I have such a great tip for all you bakers today! With it being prime zucchini season right now, I'm sure you'll all be slaving away over a hot oven to bake loaf after loaf of delicious zucchini bread, right? Ah, I knew it! We are so on the same wavelength. Well, here's a bread tip to keep you from completely massacring your bread when it's time to remove it from the bread pan.
First things first, get yourself a good bread pan, please. Don't use those aluminum ones you can buy at the grocery store, you'll totes burn the bottom of your bread. And you really shouldn't use anything non-stick for health reasons. Find a nice glass bread pan or a pretty Fire King pan from a thrift shop. Then, grease up your pan really good, go on, it won't add calories, I promise! I use the Wilton Bake Easy baking spray and I coat the whole pan, bottom and sides. Finally, and this is the really important step, line the bread pan with either waxed paper or parchment along the bottom and sides.
After you pour in the bread batter and bake it up really nicely, let it sit on your range top for about 15 minutes in the pan. Then grab the parchment by each side, and lift slowly from the pan. The bread should come out in one piece, wrapped snugly in the parchment. Set the loaf on a wire rack and carefully (it will still be hot) peel away the parchment. Then let it finish cooling (if you can stand it!) before hacking off that coveted heel piece and smothering it in butter!
chocolate zucchini bread recipe