Easy Baked Cinnamon Doughnuts Vanilla Glaze Delight
You know those recipes that just instantly feel like home? The ones that smell like a hug and taste like your favorite childhood memories? Well, this zucchini bread is *that* recipe for me. I swear, the moment it starts baking, my whole house transforms. It’s not just about the moist crumb or the perfectly sweet, slightly spiced flavor; it’s the sheer comfort it brings. It’s the smell of cinnamon and warm zucchini wafting through the air, signaling that something truly special is happening in the kitchen. I remember my grandma making this for me after school, a generous slice still warm from the oven, and honestly, every time I whip up a batch, I feel that same warmth flood back. It’s so much more than just a baked good; it’s a little piece of edible happiness, a welcome friend on a dreary day, and frankly, it’s a contender for the best darn zucchini bread you’ll ever taste. If you’ve ever had a slice of a really good, homemade zucchini bread, this will remind you of that, but maybe, just maybe, even better. It’s that good.
What is Zucchini bread?
So, what exactly *is* this magical zucchini bread? At its heart, it’s a quick bread, which means it doesn’t use yeast and comes together super fast. Think of it as a delicious marriage between a cake and a muffin, but in loaf form! The “zucchini” part isn’t as scary as it sounds, I promise. When you shred the zucchini and mix it into the batter, it practically melts away, leaving behind nothing but incredible moisture and a tenderness you just can’t get otherwise. It’s like a secret weapon for a super moist cake! The name itself is pretty straightforward – it’s bread, and it has zucchini in it. But oh, what a delightful surprise that zucchini brings! It’s not a savory dish at all; it’s wonderfully sweet, usually spiced with cinnamon, and absolutely perfect for breakfast, a snack, or even a light dessert. It’s essentially a way to sneak in a vegetable while enjoying something incredibly decadent.
Why you’ll love this recipe?
There are so many reasons why I’ve made this zucchini bread a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. It’s perfectly sweet, but not cloyingly so, with that comforting hug of cinnamon and a hint of nutmeg that just makes it sing. The texture? Oh my goodness. It’s incredibly moist and tender, thanks to the secret ingredient – zucchini! It’s the kind of bread that practically melts in your mouth. And let’s talk about simplicity. This is a lifesaver on busy weeknights or when you have unexpected guests. You can practically throw it together in about 15 minutes, and the rest is just oven time. It’s also surprisingly cost-effective. Zucchinis are often readily available and pretty inexpensive, especially when they’re in season, making this a budget-friendly treat that feels luxurious. What I love most, though, is its versatility. You can easily jazz it up with nuts or chocolate chips (my kids are obsessed with the chocolate chip version!), and it’s perfect for any occasion. It’s not quite as fussy as a layer cake, but it delivers on that cozy, homemade satisfaction. Honestly, it’s the perfect solution when you’re craving something sweet at 10 pm but don’t want to embark on a whole elaborate cake-baking adventure. It’s just… easy, delicious, and always a hit.
How do you make Zucchini bread?
Quick Overview
This recipe is all about making your life easier while delivering maximum flavor and moisture. The process is wonderfully straightforward: you’ll quickly mix your dry and wet ingredients separately, combine them until just mixed, then fold in your glorious shredded zucchini. A quick pour into your prepared loaf pan, a sprinkle of extra cinnamon sugar on top if you’re feeling fancy, and into the oven it goes! The beauty of this method is that it guarantees a tender, moist crumb every single time. No fuss, no complicated steps, just pure, unadulterated deliciousness coming your way. It’s almost laughably simple, and that’s part of its charm!
Ingredients
For the Main Batter:
Here’s what you’ll need to get that incredible base going:
- All-Purpose Flour: 2 cups. Make sure it’s spooned and leveled into your measuring cup, not scooped directly from the bag, to avoid a dense loaf.
- Granulated Sugar: 1 cup. This gives us that lovely sweetness and helps with browning.
- Baking Soda: 1 teaspoon. This is crucial for lift and a tender texture.
- Ground Cinnamon: 1 teaspoon. The classic spice that makes zucchini bread, *zucchini bread*. Don’t skimp here!
- Salt: 1/2 teaspoon. Balances out all the sweetness.
- Eggs: 2 large. They bind everything together and add richness. Let them come to room temperature if you can; it helps them incorporate better.
- Vegetable Oil (or other neutral oil): 1/2 cup. This is where a lot of that amazing moisture comes from! I’ve tested this with melted coconut oil, but vegetable oil is my go-to for a neutral flavor.
