Zucchini Cookies Recipe | My Baking Addiction (2024)

FAQs

What can zucchini replace in baking? ›

What Does Zucchini Replace in Baking? Zucchini acts as a wet ingredient in baking. It doesn't necessarily replace a fat like oil or a binding ingredient like eggs, but it does add moisture and volume.

Nope! There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

Squeezing is optional.

Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel.

But a good loaf of zucchini bread can be seriously delicious. The secret lies in the squash itself, lending the bread a wonderfully moist texture and a slightly savory flavor that complements the warm spices.

Potatoes can also spread diseases such as late blight, which can also affect zucchinis. Cucumbers and pumpkins should not be planted next to zucchinis as they belong to the same family (Cucurbitaceae) and therefore attract similar pests and diseases.

Select small to medium zucchini for baking. Smaller, younger zucchini has more flavor, is less watery, and less seedy than giant specimens. When you use smaller zucchini you get more peel in your batter, too, which adds flavor, texture, and pretty green flecks to breads and cakes.

You'll need about 2 medium size zucchinis to make 2 cups of grated zucchini. Be sure to measure the zucchini after you grate it to be sure you have 2 cups.

Using the side of the box grater with the largest holes, grate the zucchini until only the stem remains. (If you need finely shredded zucchini, use the side of the box grater with the smaller holes.) Repeat until you've used all of your zucchini.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

How to Sweat Zucchini. Lay your zucchini slices over a double layer of paper towels and sprinkle both sides with salt. Allow the zucchini to rest for about 10 minutes. The salt will draw out the excess water and you'll see beads of moisture on the surface.

What happens if you put too much baking powder in zucchini bread? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.

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.

Zucchini has a mild taste that verges on sweet, but mostly takes on the flavor of whatever it's cooked with. This is why it's such a great candidate as a low-carb pasta substitute in the form of zoodles—it takes on the flavor of whatever sauce it's cooked with!

Substitute zucchini with grated cucumber if you don't have any on hand! Leave the liquid from frozen and thawed zucchini for super moist muffins!

Round Zucchini

These grapefruit-shaped summer squash taste exactly like regular zucchini, but their shape makes them more fun. Use them instead of peppers to create cheesy stuffed squash.

Cucurbitaceae (Squash or Gourd Family)

Common members include zucchini, pumpkins, and summer and winter squash, which most people would class as veggies. But the family also includes melons, more commonly considered a fruit, as well as cucumbers which lie somewhere in between.