How can I make zucchini bread less moist?
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/
Best Answer
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.
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What do I do if my zucchini bread is too wet?
If your zucchini bread is too soggy its probably because you left too much liquid in the shredded zucchini. You want to make sure that you squeeze out the zucchinis well enough so that your bread can cook thoroughly.Why is my zucchini bread sticky?
Also, the recipe was way too high in sugar, which caused the crust to be excessively sticky. Cutting back on the sugar still leaves a sweet loaf, but eliminates the need to line the pan with paper.How do you dry zucchini for zucchini bread?
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. Squeeze for lighter, drier bread.ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me
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Answer 2
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.
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