Why does my zucchini bread not cook in the middle?

Reduce the oven temperature and/or place a loose tent of foil over the top of the bread to prevent it from burning before the middle, giving the middle time to catch up. Another source of raw issues is using a larger or different pan than the recipe calls for.

Why is my zucchini bread tough?

Bread flour has a higher gluten ratio, making zucchini bread heavy and tough. Use pastry flour or all-purpose flour with less gluten.

How do you keep zucchini bread from getting soggy?

Emma recommends removing the zucchini bread from the pan and cooling it on its side on a wire cooling rack, which helps keep the sides crisp. It makes sense: because the bottom of the bread is the hottest, exposing it to more air keeps it from becoming moist or soggy.

How do I know when my zucchini bread is done?

Insert a toothpick into the center of the loaf of bread. The bread is done when the knife comes out clean. If the batter sticks to the toothpick, you'll need to cook it longer.

Quick and Easy Barefoot Contessa Zucchini Bread Recipe

Description

Ina Garten, also known as the Barefoot Contessa and one of the world’s most famous chefs, makes the best barefoot contessa zucchini bread. She also has a large online following, cookbooks, and even a television show.

Ingredients

Scale

3 cups of all-purpose flour
1 tbsp of ground cinnamon
1 tsp of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of ground nutmeg
2 cups of sugar
1 cup of softened butter
3 pcs of large eggs
1 tbsp of vanilla
2 pcs of medium zucchini about 2 cups of shredded zucchini
1/2 cup of chopped walnuts
1 tsp of salt
1/4 teaspoon of ground cloves

Instructions

Preheat the oven to 350 degrees Fahrenheit before you begin.
Then, lightly grease the bottoms of your loaf pans and set aside.
After that, in a mixing bowl, combine the sugar, butter, eggs, and vanilla extract and set aside.
Combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg in a separate bowl.
Mix the sugar, butter, eggs, and vanilla extract on medium speed. Following that, scrape the bottom and sides of the bowl frequently until the mixture is smooth.
Then, add the dry flour, cinnamon, and salt mixture from the other bowl to the wet mixture. After that, beat it at a low speed until everything is well combined.
After that, add the zucchini and walnuts to the mixture and stir to combine.
Then, evenly distribute the bread batter mixture into the greased loaf pans.
Following that, bake it for 55 to 65 minutes. To test, insert a toothpick into the center of the pan; it should come out clean.
Then, take the bread loaf pans out of the oven. Allow them to cool for about ten minutes on the counter.
Finally, remove the zucchini bread from the pans and set it aside to cool completely before serving.

Notes

Serve the bread warm for the best results. Soft butter can be spread on the bread to enhance the flavor. In addition, if zucchini is unavailable, you can substitute yellow squash or any mild squash.

Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 180kcal
Sodium: 105mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg

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