Easy Air Fryer Pizza Buns Recipe
You know, there are some recipes that just stick with you. Not just because they taste amazing (though this one *really* does), but because they’re wrapped up in memories. This zucchini bread is exactly that for me. It smells like my grandma’s kitchen on a Sunday afternoon, with the gentle hum of the oven and the faint scent of brewing coffee. Every time I make it, it’s like a little hug from the past. It’s deceptively simple, which is probably why it’s become my go-to for pretty much anything – a quick breakfast, a pick-me-up snack, or even a surprisingly elegant dessert when you add a little glaze. It’s definitely a crowd-pleaser, and honestly, it’s way better than those overly sweet, almost cake-like zucchini breads you sometimes find. This one has a perfect balance, a tender crumb, and a hint of spice that just makes you want another slice. I swear, it’s the best zucchini bread recipe out there, and I’m so excited to finally share it with you!
What is Grandma’s Zucchini Bread?
So, what exactly is this magical zucchini bread? Think of it as the ultimate comfort baked good. It’s essentially a moist, tender quick bread packed with shredded zucchini, which, believe it or not, you can’t really taste, but it does wonders for the texture. It gets its wonderful flavor from a warm blend of cinnamon and nutmeg, maybe a touch of vanilla, and a hint of sweetness. The “secret” part of the name comes from my grandma’s insistence that it was a special family recipe, passed down. In reality, it’s a classic, well-loved zucchini bread that she just happened to perfect over years of baking. It’s not overly sweet like a dessert cake; it’s more of a hearty, satisfying bread that’s perfect with a cup of coffee or tea. It’s the kind of thing that makes your whole house smell amazing while it’s baking, a scent that always signals comfort and home to me.
Why you’ll love this recipe?
Honestly, I could write a novel about why this zucchini bread is so darn good, but I’ll try to keep it concise! First off, the flavor. It’s got this perfect sweet-but-not-too-sweet balance, with a lovely warmth from the spices. It’s like a gentle hug for your taste buds. Then there’s the texture – incredibly moist and tender, thanks to that secret ingredient (zucchini, remember?). It’s never dry or crumbly, which is a big win in my book. And simplicity? Oh my goodness, it’s a lifesaver. This is one of those recipes that’s incredibly forgiving. Even if you’re not an experienced baker, you can whip this up without breaking a sweat. I’ve made this countless times on busy weeknights when I needed a quick dessert or a treat for the kids’ school lunches, and it never fails. Plus, it’s surprisingly budget-friendly! Zucchini is usually pretty affordable, and the other ingredients are pantry staples. I also love how versatile it is. I’ll often add a sprinkle of chocolate chips, or a swirl of cinnamon sugar, or even a simple vanilla glaze. It’s perfect for breakfast, a mid-afternoon snack, or even cut into small squares for a dessert table. It’s just one of those recipes that hits all the right notes and makes everyone happy.
How do I make Zucchini bread?
Quick Overview
The magic of this zucchini bread is its straightforward nature. You’ll basically whisk your dry ingredients together, mix your wet ingredients, combine them gently, fold in the zucchini, and bake. That’s it! It’s designed to be quick and easy, perfect for when you have a craving or need to whip something up with little notice. The key is not to overwork the batter, which is something I learned the hard way in my early baking days. The result is always a beautifully golden, incredibly moist loaf that’s bursting with subtle, warm flavors. Trust me, the ease and the payoff are totally worth it!
Ingredients
For the Main Batter:
2 cups all-purpose flour (I like to use a good quality unbleached flour for the best texture)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (don’t be shy with this one!)
1/4 teaspoon ground nutmeg (freshly grated is divine if you have it!)
2 large eggs, at room temperature (helps them incorporate better)
3/4 cup granulated sugar (you can adjust this slightly to your sweetness preference)
1/2 cup vegetable oil (or a neutral-flavored oil like canola; I’ve even used melted coconut oil in a pinch)
1/4 cup unsweetened applesauce (this is my secret for extra moisture without making it oily!)
1 teaspoon vanilla extract (pure vanilla extract makes a difference!)
1 1/2 cups finely grated zucchini, packed (about 1 medium-large zucchini – more on prepping this below!)
