Why is my zucchini bread mushy?
I just followed this recipe. My only changes were to add walnuts, and some allspice. After the 50 minute baking time, it was still quite gooey, so I kept it in the oven, checking every 5-10 minutes. After half an hour of no progress, I gave up and pulled it out of the oven. It was still quite gooey.
The only place I can think of where I may have had too much moisture going into the batter, would be with the 3 cups of zucchini. It was rather wet... does "well packed shredded zucchini" mean I should pack it so tightly as to remove some of the moisture? Surely not.
Should I just keep baking the bread until it's done, or should I change the recipe somehow?
Best Answer
It could require more time, thanks to extra zucchini. It's a good idea to drain your zucchini right after grating. Not completely, just some of that collects at the bottom of the bowl. That, and a regular loaf pan of zucchini bread can take up to 90 minutes.
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How do you fix mushy bread?
In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350\xb0 F for 10-20 minutes.Why is my zucchini bread runny?
The batter for this zucchini bread recipe is thick. If you notice that is it thin and watery then you probably did not squeeze out the excess liquid from the zucchini. It will be hard to fix the batter once that happens because adding extra flour will change the ratios in the recipe.Why is my bread mushy?
If you do not allow the bread to cool for at least two hours before slicing, it can appear soggy inside, even though it is cooked all the way through. This is because the steam that was trapped inside while baking still needs to escape.Zucchini Bread
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Answer 2
Following the recipe exactly doesn't guarantee the same result. There are many ingredients that may vary from different type. From that recipe, these ingredients come to mind as ones that can add water and make it mushy:
- Butter has different ratio of fat and water
- The eggs and the lemons have different ammounts of liquid in function of their size
- Zucchinis may have different water content in 3 cups (well packed doesn't dictate the quantity of water)
- The flour may have different absorbant properties.
I find that baking things too much may alter the result and taste. Next time keep in mind to modify the quantity of ingredients to fit your ingredients on hand; this should help along the final result so (the dough) isn't too mushy.
Here are some specific tips to aid your success:
- You can try to add more flour to compensate for less absorbant flour or excess water
- You can drain completely the water from the zucchinis
- Then, after mixing the other ingredients, add that water in the bowl until the dough has the right consistency
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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