Freezer Zucchini Bread Batter
Save time and enjoy freshly baked homemade zucchini bread anytime with this genius Freezer Zucchini Bread Batter recipe! Perfect for busy schedules, this make-ahead batter combines tender grated zucchini, warm spices like cinnamon and nutmeg, and optional crunchy nuts for a delightful texture. Simply freeze the batter in airtight bags or containers and bake golden, aromatic loaves whenever the craving strikes—no extra prep needed. Whether you’re tackling unexpected guests or satisfying a sudden sweet tooth, this freezer-friendly recipe ensures you’re always just steps away from moist, flavorful zucchini bread. Perfect for meal prep, freezer baking, and seasonal zucchini harvests!
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Recipe Information
Ingredients
- 2 cups (grated and squeezed of excess moisture) Zucchini
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 3 large Eggs
- 1 tablespoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 cup (chopped) Walnuts or pecans (optional)
Instructions
Wash the zucchini thoroughly and grate it using a box grater or food processor. Measure 2 cups of grated zucchini and place it in a clean kitchen towel. Squeeze out the excess moisture, then set it aside.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to distribute the ingredients evenly.
In a separate medium bowl, whisk together the wet ingredients: vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined. Do not overmix, as this can make the bread dense.
Fold in the grated zucchini and chopped nuts (if using) until evenly distributed.
Portion the prepared batter into freezer-safe resealable bags or containers, ensuring they are airtight. Label with the date and contents, then freeze flat for up to 3 months.
When ready to bake, thaw the batter in the refrigerator overnight. Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing or lining it with parchment paper.
Pour the thawed batter into the loaf pan and bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 34.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
