Best Chewy Oatmeal Cookies Ever
Oh, where do I even start with this zucchini bread? It’s more than just a recipe to me; it’s a hug in a loaf. I remember my mom making this when I was a kid, the scent of cinnamon and warm bread filling our tiny kitchen, and honestly, every time I bake it, I feel that same comforting warmth. It’s funny, isn’t it, how food can just transport you? This isn’t your average, bland, “eat-your-vegetables” kind of bread. Nope, this is the kind of zucchini bread that disappears in minutes. My kids, who can be the pickiest eaters on the planet, practically inhale it. It’s so moist, so perfectly spiced, and just sweet enough without being over the top. If you’ve ever tried to make zucchini bread and ended up with something dry and sad, or maybe you’ve been intimidated by baking, please, let me tell you, this one’s a lifesaver. It’s so forgiving and so incredibly delicious, it’s become my absolute favorite baked good to whip up, especially when I have a surplus of zucchini from the garden (or a good sale at the farmer’s market!). Seriously, it’s right up there with my chocolate chip cookies, and that’s saying something!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, which means it doesn’t rely on yeast for leavening. Instead, we use baking soda and baking powder to get that lovely rise. The “zucchini” part, well, that’s the secret ingredient! When you shred zucchini and mix it into the batter, it adds this incredible moisture and tenderness that you just can’t achieve otherwise. It doesn’t taste like zucchini, not at all! The flavor is really more about the warm spices like cinnamon and nutmeg, and the subtle sweetness from the sugar and any add-ins like chocolate chips or nuts. Think of it as a super moist, subtly spiced cake that happens to have a healthy-ish boost from a vegetable. It’s the perfect way to sneak some extra goodness into a treat that everyone will love. It’s essentially a rustic, everyday cake that’s perfect for breakfast, a snack, or even a light dessert. It’s that humble, delicious staple you always need in your baking repertoire.
Why you’ll love this recipe?
Okay, let’s get down to why this particular zucchini bread recipe has earned a permanent spot on my kitchen counter (and in my heart!). First off, the **flavor**. It’s a symphony of warm spices – cinnamon is the star, of course, but there’s a whisper of nutmeg that really rounds it out. The texture is just divine: incredibly moist and tender thanks to all that wonderful zucchini. It’s not dense or heavy; it’s light and has a beautiful crumb. Then there’s the **simplicity**. I’ve made this recipe so many times, on weeknights when I’m tired, on weekend mornings when I have a little more time, and it’s always a breeze. There’s no fancy equipment needed, just a bowl, a whisk, and a spatula. Seriously, it usually takes me less than 15 minutes to get it mixed and into the oven. And talk about **cost-efficiency**! Zucchini is usually pretty affordable, and the other ingredients are pantry staples. It’s a fantastic way to make a delicious treat without breaking the bank. Plus, it’s incredibly **versatile**. While I love it plain, you can easily jazz it up with chocolate chips (my personal favorite!), walnuts, pecans, or even a handful of dried cranberries. I’ve even tried a batch with a bit of orange zest, and it was surprisingly delightful! It’s just such a crowd-pleaser. Unlike some other baked goods that are a bit more finicky, this zucchini bread is so forgiving. If you’re looking for a no-fuss, incredibly satisfying bake, this is it. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. It’s that reliable friend in the kitchen that always delivers.
How do I make Zucchini bread?
Quick Overview
This recipe is all about combining simple, wholesome ingredients to create something truly special. We’ll whisk together our dry ingredients, then our wet ingredients, and then bring them together for a quick mix. The grated zucchini adds all the magic moisture! It’s a straightforward process that results in a gloriously tender and flavorful loaf. Trust me, the hardest part is waiting for it to bake and cool!
Ingredients
For the Main Batter:
All-Purpose Flour: About 2 cups. I usually just measure it out by scooping and leveling. If you’re a bit unsure, using a kitchen scale is always best, but for this recipe, it’s usually not a deal-breaker if it’s a little off. I find King Arthur or Bob’s Red Mill work wonderfully.
Granulated Sugar: 1 cup. This provides the perfect sweetness without making it taste like candy. You can adjust this slightly, but this amount is spot-on for me.
Brown Sugar: 1/2 cup, packed. This is key for that extra moisture and a lovely caramel note that granulated sugar alone doesn’t give you.
Baking Soda: 1 teaspoon. This is what helps our bread rise beautifully.
Baking Powder: 1/2 teaspoon. A little extra lift never hurt anyone!
Salt: 1/2 teaspoon. Just to balance out all the sweetness and enhance the flavors.
Ground Cinnamon: 1.5 teaspoons. This is the heart of the flavor for me! Don’t be shy with it.
