Easy Zucchini Bread Recipe with Almonds (2024)

FAQs

Should you peel zucchini for zucchini 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.

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.

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.

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.

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.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the 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. 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.

Shred Zucchini with a Food Processor

The food processor method is ideal when you need to grate a lot of zucchini at once. It's also quicker than grating by hand which is nice if you're short on time. Wash and dry the zucchini.

How do you grate zucchini for bread without a grater? ›

While you won't get long strands like you would with a box grater, this can work in a pinch. Add your zucchini to the bowl of a food processor, then pulse until the desired texture is achieved.

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.

1. Room Temperature (Short Term): If you plan to consume the zucchini bread within 1-2 days, you can store it at room temperature in an airtight container. However, be mindful of the ambient temperature, as warmer conditions can accelerate spoilage.

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.

Turn on the food processor and use the food pusher to press the zucchini into the bowl of the food processor. The shredding disc will shred the zucchini in seconds!

The clue was in the recipe: “Don't peel, but remove the seeds.” If a zucchini has seeds so big you need to remove them, chances are the peel is so thick it will never melt away into a cake.