Cranberry Lemon Zucchini Bread - A Sweet and Tangy Quick Bread Recipe! (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.

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. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

Maybe your oven was too hot? That would cause a hard crust I believe. Or maybe the recipe just needs to be adjusted some. Like maybe a bit more water or oil to make it more moist.

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.

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.

More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods.

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

The easiest way to shred zucchini is with a box grater.

If you're cooking with a lot of zucchini, I suggest investing in a box grater - they're inexpensive and fantastic for shredding cheese from a block.

Skin on may be more appealing

If you're looking to squeeze the most nutrients out of your zucchini, you'll want to keep your veggies unpeeled. Most of the nutrients (including fiber and vitamin C) are found in the zucchini's skin (via Livestrong). This translates to health benefits in every bite of your zucchini bread.

Be sure there isn't too much liquid in your ingredients. Squeeze excess water from zucchini in several changes of paper towels. Carefully measure rhubarb or bananas to be sure the ratio of wet to dry ingredients is correct. Grease only the bottom of the pans.

Why does my quick bread fall apart? ›

First of all, one of the most common reasons quick breads (and layer cakes as well) sink is that the pan is overfilled. If the batter reaches the top of the pan and still needs to rise, it will collapse. This heavy batter simply needs structure (aka pan sides) so it can keep climbing.

Make perfectly-done zucchini bread with friends, and for your friends. Remember to check the internal temp and pull it at 200°F (93°C) for this or any other quick bread.

Zucchini bread will keep for about 3 to 4 days stored at room temperature in a tightly sealed container (or plastic bag). If your zucchini bread is on the normal/dry side, like a regular sandwich bread, it can be stored at room temperature.

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. This will work even if the loaf has cooled, which is similar to par-baking bread.

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.

Knead the Dough Longer – It's possible that the dough just isn't forming enough gluten to support the structure of the bread. We suggested kneading the bread at a low speed for 8-10 minutes and then testing to see if it's done.

If you don't have enough gluten in your dough, or don't work the gluten enough, air will escape from your dough and your bread will fall. Make sure you do not have too much liquid. About 9 fluid Oz's for 1.5 lb loaf. Yeast should be between 1 to 2 teaspoons for 1.5 lb loaf.