Chocolate Zucchini Banana Bread Recipe (2024)

FAQs

Should you squeeze water out of zucchini for bread? ›

Squeezing is optional.

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.

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.

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.

Its mind boggling, but rising agents like baking powder and baking soda do NOT make baked goods rise. They simple create the bubbles for steam to expand and grow in the baked good. Therefore, adding more rising agents like baking powder and baking soda will NOT enable greater rise.

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.

Luckily, zucchini is extremely versatile and can be baked, grilled or sauteed, but I recommend grating it. Your grated zucchini melts into whatever it's cooked with, so it's great for sneaking into pasta or creamy risotto. It's also ideal for making baked goods like zucchini bread and other zucchini dessert recipes.

You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product).

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.

If your bread begins to smell or taste bad, toss it. It's more than a week old - If your zucchini bread has been stored at room temperature or refrigerated for more than a week, it's definitely time to throw it out.

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

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

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.

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

Bicarbonate of soda (baking soda) is the raising agent and this can sometimes taste bitter or soapy if the wrong quantity is used. Make sure that you measure the bicarbonate of soda with a proper 1 teaspoon/5ml measuring spoon and the spoon measurement should be level.

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise. Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

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

For some recipes, that extra water is not needed and could even ruin what you're trying to make. Adding drained shredded zucchini to baked goods, or even zucchini pancakes will make the dish fluffy and not mushy. To learn the basics, learn how to cook zucchini in three new ways.