I’ve stuck to tradition here with this simple zucchini bread recipe.This recipe does contain sugar and carbs, but they’re balanced by a decent amount of green vegetable!It’s a great way to sneak some healthier veggies into your family’s bellies.If you want to make it even more healthy, you can sub out 1/4 cup of the butter for applesauce, in equal measure.For the eggs, just place 2 tablespoons of ground chia or flax seeds in a small bowl with about 1/4 cup of water.Allow the mixture to sit for about 5 minutes and gel, and add that in place of the eggs.The ratio of all the different ingredients guarantees that, but the addition of shredded zucchini makes it even more so.I like to put the grated zucchini into a colander or strainer after it comes out of the food processor, just so some of the extra liquid can drain away.This zucchini bread recipe should keep for at least 2 or 3 days at room temperature.Thaw at room temperature and enjoy a little taste of summer all year ’round! .

Zucchini Bread- Easy and Freezer-Friendly

Case in point: my son told me this past weekend, “I really love zucchini.” Me, being the humble person I am, thought, “Well, clearly I’m an amazing mother.Slice and wrap your cooled loaf and you’ll have a ready-made breakfast option in the freezer that’s good for up to six months.Two zucchini, eggs, vegetable oil, all-purpose flour, a lemon, vanilla extract, ground cinnamon and ginger, and a pinch of salt are all you need to prepare this bread.Because we want a bread that is tender, we need to, first, mix the dry and wet ingredients together separately.After doing so, we’re going to add the wet ingredients to the dry and mix the batter the least amount of time possible.In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon and ginger.Maybe this sounds a bit picky, but I have an aversion to big chunks of vegetables in my breakfast bread.The non-identifiable pieces of zucchini are great for tricking kids into eating their veggies.To finish the wet mix: add the sugar, eggs, vanilla extract, and oil to the zucchini and lemon zest.Over-mixing leads to a tough zucchini bread that is riddled with large holes, this is also known as “tunneling”.Use a rubber spatula to scrape the batter into a greased and floured 9″x 5″ x 3″ bread pan.Bake the bread for an hour and 15 minutes, or until the loaf springs back when pressed and a toothpick inserted into the center comes out clean.To maintain the bread’s freshness while it’s frozen, I put the wrapped loaf in a freezer food storage bag.Even if you’re not a fan of veggies, I hope you’ll give this recipe a whirl.1 teaspoon vanilla extract Optional Stir-Ins 1 cup fresh or thawed, frozen blueberries.In a separate bowl, combine the zucchini, lemon zest, eggs, sugar, oil, and vanilla.Pour the contents of the wet ingredients bowl into the dry mixture and use a rubber spatula to gently mix the batter.Scrape the batter into your prepared pan and bake for 1 hour and 15 minutes, or until the loaf springs back when pressed, or a toothpick inserted into the center comes out clean.To maintain the bread's freshness while it's frozen, store the wrapped loaf in a freezer food storage bag. .

Freezing Zucchini Bread-Homemade Food Junkie

For more information read our Entire Affiliate Disclosure.Today I was getting my zucchini bread ready for the freezer and it occurred to me; some of you might like a hint in that direction as well.I put two loaves into one gallon sized Ziploc bag and they fit snugly.Quick breads will freeze well if double or triple wrapped in sturdy airtight, plastic wrap and Ziploc bags for up to 6 months.When you want to bring them out to enjoy, just leave them on the counter in the bag or Saran wrap until it’s about room temperature.Keep the air out and freezer burn will be less of a problem for your baked goods. .

How to Freeze Zucchini Bread

As it bakes in the oven, the zucchini bread makes your house smell so heavenly, too.No need for scented candles or plug-ins here (although if they made one that smelled like baking zucchini bread, I might have to give it a try!).Fresh-baked zucchini bread is great to serve guests for a quick breakfast or snack, too.Because apparently, I’ve established a reputation for serving my guests fresh-baked bread whenever they visit.My sister has been making and freezing zucchini bread for some time now, and she tells me her kids gobble it down just as if it came right from the oven, so I decided to give it a try.This step is very important, and if overlooked will ruin your efforts, since any remaining heat will work its way out as steam when you wrap the bread for freezing, creating ice crystals in the freezer.I opted for the plastic wrap and aluminum foil, hoping to keep the bread as fresh as possible.Whenever you choose to serve it, be sure to take the bread out of the freezer a day ahead, although it should thaw on the counter within three hours. .