For the Filling (Optional, but highly recommended for that “wow” factor):
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Optional: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips (dark or semi-sweet are my favorites)
For the Glaze (Optional, for that extra touch):
1 cup powdered sugar
2-3 tablespoons milk (or lemon juice for a tangier flavor)
1/4 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving a little overhang on the sides, which makes lifting the loaf out so much easier. I learned this trick after one too many loaves got stuck! Make sure you get into all the corners of the pan so there are no sticky surprises.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking them together well ensures that all the leavening agents and spices are evenly distributed throughout the batter. This is a simple step, but it’s so important for a consistent rise and flavor. You don’t want to bite into a pocket of just baking soda!
Step 3: Mix Wet Ingredients
In a separate larger bowl, whisk together the eggs and granulated sugar until they’re well combined and slightly lighter in color. Then, gradually whisk in the vegetable oil, applesauce, and vanilla extract until everything is smooth and emulsified. The applesauce here is a little game-changer for moisture, and you won’t taste it at all, I promise!
Step 4: Combine
Now, pour the dry ingredients into the wet ingredients. Using a spatula or wooden spoon, gently fold them together until *just* combined. It’s really important not to overmix here. You should still see a few streaks of flour; that’s okay. Overmixing can develop the gluten too much, leading to a tougher bread. We want tender, fluffy goodness!
Step 5: Prepare Filling
(If you’re making the optional filling, this is the time!) In a small bowl, mix together the brown sugar, cinnamon, and nutmeg for the swirl. If you’re adding nuts or chocolate chips, toss them in now.
Step 6: Layer & Swirl
Gently fold the grated zucchini into the batter. Don’t be alarmed by how much zucchini there is; it bakes down beautifully. Now, if you’re doing the filling, spoon about half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture (and nuts/chips if using) over the batter. Spoon the remaining batter on top, and then sprinkle the rest of the cinnamon-sugar mixture over that. If you want a swirled effect, take a knife or a skewer and gently swirl it through the batter a few times. Don’t over-swirl, or the layers will blend too much. Just a few passes will create lovely ribbons of spice!
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for 50-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. A wooden skewer or toothpick inserted into the center of the loaf should come out clean, or with just a few moist crumbs attached. If the top starts browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once it’s done, let the bread cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. If you’re adding the glaze, let the loaf cool almost completely before drizzling. For the glaze, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for consistency), and vanilla until smooth. It should be thick enough to coat the back of a spoon but still pourable. Drizzle it over the cooled bread and let it set.
Step 9: Slice & Serve
Once the glaze has set (or if you skipped the glaze), slice the bread using a serrated knife for clean cuts. This bread is absolutely delicious served at room temperature. It’s perfect on its own, but if you want to get fancy, a little smear of butter or cream cheese is divine. Enjoy that wonderful, comforting aroma and taste!
What to Serve It With
This zucchini bread is so wonderfully versatile, it honestly fits into almost any meal or occasion! For a simple breakfast, I love it toasted with a thin layer of butter. It’s not overly sweet, so it feels like a proper start to the day, and the spices are just lovely with a hot mug of coffee or a steaming cup of herbal tea. When we have brunch, I’ll often slice it a little thicker and maybe serve it with a dollop of Greek yogurt or a light fruit compote. It looks so elegant on a brunch spread. As a dessert, especially if I’ve added chocolate chips or a nice vanilla glaze, it’s fantastic. I sometimes warm a slice slightly and serve it with a scoop of vanilla bean ice cream – oh my goodness, that’s pure bliss! And for those cozy snacks in the afternoon or evening, it’s just perfect. It’s that satisfying treat you crave when you want something sweet but not too heavy. My kids always ask for this when they’re doing homework or just need a little pick-me-up after school. We’ve even had it as an after-dinner treat with a glass of milk – it’s that universally loved!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve picked up a few tricks and learned from a few (ahem) minor kitchen mishaps. Here are my top tips to make sure your zucchini bread turns out perfectly every single time:
Zucchini Prep: This is crucial! You want to grate your zucchini finely. Don’t peel it; the skin has nutrients and adds color. After grating, the most important step is to squeeze out as much moisture as possible. You can do this by placing the grated zucchini in a clean kitchen towel or cheesecloth and wringing it out over the sink. Seriously, get as much water out as you can! This prevents a soggy loaf and ensures a tender crumb. If you skip this, your bread might end up dense or gummy.