- Milk: 1/4 cup. Whole milk is great, but I’ve even tested this with almond milk and it actually made it even creamier!
- Vanilla Extract: 1 teaspoon. Pure vanilla extract, always. It just elevates everything.
For the Zucchini Goodness:
This is where the magic happens:
- Zucchini: 2 cups, grated (about 2 medium zucchinis). You don’t need to peel them! Just give them a good wash and grate away. It adds moisture and a lovely texture.
Optional Add-ins & Topping:
For that extra special touch:
- Chopped Walnuts or Pecans: 1/2 cup. Toast them lightly for even more flavor!
- Chocolate Chips: 1 cup (dark or semi-sweet are my faves). My kids ask for this version all the time!
- For the Cinnamon Sugar Topping: 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon. Sprinkle this on top before baking for a delightful crunchy crust.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, grab your trusty loaf pan – a standard 9×5 inch pan is perfect. Grease it really well with butter or cooking spray, and then give it a light dusting of flour. Tap out any excess flour. This might seem like a small step, but it ensures your beautiful zucchini bread slides right out without any sticking. Trust me, there’s nothing more heartbreaking than a beautiful loaf stuck to the pan!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, baking soda, cinnamon, and salt. Whisking them together ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the flour. This prevents pockets of saltiness or uneven rising. You want everything to be nicely combined into a fluffy, uniform mixture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs until they’re lightly beaten. Then, add in your vegetable oil, milk, and vanilla extract. Whisk it all together until it’s smooth and well combined. You should have a nice, golden liquid. If your eggs are cold, whisking them a bit longer will help them emulsify better with the other liquids.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together *just* until there are no dry streaks of flour left. It’s really important not to overmix here. Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf. A few lumps are totally okay! We’re aiming for a thick, slightly lumpy batter.
Step 5: Prepare Filling (Zucchini!)
This is the star of the show! Make sure your zucchini is washed and grated. You can use the large holes of a box grater or a food processor with the grating attachment. You want about 2 cups of packed, shredded zucchini. Don’t worry about squeezing out the liquid; that’s what makes this bread so incredibly moist! If you’re adding nuts or chocolate chips, gently fold them into the batter now. Be careful not to overmix at this stage either.
Step 6: Layer & Swirl (If applicable)
Pour the batter into your prepared loaf pan. If you’re using the cinnamon-sugar topping, sprinkle it evenly over the top of the batter. You can also gently swirl in some extra cinnamon or even a bit of jam if you’re feeling adventurous, but for this classic recipe, the simple cinnamon-sugar topping is divine.
Step 7: Bake
Pop that pan into your preheated oven. Bake for 50-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with maybe just a few moist crumbs attached. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes.
Step 8: Cool & Glaze (Optional)
Once it’s done, take the loaf pan out of the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to firm up a bit before you remove it. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. If you decide to add a glaze, this is the time to do it once the bread has cooled slightly, so the glaze doesn’t melt off completely.
Step 9: Slice & Serve
Once your zucchini bread is completely cool, it’s ready to slice and enjoy! Use a serrated knife for clean cuts. I love it served just as it is, but it’s also heavenly with a smear of butter or a drizzle of honey. The smell alone will make everyone gather around!
What to Serve It With
This zucchini bread is so wonderfully versatile, it fits into almost any meal or occasion. For a simple, cozy breakfast, I love a thick slice toasted and topped with a generous dollop of cream cheese or a dollop of Greek yogurt. It pairs perfectly with a hot cup of coffee or a freshly squeezed glass of orange juice. When we have family over for brunch, I’ll usually make a double batch and serve it alongside scrambled eggs, bacon, and some fresh fruit salad. It adds a touch of sweetness and a lovely homemade touch. As a light dessert, it’s surprisingly satisfying. I often serve it slightly warm with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce – pure indulgence! For those moments when you just need a little something to perk you up, it’s perfect for cozy snacks. I’ll grab a slice with my afternoon tea or have it as a pre-dinner nibble. My personal family tradition is to have it on hand during movie nights; a warm slice with a glass of milk is pure comfort food for us.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few little tricks that I think make a big difference in getting this zucchini bread just right. Let’s dive in!
Zucchini Prep: You don’t need to peel the zucchini, and honestly, I never do! The skin has nutrients and color. Just give them a good scrub. Grating them on the large holes of a box grater is my preferred method because it gives you nice, moist shreds that distribute well. If you use a food processor, be careful not to over-process into a mush. You want distinct shreds.
