Chocolate Zucchini Bread Recipe (2024)

FAQs

Why does my zucchini bread fall apart when I cut 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.

The bread was sinking in because the leavening was wrong. It seems likely that the amounts of baking powder and baking soda were switched. Where you were using 1 tablespoon of baking soda and 1/2 teaspoon of baking powder, the actual measure should be 1 tablespoon baking powder and 1/2 teaspoon baking soda.

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

Squeezing is optional.

Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. 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.

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.

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

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on.

The main issue here is that the bread just isn't cooked through. Zucchini bread batter is thick, and loaf pans are narrow and tall, so there is a lot of batter in a relatively small pan. The center will be the last to cook through, so pay special attention to this area when checking your bread for doneness.

To determine if your zucchini bread has gone bad, check for any unusual odors or moldy spots, typically green or black in color. The texture can also be a giveaway; if it's overly moist or gummy, it's typically a sign that it's past its best.

Check your leavening agent

What is this? Expired leaveners: Always check the freshness of your leaveners. Expired or ineffective baking powder and baking soda will not leaven your quick bread. Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle.

Where is the best place to store zucchini 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.

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 size zucchini about 6-7 inches long and about 2-3 inches in diameter will be about 1 cup of shredded zucchini.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Usually, bread crumbles in the middle either because the gluten wasn't developed enough (ie, the dough needed more kneading), or because the shaped loaves underproofed and the quick poofing rise in the oven weakens the gluten strands in the middle of the loaf.

Knead the Dough Longer – It's possible that the dough just isn't forming enough gluten to support the structure of the bread. We suggested kneading the bread at a low speed for 8-10 minutes and then testing to see if it's done.