Easy Corn Avocado Tomato Salad
You know those recipes that just feel like home? The ones that smell incredible while they’re baking and make everyone in the house stop what they’re doing and wander into the kitchen? This zucchini bread is *that* recipe for me. It’s not just a quick bread; it’s a warm hug in loaf form, perfect for those days when you just need a little something sweet and comforting without a fuss. Honestly, it’s the reason I never feel guilty about the abundance of zucchini in my garden during peak season. If you’ve ever found yourself with a mountain of zucchini and a craving for something truly delicious, you are in the right place. It’s similar in spirit to a really good banana bread, but with that subtle, earthy sweetness that only zucchini can bring, plus it’s a fantastic way to use up those garden-grown treasures before they get too giant.
What is Zucchini bread?
So, what exactly *is* zucchini bread? Think of it as a super moist, tender quick bread that uses grated zucchini as its secret ingredient. Don’t worry, you won’t taste the zucchini directly! Instead, it adds an incredible amount of moisture and a lovely subtle sweetness, making the bread incredibly soft and almost fudgy. It’s called a “quick bread” because, unlike yeast breads, it doesn’t require any rising time. You just mix everything up and bake. It’s essentially a simple cake batter that happens to be packed with healthy goodness from the zucchini. My grandma used to make a version of this, and I’ve tweaked it over the years to get it just right. It’s one of those universally loved treats that’s easy enough for a weeknight but special enough for company. It’s the kind of thing that bridges the gap between a healthy snack and an indulgent dessert, and that’s a beautiful thing.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has become a staple in my kitchen, and I just know you’re going to feel the same way. First off, the flavor is just divine. It’s not overly sweet, with a beautiful balance of warm spices like cinnamon and nutmeg, a hint of vanilla, and that wonderful, subtle sweetness from the zucchini and brown sugar. The texture is where it truly shines – it’s incredibly moist and tender, almost melt-in-your-mouth good, thanks to the zucchini and a little bit of oil. And the smell? Oh my gosh, the smell when this is baking is absolutely intoxicating. It fills your whole house with the most comforting aroma. Plus, it’s ridiculously easy to make. Seriously, if you can stir ingredients together, you can make this. It’s also surprisingly budget-friendly, using common pantry staples, and it’s a fantastic way to sneak in some extra veggies without anyone even noticing. What I love most is its versatility. I’ve found myself reaching for this recipe in all sorts of situations: as a quick breakfast on the go, a delightful afternoon pick-me-up with a cup of tea, or even as a simple dessert with a dollop of whipped cream. It’s the kind of recipe that brings a smile to everyone’s face, and that’s priceless. My kids actually ask for this more than any other baked good, and seeing them devour a slice (or two!) makes all the effort, which is minimal, totally worth it.
How do I make Zucchini bread?
Quick Overview
This recipe is wonderfully straightforward. We’ll start by whisking together our dry ingredients, then combine the wet ingredients separately. The magic happens when we gently bring them together, add that grated zucchini, and pour it into a prepared loaf pan. A quick bake in a moderate oven, a simple glaze on top, and voilà! You’ve got a masterpiece. The key is not to overmix, which ensures that signature tender crumb. It’s a lifesaver for busy weeknights or when unexpected guests pop by. The whole process from start to finish, including baking time, is usually under an hour and a half, and a good chunk of that is hands-off oven time.
Ingredients
For the Main Batter:
I always grab the freshest zucchini I can find. For this recipe, you’ll need about 2 cups of grated zucchini. Don’t worry about peeling it; the skin adds a lovely color and nutrients. Make sure to squeeze out as much excess moisture as you can after grating – this is a crucial step for preventing a soggy loaf! I usually use a fine grater, but a box grater on the larger holes works too. You’ll also need:
2 cups all-purpose flour (or a 1:1 gluten-free blend, see FAQ!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened (or coconut oil for a dairy-free option)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling (Optional but Recommended!):
This is where we add some extra bursts of flavor and texture. My favorite is a simple cinnamon-sugar swirl, but you can get creative here!
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Glaze:
This adds that perfect finishing touch! It’s simple and sweet, and I love how it hardens slightly as it cools.
