Zucchini Bread with Moroccan Spices 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.

Have you ever made zucchini bread and it turned out dense and wet in the center? It's likely that too much liquid was added to the batter. I've tested dozens of zucchini bread recipes and, depending on the other ingredients involved, it's sometimes necessary to squeeze the excess liquid from the shredded zucchini.

The bread is taking too long to cook – The bake times are variable because there will be inherent differences in how much moisture is released from your zucchini.

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.

You do not need to peel zucchini for zucchini bread.

You can use a box grater or food processor to shred the zucchini. Using a box grater, place grater on firm surface such a cutting board. Hold the box grater firmly in one hand and the zucchini firmly in the other hand.

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.

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.

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.

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

How do you know when zucchini is fully cooked? ›

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

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.

Zucchini bread will keep for about 3 to 4 days stored at room temperature in a tightly sealed container (or plastic bag). If your zucchini bread is on the normal/dry side, like a regular sandwich bread, it can be stored at room temperature.

Storage and freezing tips

The zucchini bread batter can be made 1-2 hours in advance and stored in the fridge. Storage: Zucchini bread can be stored at room temperature but I actually prefer storing it in the fridge for 4-5 days.

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.

Grate, don't chop.

Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread. You can also use the shredder blade in your food processor to quickly shred zucchini.

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.