Get hearty servings of vegetables in these zucchini bread recipes, A range of sweet and savory zucchini breads to satisfy your cravings.
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Zucchini Bread Tips and FAQs
Below are answers to the most common questions about making zucchini bread, such as how to prepare the zucchini, why your bread may not turn out right, and how to store properly.
Do you leave the seeds in zucchini bread?
Large zucchinis that are fully formed do have bigger, tougher seeds that might not naturally blend into the bread as well. If your zucchinis are on the more sizable side, we do recommend scooping them out.
When making zucchini bread do you peel the zucchini before shredding it?
Nope, you don’t have to peel your zucchini before using it. Leaving the skin on adds more nutrients and fun pops of color to your bread, and the skin is soft enough that it will not leave a noticeable difference in texture after the bread is done baking.
How to grate zucchini for zucchini bread?
The fastest and easiest way to grate your zucchini is to use a food processor that has a grater attachment. If you don’t have one, a larger side of a box grater will still do the trick and can even help you burn a few calories!
How do you keep zucchini bread from falling down?
If your zucchini bread is caving in the middle, the best tip is to keep the mixing to a minimum. Only mix just enough to combine the wet and dry ingredients, and do it by hand so that you don’t accidentally overmix. Otherwise, you can create air bubbles and have weakness in the structure of the bread.
To prevent the batter from getting too wet, squeeze as much moisture out of your zucchini as possible, including patting dry with paper towels.
Check to make sure your leavening agent is still fresh and potent enough to do its job since you could be using leavening agents that are past their prime and are less effective at creating rise.
Mix ½ a teaspoon of your baking powder with a few tablespoons of warm water or ½ a teaspoon of your baking soda with a few tablespoons of vinegar and make sure your mixture fizzles. If it doesn’t, use a fresher leavening agent.
Why is my zucchini bread not cooking in the middle?
One possible problem is that your batter is too wet. Zucchinis are exceptionally high in moisture content, so it is super important to squeeze out as much of the moisture as you can and then use a paper towel to pat dry.
Another common reason is that your oven is playing tricks on you and not actually getting to the right temperature. In general, it is always best to use an oven thermometer to make sure the oven is heating up to the desired temperature.
Why does my zucchini bread fall apart when I cut it?
Here are the most common reasons why zucchini bread falls apart and collapses:
Overmixing: The more you mix quick bread batter, the more air bubbles you tend to create. These create unstable pockets that can easily collapse given how soft quick breads are.
When mixing, stir by hand using slower and less vigorous motions, and only mix just enough to blend the wet and dry ingredients.
Batter is too wet: A batter with too much liquid in it won’t cook properly, and you can end up with a soggy or collapsed loaf. Always try to squeeze as much liquid as you can out of your zucchini and pat dry with paper towels to minimize the amount of excess moisture that goes into your bread.
Poor quality leavening agent: Quick breads like zucchini bread rely on baking powder or baking soda to rise, but over time their potency will diminish.
To check if your baking powder or baking soda is still fresh, mix ½ a teaspoon of your baking powder with a few tablespoons of warm water or ½ a teaspoon of your baking soda with a few tablespoons of vinegar and see if the mixture fizzes up. If it doesn’t, it isn’t fresh enough to use for baking your zucchini bread.
It is also possible for zucchini bread to collapse from using too much leavening agent, overfilling your pan with batter, and/or having an oven that doesn’t keep the right temperature.
How do you know when zucchini bread is done?
The easiest way to test for doneness is to stick a toothpick in the center and see if it comes out clean. If it doesn’t, continue baking and checking in 5 minute increments until your zucchini bread is finished baking.
How long should zucchini bread cool before removing from pan?
Give your zucchini bread 10 minutes to cool down before trying to remove it. This gives the bread a chance to firm up a bit, so it is less likely to crumble when you remove it. Don’t keep the bread in the pan much longer, though, because it can start to stick to the pan.
