Gluten-Free Vegan Zucchini Bread - Rhian's Recipes (2024)

FAQs

What causes my zucchini bread to fall in the middle? ›

As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits. Try mixing with a gentler touch: use medium, not high, speed on the electric mixer. Add eggs one at a time, mixing slowly in between each addition.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

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.

Make sure you are using the correct size of loaf pan. If the pan is overfilled, it can cause the bread to fall when it rises and has no more pan to “grab” onto. If your oven is too hot, it can cause the bread to rise too quickly initially, causing it to fall later.

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.

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.

Can I substitute butter for shortening (or vice versa) in a recipe? The short answer is yes, butter and shortening can be used interchangeably in baked goods as one-to-one swap.

A medium zucchini will result in approximately 1 cup of shredded zucchini. If you happen to be using a larger zucchini and the seeds are large, cut the zucchini lengthwise and use a spoon to scoop out the seeds.

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.

Dogs can eat both raw and cooked zucchini, but cooked zucchini will be easier for them to digest (and is less likely to cause an upset stomach or diarrhea). Cooking zucchini also helps to break down any harmful bacteria that might be present.

Can I refrigerate zucchini bread batter? ›

The bread batter can be covered and refrigerated for 1-2 hours while the other loaf bakes, but I don't recommend leaving it too much longer. Bake at 350F for 45 minutes to an hour. Test the center with a toothpick. Remove from the oven and let sit in the loaf pans for 5 minutes before turning out onto a cooling rack.

If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.

I simply squeeze the water out of the zucchini over the sink before using in this recipe. Sometimes, I squeeze the zucchini twice to make sure the excess water is removed. Some zucchini are very wet when grated and others relatively dry; squeezing out the excess water helps to regulate ingredients in the recipe.

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

This tip applies to loaves specifically. For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse.

Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.

Your dough overproofed, or. the oven wasn't hot enough. In this scenario, the dough rises and then collapses before it can set.