Mixing Advice: This is probably the MOST important tip for a tender zucchini bread: *do not overmix*. Once the wet and dry ingredients are combined, stop mixing as soon as you don’t see any dry flour. A few lumps in the batter are perfectly fine. Overmixing develops gluten, leading to a tough, rubbery texture, and nobody wants that!
Swirl Customization: While this recipe is classic, don’t be afraid to play! If you’re feeling adventurous, you can add a swirl of cinnamon-sugar mixture or even a dollop of cream cheese batter into the loaf pan before baking. Just gently swirl with a knife. For extra visual appeal, sprinkle a few extra chocolate chips or nuts on top before baking.
Ingredient Swaps: I’ve experimented with plant-based milks, and almond milk worked beautifully, making it even creamier. For oil, while vegetable oil is classic, melted coconut oil works too, though it can impart a slight coconut flavor. I’ve even used applesauce for half the oil for a slightly lighter version, but it won’t be quite as moist. If you don’t have fresh zucchini, you can use thawed and well-drained frozen shredded zucchini, but fresh is always best for flavor and moisture.
Baking Tips: Ovens can be finicky! If you find your loaf is browning too quickly on top before the center is cooked, just loosely tent it with a piece of aluminum foil for the last 15-20 minutes of baking. This helps the center cook through without burning the top. Also, always use the middle rack in your oven for even heat distribution.
Glaze Variations: While this recipe doesn’t *require* a glaze, if you want to add one, a simple powdered sugar and milk/lemon juice glaze is lovely. Mix about 1 cup of powdered sugar with 1-2 tablespoons of liquid until you reach your desired drizzling consistency. Add it once the bread has cooled slightly!
Storing and Reheating Tips
Keeping your delicious zucchini bread fresh is pretty simple. For best results, I always recommend letting it cool completely before storing it. Trying to store a warm loaf can create condensation, which leads to sogginess.
Room Temperature: Properly wrapped, your zucchini bread will stay delicious at room temperature for about 2-3 days. I usually wrap the cooled loaf tightly in plastic wrap, and then place it in an airtight container or a zip-top bag. It’s perfect for grabbing a slice for breakfast or a snack.
Refrigerator Storage: If you want to extend its life a bit or if your kitchen tends to be warm, you can store it in the refrigerator. It should keep well for up to a week. Again, wrap it tightly in plastic wrap or foil, then place it in an airtight container. The texture might become a little firmer in the fridge, but it’s still perfectly enjoyable.
Freezer Instructions: This bread freezes beautifully, making it ideal for baking ahead! Wrap the completely cooled loaf (or individual slices) tightly in a layer of plastic wrap, followed by a layer of aluminum foil or a heavy-duty freezer bag. It will keep well in the freezer for up to 3 months. Thaw overnight on the counter or gently reheat in a low oven (around 300°F or 150°C) for about 10-15 minutes.
Glaze Timing Advice: If you plan to glaze your bread, it’s best to do so just before serving if you’re keeping it at room temperature or freezing. If you refrigerate a glazed loaf, the glaze might become a bit sticky. For freezing, it’s often best to freeze the bread plain and glaze it after thawing and reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most wonderfully moist, flavorful, and downright comforting zucchini bread. It’s a recipe that has brought smiles to so many faces in my home, from my picky eaters to my parents. The beauty of this bread is its honest simplicity and the incredible depth of flavor it offers with such minimal effort. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. If you enjoyed this recipe, you might also love my classic banana bread or my incredibly moist blueberry muffins – they share that same easy, comforting vibe. I truly hope this zucchini bread becomes a favorite in your kitchen too. It’s more than just a recipe; it’s an experience. Happy baking, and please, let me know in the comments how yours turns out! I can’t wait to hear about your creations!
baked cinnamon doughnuts
Ingredients
Method
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
- In a small saucepan, combine the milk, white vinegar, vanilla extract, egg, and softened butter.
- Cook over medium heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
- Add the milk mixture into the flour mixture; mix until combined.
- Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
- Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and immediately invert the pan onto a cooling rack.
- While the doughnuts are cooling, begin to prepare the glaze.
- Place all the glaze ingredients (milk, vanilla extract, powdered sugar) in a small saucepan and cook over medium heat, whisking constantly just until combined and no lumps appear.
- Set the saucepan over a bowl filled with hot water to keep the glaze warm and pourable.
- Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Place parchment paper or a tray underneath the rack to catch any drips.
- Allow the glaze to set for a few minutes before serving. Enjoy!
