Easy Chocolate Hazelnut Frosting Recipe
There’s something about a warm slice of zucchini bread that instantly transports me back to lazy Saturday mornings at my grandmother’s house. The smell of cinnamon, the cozy texture of the bread, and that tiny hint of sweetness — it’s pure comfort. Over the years, I’ve honestly tested so many variations, but this moist zucchini loaf with crunchy walnuts and a glossy, sweet glaze is my absolute favorite. It’s like a slice of childhood, wrapped in a modern twist. Plus, it’s one of those recipes I always keep in my back pocket — especially when the garden is overflowing with zucchini. What I love most about this is how it’s so nourishing and not overly sweet, making it perfect for breakfast, brunch, or that late-night craving when I want something sweet but don’t want to turn on the oven for a giant cake. Trust me, once you get the hang of it, you’ll be making this again and again — because it’s just that good.
What is Moist Zucchini Walnut Loaf with Creamy Glaze?
This loaf is basically a tender, moist bread packed with grated zucchini, chopped walnuts for crunch, and a subtle warm spice from cinnamon and nutmeg. Think of it as a slightly healthier cake that’s perfect for cozy mornings or an afternoon pick-me-up. The name might sound fancy, but it’s dead simple: grated zucchini replaces some of the flour, making the bread incredibly moist, and the walnuts add that lovely crunch in every bite. I like to think of it as a cake-you-can-eat-for-breakfast, especially when topped with the quick creamy glaze that adds just the right touch of sweetness and shiny finish. My kids actually ask for this all the time (big win!), and I love how versatile it is—toast it lightly, drizzle with that sweet glaze, and you’ve got a showstopper that everyone will ask for again.
Why you’ll love this recipe?
Honestly, what I love most about this is… well, everything! The flavor is subtle yet satisfying—think of warm cinnamon, nutty walnuts, and that touch of sweetness from the glaze. It’s not overly rich or heavy, so I feel good about serving it for breakfast or snacks. And the best part? It’s super easy to make, even on busy mornings or after a quick grocery run. The ingredients are all pantry staples — flour, sugar, zucchini, nuts — things I usually have sitting around. Plus, this loaf is budget-friendly; those zucchinis grow like weeds in summer and, honestly, I buy them in bulk just to make this. What makes it stand out from other banana or carrot breads? The zucchini keeps it surprisingly moist, but it’s not overpowering—it just adds a gentle veggie goodness that’s hidden enough to fool even the pickiest eaters. I’ve served this for brunch with a dollop of Greek yogurt, and everyone’s always reaching for seconds. My favorite part? The crunch of the walnuts paired with that glossy glaze dripping down the sides. It’s just a little slice of happiness that feels like a warm hug.
How do I make a Moist Zucchini Loaf with Creamy Glaze?
Quick Overview
This loaf is a simple one-bowl recipe, perfect for when you want something satisfying but don’t want to fuss in the kitchen. You shred the zucchini, mix it into a moist batter with warm spices, fold in crunchy walnuts, and pour everything into a loaf pan. While it’s baking, I prepare a quick glaze to drizzle over once it’s cooled just enough. The entire process from start to finish takes about an hour—most of that is waiting for it to bake and cool. Trust me, this is one of those recipes where every step matters just enough to create a loaf that’s moist, flavorful, and irresistible. The glaze is optional but totally worth it—think of it as the finishing touch that transforms a good loaf into an extraordinary one.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (about 2 medium zucchinis, shredded and squeezed of excess moisture)
- 1¾ cups all-purpose flour (or almond flour for a gluten-free version)*
- ¾ cup granulated sugar (can reduce slightly if you prefer less sweetness)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs (preferably at room temp)
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup chopped walnuts (toasty and crunchy)
- Optional: a handful of dried cranberries or mini chocolate chips for extra flavor variation
For the Glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 teaspoons milk or almond milk (add more if needed for pourable consistency)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper or lightly grease with butter or non-stick spray. This little step makes life so much easier when it’s time to remove the loaf. While the oven heats, shred your zucchinis using a box grater, then squeeze out as much excess moisture as you can—trust me, excess wetness can make the loaf soggy. I usually do this over a clean kitchen towel or paper towels; it’s worth the effort for that perfect texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg. Whisking everything thoroughly ensures even distribution of the spices and leavening agents, which helps the loaf bake evenly. I always do this first to get the dry ingredients ready before adding the wet — that way, I avoid overmixing later.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the oil, vanilla, and the shredded zucchini. Mix until everything is just combined. The batter will look a little chunky and moist — that’s perfect. I’ve tested this with almond milk instead of oil once, and it actually made the final loaf even creamier, but I prefer the richer texture with oil.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula until just combined—don’t overmix. Overmixing can make the bread dense and gummy, and we really want a light, tender crumb here. Just stir until you see no streaks of flour, and you’re good to go.
Step 5: Prepare Filling
Fold in the chopped walnuts last, saving some for sprinkling on top if you like. If you want, sprinkle a few more walnuts on top before baking. This gives a pretty, crunchy crust. For fun, I’ve added dried cranberries here to add a burst of tartness—delicious with the sweetness of the glaze later.
