Zucchini Bread

Yes. Wrap the cooled, glazed loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours before serving. Unglazed bread keeps for 3 days at room temperature in an airtight container, or 5 days wrapped in the fridge.

You likely used too much moisture or didn't press the shredded zucchini enough. Zucchini contains a lot of water; even a gentle press with paper towels helps. Also, do not use frozen or pre-shredded zucchini, which releases excessive liquid.

Nuts or chips are not traditional to classic zucchini bread; if you choose to add them, fold in 100g chopped walnuts or pecans (or chocolate chips) with the zucchini, and increase the flour by 15g to compensate for the added volume. This is a modification, not the canonical version.

Yes. Divide the batter among a greased 12-cup muffin tin, filling each cup about two-thirds full. Bake at 180°C for 25–30 minutes until a toothpick comes out with just a few moist crumbs. The glaze can be drizzled over warm or cool muffins.

Fresh is best, but thawed frozen zucchini works if you press it very thoroughly in a colander lined with cheesecloth to remove as much liquid as possible. You will need about 350g frozen zucchini (by weight before thawing) to yield 300g after pressing.

No. Eggs are necessary for structure and binding. Applesauce or mashed banana cannot fully replace them in quick breads without significantly changing the texture and crumb of the bread.