THE BEST ZUCCHINI BREAD EVERYDAY JENNY
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The Microwave Thawing Method. To thaw your zucchini bread in the microwave, remove all foil and plastic wrap before wrapping the loaf or slice in a damp paper towel and microwaving for 15-30 seconds. You can add more time as needed in 15-30 second increments. When choosing this method, it is essential to note that every microwave will be.
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Step 1 - Bake the Bread. Of course, the first step in freezing zucchini bread is to make some in the first place. I highly recommend my award-winning zucchini bread recipe, but if you have a recipe you love, by all means, get busy and bake it! For this batch, I decided to bake mini-loaves, which I like to give as gifts during the holidays.
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Step 4: Fill Freezer Bags with Zucchini. Fill Ziploc freezer bags with however much zucchini your favorite bread recipe calls for. I filled my bags with about two cups of zucchini, twice as much as my zucchini bread calls for, so that I can make a double batch of bread each time around. Squeeze as much air as possible out of the bags to prevent.
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Instructions. Slice the zucchini into 3/8-inch thick rounds. Place the rounds on a baking sheet in a single layer and freeze for 1 hour. Transfer to a sealable freezer-proof bag. Freeze for 6 to 8 months.
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To blanch zucchini, simply bring an unsalted pot of water to a boil. Toss in the zucchini, and cook for 1 minute. Then, scoop it out and place into a bowl of ice water to stop the cooking process. Once your zucchini is cooled, it's time to move onto freezing. 4.
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Place the grated zucchini in a freezer bag, pat it flat, and secure the bag. Label the freezer bag with the content, date, and volume. Grated zucchinis freeze well from 8-10 months in an air-tight freezer bag.
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Use plastic wrap or aluminum foil to keep the bread at room temperature. Refrigeration: Extends the freshness of zucchini bread up to a week. Wrap in plastic or foil and use an airtight container or resealable bag. Freezing: Best for long-term storage of 3-4 months. Double-wrap with plastic wrap and aluminum foil or a freezer bag to prevent.
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Let it cool in the ice bath for 2 minutes. Drain the zucchini again. Lay the zucchini out in a single layer on a lined baking sheet and blot with paper towels. Place the baking tray in the freezer and freeze for 1-2 hours or until the zucchini is frozen. Remove the zucchini from the tray and place it in freezer bags or containers.
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Preheat the oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside. In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
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Lightly grease and flour (or spray with baking spray) a 9"x5"x3" bread loaf pan. In a large mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon and ginger, then set the bowl aside. In a separate bowl, combine the zucchini, lemon zest, eggs, sugar, oil, and vanilla. Whisk until the mixture runs smooth.
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Heat on high for 15-30 seconds, or until softened. If you have a toaster oven, remove the zucchini bread slice from the packaging and place it on a baking sheet. Set the oven to 325°F and heat for 5 minutes or until the bread is warmed through. Defrosting zucchini bread in a toaster oven is a great way to achieve toasted edges on the bread.
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Slice the bread if you prefer individual portions, or keep it as a whole loaf. Wrap the slices or loaf in plastic wrap or aluminum foil, ensuring coverage to prevent air exposure. Place the wrapped bread into a Ziploc freezer bag to protect against freezer burn. Label the bag with the date and place it in the freezer.
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When it comes to freezing zucchini bread, you have two options: freezing the entire loaf of zucchini bread or freezing individual slices of zucchini bread. Freezing the whole loaf is the best option if you plan on serving it at a gathering or as part of a meal. However, for a quick breakfast or snack, freezing individual slices offers.
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Let them sit until fully chilled, about 2 to 3 minutes. Use the slotted spoon to move them to the towel-lined baking sheet and pat dry. Step 5: Once fully dry, line the baking sheet with parchment and add zucchini, spreading in an even layer. Freeze until zucchini is frozen, about 1 hour. Transfer to a freezer-safe bag or storage container.
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Preheat the oven to 325 degrees F and grease two 8×4 baking tins. Combine the sugar and the wet ingredients (except the zucchini) in one bowl and the dry ingredients (except the walnuts) in another. Pour the dry ingredients into the wet ingredients, combine well, and fold in the zucchini and the walnuts.
THE BEST ZUCCHINI BREAD EVERYDAY JENNY
This freezing method works for all quick breads. Bake your zucchini loaves. Cool them completely. Put two layers of Saran wrap around each loaf. Insert them into a gallon size Ziploc freezer bag and seal the bags with as little air as possible. Label the Ziploc bag with the date and name.
