Zucchini bread is a wonder of baking. In reality, moist and tender zucchini bread may be one of the ways to mask a nutritious vegetable as a guilty pleasure.
Read on to get tips on how to peel zucchini for baking from scratch and top-notch recipes to try.
- Using small to medium sized zucchini.
When it comes to picking the zucchini that you bake with, the smaller one is better; the supersized zucchini are much too dry and bitter to use for the bread with zucchini.
Smaller courgettes offer more flavor and sweetness — exactly what you want in your bread batter. It is easier to conserve these giant zucchinis for sturdy recipes like Italian Meatloaf in Zucchini Vessels.
- Do not bother to peel the zucchini.
Unless you really do not like seeing tiny pieces of green in your bread, you do not have to go through the extra step of peeling the zucchini; the peel is thin enough to eat.
Please make sure to clean the squash thoroughly before you use it to wash out any dirt or other impurities.
- Seed or not seed?
If you take my advice and use small to medium sized zucchini to make your pizza, so the seeds will be small enough to blend into the dough.
If you want to remove them anyway, you can do that by cutting the zucchini in half lengthwise and scooping out some or all of the seeds with a spoon or a melon baller.
- Grate, please, do not cut.
You may also use the shredder blade for fast shredding of courgettes in your food processor and peel zucchini before cooking.
- Squeezing is an option.
Some recipes advise you to extract excess moisture from the grilled zucchini by rubbing it in a warm kitchen towel.
But unless your zucchini is overly juicy, squeezing the squash may remove some of the moisture you really want in the bread. But it is up to you. Squeeze for lighter, more dry bread. Keep it as it is for denser, moister bread.