Homemade Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!

Use your Strawberry jam to top your homemade Keto Ice Cream or Stuffed French Toast.  The fresh strawberry flavor will really liven up anything you slather it on!

Strawberry freezer jam in a glass jar.

Homemade Strawberry Freezer Jam

I love strawberries! The hubs knows me well, and brought home a box of real North Carolina Strawberries. So, what do I do? Make strawberry jam of course! It was easy.  We got the recipe off a Pectin box and in less than 30 minutes we had sweet, delicious strawberry jam!

This is the best jam and this recipe made enough for me to fill five 8 ounce containers.  In just a few minutes I made plenty of jam to last my family an entire year!  The fresh ripe fruit keep their great color and bring summer to life in your kitchen no matter what season you are in.  This is a must try recipe that your family will love!

What you need to Make Strawberry Jam:

Only 5 simple ingredients to make the most amazing strawberry jam ever.  The sugar brings out the natural flavor of the fresh strawberries and the pectin will bind with the sugar to make a gel.  The diced strawberries and sweet gel are indescribably good together and you will be loading this jam on everything you make!

  • Ripe strawberries: Wash, remove stems, then crush.
  • Sugar: Adds sweetness and pulls out juice from strawberries.
  • Fruit pectin: I use Sure Jell; I don’t even think I’ve seen a different brand.
  • Water: To thin out the jam a bit.
  • Freezer-safe containers: 8 oz containers are the perfect size.

How to Make Homemade Jam:

Jam is something we all have in our freezers or refrigerator at all times.  So why not learn how to make it from scratch? Here are the simple steps to making the best jam you have ever tasted!

  1. Prepare containers: Wash and dry the freezer-safe containers then set aside.
  2. Mash Strawberries: With a potato masher or in a food processor, mash the berries, leaving some chunks then measure out 2 c. of the berries into a large bowl.
  3. Add sugar: Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
  4. Boil Pectin then combine with strawberries: While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  5. Store finished jam: Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.

The process of blending strawberry freezer jam.

Tips for the BEST Homemade Strawberry Jam:

It is so easy to make this family favorite jam.  You will reap the benefits of the prep time for months and months!  Here are few extra tips and variations to use when making this sticky-sweet jam!

  • Pro tip: Don’t over mash strawberries because you want to keep the jam nice and chunky.
  • How to use homemade jam: Spread on toast, ice cream, milkshakes, as a fresh filling in thumbprint cookies, or in a crumb cake.
  • Variations: Swap out strawberries for blueberries, raspberries or peaches for other great jam flavors.
  • Shortcut: Use frozen fruit as a substitute for fresh fruit in this recipe. Just thaw to room temperature then follow recipe directions.
  • Storage: This jam will last in the freezer for up to a year. Once thawed it will last no more than one month in the refrigerator.  That is, if you don’t devour it all before then!

Upclose photo of the strawberry jam in a glass jar.

More Strawberry Jam Recipes:

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Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!
Course Appetizer, jam, Jelly
Cuisine American
Keyword freezer jam, homemade strawberry jam, strawberry freezer jam
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 8 ounce jars
Calories 680kcal
Author Alyssa Rivers

Ingredients

  • 1 quart 2 cups crushed ripe strawberries, washed and stemmed
  • 4 cup sugar
  • 1 package fruit pectin I use Sure Jell; I don’t even think I’ve seen a different brand
  • 3/4 cup water
  • 8- ounce freezer-safe containers

Instructions

  • Wash and dry the freezer-safe containers and set aside.
  • With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 cup of berries into a large bowl. Stir in exactly 4 cup sugar and allow to stand for 10 minutes.
  • While the berries and sugar are co-mingling, whisk the pectin into 3/4 cup water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  • Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5, 8-oz. containers.

Video

Notes

Updated on August 8, 2020
Originally Posted on May 26, 2012

Nutrition

Calories: 680kcal | Carbohydrates: 175g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 290mg | Fiber: 4g | Sugar: 169g | Vitamin A: 23IU | Vitamin C: 111mg | Calcium: 30mg | Iron: 1mg

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.
Mac and cheese cups stacked on a plate.

Mac and Cheese Cups

Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

Ingredients in Macaroni and Cheese Cups:

Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

  • Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
  • Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
  • Egg: Beaten egg holds each cup together.
  • Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
  • Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
  • Milk: Makes the cheese sauce creamy.
  • Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
  • Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
  • Salt: To taste!

How to Make Baked Macaroni Cups:

This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

  1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
  2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
  3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
  4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
  5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.
Steps to make mac and cheese cups.

Variations of Muffin Cups:

The best part about these mac and cheese cups is how versatile they are.  They are easy to adapt which creates unique treats that are custom to your family!

  • Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
  • Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
  • Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.
Finished mac and cheese cups in a muffin tray.

Storing Cheese Cups:

Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

Close up on a mac and cheese muffin.

More Macaroni and Cheese Recipes:

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Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Servings 15 Mac and Cheese Cups
Calories 105kcal
Author Alyssa Rivers

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg beaten
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup milk
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
  • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
  • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Notes

Updated on August 6, 2020
Originally Posted on August 11, 2012

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

 

Perfect Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It’s the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!

If your garden is overflowing with fresh zucchini try some of my other quick and easy zucchini recipes too.  Bake Chocolate Zucchini Bread or Chocolate Chip Zucchini Muffins for more chocolate zucchini treats your family will love!

Sliced Zucchini Bread on a cooling rack.

Perfect Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating.  It can be enjoyed any time of the day and is tempting to keep going back to again and again!  It is moist and sweet enough to be a dessert, but its packed with healthy zucchini and hearty ingredients that make it a filling bread.  In fact, it’s a great way to sneak in vegetables because this light and tasty treat is bursting with semi-sweet chocolate flavor in every bite.  This bread is just what the name says, perfect!

Versatile would be an understatement with this quick and easy to make zucchini bread, because it can be whipped together and ready for the oven in almost no time, it’s easy to double, and saves well for months of enjoyment!  Either serve it fresh from the oven or store it for on-the-go zucchini filled breakfasts even after summer ends.  This is a must try, super adaptable recipe your family will love!

Chocolate Chip Zucchini Bread Ingredients:

This quick bread recipe is made up of basic and familiar ingredients.  They come together so easily to make the BEST homemade zucchini bread.

  • All-purpose flour: Thickens the bread.
  • Cinnamon: Adds the perfect warm spice.
  • Salt: To taste, but just a pinch should be plenty.
  • Baking Soda: Causes the bread to rise.
  • Canola Oil: Keeps the bread moist as it bakes.
  • Sugar: Adds sweetness!
  • Brown Sugar: Rich molasses sugar adds both moistness and sweetness.
  • Eggs:  Binding agent that holds the bread together.
  • Vanilla: Brings out all the flavors and adds its own rich taste.
  • Sour Cream: Combine with the egg mixture to make the moistest bread.
  • Zucchini: Grated and strained and dried as much as possible.
  • Semi-Sweet Chocolate Chips: Just the right chocolate flavor that’s not too sweet.

How to Make Quick Bread:

Simple and easy to make chocolate chip zucchini bread can be whipped together easily.  A stress-free breakfast, snack, or dinner is ready after a few minutes of prep and an hour of baking.  The hardest part is waiting for it to cook because this bread smells absolutely AMAZING as it bakes!

  1. Prep: First, preheat your oven to 350 degrees. Then, butter and flour a large 9″ bread pan and set aside.
  2. Whisk dry ingredients: Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  3. Beat sugars, oil, and eggs: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Combine ingredients: Next, fold in the grated zucchini and chocolate chips.  Then, add the remaining dry flour ingredients. Finally, stir to combine and pour into prepared 9″ bread pan.
  5. Bake: Place in preheated oven for 50-60 minutes. After 45 minutes mine was done. However, oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Serve: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Steps to make chocolate chip zucchini bread.

Tips for Easy Zucchini Bread:

A made-from-scratch loaf of moist bread is easier than you think! If you are wondering how to make it happen, here are some tips to remember as you are working on this recipe that will give you the best results every time!

  • Peel: Grate your zucchini with or without the peel, either way works great. Finely shred the zucchini for best results.
  • Shortcut: Use a food processor for quicker prep time instead of using a grater.  It will be done with just a few pulses!
  • Remove excess moisture: Zucchini is usually very moist. Dry it as much as possible before mixing it in with your other ingredients. To do this simply blot between paper towels.
  • Don’t over-mix: Over-mixing will cause a the texture of your bread to be too dense instead of a light and soft texture.
  • Storing: Store in an airtight container at room temperature for 1-2 days. To enjoy these for longer place them in the fridge for up to a week or the freezer for 3 months.
  • Re-heating: Thaw for 3-4 hours and room temperature, or if you’re in a rush, microwave for 20 seconds.

Variations of Chocolate Chip Zucchini Bread:

Chocolate Chip Zucchini Bread can be enjoyed fresh from the oven or stored and heated in just seconds for a delicious on-the-go breakfast.  Versatile and easy to customize, this recipe makes the best zucchini bread and it will be a new favorite instantly!

