Pineapple Zucchini Bread {Easy Quick Bread Recipe} (2024)

FAQs

Do you squeeze out the liquid from zucchini for bread? ›

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.

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.

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.

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.

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.

Use the fine side of your grater for smaller shredded zucchini. (as you can see in the pictures) If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe.

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.

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

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.

Why does my zucchini bread stick to the bottom of the pan? ›

Generally, bread sticking to the pan is caused by one of two things: the coating in the pan or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense, and will not have that perfect spring you are looking for.

We'll go over this in more detail below, but in short - If you're looking for the safest way to store zucchini bread - just refrigerate it. Seal your bread in a plastic storage container or plastic bag and store it in the refrigerator.

If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.

For some recipes, that extra water is not needed and could even ruin what you're trying to make. Adding drained shredded zucchini to baked goods, or even zucchini pancakes will make the dish fluffy and not mushy. To learn the basics, learn how to cook zucchini in three new ways.

If you've ever wondered if you should try and squeeze out some of the water from your shredded zucchini before adding it to batter or dough, the answer (happily) is no! Zucchini recipes are written to accommodate their water content.

Squeeze the water out – Place the shredded zucchini between paper towels or in a tea towel and press as much water out as possible. Freeze – Place shredded zucchini in airtight freezer bags or freezer containers. Pick a freezer container that minimizes air exposure.