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Post by snugglebutter on Jul 10, 2022 16:07:08 GMT
About three weeks ago I made a couple of loaves of zucchini bread (new recipe) and froze them. Last week I thawed one of them and it was devoured by my kids in less than 24 hours. I also thought it was quite good. This week I thawed the other loaf but noticed that they weren't eating it much. I cut up the rest to serve after dinner and when I had a little piece it tasted awful - slightly bitter and less sweet. Dh agreed and then a couple of kids mentioned that they didn't think this loaf was as good.
I don't understand what the difference could be when they both came from the same batter. None of my ingredients are old and I freeze quick breads for longer than two weeks all of the time without problems. Any ideas?
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Post by SallyPA on Jul 10, 2022 16:28:03 GMT
Perhaps freezer burned? Did you freeze the 2 loaves isn’t he same bag? Maybe some air got inside?
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SabrinaP
Pearl Clutcher
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Posts: 4,415 
Location: Dallas Texas
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Post by SabrinaP on Jul 10, 2022 16:29:17 GMT
Very strange that they came from the same batter. My only thought was one of the zucchini was bitter, but I don’t know how that could affect one and not the other.
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iowgirl
Pearl Clutcher
Posts: 4,295
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Post by iowgirl on Jul 10, 2022 16:50:43 GMT
Frost free freezer? That can really ruin frozen food. But just a week difference is surprising.
I don't store anything long term (more than a week or so) in my regular frost free freezer that is in my refrigerator. I take anything that I plan on keeping longer (frozen) to my basement deep freeze which is NOT a frost free. You never want a frost free deep freeze.
The short amount of time you have stored this makes me question if this is really the issue though. Usually a few weeks is OK in a frost free. Is it possible your freezer could have gotten warmer, then refroze at some point?
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Post by katlady on Jul 10, 2022 16:55:39 GMT
I would guess that something went wrong in the freezing process, not with your ingredients.
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Post by snugglebutter on Jul 10, 2022 17:01:40 GMT
I froze them in ziploc freezer bags, air pushed out etc, so I don't think that is the issue. They were in the chest freezer, which is not frost free. It is so weird to me. We really liked the first one so I may try again and hope that was just a fluke.
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Post by mikklynn on Jul 10, 2022 17:11:42 GMT
I wrap my baked goods in plastic wrap, then put in ziploc bags. I have better luck this way.
It's weird what happened to you!
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Post by Skellinton on Jul 10, 2022 17:46:01 GMT
That is super weird. Were they next to something else where they could have absorbed their smell or taste? I cannot have bananas anywhere near any bread, cracker, cookie type product or they end up tasting or smelling like bananas to me. My husband says he can’t tell, but I can. Onions and other foods do the same thing. I am always having to double package freezer food and if I freeze soups or breads I freeze them first in our fridge freezer isolated on a shelf, then package again then move them to the big freezer.
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Post by mellyw on Jul 10, 2022 17:47:17 GMT
That is so strange. Any ideas I had others already mentioned, but it really doesn’t make sense.
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Gem Girl
Pearl Clutcher
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Jun 29, 2014 19:29:52 GMT
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Post by Gem Girl on Jul 10, 2022 20:23:04 GMT
Looking at the possibility of other variables, could the pans have differed? I know that we have loaf pans that are non-stick, and others that are plain metal. Or, if one had just been washed and had moisture on it? I hope you figure it out and let us know, since we usually make Z-bread in batches of multiple loaves & freeze, too.
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Gem Girl
Pearl Clutcher
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Posts: 2,684
Jun 29, 2014 19:29:52 GMT
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Post by Gem Girl on Jul 10, 2022 20:24:11 GMT
Another thought--possible hot spots in the oven, causing one loaf to cook more thoroughly than the other?
I'm clearly intrigued, LOL.
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Post by crazy4scraps on Jul 10, 2022 20:31:10 GMT
Is it possible that something like baking soda or baking powder didn’t get fully incorporated into the batter? That could cause one part to have an off taste compared to the rest. I always whisk the dry ingredients together prior to mixing it in with the wet ingredients so there is less of a chance that can happen.
I really don’t think being in the freezer for only two weeks is going to give anything freezer burn or an off taste.
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Post by scraphappy0501 on Jul 10, 2022 20:40:31 GMT
Is it possible that something like baking soda or baking powder didn’t get fully incorporated into the batter? That could cause one part to have an off taste compared to the rest. I always whisk the dry ingredients together prior to mixing it in with the wet ingredients so there is less of a chance that can happen. I really don’t think being in the freezer for only two weeks is going to give anything freezer burn or an off taste. That's what I was thinking as well. If all of the ingredients weren't mixed uniformly one loaf may have gotten less of the "good" stuff than the other. |
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