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.
The Best Classic 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 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.
Easy And Delicious Zucchini Bread
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.Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonderful as is, or a perfect base recipe to use for variations on this classic quick bread.
Healthy Chocolate Chip Zucchini Bread
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
. But making my first loaf was all it took to convince me that veggies most certainly have a place outside of side dishes, entrees & salads.
In fact, zucchini bread is a great place to start for the novice baker. It's fairly foolproof, practically one bowl, doesn't require a stand mixer or any fancy tools , and is extremely adaptable to suit your tastes.
Honey Butter Zucchini Bread Recipe
This particular zucchini bread recipe is a great base to start with whether you're craving a classic loaf or are looking for a recipe to use as a jumping-off point for creative flavor combinations. I've got a whole list of ideas below if you need some inspiration, but let's start with the basics before we get fancy.
Measure correctly. Baking is never the time to eyeball measurements as baked goods are a chemical reaction. Measure your wet and dry ingredients as precisely as possible using the correct tools and techniques, and you're halfway to a perfect result.
DON'T OVER-MIX. I think we all have that desire to get all the lumps out of batter, but in the case of quick breads like this one, there's no need. Just fold the mixture until there are no more visible dry spots and you're done. Over-mixing will result in a tough or gummy texture, and that's not what we want here.
Zucchini Bread {nuts & Greek Yogurt!}
Whisk dry ingredients and wet ingredients separately, then combine. I myself am guilty of tossing everything into the same bowl to reduce the amount of bowls I need to wash, BUT, this can also add to over-mixing if you're not careful.
Whisking the wet and dry ingredients separately before joining them will allow everything to combine thoroughly first, leading to less stirring and therefore reducing your odds of over-mixing.
Don't wring ALL the liquid out the grated zucchini. If you've cooked with zucchini before or grated it for things like fritters or lasagna, you might recall needing to squeeze out all the excess liquid since it can make your recipe watery.
Chocolate Chunk Almond Butter Zucchini Bread.
In a zucchini bread recipe, however, the high liquid content of zucchini is precisely what makes it a great addition, keeping the bread nice and moist.
If you find that your zucchini is particularly watery after grating, then give it a light squeeze before adding it into the batter.
Toothpick test! Because quick breads are baked in a loaf pan, they can take a while to bake all the way through. Sometimes, quick breads brown quickly on the top, giving the illusion that they're ready when they're still basically uncooked batter in the middle.
Best Zucchini Bread Recipe {extra Moist!}
One way to check for doneness is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, then it's ready. Otherwise let it continue to bake until the center is cooked. Removing it from the oven too early can result in a sunken middle.
If the top is browning too quickly but the center still needs to bake through, you can tent the top of your pan with a piece of foil and it will protect the top from burning.
I don't. The moisture in the zucchini is what helps make zucchini bread nice and tender. If the zucchini you're using seems excessively wet once you've grated it, then a light squeeze won't hurt, but there's no need to wring it out completely.
Zucchini Bread With Brown Sugar Crumb
Sinking can be a sign of a few things: Overmixing, under-baking, or expired leavening. Check the date of your baking powder and baking soda before adding it, make sure to mix the ingredients until just moist (don't beat the batter), and bake the bread until a toothpick inserted in the center comes out with just a few moist crumbs. Quick breads will read about 190 degrees Fahrenheit when they're fully baked.
Yes! Once the loaf is fully cooled, cut your zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to flash freeze. Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)
Now that you've got the basics down, it's time to have some fun with flavor combos! There are lots of ways to add different flavors and textures to this zucchini bread recipe:
Zucchini Breakfast Bread Recipe
Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonder as is, or a perfect base recipe to use for variations on this classic quick bread.
Cool the loaf completely. Cut zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to flash freeze. Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)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!
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total
0 Komentar