Creamy Green Soup Recipe: Easy & Delicious

You know those recipes? The ones that just *work* every single time, the ones that smell like pure comfort the moment they hit the oven, and disappear in what feels like seconds? This zucchini bread is exactly that for me. It’s not just any zucchini bread, though. It’s the version I’ve tweaked and perfected over years, the one my kids ask for when they get home from school, and the one I grab for when I need a little pick-me-up, especially when I’m craving something sweet but don’t want to commit to a whole cake. It’s remarkably similar to a classic banana bread in its moistness and simple charm, but the subtle sweetness and added moisture from the zucchini make it truly special. It’s my culinary hug in a loaf pan, and I’m so excited to share it with you today.

What is Zucchini bread?

At its heart, zucchini bread is a quick bread that uses grated zucchini to bring incredible moisture and a tender crumb. Think of it as a slightly more virtuous cousin to cake, or a super-charged muffin batter baked in a loaf. The zucchini itself doesn’t have a strong flavor once baked, but it lends this amazing softness and keeps the bread from ever feeling dry. It’s a brilliant way to use up that summer squash bounty, but honestly, I make it year-round because it’s just that good. The name itself is pretty straightforward, but the magic is in how it transforms humble zucchini into something so deliciously sweet and satisfying.

Why you’ll love this recipe?

Okay, so why this specific recipe? Let me count the ways! First off, the flavor is just phenomenal. It’s perfectly sweet, with just a hint of spice from the cinnamon that makes it feel so cozy. The texture is what really sets it apart for me – it’s unbelievably moist and tender, thanks to that secret weapon, the zucchini. It’s the kind of bread that doesn’t crumble into dust the second you slice it. And the simplicity? Oh, it’s a lifesaver on busy weeknights or rushed weekend mornings. You basically just dump everything into bowls, mix, and bake. No fancy techniques needed! Plus, it’s incredibly budget-friendly, using common pantry staples. I’ve even tried making it with a non-dairy milk, and honestly, it made it even creamier! It’s also super versatile; you can add nuts, chocolate chips, or even a sprinkle of oats on top. What I love most about this is that it feels like a treat, but it’s packed with good stuff, making it a snack I feel good about serving my family.

How do you make Zucchini bread?

Quick Overview

This recipe is all about ease. You’ll whisk together your dry ingredients, then your wet ingredients, combine them gently, fold in the zucchini, pour into a prepared pan, and bake until golden. The whole process, from gathering ingredients to having it cooling on the rack, takes less than an hour and a half, with most of that being hands-off baking time. It’s a forgiving recipe, which is why I always feel confident recommending it to new bakers or anyone short on time.

Ingredients

For the Main Batter:
This is where the magic starts! You’ll need:

• 2 cups all-purpose flour: I usually use standard all-purpose flour, but you could experiment with a 1:1 gluten-free blend too.
• 1 teaspoon baking soda: This gives it a lovely lift.
• 1/2 teaspoon baking powder: Just a little extra boost for that tender crumb.
• 1/2 teaspoon ground cinnamon: My go-to spice, but feel free to add a pinch of nutmeg or allspice too if you’re feeling adventurous!
• 1/4 teaspoon salt: Balances out the sweetness perfectly.
• 1 1/2 cups granulated sugar: This is the standard, but if you prefer it a little less sweet, you can reduce it to 1 1/4 cups.
• 2 large eggs: Room temperature is best for easier incorporation.
• 1/2 cup vegetable oil (or other neutral oil like canola or melted coconut oil): Oil makes for an incredibly moist bread.
• 1/4 cup unsweetened applesauce: This is my secret for extra moisture without making it greasy!
• 1 teaspoon vanilla extract: Never skip the vanilla!

For the Filling:
This is optional but adds a delightful little something:

• 1 cup grated zucchini: Make sure it’s well-drained! We’ll get to that.
• Optional additions: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips (mini or regular).

For the Glaze:
A simple drizzle that makes it extra special:

• 1 cup powdered sugar
• 2-3 tablespoons milk (or milk alternative)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). I always grease and flour a standard 9×5 inch loaf pan. Some people like to line it with parchment paper, leaving an overhang on the sides – that’s a genius move for easy lifting out later! Either way, make sure it’s well-greased so you don’t have any sticking disasters.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Give it a good whisking to make sure everything is evenly distributed. You want those leavening agents to be spread out so you get a nice, even rise. I sometimes sift these together if I’m feeling fancy, but a good whisk works just fine!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract until they’re well combined and the mixture is smooth. This is where you get that lovely base for your moist bread. Make sure your eggs are well beaten in.