1 cup powdered sugar
2-3 tablespoons milk (dairy or non-dairy like almond or oat milk works wonderfully)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan really well. I like to use butter for greasing and then dust it with a little flour, tapping out any excess. Alternatively, you can line it with parchment paper, leaving some overhang on the sides so you can easily lift the bread out later – this is my preferred method for an easy cleanup!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them together ensures that all the leavening agents and spices are evenly distributed throughout the batter, which means a perfectly risen and consistently flavored loaf. You want to see no clumps of baking soda or powder.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy. This usually takes a couple of minutes with an electric mixer, or a bit longer by hand. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This creates the rich, moist base of our bread.
Step 4: Combine
Now, gently add about half of the dry ingredients to the wet ingredients. Mix on low speed until *just* combined. Then, add the grated, squeezed zucchini. Finally, add the remaining dry ingredients and mix until *just* combined. It’s super important not to overmix here! Overmixing develops the gluten in the flour too much, which can result in a tough, dense bread. A few streaks of flour are okay; they’ll disappear as you fold in the zucchini.
Step 5: Prepare Filling
If you’re making the swirl, grab a small bowl and mix together the 1/4 cup granulated sugar and 1 teaspoon of cinnamon. This simple mixture is going to create beautiful pockets of spiced sweetness throughout your bread.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it out evenly. Sprinkle about half of the cinnamon-sugar mixture over the batter. Then, dollop the remaining batter over the top and sprinkle with the rest of the cinnamon-sugar mixture. Now, take a butter knife or a skewer and gently swirl it through the batter, going about halfway down. Don’t over-swirl, or you’ll lose the distinct layers. You just want to create pretty ribbons of cinnamon-sugar goodness.
Step 7: Bake
Bake in the preheated oven for 50-65 minutes. The exact time will depend on your oven, of course. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with perhaps just a few moist crumbs attached, but no wet batter. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Cool & Glaze
Let the loaf cool in the pan for about 10-15 minutes. This allows it to set up a bit, so it won’t fall apart when you try to remove it. Then, carefully invert the pan onto a wire rack to release the loaf. Let it cool completely on the wire rack before glazing. If you glaze it while it’s warm, the glaze will just melt and slide off!
Step 9: Slice & Serve
Once the loaf is completely cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth. You want a consistency that’s thick enough to coat the bread but thin enough to drizzle easily. Drizzle generously over the top of the cooled loaf. Let the glaze set for about 15-30 minutes. Then, slice it up and enjoy! I find a serrated knife works best for clean slices.
What to Serve It With
This zucchini bread is so versatile, it’s perfect for almost any occasion! For a simple, cozy breakfast, I love to serve a thick slice alongside a steaming mug of coffee or a glass of cold milk. It’s just hearty enough to get your day started without feeling too heavy. For a more leisurely brunch, I’ll often serve it with a side of fresh berries or a dollop of Greek yogurt. It looks and tastes so elegant, especially when the glaze is perfectly set. As a dessert, it’s absolutely heavenly. I sometimes serve it with a small scoop of vanilla bean ice cream or a drizzle of chocolate sauce for an extra treat. It’s also fantastic for those times you just need a little something sweet in the afternoon. I’ll grab a slice while I’m tidying up the kitchen or catching up on emails. My family traditions often involve having this on hand for impromptu movie nights – it’s way better than popcorn sometimes! I’ve also found that a small, beautifully cut slice makes a lovely accompaniment to a cheese board, offering a touch of sweetness to contrast with the savory elements.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that take this zucchini bread from good to absolutely sensational. Here are my top tips:
Zucchini Prep: This is probably the MOST important step. Grate your zucchini, then squeeze out as much liquid as humanly possible. I usually do this by wrapping the grated zucchini in a clean kitchen towel or cheesecloth and wringing it out over the sink until no more water comes out. Excess moisture is the enemy of a good quick bread; it can make it gummy or dense. Don’t skip this!
Mixing Advice: Remember what I said about not overmixing? It’s worth repeating! Mix the wet and dry ingredients until they are *just* combined. A few small lumps in the batter are perfectly fine. Overmixing develops the gluten, leading to a tough texture, and we want this bread to be tender and moist.
