Zucchini Bread Recipe (with Cheesecake Ribbon) - Rasa Malaysia (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.

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.

"The problem with (zucchini) when baking is its high moisture content. After shredding, be sure to squeeze the zucchini well to remove as much moisture as possible. A clean dish towel or several layers of paper towels work. If you skip this step, the batter will have too much moisture and won't cook through."

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.

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.

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.

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

There are a few things that prevent sinking of quick bread. If you live in a high altitude environment (like me 4500 ft above sea level) using an extra bit of leavening (this recipe has 1.5 teaspoons of soda and powder combined) to help with sinking issues. Also, the right ratio of wet to dry ingredients helps.

Allow your bread to cool completely before slicing or storing. Slicing into hot bread releases steam, which is moisture from your bread. Doing so dries out your bread prematurely.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Why is my zucchini bread gummy? ›

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).

Make-ahead: I don't recommend shredding zucchini in advance because as it sits it will leak out moisture that is needed for the zucchini bread. The zucchini bread batter can be made 1-2 hours in advance and stored in the fridge.

If you've never grated zucchini before, it's super easy—just shred it on the large holes of a box grater. 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!

If your zucchini smells rotten or "off", it's safe to say it should be tossed.

Do You Need to Peel Zucchini? 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. “It cooks up well without being tough,” explains Mark Neufang in the Test Kitchen.

For most recipes, the medium or large holes in a grater are the best choice. Should zucchini be peeled before shredding? Peeling the zucchini is unnecessary. In baked goods, the zucchini skin becomes soft and adds color and nutrients.

Do you peel a zucchini before grating? Zucchini skin is thin and edible, so there's no need to peel it before grating. That said, the peels will retain their green color, even after they're cooked.

If the zucchini are over 2 1/2-inches in diameter, I will cut them in half lengthwise and use a spoon to scoop out the pithy, seedy center before moving forward with preserving them. Never peel a zucchini, because the dark green skin is where most of the nutrients are.