only the bottom of the pans.

For a scrumptious pairing, try topping your zucchini bread with decadent Fig Preserves. The sweetness of the figs will pair seamlessly with the bread's signature cinnamon, butter, and pecan notes.

Bake up as many loaves as you can, wrap them tightly in plastic wrap or foil, and slip them into a zip-top bag before stashing them away in the freezer. Thaw at room temperature and enjoy a little taste of summer all year 'round!

If your zucchini bread lasts more than three days, you should store it in the refrigerator to maintain its freshness. 3. You may always freeze your zucchini bread if you want to extend its shelf life. This is a terrific technique to prepare multiple loaves at once and store them for later.

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.

Knead the Dough Longer – It's possible that the dough just isn't forming enough gluten to support the structure of the bread. We suggested kneading the bread at a low speed for 8-10 minutes and then testing to see if it's done.

If you don't have enough gluten in your dough, or don't work the gluten enough, air will escape from your dough and your bread will fall. Make sure you do not have too much liquid. About 9 fluid Oz's for 1.5 lb loaf. Yeast should be between 1 to 2 teaspoons for 1.5 lb loaf.