Freezing Zucchini-Complete guide to the Blanching Method

This prolific and fast growing fruit belongs to the “Cucurbitaceae” plant family.Zucchini is harvested June through late August in most parts of the country.Frozen zucchini is a handy baking ingredient to have on hand any time of the year.Properly preparing zucchini is the key to a successful harvest preservation.Zucchini should be blanched for a minute or two to avoid enzyme breakdown and to drain out excess liquid.Fruit that is frozen without blanching breaks down faster and presents as mushy or weepy when thawed.It’s rewarding to pull out a loaf of frozen zucchini bread and get a bite of summer in January.We prefer using the shredded zucchini method, it makes it much easier to use for baking and storage.After blanching, the grated zucchini can be drained and compressed into a freezer safe bag.Grated zucchini safes freezer space and makes baking prep simple.Frozen and defrosted zucchini is great in casseroles, muffins and breads.Over ripe zucchini is very tough with large seeds and a dry interior with a big cavity in it.Zucchini, like many other garden products starts out young and tender with a thin skin.An advantage of freezing the shredded zucchini rather then the recipe is it saves freezer space and gives you more options.Helpful Tips on freezing all your garden produce are found at the National Center For Food Preservation.For larger zucchini (12 inches long) cut in half and desseed.Use an ice cream scoop to quickly eliminate seeds, if necessary, before shredding the zucchini.blanch zucchini in a large pot of boiling water for 1 to 2 minutes to kill enzymes.submerge blanched zucchini in ice water to cool quickly.Put the shredded zucchini into your blancher in batches of about 4 to 5 cups at a time.Large batches will not blanch evenly, causing your frozen zucchini to age fast and lose nutrients.Immerse the hot zucchini quickly in an ice bath to stop the blanching.Put the drained zucchini into a quart sized zip lock freezer bag.Grate each zucchini and put into your blancher in batches of about 4 cups at a time.Large batches will not blanch evenly, causing your frozen zucchini to age fast and lose nutrients.Put the drained zucchini into a quart sized zip lock freezer bag.If the freezer bag is too full the seal will burst or the side will split.Suck it out with a straw or push the air out by folding the bag over as you seal it.However, blanching will kill for the enzymes in the zucchini and prevent discoloration and help retain the best texture.To frost your zucchini put a frozen bag in a larger bowl and let it sit on the counter or in the fridge until it defrosts.Freezing and storing it is simple and effective, we walk you through the process of the blanching method.Freezing and storing it is simple and effective, we walk you through the process of the blanching method.When zucchini season is getting ahead of you it is easy to freeze the overload for up to a year. .

Freezer Friendly Chocolate Chip Zucchini Bread

A slice of this freezer friendly Chocolate Chip Zucchini Bread and a cup of coffee is the perfect way to start your day.The recipe makes two loaves of delicious sweet bread–one to eat and one to freeze for later!This loaf includes a generous amount of sour cream, my secret for making baked goods that are ultra moist and STAY ultra moist even a day or two after making.You can rich, sweet morsels in every bite along plenty of that great zucchini bread taste.Plus, it’s great to be able to take a loaf of bread out of the freezer at night and enjoy it for breakfast!Sour cream – Plain Greek yogurt makes a good substitute for a slightly lower fat option.Plain Greek yogurt makes a good substitute for a slightly lower fat option.Remove the loaves from the pan and let cool completely before slicing, eating or freezing!To freeze: Wrap your loaf in foil, then place inside a larger freezer bag.You could also divide the batter between mini loaf pans and adjust the cooking time accordingly.We love Chocolate Chip Zucchini Bread basically any time of day or night!My go-to ways to serve it are in the morning as an easy breakfast (you can even toast it and add a little butter! .

