If you're new to baking quick breads - or if it's been a while - read up on how to make quick breads, then use the following tips to make the best zucchini bread.Smaller zucchini have more moisture and sweetness - exactly what you want in your bread batter - while supersized zucchini are much too dry and bitter to use for zucchini bread.If you take my advice and use small to medium zucchini to make your bread, then the seeds should be small enough to disappear into the batter.If you want to remove them anyway, you can do that by slicing the zucchini in half lengthwise and scooping out some or all of the seeds with a spoon or melon baller.Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread.Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel.But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread.Whether you're making zucchini bread, banana bread, pumpkin bread, waffles, or pancakes, you always want to mix the dry ingredients together first, then mix the wet ingredients together in a separate bowl.Over-mixing these kinds of quick bread batters makes them toughen up as they bake.Watch this top-rated recipe come together easily. .


Easy to make & you’ll love the blend of spices used.My squash plants haven’t been as fruitful this year, but even so, I suddenly find myself with lots 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.So if you’ve been wondering just how to make zucchini bread from scratch, read on!Grease two 8 x 4 inch bread pans or 6 mini loaf plans.Preheat oven to 325 degrees F. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.Beat eggs, oil, vanilla, and sugar together in a large bowl.Add dry ingredients to the egg mixture and stir until combined.A regular 8-9″ loaf pan of zucchini bread will bake in about 55-60 minutes.Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.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 should 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!Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.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.Then you’ll have a traditional healthy zucchini bread recipe!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.It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven.Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!4.82 from 269 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 16 Calories: 264 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.Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.Beat eggs, oil, vanilla, and sugar together in a large bowl.1 cup chopped walnuts Grease two 8 x 4 inch bread pans or 6 mini loaf plans.Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.Beat eggs, oil, vanilla, and sugar together in a large bowl.Add dry ingredients to the egg mixture and stir until combined.Zucchini in the grocery store range from small to medium sized.I once harvested a zucchini that yielded 10 cups of grated zucchini- and that was after I cut out the soft middle part with the seeds!How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen.Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup.There’s no need to slice zucchini muffins either and of course, they’re very portable, so it’s easy to take them to a party or get-together.I like to bake a batch of zucchini muffins and then freeze them just in a layer in a large ziplock freezer bag.It’s sweet as is, so a light dusting of powdered sugar on top is a wonderful touch, as opposed to traditional frosting.Simply fill a 9×13 pan half full of the batter and bake for 40-45 minutes. .

Easy Zucchini Bread Recipe

At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake.Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.It's a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it.A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.Walnuts and pecans are especially good in zucchini bread, and so is dried fruit.I like raisins or dried cranberries, but you can also add shredded coconut or a handful of mini chocolate chips. .

The Best Classic Zucchini Bread

This is the best zucchini bread recipe ever!How to grate zucchini for zucchini bread:.How to make The Best Zucchini Bread Recipe:.Add flour, baking powder, baking soda, salt, and cinnamon. .

Zucchini Bread Recipe

A great way to use up that surplus of zucchini, this quick bread recipe is easy and perfectly spiced.We were drowning in zucchini that year, which ended up not being a bad thing.It’s been several years since we’ve had a garden but that doesn’t mean I’m any less zucchini obsessed.It does take a little bit longer than some recipes because I suggest draining the zucchini, but most of the time is hands off.Stir 2 tablespoons of sugar into the zucchini, then place it in a clean kitchen towel set over a colander.In a large bowl, whisk together the remaining sugar, butter that has been melted and cooled, 2 eggs, plain Greek yogurt and fresh lemon juice.Pour the batter into a 9×5-inch loaf pan that has been greased or lined with parchment paper.By draining the zucchini, you eliminate this variable so that your bread results will be more consistent.That being said, the recipe will usually work if you don’t, but I never know how it’s going to affect the final zucchini bread, so I like to take the extra step of draining.My elevation is about 4500 feet, but most recipes don’t give me a problem when it comes to altitude.I have included my adjustments on the recipe card, but here are the changes that I make for this zucchini bread:.Pineapple Zucchini Cake with Cream Cheese Frosting.Glazed Lemon Poppy Seed Zucchini Bread. .

How to Make Zucchini Bread

It’s an easy summer quick bread that’s wonderful for breakfast, brunch, and snacks.Zucchini adds extra moisture making this a tasty, tender, moist loaf.Though I’d love to add nuts to the latter two, I haven’t convinced my offspring that a little crunch is a good thing.Feel free to add some walnuts, pecans, or even some chocolate chips to make this classic zucchini bread your own.My friend, Jenni, has written a post on The Muffin Method if you’d like to learn the science behind making quick bread.Once the top is twisted over the disk, gently push the zucchini through the feed tube with the processor running.Make sure you use a toothpick to check a number of spots across the middle of the bread before pulling it out of the oven.If there is any batter on the toothpick when you pull it out, bake the loaf 5 minutes longer and recheck.This creates excess air bubbles which make for a less stable structure.Stir, don’t beat the mixture after adding the dry ingredients.Also, as mentioned above, if your baking powder is expired, there may not be enough leavening to allow your bread to rise properly.PRO-Tip: To test your baking powder, place a spoonful in a small bowl, and add some boiling water.The water content of your zucchini will vary, and removing as much liquid as possible will ensure that your batter will not be overly wet.The zucchini provides moisture without imparting any flavor, allowing for a soft, tender quick bread.In the middle of the summer, feel free to place the bread in the refrigerator.When it’s really humid, consider placing a paper towel in with the bread to collect excess moisture.A few simple rules will help you make perfect quick bread every time!Using expired baking powder can prevent your quick bread from rising properly.PRO-Tip: Do not over mix any quick bread recipe or your end result will be full of tunnels and your muffins will have peaked versus rounded tops.Line the bottoms of your bread pan with a rectangle of parchment paper to prevent sticking.Check for doneness by inserting a toothpick into the center of the loaf or a muffin.After I successfully bake a loaf, I note the time on the recipe for future reference.Zucchini bread will stay fresh at room temperature, in plastic wrap, for 2-3 days as long as it’s not too humid.If Chocolate Zucchini Bread is on your radar, try substituting part of the flour with cocoa powder.If you just add cocoa powder without reducing the amount of flour, the baking chemistry will be off.Once you get the hang of making quick bread, you’ll want to bake up a new variety every week!3 cups grated zucchini, drained and squeezed to release excess water Instructions Grease two 8 x 4-inch loaf pans.Sift flour, salt, baking powder, soda, and cinnamon into a medium bowl and set aside.Beat eggs, oil, vanilla, and sugars together in a large bowl.Mix in the salt, baking powder, soda, and cinnamon mixture.Then mix in zucchini with a wooden spoon or spatula till just incorporated.Notes I like to place my grated zucchini in a colander to drain any excess liquid while I'm measuring and mixing the other ingredients.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Eating with your family, enjoying the banter and conversation is an excellent way to prolong your meal. .

