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

FAQs

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

Don't bother peeling the zucchini.

Unless you really dislike seeing tiny flecks of green in your bread, you don't have to go through the extra step of peeling zucchini, especially if you use smaller zucchini instead of big ones.

Make sure you are using the correct size of loaf pan. If the pan is overfilled, it can cause the bread to fall when it rises and has no more pan to “grab” onto. If your oven is too hot, it can cause the bread to rise too quickly initially, causing it to fall later.

Zucchini's texture and water content make it perfect for incorporating into thick-batter quick breads. As the zucchini cooks in the batter, it releases its water into the surrounding batter, keeping the cake moist.

Yes! I simply squeeze the water out of the zucchini over the sink before using in this recipe. Sometimes, I squeeze the zucchini twice to make sure the excess water is removed. Some zucchini are very wet when grated and others relatively dry; squeezing out the excess water helps to regulate ingredients in the recipe.

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.

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.

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

If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.

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.

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

What is the best way to shred zucchini for bread? ›

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.

The bread batter can be covered and refrigerated for 1-2 hours while the other loaf bakes, but I don't recommend leaving it too much longer. Bake at 350F for 45 minutes to an hour. Test the center with a toothpick. Remove from the oven and let sit in the loaf pans for 5 minutes before turning out onto a cooling rack.

Rinse the zucchini under water and wipe dry with paper towels. No need to peel the zucchini beforehand-the skin is mild in flavor and will soften when cooked. Plus, much of zucchini's fiber content is in its skin, so you don't want to throw that away.

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.