How to Freeze Zucchini The Easy Way

One of my favorite things to do when the cooler days appear is retreat to my kitchen and bake.Comfort food means homemade bread, fresh from the oven.It’s also a very good idea to freeze some summer zucchini so you can make breads, muffins, and cakes all winter long.If you aren’t a vegetable gardener, zucchini can be found in groceries and at farmers markets during the summer months.Gather your washed zucchini, a cutting board, a sharp knife, and a mini food processor.Chop the zucchini into small pieces and shred in a food processor.Place the shredded zucchini, in 2 cup increments, into resealable plastic bags.A food processor is easier, but if you don’t have one, a regular old grater will work.Lightly toss the noodles and let them drain in the colander for 30 minutes.Here are some zucchini tips that were shared by wonderful readers who are pros at baking & cooking.If the zucchini is drained, your breads and cakes will lack that wonderful moistness.Make up the zucchini bread batter, put it in freezer bags, and freeze flat. .

How Long Does Zucchini Bread Last (Freshly Baked)?

The precise answer to that question depends to a large extent on storage conditions - keep freshly baked zucchini bread in a dry area.Properly stored, freshly baked zucchini bread will last for about 1 to 2 days at normal room temperature.The freezer time shown is for best quality only - zucchini bread that has been kept constantly frozen at 0°F will keep safe indefinitely. .

Easy & Moist Zucchini Bread Recipe

This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.My squash plants have not been as fruitful this year, but even so, I suddenly find myself with a lot of zucchini!As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.Nuts: Use 1 cup chopped walnuts for a wonderful balance of crunchy texture in this recipe.Grease two 8 x 4 inch bread pans or 6 mini loaf plans, set aside.Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.Remember: quick bread is generally EVEN BETTER TASTING the next day!The peel on the outside of a zucchini is a lovely dark green and very tender.I just wash the zucchini, cut off the ends and then grate the entire vegetable.It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.Yes, you can squeeze out excess water from grated zucchini before adding it to your batter.That becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl!I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron.I don’t like using dark or nonstick pans because the bread cooks unevenly.This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.4.84 from 307 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 20 Calories: 298 kcal Author: Jessica & Nellie Ingredients 1 cup white sugar.1 cup chopped walnuts Instructions Grease two 8 x 4 inch pans or 6 mini loaf plans.Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.Zucchini in the grocery store range from small to medium sized.Then you’ll have a traditional healthy zucchini bread recipe!Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup.I like to bake a batch of zucchini muffins and then freeze them just in a layer in a large ziplock freezer bag.How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen.As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices. .

How To Freeze Zucchini

Learn How to Freeze Zucchini Squash that has been cut into slices or finely shredded.Store it in a freezer-safe bag to use in your favorite soup, stir-fry, bread, and muffin recipes all year long!Or maybe you’re finding amazing deals on this summer produce and stocking up at the grocery store!And when winter hits you’ll be able to easily pop it into your favorite Chicken Vegetable Soup or make some Sautéed Zucchini and Squash for an quick side dish!Once it has been thoroughly rinsed, rub the squash with a paper towel to remove any remaining debris.If you’re going to be using frozen zucchini in soup recipes later on in the year, you’ll want to cut it into slices.(step 3 above) Remove the pieces with a slotted spoon and immerse into an ice bath for a few minutes or until cool to the touch.Once the zucchini slices have been blanched and thoroughly dried, place them in a single layer on a large baking sheet.Place the baking sheet into the freezer for 1-2 hours or until the zucchini is firm and frozen.After the cut zucchini is firm and frozen, place them in a large gallon-sized ziploc bag.After this time the zucchini will begin to get freezer burn and will lose a large majority of it’s flavor.Measure and store zucchini in 1 cup portions in 1-quart freezer safe bags.However, if you will be sautéing it in a skillet or adding shredded zucchini to bread or muffin batter, you will want to thaw it before using.While you can freeze zoodles, they will lose a lot of their moisture after thawing and become soft and limp. .

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