Zucchini Bread with Butter and Brown Sugar – A buttery and delicious variation of traditional zucchini bread along with helpful tips on how to prepare and store any kind of zucchini bread!
Today’s recipe is a twist on traditional zucchini bread. I’ve swapped the vegetable oil and white sugar for butter and dark brown sugar. The end result is a zucchini bread that’s buttery and dense with a hint of caramel undertones. It’s like the love child of traditional zucchini bread and pound cake and it is SOoOooo good!
Along with my recipe for Zucchini Bread with Butter and Brown Sugar I wanted to give you some extra value. That said, I’ve included some hints and tips about how to make and store zucchini bread. These tips are based on what people are searching for the most online so I’m guessing you’ll find something of value to you.
Chocolate Chip Zucchini Bread
Before we jump into recipe tips, however, there is one important issue to discuss. It’s so important, in fact, that it weighs on many peoples’ minds. I’m guessing some people really want it answered and others of us don’t, because deep down we KNOW. I’ve heard it to come up at brunches, potlucks, and lunches, and I’m sure you have, too. The question is…
Ummm… well… No. But it sure tastes good! It’s full of added sugar and fat. But it could be argued that zucchini bread is good for the soul and for making friends. That’s pretty important, right? Let’s just call it
To use a large zucchini in a baking recipe, cut away and discard the seeds and then use the remaining zucchini for grating into your recipe. To cut away the seeds cut the zucchini into quarters and then slice the seeds away with a sharp knife.
The Best Classic Zucchini Bread
If your summer garden has an overabundance of zucchini, you may want to freeze it for baking throughout the colder months. The slight texture change that happens to zucchini with freezing will not affect the taste or texture of your zucchini bread.
Shred according to the above instructions. Place the zucchini in a pot of boiling water for about 20 seconds and then drain and dip the shredded zucchini into an ice bath until cool. Store in the freezer in a airtight freezer-safe bag for up to 3 months.
Yes. Store in a freezer-safe bag. Thaw in the refrigerator for 24 hours before adding to a greased pan and baking per the original recipe instructions.
Summertime Zucchini Bread With Honey Butter
Allow the baked zucchini bread to cool completely. Freshly-baked zucchini bread can be stored in the fridge in an airtight bag or container for up to 7 days.
Allow the baked zucchini bread to cool completely. Lightly wrap in aluminum foil and place in an airtight freezer bag for up to 3 months. Thaw in the refrigerator overnight.
You can freeze individual servings, too. Slice the bread and freeze on a baking sheet for 2 hours. Then, place the frozen slices into a freezer-safe bag and return it to the freezer. Remove slices as desired. Thaw at room temperature for 15 minutes before eating.Ever find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from muffins and fritters to wholesome soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent chocolatey cousin). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more like a snack cake than anything else. It’s a snap to prepare, and if you’ve got little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
Healthy Zucchini Bread Recipe
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.
Begin by grating the zucchini. I use a food processor, but a box grater works well too. There is no need to wring out the liquid.
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
Easy Zucchini Bread
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Allow the baked zucchini bread to cool completely. Freshly-baked zucchini bread can be stored in the fridge in an airtight bag or container for up to 7 days.
Allow the baked zucchini bread to cool completely. Lightly wrap in aluminum foil and place in an airtight freezer bag for up to 3 months. Thaw in the refrigerator overnight.
You can freeze individual servings, too. Slice the bread and freeze on a baking sheet for 2 hours. Then, place the frozen slices into a freezer-safe bag and return it to the freezer. Remove slices as desired. Thaw at room temperature for 15 minutes before eating.Ever find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from muffins and fritters to wholesome soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent chocolatey cousin). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more like a snack cake than anything else. It’s a snap to prepare, and if you’ve got little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
Healthy Zucchini Bread Recipe
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.
Begin by grating the zucchini. I use a food processor, but a box grater works well too. There is no need to wring out the liquid.
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
Easy Zucchini Bread
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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