This patch grew from 5 seeds!
Freezing Zucchini bread kind of goes along with growing zucchini plants. There is always too many zucchini to use when those amazing squash start setting on. In another post I covered blanching and freezing zucchini. 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.
This freezing method works for all quick breads:
Couldn’t be easier!
- Bake your zucchini loaves. (Go here and here for a few zucchini bread recipes)
- 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.
- I put two loaves into one gallon sized Ziploc bag and they fit snugly. Just right!
- Now label the Ziploc bag. What is in the bag and the date. Later when it’s frozen and sitting by pumpkin bread and other quick breads, you won’t recognize it. Believe me!
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. Then take out the bread and use it quickly so it doesn’t get too dry. If you only want one loaf out and you froze a two pack, as I did, just pull out the one you need and close up the Ziploc bag tightly and fold it under the remaining loaf in your freezer. Air is not your friend in the freezer. Keep the air out and freezer burn will be less of a problem for your baked goods.