How to Prepare Zucchini for Bread

Zucchini can add moisture to your baked goods.

Get more vegetables in your diet without sacrificing taste. Zucchini bread uses the moisture in grated zucchini to add bulk, flavor and texture to a dense, rich bread served for breakfast or tea. When choosing zucchini to make bread, opt for thin, young specimens. These will have fewer seeds and not be spongy. Leaving the peel on the zucchini before you grate it is optional. The tender skin is entirely edible as long as you wash the zucchini thoroughly before shredding.

Things You'll Need

• Paper towels
• Box grater

Instructions

1. Scrub and rinse the zucchini with water.

2. Pat the zucchini dry with paper towels.

3. Place a box grater above a plate.

4. Cut off the rounded blossom tip from the zucchini with a small knife. Locate the blossom end by looking for a small circle on the opposite end of the zucchini from the woody stem.

5. Hold the zucchini from the stem end perpendicular to the grater's top portion of the side with the medium holes.

6. Push the zucchini down to shred layer. Lift the squash from the bottom of the grater and return it to the top. Repeat shredding the zucchini in this manner until only the stem remains. One zucchini should yield between 1/2 cup and 1 cup of shredded or grated zucchini.

7. Add the shredded zucchini to your bread recipe when instructed.

Tips & Warnings

• Use a food processor with the shredder disc. Cut both ends off the zucchini and feed it through the chute to shred. This is a better option if you are making a large batch of bread and need a lot of shredded zucchini.

References

• Start Cooking; How to: Zucchini; Donna Diegal
• Joy of Baking: Zucchini Bread Recipe
• Simply Recipes; Zucchini Bread Recipe; Elise; 30 July 2008

Resources

• Food Network; Zucchini Bread Recipe; Paula Deen