  • Frosting or Glaze: Drizzle a sweet frosting or glaze to the top of your bread to make an out of this world treat that is a great healthier dessert.
  • Swirl: A smooth layer of cream cheese throughout the bread will make layers of soft and creamy flavor. To create the swirl, you will simply layer half the batter, then the cream cheese mixture and the other half of the batter.  The mixture comes together quickly by combining 8 ounces of cream cheese with an egg, ¼ cup sugar, and ¼ cup flour. Also try this Swirled Banana Cream Cheese Bread for incredible flavor.
  • Fruit: To make your bread even more moist add in up to a cup of mashed bananas for more depth of flavor and incredibly soft texture. Or try adding strawberries for an amazing chocolate and strawberry combination.
  • Crunch: Add peanuts, walnuts or pecans for a bit of crunch and nutty flavor.
  • Presentation: Bake in a loaf pan to slice or in a muffin tray to create hit muffins that are easy to store and enjoy one at a time.
  • Spice: To transition this bread between seasons add a pinch of Homemade Pumpkin Spice for a warm fall/winter flavor or a squeeze of lemon juice for a brighter flavor.
  • Serve: Spread Homemade Plant Butter, whipped cream, or nutella all over this warm freshly made bread for flavor you won’t be able to live without.

Sliced chocolate chip zucchini bread.

More Yummy Zucchini Recipes:

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Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It's the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
Keyword chocolate chip zucchini bread, zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 215kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 and 1/2 Cups zucchini grated and strained
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini and chocolate chips. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 134mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Calcium: 23mg | Iron: 1mg

Sliced Chocolate Chip Zucchini Bread on a cooling rack.

My Favorite Zucchini Bread Recipe (Tried and True!)

My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends.

Zucchini is in abundance right now and no better way than to enjoy fresh quick bread this season! Try this chocolate zucchini bread, blueberry zucchini bread or pistachio zucchini bread for more great zucchini recipes.

Zucchini bread sliced up in a photo on a white plate.

Zucchini Bread Recipe

I promise this is the only zucchini bread recipe that you will ever need!  It has been perfected and is a tried and true recipe that everyone raves about. This zucchini recipe is a MUST make and so delicious! The fresh zucchini creates a hidden flavor that makes this bread sweet and savory. Add in a hint of cinnamon and vanilla for extra flavoring. Then finish the mixture off with a blend of sour cream in the bread mix. Blend together and you will have the perfect combination of zucchini bread!

This tried and true favorite zucchini bread is a family favorite! Be ready to make several loafs of bread just to keep it on hand. It is going to go fast and loved by all. My kids love homemade zucchini bread and beg me to make this every year. It is the ultimate zucchini bread recipe and comes together quickly. The texture is soft, moist and full of green speckles showing all the zucchini hidden inside. You can’t go wrong with this zucchini quick bread!

Easy Zucchini Bread Ingredients:

I just love how quick and easy this zucchini bread is to make. The ingredients are simple and all in the pantry. Mix them all together to create the perfect zucchini bread for your family this summer!

  • Flour: Helps thick the bread and lifts it with the help of baking soda.
  • Cinnamon: Just a hint for a slight spice in the mixture.
  • Salt: Add a pinch!
  • Baking Soda: Raises the loaf of bread as it is baking.
  • Canola Oil: Is best for baking bread.
  • Sugar: Sweetness is added in the bread mix.
  • Brown Sugar: Moistens the bread with sweetness.
  • Eggs: Creates a higher rise when baking.
  • Vanilla: Great for flavoring!
  • Sour Cream: Making the inside moist and savory.
  • Zucchini: Grated and strained for best results.

How to Make the Best Zucchini Bread:

Mix the dry ingredients together first. Then blend together the wet and dry. Simply add in zucchini and bake. This homemade bread will smell so good as it is baking in your oven. One of the best breads you will ever make!

  1. Whisk Dry Ingredients: Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  2. Blend Ingredients: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  3. Add in Zucchini: Fold in the grated zucchini. Lastly, add the remaining dry flour ingredients. Stir to combine and pour into prepared 9″ bread pan.  Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  4. Serve Slightly Warm: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

The process of making zucchini bread in six photo steps.

Tips and Variations:

Here are a few tips and variations to use when making zucchini bread. It is always fun to add in or create a recipe that is your own. Try these ideas or add-ins for extra help while you are baking in the kitchen.

  • Zucchini: Wash the zucchini and cut of both ends. Leaving the skin on the zucchini, grate the zucchini the best that you can using a paper towel or strainer. Once the water has been released place in the bowl to be blended in the bread mix.
  • Fresh Zucchini: It is best to use garden fresh zucchini. Store bought zucchini has been sitting in several trucks and boxes before it arrives in a store to be sold. It is not as fresh and moist as a garden zucchini is.
  • Add Ins: Chocolate chips or nuts are always a fun add in to put in the zucchini bread. Add in 1/2 cup to 3/4 cup chocolate chips or nuts into the blended mixture before baking.
  • Baked Bread: For best results use a toothpick to insert into the center of the bread. If the toothpick comes out clean that is the best indication that your bread is fully cooked through.

