Zucchini bread can be placed in an airtight container or tightly wrapped in saran wrap and stored at room temperature for 2-3 days or in the fridge for up to 5 days.

How to freeze:

Once completely cooled, double wrap in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

Variations:

Feel free to add in a cup of chocolate chips, chopped nuts, dried fruit or berries if you wish. My favorite mix-ins are semi-sweet chocolate chips, walnuts, and blueberries.

Substitutions:

• Flour – The all-purpose flour can be substituted with whole wheat flour or half whole wheat and half AP flour. You can also use self-rising flour. Just omit the salt and decrease the baking soda to 1/4 teaspoon.
• Vegetable oil – Can be swapped with melted unsalted butter, avocado oil, EV olive oil or any kind of plant-derived oil like canola or safflower oil.
• Sugar – You can substitute all or half with brown sugar, coconut sugar or maple sugar (not syrup).
• Spice – Feel free to replace some of the cinnamon with nutmeg, cloves or any combination of spices you like.