How to Freeze Zucchini and How to Use It

That means whether you slice them, dice them or shred them, they will get soggy and limp when frozen.Do not expect lovely zucchini slices or shreds that hold their shape when frozen.But that’s okay, frozen zucchini is great in baking, casseroles or mixed into rice, soups, spaghetti sauce, etc.The National Center for Home Food Preservation, (NCHFP) the most credible source for preserving produce, recommends blanching zucchini slices (3 minutes) and shredded zucchini (2 minutes) before freezing.If you’ve read any of my other articles on freezing vegetables you know I’m obsessed with blanching and will do so for all veggies.In other words, the flavor and color loss is not noticeable because zucchini is not the star of the show.Use the large holes to make large shreds, avoid making tiny shreds as these will turn into a soupy mess once frozen.Use a straw inserted into a small opening in the zipper of the bag to suck out as much air as possible.If you’re making soup or spaghetti sauce, add frozen zucchini shreds towards the end of the cooking time.To thaw, simply place in fridge overnight or soak the bag of frozen zucchini in a bowl of warm water.Or, use the microwave on half power so it thaws but doesn’t cook.But when zucchini freezes additional moisture builds up in the bag so when you thaw it, there is more moisture than the equivalent amount of fresh zucchini would have.Therefore, yes you should drain thawed, frozen zucchini – but you don’t need to wring it out completely. .

Zucchini Bread {Classic Recipe}

It is easy to make, perfectly spiced, and the zucchini bread is super moist!Sometimes, I don’t get to them all but every year I ALWAYS make classic zucchini bread.I usually make several loaves because it is so good, it never lasts long at our house and I always have plenty of zucchini to use up.Today, I am going to share my tips for making the BEST zucchini bread recipe.I like to add cinnamon, nutmeg, ginger, and a little bit of ground cloves.I use mostly brown sugar because I love the deep caramel molasses flavor.I want you guys to succeed in your zucchini bread making adventures!Never throw these big guys away, they are perfect for zucchini bread!You can also put the zucchini in a colander and let the moisture drain out for about 15 minutes.The amount of moisture in the zucchini will vary, depending on the size.You do want to leave some of the moisture so your bread will be moist, but just get rid of the excess and you will be ready to bake!Put grated zucchini in freezer bags and freeze for up to 2 months.You can use frozen zucchini to make other things like cookies, brownies, or pancakes.I also use a loaf pan that is lighter in color so the zucchini bread doesn’t brown too quickly.If you have a 9 x 5-inch loaf pan you can use it, your zucchini bread will just be a little shorter in size, but still tasty!Line a muffin pan with paper liners or grease the cups.You don’t want to over mix the batter or your bread will sink in the middle.If you inserted a toothpick in the center and it doesn’t come out clean, but your bread is getting too dark on top, you can loosely cover the bread with a piece of aluminum foil and keep baking. .

Freezing Zucchini-Complete guide to the Blanching Method

Freezing zucchini is easy.Freezing Zucchini in bags.Frozen and defrosted zucchini is great in casseroles, muffins and breads.Your dogs can have zucchini in small quantities and enjoy zucchini benefits too.Freezing Zucchini:.Zucchini, like many other garden products starts out young and tender with a thin skin.It cuts easily, the seeds are small and the meat of it is moist and even when cut.Helpful Tips on freezing all your garden produce are found at the National Center For Food Preservation.For tips on blanching, the whys and wherefores and a list of times and methods for blanching various vegetables visit their page on blanching here.blanch zucchini in a large pot of boiling water for 1 to 2 minutes to kill enzymes.Put the shredded zucchini into your blancher in batches of about 4 to 5 cups at a time.Put the drained zucchini into a quart sized zip lock freezer bag.use only freezer bags for best result.Freezing Zucchini in Bags-TIPS:.Use FREEZER bags: Freezer bags are meant to take the abuse of freezing and will protect all produce best.Do not overfill the freezer bag: When freezing, the bag will expand.Properly seal the freezer bags: Push out ALL of the air from the bag.Zucchini will last up to a year in your freezer if properly frozen.Put the frozen zucchini block into a large bowl.Drain out any extra liquid from the frozen zucchini before you use it in a recipe.Choose young tender zucchini for best results.).Remove immediately to a cold water bath or ice water bath to stop the blanching process.Put the drained zucchini into a quart sized zip lock freezer bag.Properly seal your bags.Notes Blanching: You CAN freeze shredded zucchini without blanching.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 zucchini is easy. .


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