Zucchini bread facing out with the bread sliced.

Storing Quick Bread:

This zucchini bread is not going to last long. It is a favorite family recipe and quickly gone before I am ready to store it. Usually doubling the recipe helps me be able to store a few slices for a day, hopefully!

  • Storing Zucchini Quick Bread: Store the homemade baked bread in a ziplock bag. Leave out in room temperature for about 3 to 4 days long. Slice when ready to serve.
  • Freezing Zucchini Bread: Follow the instructions to make the best zucchini bread. Once it has completely cooled, wrap tightly in plastic wrap and then aluminum foil. Add it to a ziplock or freezer bag. Place in the freezer up to 1 month long. When ready to thaw, place in the refrigerator over night and unwrap to serve.

Photo facing the zucchini bread sliced and laying back.

More Ways to Enjoy Zucchini:

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My Favorite Zucchini Bread Recipe (Tried and True!)

My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends. 
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
Keyword zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 150kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 1/2 Cups zucchini grated and strained

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 133mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Calcium: 16mg | Iron: 1mg

 

Chocolate Zucchini Bread

Chocolate Zucchini Bread is moist, sweet and filled with a hidden gem! It bakes perfectly and has a beautiful cracked sugar crust topping!

Chocolate plus zucchini is a delicious combination. Try this Chocolate Zucchini Cake, Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting or Double Chocolate Zucchini Brownies for more dessert ideas.

Chocolate zucchini bread sliced on a cutting board.

Chocolate Zucchini Bread

Zucchini is my favorite summer vegetable. It is one of the best garden vegetables and grows abundantly for everyone to share. I love how easy this bread is to make and comes together so quickly. This quick bread bakes so well and looks delicious straight out of the oven. The zucchini is a hidden gem that creates a moist and delicious bread.

Top this with a sweet crust after baking and it is to die for. It creates a dessert like bread that everyone loves. Kids love this chocolate zucchini bread recipe and most don’t even know that zucchini is hidden in the bread. It is the perfect combination and loved by all!

Zucchini Bread Ingredients:

It is the perfect afternoon snack, early morning breakfast or a light dessert after dinner. Get your chocolate fix by enjoying this tired and true favorite!

  • All Purpose flour: Helps thicken the quick bread.
  • Cinnamon: Gives a hint of sweet and spicy flavoring.
  • Salt: Just a pinch.
  • Baking Soda: This will help the bread raise.
  • Unsweetened Cocoa Powder: Added chocolate flavoring to the bread
  • Canola Oil: The best type of oil for baking bread.
  • Sugar: Sweet the bread with white sugar.
  • Brown Sugar: Makes the bread moist and sweet.
  • Eggs: Works well with the baking soda and creates a higher rise in the baked bread.
  • Vanilla: Added for flavoring 
  • Sour Cream: Creates a moist and delicious inside.
  • Zucchini: The main ingredient! Fresh is best and shredded then strained from the water.
  • Mini Chocolate Chips: More chocolate!

Topping:

  • Brown Sugar and White Sugar: Delicious sweetness added on top!
  • Cinnamon: A sweet and spicy seasoning to add more flavoring.

How to Make Easy Chocolate Zucchini Bread:

It is easy to make and comes together quickly. This bread has the perfect blend of sweet with a healthy and twist of zucchini. Add in the chocolate and be even more amazed!

  1. Prepare Bread Pans: Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.
  2. Combine Dry Ingredients: Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. Mix Together: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Add in Zucchini: Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
  5. Pour Bread Batter: Pour into prepared 9″ bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Serve When Cooled: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

The process of making chocolate zucchini bread.

Preparing Fresh Zucchini:

Fresh zucchini is best when making this chocolate quick bread. I love to have fresh picked zucchini or bought from the store. Either way, this zucchini bread is always a hit!

  • Summer or Fall Season: This bread is best made with the freshest zucchini vegetable. If possible, use a home grown zucchini rather than a store bought zucchini. Zucchini is best picked from the garden in the summer or fall season.
  • Grating Zucchini: Cut the ends off the zucchini and do not peel if you would prefer. Use a grater to grate with the skin on or off. Fresh zucchini is very moist and watery. This will increase the breads moistness as it bakes as well.
  • Drain Moisture: Place the grated zucchini in a sieve or several paper towels. Discard any excess liquid from the zucchini the best that you can. Let it sit while combining ingredients.
  • Dry Zucchini: Add some water to the zucchini to help moisten the zucchini before adding it to the bread batter.