Ground Nutmeg: 1/4 teaspoon. Just a pinch to add that warm, cozy depth. You can add a tiny bit more if you’re a big nutmeg fan like I am!
Eggs: 2 large. Make sure they’re at room temperature; they incorporate better into the batter.
Vegetable Oil (or Melted Butter): 1/2 cup. I usually opt for vegetable oil because it guarantees a super moist crumb. Melted butter works too and adds a slightly richer flavor, but I find oil is more foolproof for moisture.
Vanilla Extract: 1 teaspoon. A must for any baked good, really. It just elevates everything.
Grated Zucchini: 2 cups, loosely packed. This is where the magic happens! I like to grate my zucchini using the large holes of a box grater. You don’t need to squeeze out the excess liquid; that’s what makes it so moist!
For Optional Add-ins (my favorites!):
Chocolate Chips: 1 cup. Semi-sweet is my go-to, but milk or dark chocolate chips are also fantastic. You could even use mini chocolate chips for better distribution!
Chopped Walnuts or Pecans: 1 cup. For a lovely crunch and nutty flavor. Toasting them beforehand really brings out their flavor!
For the Simple Vanilla Glaze (optional, but oh-so-good!):
Powdered Sugar: 1 cup. Sifted, if you want a super smooth glaze.
Milk (or Cream): 2-3 tablespoons. Start with 2 and add more until you reach your desired drizzling consistency.
Vanilla Extract: 1/2 teaspoon. For a hint of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This ensures it’s perfectly hot when your batter is ready. Next, grab a standard 9×5 inch loaf pan. You’ll want to grease it really well with butter or cooking spray. Then, I like to lightly flour it too, or even better, line it with parchment paper, leaving some overhang on the sides. This makes lifting the baked loaf out a breeze, and who doesn’t love easy cleanup?
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk until everything is really well combined. This step is important because it ensures that your leavening agents and spices are evenly distributed throughout the batter, so you don’t end up with pockets of baking soda or just a concentrated patch of cinnamon.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vegetable oil (or melted butter), and vanilla extract until they’re smooth and well blended. You want to make sure the eggs are fully incorporated.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix them together until *just* combined. Don’t go crazy here! It’s okay if there are still a few little streaks of flour. Overmixing can lead to a tough bread, and we definitely don’t want that. Gently fold in your grated zucchini and any add-ins like chocolate chips or nuts. Mix until everything is just incorporated. The batter will be thick and glorious.
Step 5: Prepare Filling
This recipe doesn’t really have a separate “filling” in the traditional sense because the zucchini is mixed right into the batter. However, if you’re using add-ins like chocolate chips or nuts, this is where you gently fold them in during Step 4. If you were making a cinnamon-swirl zucchini bread, this is where you’d prepare that extra swirl mixture, but for this classic version, we keep it simple!
Step 6: Layer & Swirl
Spoon the batter evenly into your prepared loaf pan. Smooth the top with your spatula. If you’re feeling fancy and want to add a little extra texture on top, you could sprinkle a few extra chocolate chips or nuts over the batter before baking, but it’s totally not necessary. This recipe is all about the moist interior!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend 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 no wet batter clinging to it. It might have a few moist crumbs, which is perfectly fine! If the top is browning too quickly before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked, carefully remove the loaf pan from the oven. Let it cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, invert the loaf onto a wire rack to cool completely. If you used parchment paper, you can easily lift it out. Once it’s *completely* cool (and this is important, especially if you’re adding glaze!), you can whip up the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. You want it thick enough to coat but thin enough to drizzle. Drizzle it all over the top of the cooled loaf. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze!), slice the loaf into thick, generous slices. Serve it warm or at room temperature. It’s honestly delicious either way! The aroma alone is enough to make your mouth water. I find it best served on a plate with a cup of coffee or tea. Enjoy that amazing, moist crumb!
