Extra Moist, Extra Delicious Zucchini Bread Recipe
A fully-loaded quick bread recipe now that zucchini is in season!
This time of year, zucchini takes over the home garden! Yet, there are only so many ways to sauté, grill, and fry it! That’s when I turn to my homemade zucchini bread; it’s a recipe everyone fights over when only one slice is left, it’s that good!
It’s light and moist and flavored with just the right amount of spices—this is what makes zucchini bread so good, in my opinion. The batter needs lots of spices and mix-ins too! I use two types of raisins and crunchy walnuts. But you could also add some chopped bittersweet chocolate and shredded unsweetened coconut too!
How To Prepare the Zucchini
You do not need to peel the zucchini. Grate it with a box grater or food processor fitted with the grating attachment.
I think the best side of the box grater to use for grated zucchini for this bread is the larger grate side. This will provide the best texture for the bread. The smaller side, in my experience, is too small to make an impact. The larger the grate, the more bulk and volume your bread will have.
But you do need to pat it dry with a paper towel before baking it to absorb the moisture. Zucchini is a watery vegetable, and it will continue to release moisture while baking. Patting it dry first reduces some of this moisture, which could lead to a mushy texture otherwise.
Why Does My Bread Sink in the Middle?
The secret to most quick bread recipes is to use enough baking soda (at least 3/4 tsp for every 1 cup of flour) and allow the bread to bake long enough for the center to crack. That’s when it starts to bake fully inside.
Loaf pans are deeper than cake pans, and while your quick bread may be golden brown and “look” done, it’s best to insert a skewer or a toothpick to double-check!
A skewer will go deeper to verify that it’s, in fact, fully baked all the way through. If it is not, when it starts to cool, it will sink and collapse in the middle, indicating that it didn’t fully bake through.
Picnic Recipes in My NEW Cookbook!
Heading out to the beach or an outdoor concert and need some packable recipes? Try these found in my new cookbook!
On page 96 is a deliciously refreshing Gazpacho Soup recipe! Whirl it all in the blender (it’s like a veggie smoothie!) and then transfer it to a thermos to keep cold or pack into mason jars to drink straight from the jar.
On page 91 is my Southhampton Chicken Saald recipe. You can pack it up in some containers to eat straight from the container or use it for sandwiches! Loaded with summer flavors and completely filling too, it’s a winner every time we serve it at home!
P.S. Already enjoying your book? Consider leaving a review On Amazon, it helps the book get exposed to more people! xxoo