Mixing Advice: Remember, when you combine the wet and dry ingredients, you want to mix until *just* combined. A few small lumps of flour are perfectly fine. Overmixing is the enemy of tender baked goods. It develops the gluten too much, resulting in a tough, chewy bread instead of a soft, moist one. Fold gently until you don’t see large pockets of dry flour.
Swirl Customization: If you’re making the cinnamon-sugar swirl, don’t go crazy with the swirling. A few gentle passes with a knife or skewer is all you need to create beautiful ribbons. If you swirl too much, the flavors will just blend into the batter, and you won’t get those distinct spicy pockets. For extra flair, you can also sprinkle a few extra chocolate chips or chopped nuts on top before baking.
Ingredient Swaps: This recipe is pretty forgiving! If you don’t have vegetable oil, a neutral-flavored oil like canola or even melted (and slightly cooled) coconut oil works well. For a richer flavor, you can use melted butter, but it might alter the texture slightly. I’ve tested this with almond milk and it actually made it even creamier! If you want to make it a bit healthier, you can try swapping out some of the granulated sugar for a natural sweetener like maple syrup or honey, but be aware this can change the moisture content and flavor slightly, so start with maybe half and half.
Baking Tips: Ovens can be notoriously different. Always start checking for doneness around the lower end of the baking time. A clean toothpick test is your best friend. If the top is browning too quickly before the center is cooked, loosely tent the loaf pan with aluminum foil. This prevents the crust from getting too dark while the inside finishes baking. Placing the rack in the center of the oven usually provides the most even heat.
Glaze Variations: The basic vanilla glaze is wonderful, but don’t be afraid to experiment! For a zesty kick, use lemon juice instead of milk. A little orange zest added to the glaze is also a lovely pairing with the spices. If you prefer a less sweet topping, you can skip the glaze and simply dust the cooled bread with a little powdered sugar or even a sprinkle of cinnamon sugar.
Storing and Reheating Tips
One of the best things about this zucchini bread (besides tasting amazing, of course!) is how well it keeps. You can easily make it ahead of time, which is a lifesaver. For room temperature storage, make sure the bread is completely cool before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It should stay wonderfully moist for about 2-3 days. If it’s warm in your kitchen, or if you want it to last a bit longer, refrigerator storage is your best bet. Wrap it well or keep it in an airtight container, and it will stay fresh for up to a week. When you’re ready to eat, you can enjoy it cold, or let it come to room temperature for about 30 minutes. For longer storage, this bread freezes beautifully! Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, simply unwrap it and let it sit on the counter at room temperature for a few hours. If you’ve glazed it, I generally recommend waiting to add the glaze until after you’ve thawed and are ready to serve it, unless you’re freezing unfrosted. For reheating, a quick zap in the microwave for about 15-20 seconds per slice can revive that fresh-from-the-oven warmth, especially if you’ve served it plain without glaze.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s beloved zucchini bread recipe. It’s more than just a recipe; it’s a connection to cherished memories and a testament to how simple ingredients can create something truly wonderful. I hope you’ll find it as comforting and delicious as my family does. It’s one of those recipes that makes you feel like a baking pro, even on your busiest days. If you love this moist, spiced loaf, you might also enjoy my recipe for pumpkin bread or my classic apple crumble – they have that same cozy, homemade vibe! I really can’t wait to hear how yours turns out. Please feel free to leave a comment below with your thoughts, any variations you tried, or even just to say hello! Happy baking, my friends!
air fryer pizza buns
Ingredients
Method
- Preheat the air fryer to 375°F. Set for a 5 minute cook time.
- Separate the rolls in the can. Press down with your fingers on one side of the roll to flatten it out slightly.
- Brush the rolls with olive oil on both sides. Place in air fryer. Do not crowd. You may need to work in batches depending on the size of your air fryer.
- Top with pizza sauce, mozzarella cheese and pepperoni. Sprinkle Italian seasoning on top.
- Cook in the air fryer for 5 minutes, until golden brown.
