how do you grate zucchini for bread?? do you only use the skin or do you use the whole thing??

Use the biggest part of the grater , You use the whole thing , the dark green skin give the bread a nice color , also I put a lilltle ginger spice in my zucc. bread and it gives it a great flavor

you grate the entire thing, seeds and all (you can cut the zucchini and remove seeds if you prefer). i used to grate and freeze it in individual bags that were pre measured so I could bake zucchini bread at a later time during the year. you can use nutmeg, or allspice and dont forget a bit of cinnamon, it tastes great if you add chopped nuts and also raisins if you like them

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Grating Zucchini

When I make zucchini bread I chop the zucchini into chunks and put it to simmer over a low heat until it’s cooked down some. After the zucchini is soft I remove it from the burner and cool it in the refrigerator before making my bread. I use the entire zucchini; skin, seeds and all.

And, yes, nutmeg would be fine in zucchini bread.

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RE:

how do you grate zucchini for bread?? do you only use the skin or do you use the whole thing??

I prefer to take the skin off. There is oil in the skin that gives me heartburn. You can try to remove the seeds if you want but it won’t hurt to leave them in.

Lastly, if you freeze the zucchini it grates easier because it won’t fall apart as quickly. If you have a lot to grate but won’t use it all, you can freeze the grated zucchini in baggies in the freezer.

Allspice is a spice all its own, with a cinnamon-like flavor… it is not a combination of spices.

Use the whole zucchini – here’s a recipe for you.

“Zucchini Bread” – 1 loaf

1 3/4 cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup salad oil

2 eggs; beaten

1 teaspoon vanilla extract

2 cups shredded zucchini

1 cup chopped walnuts

1/2 cup raisins

1) Preheat oven to 350*. Grease and flour 9×5″ loaf pan.

2) In large bowl with mixer at medium speed, combine all ingredients except zucchini, nuts and raisins. Beat 1 minute, scraping bowl with rubber spatula. With spoon, stir in zucchini, nuts and raisins. Spread batter into prepared pan.

3) Bake 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap and store overnight.

Yep, use the whole thing.. use a cheese shredder, larger holes as someone else said. When I need to grate things, I only cut off one end. The other end is the one I hold, and when it gets to the point where my fingers are grazing the grater, i’ll stick a fork in the uncut end and grate as far as I can .. safely!

Ginger in the zucchini bread… mmmm! thanks for the tip!

But for a firmer cake not to gooey, let the zucchini drain in a colander for a few minutes, like potatos, they are high in water, and if you let them drain, your cake will be nicer and not so dense.

I served a zucchini cake with a warm custard sauce in one of my restaurants years ago, and found this technicque does make a better cake, loaf or muffin.