Chocolate zucchini bread with chocolate chips scattered on bottom.

Variations and Substitutions:

Create your perfect bread using these variations and substitutions. Enjoy chocolate zucchini bread just the way you like it!

  • Add Water: If you notice your zucchini is not moist. Either add 1 to 2 Tablespoons to the bread batter or soak the shredded zucchini for a few minutes before adding it to the bread batter.
  • Flour: White flour is best. If you are wanting a whole wheat flour use half and half flour.
  • Cocoa: Make sure to use natural unsweetened cocoa powder to help activate the baking soda. Do not use dutch process cocoa for this chocolate bread.
  • Sugar: Add a little more sugar (3/4 cup) to make a sweeter bread.
  • Yogurt: Substitute sour cream for a low fat plain greek yogurt. Vanilla flavor will also work or non greek yogurt.
  • Chocolate Chips: Add in peanut butter chips or white chocolate chips for a variation. Chocolate chips are a must for this bread to become sweater and more flavorful.
  • Slicing Bread: Let the bread cool before slicing the bread. It is best to slice the chocolate zucchini bread with a bread knife. Slice zucchini bread with a bread knife.

Chocolate zucchini bread sliced in three pieces on a cutting block.

Storing Homemade Zucchini Bread:

There are a few ways to store zucchini bread. The trick is, to try and have left overs. This quick bread goes fast and is a great snack or dessert for everyone around!

  • Storing Chocolate Zucchini Bread: Storing the bread in a ziplock bag at room temperature will work perfectly. This will last about 3 to 4 days long.
  • Freezing a Loaf of Bread: Tightly wrap the zucchini bread in plastic wrap. Place in a ziplock bag and place in the freezer for 1 month. When ready to serve, thaw at room temperture over night. This will last for about 2 to 3 days at room temperature.

Chocolate zucchini bread held up with a hand with a white background.

 

More Fresh Zucchini Recipes:

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Chocolate Zucchini Bread

A delicious chocolate quick bread with 1 1/2 cups of zucchini inside! It bakes perfectly and has a beautiful cracked sugar crust topping!
Course Appetizer, Bread, Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword bread recipes, chocolate zucchini bread, zucchini bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 313kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 Tablespoons unsweetened cocoa powder
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 1/2 Cups zucchini grated and strained
  • 1/2 Cup mini chocolate chips

Topping:

  • 2 Tablespoon brown sugar
  • 2 Tablespoon white sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Mix topping ingredients and set aside.
  • Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
  • Pour into prepared 9" bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Notes

Updated on July 29, 2020
Originally Posted on August 19, 2013

Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 210mg | Potassium: 140mg | Fiber: 2g | Sugar: 33g | Vitamin A: 176IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

 

 

Easy Crustless Spinach and Feta Pie

This Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!

Crustless Spinach and Feta Pie
Easy Crustless Spinach and Feta Pie

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. This is similar to my Crustless Summer Zucchini Pie if you would like to try a zucchini version.

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The post Easy Crustless Spinach and Feta Pie appeared first on Skinnytaste.

Homemade Jalapeño Jelly

Homemade Jalapeño Jelly has a perfect sweet and spicy combination you will want to slather on everything.  It will become a staple in your fridge or freezer from now on!

Try more from-scratch condiments like Homemade Strawberry Freezer Jam or Apple Butter.  You will be amazed how simple and easy they are to make!

Dipping jalapeño jelly out of a glass mason jar.

Homemade Jalapeño Jelly

Jalapeno jelly will become a tried and true recipe your family enjoys for years to come.  It takes less than 20 minutes to prepare and delivers the perfect sweet and spicy flavor that keeps you coming back for more.  This jelly is perfect to make in large batches and freeze to use later or share with friends and family.

Doubling this recipe or even tripling it is helpful because each jar you make will disappear fast!  It is a vibrant jelly that goes great with everything!  Spread it on buttered toast at breakfast, use it to spice up a Monte Cristo sandwich at lunch, or enjoy a perfect snack of crackers with cream cheese and pepper jelly.

Jalapeño Jelly Ingredients:

With just a handful of ingredients you can make the perfect homemade jelly.  It can be hard to find a jalapeno jelly in the store.  Especially one with the perfect amount of spice.  That’s why making it at home is so awesome.  It gives you complete control over the spice level and the quality of all the ingredients that go into the jelly.

  • Jalapeno Peppers: Seeded and cubed for a milder flavor. Leave the seeds in for more spice!
  • Red and Green bell peppers:Cubed and finely chopped in the food processor to add bits of sweet pepper flavor throughout the jelly.
  • Sugar: Sweetness you expect in a jelly.
  • Apple cider vinegar: Bring the vinegar to a boil then simmer for 10 minutes before adding in pectin to get a perfect jelly texture.
  • Liquid pectin: Used to thicken the jelly.

