Once the pan is cool enough to handle, go ahead and depan the bread. Let it cool on a rack until completely cool, then either seal it in a plastic bag or double-wrap it in plastic and let it sit at room temperature. If it's going to sit for more than 2 or three days, it is safest in the freezer. It may sound counterintuitive, but bakes goods of any kind (layers for cakes, muffins, cookies, brownies) are safest either at room temp or in the freezer because refrigeration will actually cause them to stale faster. Refrigeration is a naturally dehydrating process especially for baked goods because starch retrogradation takes place at temperatures between 32 and 40 degrees, which means that starch molecules begin to break down in that range, and begin to shed water. So. Well-wrapped at room temp or in the freezer. To thaw, remove to room temp. And enjoy your zucchini bread. Have you ever added dried cranberries to it? I add them to mine after rehydrating them in hot water for about 15 minutes, then draining them.
Unfrosted, I loosely wrap the cake in a plastic bag.
Frosted, cover with a bowl or with clear plastic wrap held away from the cake with toothpicks...something to keep out air but not disturb the icing.
For overnight, on the counter is fine. Maybe up to two days.
For up to a week, I store mine in the refrigerator.
For longer, I slice it or divide it in good-sized serving chunks and freeze a few months (up to 6 mo.).
If you put a cream cheese or butter-cream frosting on it, though, I prefer straight to the fridge. Then bring it to room temperature before serving, to get the full creaminess of the frosting.
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so just out on the counter? not wrapped in plastic wrap or anything?
Frosted, cover with a bowl or with clear plastic wrap held away from the cake with toothpicks...something to keep out air but not disturb the icing.
For up to a week, I store mine in the refrigerator.
For longer, I slice it or divide it in good-sized serving chunks and freeze a few months (up to 6 mo.).
If you put a cream cheese or butter-cream frosting on it, though, I prefer straight to the fridge. Then bring it to room temperature before serving, to get the full creaminess of the frosting.