Can I skip squeezing the zucchini?

Technically yes, but I don't recommend it! One quick squeeze in a clean towel removes just enough excess water without losing all that precious moisture. I learned this the hard way - unsqueezed zucchini gave me a loaf that was soggy in the middle. Yikes!

Can I use frozen zucchini?

Absolutely! Thaw it completely first, then squeeze out all that extra liquid (there will be lots!). Frozen works fine in a pinch, but fresh garden zucchini gives the best texture and flavor in my opinion.

How do I prevent soggy bread?

Three magic tricks: 1) That zucchini squeeze we talked about, 2) Make sure your oven's actually at 350°F (test it!), and 3) Let the loaf cool completely before slicing - I know it's hard to wait!

Can I make this gluten-free?

Yes! I've had great results using a 1:1 gluten-free flour blend instead of regular flour. Just add an extra egg and let the batter sit for 5 minutes before baking - it helps prevent that gummy texture some GF baked goods get.

Why did my bread sink in the middle?

Usually means it needed a few more minutes in the oven or your leaveners (baking soda/powder) might be old. Next time, test doneness with a toothpick - moist crumbs are good, wet batter means bake longer!

Irresistibly Moist Zucchini Bread Recipe with 2 Secret Tips

Zucchini Bread

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A moist and delicious quick bread that uses surplus zucchini from your garden. Perfect for snacking year-round.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 60 min
Total Time: 75 min
Yield: 1 loaf (10 slices) 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup chocolate chips (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, mix the grated zucchini, oil, sugar, eggs, and vanilla.
In another bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips if using.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Let cool before slicing.

Notes

For a lemon twist, add 1 tbsp lemon zest to the batter.
Freeze slices for up to 3 months. Thaw at room temperature.
Find more recipes on our Pinterest account.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/moist-zucchini-bread-recipe/