How to Make Jalapeño Jelly From Scratch:

Making jelly from scratch is a must try for any home chef.  It is much easier and quicker than you would expect and makes the perfect jelly every time!

  1. Chop peppers: In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
  2. Boil and simmer: Add the sugar and apple cider vinegar and bring to a boil.  Then, reduce heat and let simmer for 10 minutes.
  3. Add pectin: Mix in the liquid pectin and continue to simmer for 5 minutes. Next, remove from heat and let cool.
  4. Store: Lastly, transfer to jars and refrigerate.

How to make jalapeno jelly.

FAQ About Jalapeño Jelly:

  • How do you keep peppers from floating to the top?  Stir jelly a couple of times as it cools to evenly spread out the peppers.
  • How spicy is Jalapeno pepper jelly?  It can be as spicy or as mild as you like it.  Leave the seeds completely out or add some or all of them in for a spicier version.  Also, jalapenos that are starting to turn red or brown will be spicier than solid green peppers.  If you just aren’t getting as much spice as you would like you can add a pinch of red pepper flake in for even more spice.
  • Why isn’t my jelly setting up? Many times too much liquid in your peppers is the cause of a runny jelly.  Be sure to drain them and dry them completely before adding them in.

How Long Can I Store Homemade Jelly? 

Be sure to store in a sealed glass jar in a cool, dry place and it will be good for up to two years  Once opened, it needs to be stored in the refrigerator and it will last for up to 3 months.  It is important you properly sanitize before packing, so carefully follow these canning guidelines.

  • Wash your hands: Anytime you prepare food, be sure to wash your hands well to avoid contaminating the food.  This is especially important when canning food that will be stored for a such long period of time.
  • Cleaning: Wash the jar with hot water and soap.
  • Sanitize:  Place the glass jar in boiling water for 10 minutes.  Also put tips of tongs in the water.  Use the tongs to pull out the jar when it is finished.

Spreading jalapeno jelly of bread with butter.

More Made from Scratch Recipes:

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Homemade Jalapeño Jelly

Homemade Jalapeño Jelly has a perfect sweet and spicy combination you will want to slather on everything.  It will become a staple in your fridge or freezer from now on!
Course Appetizer, Dinner, Jelly, Sauce, Side Dish
Cuisine American
Keyword homemade jalapeno jelly, homemade jelly, jalapeno jelly, jelly
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32 Ounces
Calories 126kcal
Author Alyssa Rivers

Ingredients

  • 10 Jalapeno Peppers seeded and cubed
  • 1 green bell pepper cubed
  • 1 red bell pepper cubed
  • 5 cups sugar
  • 1 and 1/4 cup apple cider vinegar
  • 1 package liquid pectin

Instructions

  • In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
  • Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
  • Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.

Notes

For a spicier jam, leave seeds in the jalapeños. 

Nutrition

Calories: 126kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 32mg | Fiber: 1g | Sugar: 32g | Vitamin A: 177IU | Vitamin C: 13mg | Calcium: 2mg | Iron: 1mg

Salmon Croquettes with Dill Sauce

These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.

These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.
Salmon Croquettes with Dill Sauce

These healthy salmon croquettes are made with canned salmon, a great pantry staple as it’s nonperishable, inexpensive, and good for you. The dill sauce is the perfect compliment. Serve them as an appetizer, lunch or part of a multi-course meal. You may also like these Salmon Cakes, Shrimp Cakes or Baked Lump Crab Cakes.

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The post Salmon Croquettes with Dill Sauce appeared first on Skinnytaste.

Baked Soft Pretzels (Step by Step Instructions!)

Baked Soft Pretzels are soft and chewy on the inside with the perfect salty golden exterior.  This recipe will walk you through these easy homemade pretzels with step by step instructions!

For an unforgettable combination try this baked soft pretzel recipe with homemade Cheese Sauce.  If you love a soft and fluffy pretzel also try Pretzel Bites.

Dipping a pretzel in cheese sauce.

Baked Pretzels

Even if you have never made a pretzel before, this homemade soft pretzel is an easy no-fail recipe that is safe for beginners.  Delicious results are possible every time you put together this short list of ingredients that you most likely have in your kitchen right now.  Just a few minutes is all it takes to have a warm soft pretzel ready to dip in your favorite cheese or mustard dip.

This is the best recipe because it doesn’t call for letting the dough rise overnight.  It is a faster version that will take less time than you think and will turn out better than what you can buy from a store.  The warm fresh from the oven pretzel is worth every minute.  Not to mention the amazing smell they fill your kitchen with as they bake!  They will be a huge hit and will be quickly devoured by kids or adults!