Step 6: Layer & Swirl
Pour half of the batter into your prepared loaf pan. If you’re feeling fancy, drop spoonfuls of the remaining batter on top and swirl gently with a knife for a marbled effect. This isn’t necessary, but it *looks* really pretty, especially if you add some extra walnuts on top.
Step 7: Bake
Pop it in the oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is golden. Every oven is different, so keep an eye on it starting around the 50-minute mark. If the top gets too dark but the loaf isn’t baked through, cover loosely with foil and continue baking.
Step 8: Cool & Glaze
Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, whisk together the glaze ingredients and drizzle over the top. The glaze sets quickly, so don’t wait too long—this glossy finish is the pièce de résistance.
Step 9: Slice & Serve
Use a serrated knife to cut warm or cooled slices. If you’re serving this as a breakfast treat, a smear of butter or a dollop of Greek yogurt pairs beautifully. I love how the glaze caramelizes just a little as it sits—making each slice feel extra indulgent. This loaf is honestly even better the next day, once the flavors meld together.
What to Serve It With
Oh, this loaf is so versatile. For breakfast, I like to serve it with a strong cup of coffee or a frothy latte. My kids enjoy it toasted with a little butter and honey — the crunch of the toasted walnuts mixed with the soft crumb is perfection. On weekends, I sometimes pair it with fresh fruit and a dollop of Greek yogurt for a more brunchy vibe. When I serve it as dessert, I sprinkle a little extra powdered sugar or top it with whipped cream and fresh berries. It’s also fantastic as a cozy snack with tea during chilly afternoons. Honestly, I’ve made this more times than I can count, and it’s always a hit. Plus, it’s a great way to sneak some veggies into the kids’ diets without any fuss!
Top Tips for Perfecting Your Moist Zucchini Walnut Loaf with Creamy Glaze
Once you’ve made this a few times, you’ll discover a few tricks that make all the difference. First, make sure to squeeze out as much moisture as possible from the zucchini—you want a moist loaf but not a soggy mess! Using a clean kitchen towel to press out the excess water is my go-to trick. Overmixing the batter is another common mistake; I’ve learned to fold everything gently just until combined to keep the crumb light and tender. The swirl pattern is really fun to play with—try dropping spoonfuls of batter in different spots and swirling with a toothpick for a marbled look. When it comes to ingredient swaps, I’ve experimented with coconut sugar instead of granulated, and it adds a lovely caramel flavor. For the glaze, if you want it thicker, add a bit more powdered sugar; runny glaze? Add a splash more milk. Personal favorites include adding a pinch of ground ginger or cardamom for a warming twist—just a tiny pinch, but it elevates the flavor beautifully. Also, keep an eye on the loaf near the end of baking; oven temperatures vary, so it’s better to check a little early rather than overbake, which can dry it out. Trust me, the first few tries are all about refining your technique, and once you hit that perfect moist crumb, you’ll be hooked.
Storing and Reheating Tips
This loaf stays delicious for days, which makes it perfect for baking ahead. Keep leftovers in an airtight container at room temperature for up to 2 days—cover with foil or plastic wrap to prevent it from drying out. If you want to extend the freshness, pop it into the refrigerator for up to 5 days. Just be sure to slice only what you’re eating to keep the rest moist. To reheat, warm slices in the microwave for about 15-20 seconds or toast lightly—this brings out the nutty aroma and makes it taste just as fresh. For longer storage, wrap the entire loaf tightly in plastic wrap and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and warm it up gently. If you plan to glaze it later, wait until it’s completely cooled to prevent melting the glaze. I’ve tried freezing slices with good results — just make sure to wrap them well to avoid freezer burn. The key is to keep it moist and flavorful, no matter how you store it!
Frequently Asked Questions
Final Thoughts
This moist zucchini loaf is one of those recipes I keep going back to because it hits all the right notes: tender, moist, and packed with nutty flavor. It’s perfect for busy mornings when you need something quick but wholesome, and it’s a crowd-pleaser whether you’re serving it for breakfast, brunch, or a cozy snack. The smell alone when it’s baking is enough to make everyone gather in the kitchen — I swear, it’s like a warm hug in bread form. Plus, it’s so adaptable; you can swap in different nuts, add dried fruit, or experiment with spices. Once you try it, I bet you’ll be making it weekly, too. So grab those zucchinis — the garden is probably overflowing — and get baking. Your family will thank you, and I promise, the compliments will keep coming! Happy baking!
Nutella frosting
Ingredients
Method
- In bowl of stand mixer fitted with whisk attachment, beat the butter and Nutella together for 2 minutes until combined and creamy, scraping sides as necessary.
- Turn mixer to low and add in the powdered sugar, vanilla, and heavy cream.
- Once the powdered sugar is mixed in, turn mixer back up to medium high and whip for 2 more minutes until creamy and fluffy, scraping sides as needed.
- Spread or pipe on top of cake or cupcakes.
