Chocolate Zucchini Banana Bread Recipe (2024)

FAQs

Do you leave the skin on zucchini when making 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.

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.

It could require more time, thanks to extra zucchini. It's a good idea to drain your zucchini right after grating. Not completely, just some of that collects at the bottom of the bowl. That, and a regular loaf pan of zucchini bread can take up to 90 minutes.

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

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.

A medium zucchini will result in approximately 1 cup of shredded zucchini. If you happen to be using a larger zucchini and the seeds are large, cut the zucchini lengthwise and use a spoon to scoop out the seeds.

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. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits. Try mixing with a gentler touch: use medium, not high, speed on the electric mixer. Add eggs one at a time, mixing slowly in between each addition.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

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.

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

More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods.

The best way to grate zucchini is whatever is fastest. If you're grating a lot of zucchini (more than two at a time), we recommend grabbing a food processor with a grating attachment. For smaller amounts, a box grater usually does the trick.

Unfortunately, this isn't always the case with bananas (per Allrecipes). If you add more bananas than the recipe calls for, you could be left with a loaf that you probably won't want to eat or serve to anyone else. However, you could also get exactly what you wanted — a more flavorful, still edible loaf (via Insider).

If so, I would dump out all the flour, remeasure and then add in the correct amount, subtracting a little bit (say a half teaspoon) for the flour you couldn't remove that stuck to the other ingredients. Was it before you baked it?

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

Chill the breaded zucchini: It helps the breading stay stuck, which means they won't fall off in the fryer and they'll be crunchier. Refrigerate the breaded zucchini for at least 15 minutes and up to 3 hours—it's just enough time to help the breading stick.

This freshly-baked zucchini bread rose as it was supposed to. But a common problem bakers face is flat zucchini bread. Food chemist Shirley Corriher suggests making sure the baking powder is fresh -- and using less leavening. There are few things more confounding or vexing in the kitchen than a dish gone wrong.