Soft Pretzels Ingredients:

A few basic ingredients come together and create a comforting snack or lunch that is both filling and satisfying.  The baking soda bath creates the iconic golden exterior with a soft and chewy center that is amazing!

  • Warm water: Use the warm water to proof the yeast.
  • Active dry yeast: The yeast causes the dough to rise. To proof it add it to warm water and let it sit for about 5 minutes until it becomes bubbly.
  • Sugar: A hit of sweetness to balance out the saltiness.
  • Salt: To add a bit of saltiness throughout the dough.
  • 3 cups flour: All purpose flour will create a fluffy dough.
  • Vegetable oil: Place oil on top of the already kneaded dough ball then allow it to rise.
  • Hot water: To dip the pretzel dough in before baking.
  • Baking soda: Creates the color and texture you expect from a soft and golden pretzel.
  • Coarse salt: Sprinkle coarse salt as topping to your taste preference.
  • Optional dips: Cheese dip or mustard.

How to Make Homemade Pretzels:

Making delicious soft pretzels we all love from a stand is easier than you think.  These step by step instructions will walk you through how to make the perfect pretzel time after time.  This will quickly become a tried and true family favorite recipe!

  1. Proof yeast: In a stand mixer add the warm water and yeast. Allow the yeast to proof and become bubbly about 5 minutes.
  2. Mix in ingredients: With the dough hook attached, mix in the sugar, salt and flour one cup at a time with dough hook attached. If dough is too dry add in 1 tablespoon more of water. Remove the dough out of the bowl and knead into a ball. Place dough into a large bowl and add the oil on top.
  3. Let dough rise: Cover and let rise until doubled.
  4. Prep oven: Preheat oven to 450 degrees.
  5. Create pretzel shape with dough: Divide the dough into 6 equal pieces. Then roll each piece into a long rope and twist into a pretzel shape.
  6. Wet pretzel dough and add salt: Line two baking sheets with parchment paper. Add the hot water and baking soda together in a medium sized bowl. Dip the pretzel into the bowl and place onto the baking sheets. Sprinkle the top with coarse sea salt.

The Recipe Critic Pro Tip:

If you skip baking soda bath then you will need to set your oven to broil for the last 5 minutes of your bake time. Or use an egg wash of one beaten egg instead.

Steps to make a soft pretzel.

Variations:

One of the best things about these homemade soft pretzels is knowing every ingredient that went into them.  Plus, you can make them your own by adding different toppings or serving with your choice of dip.

  • Presentation: Instead of twisting the dough into a classic pretzel shape, cut it into pretzel bites instead.
  • Pretzel: Create an amazing dessert pretzel easily by leaving out the salt and brushing with butter and cinnamon sugar after baking instead. Or add pepperoni in the last few minutes of baking for a pepperoni pretzel

Finished soft pretzels with cheese dip in a blue bowl.

Storing Homemade Soft Pretzels:

You can make these pretzels ahead to enjoy on demand.  Storing them is easy and they keep well.  Whether you are storing finished pretzels or dough, a few simple steps can save you time when a pretzel craving hits.

For Baked pretzels:

  • Store at room temperature: Cover with a dish towel and keep them in a storage container at room temperature for up to 2 days.
  • Refrigerate: To keep your finished pretzels fresh longer, store them in the refrigerator for up to a week
  • Freeze: Make ahead a double batch and freeze them for easy lunches and quick snacks. They will freeze well for up to 1 month
  • To reheat: Wet the pretzel a bit before heating. Either place it in the oven at 325 for 15-20 minutes or microwave a few seconds at a time until heated through.

Pretzel Dough:

  • Refrigerate: Dough will last for up to one day when stored in an airtight container in the refrigerator.
  • Freezer: Dough can be frozen for up to 3 months.
  • Thaw: To thaw your dough, place it in the refrigerator overnight
  • Rest: After thawing your frozen dough, allow it to sit for at least 10 minutes before continuing through the recipe directions.

Close up on finished pretzels.

