Preparation
Although zucchini bread might be your go-to when the garden overflows with summer squash, it’s a delightful treat that can be enjoyed any time of year (and you can find zucchini in most supermarkets year round). Plus, this bread adapts beautifully to cold-weather flavors such as cloves and ginger, so you can enjoy delicious, seasonal renditions of this snack, too.
Zucchini bread isn’t hard to make, but a few pointers can take your loaves from so-so to crowd-pleasing. Using small to medium-sized squash are best, as they are less bitter and have thinner skin and softer seeds. Keep the zucchini peel on for extra texture and nutrition, and once you’ve shredded it, let it sit in a colander for a couple of minutes so the moisture can release. Press out any excess with a paper towel. The result? Moist, but never gooey, zucchini bread.
Now that you know how to perfect every loaf you bake, discover some of our tried-and-true recipes to make whenever a zucchini bread craving strikes.
