Recipe: Lemon Rosemary Zucchini Bread (2024)

FAQs

Why does my zucchini bread always fall in the middle? ›

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.

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.

Yes, it's advisable to refrigerate zucchini bread to extend its shelf life. Zucchini bread contains moisture from ingredients like zucchini, and moisture can promote the growth of mold and bacteria at room temperature. Refrigeration helps slow down these processes, keeping the bread fresher for a more extended period.

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.

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.

If your zucchini is large, you should remove the seeds. By the time the zucchini has large and well formed seeds, it is tougher and the seeds are tough to eat and often taste bitter. They will not be pleasant in the zucchini bread, so it's recommended that you scoop them out before adding the flesh to the bread.

Food processor: You can use a food processor to dice the zucchini into smaller pieces. Using the grating attachment will create shreds. Cut off the ends of the zucchini, slice the zucchini in half lengthwise and then into quarters before putting it in the food processor.

Can I refrigerate zucchini bread batter? ›

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.

For a scrumptious pairing, try topping your zucchini bread with decadent Fig Preserves. The sweetness of the figs will pair seamlessly with the bread's signature cinnamon, butter, and pecan notes.

Just remove the loaf from its pan or baking stone (once it's cool enough to handle) and firmly thump the bottom of the loaf with your finger. If the bread sounds hollow, then it's most likely cooked all the way through.

I remove the bread from the pan, and wrap it in plastic while it is still hot. Then refrigerate (or freeze) it until cooled. Your bread will be extra moist and the crust will be nice and soft. Don't slice zucchini bread until you're ready to enjoy it; slicing will allow the bread to dry out quicker.

Reduce the oven temperature by 25 degrees for glass pans. Be sure there isn't too much liquid in your ingredients. Squeeze excess water from zucchini in several changes of paper towels.

This tip applies to loaves specifically. For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse.

Baking temperature

Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.

Two possibilities: Your dough overproofed, or. the oven wasn't hot enough. In this scenario, the dough rises and then collapses before it can set.