More Homemade Dough Recipes:

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Baked Soft Pretzels

Baked Soft Pretzels are soft and chewy on the inside with the perfect salty golden exterior.  This recipe will walk you through these easy homemade pretzels with step by step instructions!
Course Appetizer, Bread, Side Dish
Cuisine American
Keyword baked pretzels, baked soft pretzels, pretzels, soft pretzels
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 Pretzels
Calories 146kcal
Author Alyssa Rivers

Ingredients

  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 cups flour
  • 1 tablespoon vegetable oil
  • 2 cups hot water
  • 1/4 cup baking soda
  • coarse salt for topping
  • Cheese Dip

Instructions

  • In a stand mixer add the warm water and yeast. Allow the yeast to proof and become bubbly about 5 minutes. With the dough hook attached, mix in the sugar, salt and flour one cup at a time with dough hook attached. If dough is too dry add in 1 tablespoon more of water. Remove the dough out of the bowl and knead into a ball. Place dough into a large bowl and add the oil on top. Cover and let rise until doubled.
  • Preheat oven to 450 degrees. Divide the dough into 6 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
  • Line two baking sheets with parchment paper. Add the hot water and baking soda together in a medium sized bowl. Dip the pretzel into the bowl and place onto the baking sheets. Sprinkle the top with coarse sea salt.
  • Bake for 8-10 minutes or until the tops are golden brown. Serve with cheese dip.

Nutrition

Calories: 146kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 882mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Calcium: 6mg | Iron: 1mg

Homemade Cheese Sauce

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!

If you are looking for a great cheesy appetizer, try Mozzarella Sticks. Or, make Pretzel bites to dip into this amazing homemade cheese sauce.

Cheese sauce in a bowl.

Homemade Cheese Sauce

Homemade cheese sauce has a perfectly creamy texture and mild seasonings your family will love!  The flavors are gentle enough that kids will go crazy over it, but it can also very easily be spiced up for a more vibrant sauce that can liven up nachos like my beefy enchilada nachos.  It is soo good you will be pouring this cheese on everything!

This made from scratch sauce is so much better than the processed version from the grocery store.  This is the most amazing sauce and it is ready in minutes!  Since it is so quick and easy to whip up, it is great for an afternoon snack for hungry kids to enjoy with chips or pretzel bites or to smother veggies like broccoli or cauliflower.  This is a must have recipe that is uncomplicated and easy to make, but will be a huge hit!

Easy Ingredients for Creamy Cheese Sauce:

With just 4 simple and familiar ingredients, you can make a cheese sauce that is so tasty you will want to drizzle it on everything!  Basic ingredients you most likely already have in your pantry and fridge will combine easily and make a creamy sauce everyone will enjoy.

  • Butter: Gives the sauce rich flavor.
  • Flour: Thickens the sauce.
  • Milk: Thins the sauce out a bit and adds sweet flavor.
  • Sharp cheddar cheese: Freshly grated cheese will melt better and give a stronger flavor than the coated shredded cheese you can buy in a bag at the store.

How Do You Make Cheese Sauce From Scratch?

This homemade cheese sauce is ready to enjoy in almost no time because the recipe is so simple. It uses well known ingredients that are easy to work with and prepare.  You will be so glad you have this recipe in your collection!

  1. Melt butter: In a medium size sauce pan over medium high heat, then add the butter and melt.
  2. Whisk: Now add in the flour to the butter, then slowly whisk in the milk. Next, add in the cheese. Continue to mix until the cheese is melted.
  3. Serve!

The Recipe Critic Pro Tip:

Your cheese will start to get clumpy or stringy if it gets too hot.  To avoid this, add the cheese end at the very end, then promptly remove it from the heat.

How to make cheese sauce.

Variations:

This may be one of the most versatile family favorite recipes that you will ever make!  It literally goes with anything.  Here are some amazing ideas on how to use this savory cheese sauce with your next meal.

  • What to serve with Cheese sauce: Pretzel bites, Cauliflower fritters, Sheet Pan Nachos, rice, baked potatoes, steamed broccoli, or even roast beef sandwiches.
  • What cheese works best: Use a mix of cheeses and change them up depending on how you plan to use this savory cheese sauce.  For example, swiss and Gruyère are great cheeses that will melt easily and create a perfectly smooth and creamy dip for bread.  Whereas, montery Jack would work very well with a Mexican dish like nachos or enchiladas.  Or use half cheddar and half parmesan for a homemade macaroni and cheese.
  • How to make a spicy cheese sauce: If you prefer a spicier cheese, try adding hot sauce, chili peppers, or cayenne pepper. Rotel diced tomatoes and green chilies would also make great additions if you are making Queso Burgers.

Storing Cheese Sauce:

If you want to make this yummy cheese sauce ahead, or you are in the rare position of having leftovers, this cheese sauce stores well and is easy to heat and use again.  You will need to keep your cheese sauce in a sealed container.  It will keep it in the refrigerator for up to 2 days.  To reheat it, microwave it for 30 seconds then stir and repeat until it is heated throughout.

Dipping a pretzel in cheese sauce.

More Cheesy Recipes:

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Homemade Cheese Sauce

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!
Course Appetizer, Sauce, Side Dish, Snack
Cuisine American
Keyword cheese sauce, homemade cheese sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 People
Calories 110kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a medium size sauce pan over medium high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Calcium: 159mg | Iron: 1mg