4

I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe called for (and I know my oven temperature is accurate). It was moist but cooked through when I took it out of the oven (and when I ate a piece about 10-15 minutes later), but as it cooled, it sank in the middle and was much stickier and less bread-y.

If I make this again, how can I make the texture lighter and drier? I’m considering lessening the amount of zucchini used, but do I just add more flour in a 1:1 ratio for whatever zucchini I leave out? Or do I need to adjust the other ingredients, too?

This was the recipe I used, made in a single large loaf pan: http://www.100daysofrealfood.com/2010/06/25/recipe-zucchini-bread/

Laura
  • 5,249
  • 8
  • 36
  • 65

2 Answers2

4

For starters, I'd give pressing the grated zucchini with paper towels a shot. You'd be surprised how much liquid you can get out of it.

grumpasaurus
  • 546
  • 2
  • 6
4

Comparing this recipe to other zucchini bread recipes, and other muffins/quick breads, it seems to specify:

  • Lower temperatures
  • More overall moisture
  • Shorter baking times

than might be expected. I suggest you find and try a different recipe to try. It is very disturbing how casual it is with pan sizing and baking times--and it gave you no test to know when the loaves are fully baked. It does not seem like a well tested, well written recipe.

If you really want to make this one work, I would go with muffins (I always go with muffins); I suspect you will get nearly three dozen from the recipe as written, assuming a standard sized muffin tin.

I would adjust as follows:

Preparation and Ingredients

  • Lightly squeeze the zucchini after shredding to reduce the moisture
  • Replace half the honey with sugar or brown sugar (again to reduce moisture, and lower moisture retention)
  • Consider replacing half of the whole wheat flour with regular all purpose for a less dense structure

Baking

  • Increase the temperature to at least 350, maybe even 375 or 400, you would have to experiment (see timing below)
  • Bake approximately 18 to 20 minutes, or until a toothpick comes out (nearly) clean and the tops are well browned; if this doesn't happen by the 22 minute mark, increase the temperature for the next batch

Keep notes so you know what will be successful.

SAJ14SAJ
  • 73,452
  • 13
  • 158
  • 237