How do you get zucchini bread out of a loaf pan?
You know how avocado ripening has a teeny, tiny window? Getting your zucchini bread out of the pan can feel the same way.
You’ll want to allow your bread around 10 minutes to cool so that it firms up a bit, to reduce the chance of it falling apart when you remove it. But, you also don’t want to leave the bread in the pan for too long otherwise it might stick to the pan.
After the appropriate cooling time, use a flexible rubber spatula and gently work it in between the bread and the pan on all four sides. Then, carefully work your way around the bottom to loosen it there before removing it from the pan.
Don’t forget to coat your pan with non-stick cooking spray before you start baking though.
Do you refrigerate zucchini bread after baking?
If you're wondering, "does your zucchini bread need to be refrigerated," it will depend on how long you'll be keeping the bread.
You don’t technically have to store your bread in the fridge, but it will definitely last longer if you do. At room temperature, your bread will probably keep for 2 or 3 days at most before there is a risk of molding. Your zucchini bread will last longer in the fridge (up to 7 days) or in the freezer (up to 3 months).
If storing in the refrigerator or freezer, you will need to put it in an airtight container or ziplock bag first. Alternatively, you can wrap it in plastic wrap or aluminum foil instead. This is necessary to prevent the bread from drying out or developing freezer burn.
Sweet Zucchini Bread Recipes
An award-winning recipe with cinnamon and brown sugar. (via Alexandra Cooks)
This zucchini bread coffee cake has a beautiful streusel topping. (via Modern Farmhouse Eats)
This chocolate zucchini bread made with whole wheat flour has swirls of the hazelnut spread. (via My Kitchen Little)
Peanut Butter [Grain-free]
You can actually switch up this recipe with whole wheat flour, coconut flour, or even protein powder and your nut butter of choice (via Ambitious Kitchen)
This deliciously decadent dessert is topped with a beautiful chocolate ganache. (via The View from Great Island)
Apricot and Pineapple
Get two fruits in one and slivered almonds on top. (via Tatyana’s Everyday Food)
Double the glaze for extra lemony goodness. (via Foodtasia)
A straightforward recipe that uses buttermilk. (via I am a Honeybee)
This recipe is also oil-free, using applesauce and flaxseed. (via Naturallie Plant Based)
A slightly fancier take on typical banana bread with the addition of espresso coffee flavor. (via Whole and Heavenly Oven)
The bread itself has green chile, but the spread is strawberry butter. Yum! (via Jessica Lynn Writes)
Fresh cranberries in the bread are complemented by an orange drizzle. (via Beyond the Chicken Coop)
This healthy recipe includes honey, Greek yogurt, whole wheat flour, oats, flaxseed, raisins, and walnuts. (via Scrumptious Spoonfuls)
This one is made in a bundt pan. (via The View from Long Island)
Double up on the nutty flavor using instant pudding mix and topping with chopped pistachios. (via The Recipe Critic)
Top this two-vegetable bread with toasted coconut. (via Food and Wine)
This browned butter cream cheese frosting goes well with this zucchini bread made with vanilla pudding. (via Averie Cooks)
A unique recipe that uses brown rice and almond flours and spiced with cardamom and cinnamon. (via Dolly and Oatmeal)
The triple chocolaty goodness from cocoa powder, chocolate, and chocolate chips go well with the creaminess of the avocado. (via Pass Me a Spoon)
Sour cream, ginger, and nutmeg make this a nicely balanced sweet and sour summer treat. (via Sourdough Brandon)
Savory Zucchini Breads
This one has cheddar cheese and green onions. (via Laughing Spatula)
A savory bread with fresh basil and scallions too. (via Namely Marly)
Complement the roasted red peppers with feta cheese and balsamic vinegar. (via Closet Cooking)
Both these veggies have similarities so why not combine together in a bread? (via Kudos Kitchen by Renee)
Have veggies with your dessert in these bread recipes with zucchini!