What to Serve It With
This zucchini bread is a culinary chameleon! It’s so versatile, you can enjoy it practically any time of day and for any occasion. For **Breakfast**, I love a thick slice toasted lightly and served with a smear of butter. It’s hearty enough to keep you going but still feels like a treat. Pair it with a strong cup of black coffee or a milky latte, and you’ve got yourself a perfect morning. For **Brunch**, it’s a fantastic addition to a buffet spread. Serve it alongside fresh fruit salad, perhaps some yogurt parfaits, or even a savory egg dish. I love to arrange it on a nice platter, maybe dusted with a little powdered sugar if I skipped the glaze, or with some berries scattered around. For **Dessert**, especially on a night when you don’t want to bake a whole cake, this is your answer. It’s decadent enough on its own, especially with the chocolate chips, but you could also serve a slice with a dollop of whipped cream or a small scoop of vanilla bean ice cream. It’s that perfect sweet ending. And for those **Cozy Snacks** moments – you know, that 3 pm slump or a late-night craving – a warm slice of this zucchini bread is pure comfort. It pairs beautifully with a mug of hot chocolate or a soothing herbal tea. My family tradition is to have a slice with a tall glass of cold milk after school. It never fails to make everyone happy!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve picked up a few tricks that make this zucchini bread consistently amazing. When it comes to **Zucchini Prep**, I really don’t bother peeling it. The skin is thin and contains nutrients, plus it blends right in. Just give it a good wash and then grate it using the large holes of a box grater. I find grating it right before you add it to the batter keeps it from oxidizing too much. And no, you don’t need to squeeze out the liquid – that’s what makes this bread so incredibly moist! For **Mixing Advice**, the golden rule is to not overmix. Seriously. Mix the wet and dry ingredients until they *just* come together. A few small lumps are okay! Overmixing develops the gluten too much, which can make your bread tough and dry. It’s better to err on the side of slightly undermixed than overmixed. When it comes to **Swirl Customization**, while this recipe is a classic, you can absolutely play around. If you wanted a cinnamon-swirl, you’d mix some cinnamon and sugar (maybe a tablespoon each) with a little melted butter and swirl that into the batter after pouring it into the pan. It adds a lovely visual and an extra burst of flavor! For **Ingredient Swaps**, I’ve experimented a lot! If you want to make it dairy-free, you can easily swap the milk for the glaze with almond or oat milk. For the oil, melted coconut oil works well too, though it imparts a slight coconut flavor. I’ve even tested this with almond milk in the batter itself, and it actually made it even creamier! I haven’t tried it with gluten-free flour blends extensively, but I imagine a good 1:1 blend would work, though you might need to adjust the liquid slightly. For **Baking Tips**, always know your oven. Ovens can vary wildly in temperature. If your bread is browning too fast on top, use aluminum foil loosely tented over the loaf to protect it while the inside finishes baking. A skewer test is your best friend for doneness – it should come out with moist crumbs, not wet batter. And remember to let it cool in the pan for a bit before turning it out; this helps prevent it from breaking. Lastly, **Glaze Variations** are your friend! If you’re not a fan of the sweet glaze, a simple dusting of powdered sugar is lovely. Or, try a lemon glaze by adding a tablespoon or two of lemon juice to the powdered sugar mixture for a brighter flavor. You could even add a pinch of cardamom or ginger to the glaze for a different spice profile.
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps. For **Room Temperature** storage, once completely cooled, I like to wrap the loaf tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist and delicious for about 3-4 days. This is my preferred method when I know we’ll be eating it within a few days. For **Refrigerator Storage**, if you live in a warmer climate or just want it to last a bit longer, you can store the tightly wrapped loaf in the fridge. It can last up to a week this way, though I find the texture is best when it’s not refrigerated for too long. Make sure it’s in a good airtight container or well-wrapped to prevent it from drying out. For **Freezer Instructions**, this bread freezes like a dream! After it’s completely cooled, I slice it into individual portions. Then, I wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe bag. It can stay frozen for up to 3 months. To thaw, just unwrap the slices and let them come to room temperature, or gently warm them in a toaster oven or microwave for a minute or two. For **Glaze Timing Advice**, if you’re planning to freeze your loaf, it’s best to freeze it *without* the glaze. Add the glaze only after the bread has thawed and is ready to be served. This prevents the glaze from becoming sticky or weird in the freezer.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini bread is more than just a baked good; it’s a little piece of home for me. It’s the kind of recipe that brings people together, whether it’s for a cozy breakfast, an afternoon pick-me-up, or a sweet treat after dinner. Its incredible moisture, perfect spice blend, and sheer ease of making make it a true winner in my book. I really hope you give it a try and that it brings as much joy to your kitchen as it does to mine. If you love this recipe, you might also enjoy my Double Chocolate Chip Cookie recipe or my Easy Banana Bread – they’re other family favorites that are always a hit! Don’t be afraid to experiment with add-ins; that’s part of the fun! I can’t wait to hear how yours turns out, so please leave a comment below and tell me about your baking adventures with this zucchini bread! Happy baking!
chewy oatmeal cookies
Ingredients
Method
- Preheat oven to 350 degrees F (175 degrees C). Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
- Mix in one egg, then blend in second egg and vanilla.
- Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
- Scoop dough out and shape into 1.5-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
- Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Store in an airtight container at room temperature.
