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Freezing Zucchini Bread

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Storing and freezing zucchini bread-pin image

This post will walk you through the best practices for storing your zucchini or banana bread loaves, as well as tips and tricks to keep them fresh in your freezer.
#zucchinibread #storingandfreezing #bananabread #tipsandtricks #howto #freeze

Zucchini Patch August-2014

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.

Fresh Zucchini

This is what my counters look like for about a month when zucchini is in season.

This freezing method works for all quick breads:

Zucchini Pineapple Bread

Zucchini Pineapple Bread. Tender, moist snack with amazing pineapple flavor twist!

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!

zucchini bread ready to go into the freezer

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.

 

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Teresa Hesse

Tuesday 3rd of November 2020

Hello, We purchased a large freezer this year and I thought great, I can freeze quick breads. I made several loaves of zucchini bread and froze two. I thawed one loaf on the counter and it was gummy on top. I was sure to let the loaf complete cool down before freezing. What went wrong?

Diane

Tuesday 3rd of November 2020

Hi Teresa, I have some questions. -Did you bake the loaves thoroughly? -You said they were completely cooled. That means they were at room temperature all the way through the loaf before freezing? One of these two things is most often the culprit. -Otherwise it could be the loaf is very moist and freezing and defrosting added more moisture to the top. I don't know which recipe you chose so I can't speak to that. If you added a topping with butter that will add moisture too. Best to add the topping after defrosting. (I'm reaching here but just in case I will mention that topping don't often freeze well.) -You did not say if the wrapping stuck to the top? It might be a piece of parchment on top of your loaf will help prevent that in future.

I have frozen zucchini bread for many years with the method described in this post with great results. Double wrap it for long term storage but usually the wrapping is meant to protect the bread from drying out and getting freezer burned. So I'm assuming you wrapped it well. I wish I could help you more here. Feel free to reply if needed.

Kate

Wednesday 9th of September 2020

Thanks. You might add how to freeze individual slices of zucchini bread. Since I am the only person eating the zucchini bread it is best for me to freeze individual slices. I love zucchini bread!

Diane

Wednesday 9th of September 2020

Hi Kate, Me too! It is one of very favorite quick breads. I look forward to zucchini bread recipes of all sorts every summer.

To your point. I always freeze the loaf whole. However if you want to cut the loaf and freeze it in a loaf as singles this will work. I would put parchment paper between the slices and then wrap it according to the instructions. If you want to freeze it in separately wrapped singles that will also work although the bread may be more susceptible to drying out in the freezer unless you take care to get the air out of your wrap and double wrap each slice.

Happy Baking!

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