Vegan Zucchini Bread Recipe - Vegan Richa (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.

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.

Chop the pieces into two-inch (five cm) squares and toss them into the food processor. Fill it up to the top. Pulse your food processor for 30 seconds or insert the squash through the shredding attachment. Check to see if your zucchini shreds are small enough.

When you grate zucchini with a box grater you get a finer, wetter result. Whether you use a processor or a box grater, grate your zucchini just before adding it to your batter.

But how do you make a great loaf? These tips can help. 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.

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.

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

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.

There's no need to peel the zucchini or remove the seeds. You also shouldn't press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

Secure the box grater in one hand and the stem end of the zucchini in the other. Using the side of the box grater with the largest holes, grate the zucchini until only the stem remains. (If you need finely shredded zucchini, use the side of the box grater with the smaller holes.)

Do you take seeds out of zucchini before shredding? ›

To grate zucchini, trim off the ends and remove the seeds, then pass the zucchini over the blades of a plank grater or box grater, or feed the zucchini through the blades of a food processor. The process is simple no matter which tool you choose to use.

Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle. Baking at a high altitude: Adjust the amount of leaveners depending on your location.

When they are larger, zucchinis tend to contain more water, which leads to excess moisture in the batter. Additionally, larger zucchinis don't taste as good, with a more bitter flavor. They can also have larger seeds. These large seeds can throw off the texture of your zucchini bread.

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.

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.

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.