Swirl Customization: If you love the idea of a swirl but cinnamon-sugar isn’t your jam, try a cocoa powder and sugar mix for a chocolatey swirl, or even a swirl of jam. Just make sure the jam isn’t too runny. For a more decorative swirl, you can make the cinnamon-sugar mixture a little thicker by adding a tiny bit of melted butter to it, then dolloping it on top and swirling with a toothpick.
Ingredient Swaps: I’ve experimented a lot! For a richer flavor, you can swap out half the all-purpose flour for whole wheat flour. If you’re out of butter, melted coconut oil works beautifully and adds a subtle tropical note. For dairy-free, use your favorite plant-based milk in the glaze and softened coconut oil or a neutral vegetable oil in the batter. I’ve even tested this with almond milk in the glaze, and it actually made it even creamier! Don’t be afraid to play around.
Baking Tips: Every oven is a little different. If your loaf tends to brown too quickly on top, loosely tent it with aluminum foil for the last 20-30 minutes of baking. This helps ensure the inside cooks through without the outside burning. I always bake mine on the middle rack to promote even cooking.
Glaze Variations: The classic powdered sugar glaze is wonderful, but you can jazz it up! For a lemony kick, add a tablespoon of fresh lemon juice to the glaze. For a cream cheese glaze, whip softened cream cheese with powdered sugar and a splash of milk. If you prefer no glaze, a simple dusting of powdered sugar right before serving is also lovely.
Storing and Reheating Tips
This zucchini bread is fantastic for making ahead, which is why I often bake two loaves at once – one for now, and one for later (or for gifting!).
Room Temperature: Once completely cooled, you can store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. I find it stays wonderfully moist this way. If you’ve glazed it, it’s best to leave it out at room temperature, as refrigeration can sometimes make the glaze a little sticky.
Refrigerator Storage: If you live in a very warm climate or want to keep it for a bit longer, you can refrigerate it. Store it in an airtight container, and it should last up to a week. The texture might be slightly firmer, but it’s still delicious.
Freezer Instructions: This bread freezes beautifully! Once completely cooled and glazed (or unglazed, if you prefer to glaze after thawing), wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on a wire rack for a few hours. If you froze an unglazed loaf, you can glaze it once thawed.
Glaze Timing Advice: If you plan to freeze the loaf, I recommend baking and cooling it, then freezing it *without* the glaze. Once it’s thawed and you’re ready to serve, you can make a fresh glaze and drizzle it on. This prevents the glaze from becoming sticky or weird from the freezing and thawing process.
Frequently Asked Questions
Final Thoughts
This zucchini bread recipe is more than just a way to use up extra zucchini; it’s a little slice of comfort that I’m so excited to share with you. It’s the kind of recipe that reminds you that simple ingredients, when treated with a little love, can create something truly magical. It’s proof that baking doesn’t have to be complicated to be incredibly rewarding. It’s perfect for those moments when you need something familiar and delicious, whether it’s for a special occasion or just a Tuesday afternoon. If you love this recipe, you might also enjoy my [link to another sweet quick bread recipe, e.g., “Moist Lemon Blueberry Loaf”] or my [link to a savory quick bread recipe, e.g., “Garlic Herb Sourdough Quick Bread”]. I truly hope this zucchini bread brings as much joy to your kitchen as it does to mine. Can’t wait to hear how yours turns out – please leave a comment below and let me know your favorite part!
Corn avocado tomato salad
Ingredients
Method
- Combine the salad ingredients. In a large salad bowl, combine the corn kernels, sliced cucumbers, tomatoes, cubed avocados, and thinly sliced red onions. Set aside.
- Make the lime cumin vinaigrette. In a separate mixing bowl, whisk together the olive oil, lime juice, lemon juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until all ingredients are well combined and the dressing is emulsified.
- Combine salad and dressing. Pour the prepared vinaigrette over the salad ingredients in the large bowl. Toss gently to ensure all vegetables are evenly coated with the dressing.
- Refrigerate. Cover the salad bowl tightly with plastic wrap and place it in the refrigerator to chill for at least one hour. This allows the flavors to meld beautifully.
- Finish and serve. Remove the corn salad from the fridge, give it a quick stir, garnish with fresh chopped cilantro, and serve immediately.
