14 Zucchini Bread Recipes To Make All Summer Long (2024)

FAQs

How do you make zucchini bread last longer? ›

Yes, it's advisable to refrigerate zucchini bread to extend its shelf life. Zucchini bread contains moisture from ingredients like zucchini, and moisture can promote the growth of mold and bacteria at room temperature. Refrigeration helps slow down these processes, keeping the bread fresher for a more extended period.

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

Don't peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

Store freshly made zucchini bread (tightly wrapped in storage wrap and/or aluminum foil) at room temperature for up to two days or in the refrigerator for up to one week.

*If making your own bread, choose recipes that include fats like butter, oil or eggs. These ingredients will help the preserve the bread and keep it softer for longer. *Wait for your freshly-baked loaf to cool completely before storing.

More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods.

There's no need to peel the zucchini or remove the seeds. You also shouldn't press or squeeze any of the excess moisture out of it. You want all that to go into the bread! Once you shred the zucchini, make the batter.

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

Use the fine side of your grater for smaller shredded zucchini. (as you can see in the pictures) If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe.

The clue was in the recipe: “Don't peel, but remove the seeds.” If a zucchini has seeds so big you need to remove them, chances are the peel is so thick it will never melt away into a cake.

Where is the best place to store zucchini bread? ›

We'll go over this in more detail below, but in short - If you're looking for the safest way to store zucchini bread - just refrigerate it. Seal your bread in a plastic storage container or plastic bag and store it in the refrigerator.

For a scrumptious pairing, try topping your zucchini bread with decadent Fig Preserves. The sweetness of the figs will pair seamlessly with the bread's signature cinnamon, butter, and pecan notes.

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

To freeze your baked zucchini bread: wrap the completely cooled (sliced or unsliced) loaf in a couple of layers of plastic wrap. To maintain the bread's freshness while it's frozen, store the wrapped loaf in a freezer food storage bag. Baked zucchini bread can be frozen for up to 6 months.

The best way I've found is to grate it with a food processor, then freeze in flattened quart freezer Ziplock bags. Be sure to press out all the air. If you flatten well they will stack nicely in your freezer and take up less room. Then you thaw and use in muffins, breads, stews, soups, etc.

Zucchini bread freezes beautifully, but there are a few things to in mind: Let the bread cool completely. There should be no warmth left when you touch it. Wrap first in plastic wrap, and then double wrap in foil.

Simply put – yes you can vacuum seal bread!