• Use a high-powered blender for the smoothest texture. This ensures the zucchini is fully incorporated into the wet ingredients, creating a velvety batter that bakes up moist and tender—more like chocolate cake than bread!
• Don’t skip draining frozen zucchini. If you're using frozen shredded zucchini, make sure to squeeze out excess moisture using a fine mesh sieve or clean dish towel. Too much water can result in a soggy or dense loaf.
• Measure zucchini after defrosting. The moisture content changes once thawed, so always measure it after draining to ensure accuracy.
• Bake immediately after mixing. Letting the batter sit can impact leavening action and result in a dense or gummy loaf. Have your pan greased and oven preheated before combining the wet and dry ingredients.
• Use margarine for a softer crumb. The higher water content in margarine (compared to butter) contributes to a softer texture, especially helpful in a zucchini-based loaf.
• Add pecans for texture and flavor. Pecans not only bring a satisfying crunch but complement the chocolate flavor beautifully. Toast them for an extra layer of nuttiness.
• Crack eggs separately. Crack your eggs into a small bowl before adding to the blender—this way you can easily remove any bits of shell without fishing through the batter.
• Use a serrated bread knife to slice. Let the loaf cool completely before cutting, then use a serrated knife for cleaner slices without tearing.
• Lighten it smartly. To reduce WW points or calories, try swapping half the margarine for unsweetened applesauce and use a sugar substitute like monk fruit. Avoid replacing all the margarine, as it can make the bread chewy instead of moist.
• Check doneness with a cake tester. Because this bread is moist, it’s important to bake until a tester comes out clean from the center—65 minutes was ideal in recipe testing.

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