Vegan Zucchini Bread (Award Winning Recipe)- TBMW (2024)

FAQs

When making zucchini bread do you peel the zucchini before shredding it? ›

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.

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.

This whole grain bread recipe also gives you the added nutrient benefits of zucchini. Zucchini is a great source of the antioxidant vitamin C. Plus, the phytonutrients lutein and zeaxanthin promote healthy eyesight. When selecting zucchini, look for one with a slightly prickly and shiny skin.

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.

The bread was sinking in because the leavening was wrong. It seems likely that the amounts of baking powder and baking soda were switched. Where you were using 1 tablespoon of baking soda and 1/2 teaspoon of baking powder, the actual measure should be 1 tablespoon baking powder and 1/2 teaspoon baking soda.

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.

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on.

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.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

Can I eat zucchini everyday? ›

Yes, it is generally safe to eat two zucchinis a day. Zucchini is a nutritious vegetable that is low in calories and high in fiber, vitamins, and minerals. It can aid digestion, stabilize blood sugars, decrease the risk for heart disease, aid weight loss efforts, and help fight infection.

Zucchini is richer in vitamin B and vitamin C as compared to cucumbers. Both vegetables have relatively equal amounts of calcium but zucchini is richer than cucumbers in potassium and iron. Zucchini also has a higher amount of protein and fiber.

Whole grain or sprouted grain breads with minimal ingredients can be a nutrient-dense and delicious addition to a healthy diet. “Sprouted grain bread is typically higher in protein, fiber and beneficial vitamins and minerals than other breads,” says Sassos.

Our Test Kitchen has good news for you: You do not need to peel zucchini before using it in a recipe. Zucchinis have very thin, tender skin.

Trim one end of the zucchini. Working on a cutting board, hold the box grater firmly in one hand. Grip the zucchini a few inches away from the cut end, then grate it, scraping the cut end downward along the side of the grater. Take care to keep your fingers from getting too close to the grates as you work.