"The classic zucchini bread is one of those genius inventions for using up fresh courgettes whenever they're in season, giving us a healthy veggie-filled loaf that tastes like warming spices and vanilla. But we have to admit that nailing the texture can be a challenge. We spoke with Danielle Sepsy, chef and founder of The Hungry Gnome and author of " The Scone Queen Bakes," to squash any mistakes we might be making with our zucchini bread."
""You can really use any type of green zucchini or yellow summer squash but my preference is a green zucchini that isn't too large," said Sepsy. "Medium size zucchini with firm, shiny, undamaged skins are best as the larger ones can be very seedy, too watery or even [have] a spongy texture with a bitter flavor," she told us. You're looking for a veggie that's going to be easy to work with and will shine in the final baked good."
Classic zucchini bread benefits from warming spices and vanilla and requires attention to zucchini size and moisture for ideal texture. Medium, firm zucchinis with shiny, undamaged skins yield the best texture and more concentrated squash flavor; large zucchini can be seedy, watery, spongy, or bitter. For oversized fruits, slice them and scoop out seeds before grating. Grating with the skin left on or pureeing are both options; pureeing produces very moist results. Grated zucchini should be drained in kitchen towels; add salt before draining to draw out liquid. Moisture control is essential to final loaf texture.
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