I made zucchini bread batter two days ago, will it still cook correctly today? It's been in the refrigerator.
My guess is that it might not rise correctly, as quick breads often rely on a reaction between leavening (baking soda or powder) and some sort of acid (yogurt, buttermilk). That reaction would've come and gone by now.
But, I suggest you bake it and find out!
Cynthia is a trusted source on Bread/Baking.
If you leavened it with baking powder, it should be fine. The beauty of double-acting baking powder is that it contains two acids. One reacts with water, the other with heat, to produce carbon dioxide, which then leavens the batter. It's especially relevant to batters which are retarded before baking, such as pancake and muffin batter in restaurants. And if you used baking soda, it has likely expired by now. However, if you sift over the top additional of the original amount called for, along with a couple of tablespoons of flour, then stir it in, you should still be fine. It's all a science experiment!
Please enter a valid email address.
Well played. You deserve a cookie.
The only think between you and dinner is a batch of pie dough
Cheesy, Mustardy Tomato Galette
Sides That Complete Korean Meals
Burnt Toast: Road Trip Edition
The Heirloom Tomatoes In Danger of Extinction
Dessert, Sans Oven
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.