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Zucchini bread not "zucchini - ey" enough

i
itryalot Sep 8, 2011 04:06 PM

Why can't I have that stronger zucchini flavour rather than all the spices? Anyone have one that works well for them?

  1. blue room Sep 9, 2011 12:44 PM

    I thought zucchini bread was invented to use up zucchini *without* zucchini taste! Hence sugar and cinnamon, with a nice moist outcome.
    You could try zucchini fritters/pancakes if savoury zucchini bread doesn't satisfy.

    1 Reply
    1. re: blue room
      d
      ddobro2 Aug 6, 2012 03:00 PM

      This is precisely what I agree the point of zucchini bread to be. Plus the fact that the OP's want for a "more zucchini-y" taste is a little funny given that zucchini doesn't have much of a taste. Precisely why they can get away with being used as chewy filler in baked sweets (yes, I know carrots are veggies too but those are different hehe).

    2. chef chicklet Sep 9, 2011 12:32 PM

      I thought zucchini bread was supposed to be moist. Are you looking for a savory bread recipe?

      I guess one could always add more zucchini, and go easier on the sugar, making it more like a carrot bread.

      1. m
        magiesmom Sep 8, 2011 06:01 PM

        I don't use spices in mine, I drain it well and it tastes like zuch.

        1. chefj Sep 8, 2011 04:54 PM

          You could simply cut back on the spices and that would solve the problem.

          1. monavano Sep 8, 2011 04:41 PM

            Did you salt and let your shredded zucchini drain to rid it of excess water before adding it to the batter?

            3 Replies
            1. re: monavano
              i
              itryalot Sep 9, 2011 03:50 AM

              The recipe I used doesn't say to salt and drain. That would be it you think?

              1. re: itryalot
                m
                magiesmom Sep 9, 2011 04:13 AM

                yes

              2. re: monavano
                d
                ddobro2 Feb 23, 2012 09:33 AM

                Speaking of salting/draining (which I've never done before and had the bread come out fine), I am now about to make zucchini bread which I had pre-grated 2 zucchini for, froze it, and then defrosted it. Now I've obviously got some very wet gratings. Is this going to make a difference with the bread?

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