Step 4: Combine

Now, pour the wet ingredients into the dry ingredients. This is the part where you need to be gentle! Stir just until everything is *barely* combined. A few streaks of flour are okay. Seriously, don’t overmix! Overmixing develops the gluten too much and can lead to a tough, dense bread, and nobody wants that. We’re going for tender and light here.

Step 5: Prepare Filling

While you’re mixing, let’s get that zucchini ready. Grate about 1 cup of zucchini using the large holes of a box grater. Then, this is CRUCIAL, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you possibly can. Seriously, wring it out like a sponge! This step prevents your bread from becoming soggy. Once it’s squeezed dry, gently fold the grated zucchini into your batter. If you’re adding nuts or chocolate chips, fold them in now too.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared loaf pan and spread it evenly. Then, spoon the remaining batter on top. If you’re feeling fancy, you can create a swirl effect by dragging a knife or skewer through the batter. I usually just do a few gentle passes – nothing too dramatic. This part is totally optional, but it does make for pretty presentation!

Step 7: Bake

Pop the pan into your preheated oven and bake for 50-65 minutes. The time can vary depending on your oven, so start checking around the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). If the top starts to get too brown before the inside is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s baked, let the zucchini bread cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. This is important! Trying to glaze a warm loaf will just make the glaze melt and run off. Once it’s completely cool, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle it over the top and let it set. You can make it thicker or thinner depending on how you like it – just add more powdered sugar for thicker, or more milk for thinner.

Step 9: Slice & Serve

Once the glaze has set, slice away! I like to use a serrated knife for clean cuts. It’s delicious at room temperature, and I usually get about 10-12 slices out of a loaf. Enjoy!

What to Serve It With

This zucchini bread is honestly perfect on its own, but it also plays really well with other things. For a quick breakfast, a simple slice with a hot cup of coffee is pure bliss. The steam rising from the coffee and the sweet, cinnamon-scented bread is just the best way to start the day. If you’re doing a more elaborate brunch, it’s fantastic served alongside some fresh fruit salad or a creamy yogurt parfait. For dessert, I love serving a warm slice with a dollop of whipped cream or a scoop of vanilla bean ice cream – it’s like a deconstructed dessert!

On cozy evenings when you just need a little something sweet, it’s perfect with a glass of milk. My kids, of course, love it with a glass of cold milk after school. I’ve also found it’s wonderful when paired with a light dusting of powdered sugar if you’re skipping the glaze, or even a thin smear of cream cheese for a tangier twist. It’s truly a crowd-pleaser, no matter how you serve it.

Top Tips for Perfecting Your Zucchini Bread

Over the years, I’ve picked up a few tricks that make this zucchini bread reliably amazing. Here are my top tips:

Zucchini Prep: Seriously, don’t skip squeezing the water out of the zucchini. I’ve made that mistake before, and the result was a dense, soggy loaf. The drier the zucchini, the better the texture of your bread. Use the large holes on your grater; fine shreds can turn mushy.

Mixing Advice: I can’t stress this enough – do NOT overmix the batter once you combine the wet and dry ingredients. Just mix until you no longer see dry flour. A few lumps are fine! Overmixing develops gluten, leading to a tough bread. Gentle hands are key here.

Swirl Customization: If you’re adding chocolate chips or nuts, folding them in gently after you add the zucchini works best. If you want a swirl, don’t go crazy with the knife. A few shallow zig-zags are all you need to create visual interest without disturbing the batter too much.

Ingredient Swaps: I’ve tested this with different oils, and vegetable oil gives the most neutral flavor and best moisture. For sweeteners, you can reduce the granulated sugar slightly, but I wouldn’t go lower than 1 cup, as sugar contributes to moisture and tenderizing. For milk in the glaze, any kind works – dairy, almond, oat. They all give a slightly different subtle flavor.

Baking Tips: Ovens vary, so always rely on the toothpick test rather than just the clock. If your loaf is browning too quickly on top, a piece of foil tented loosely over it is your best friend. I usually bake mine on the middle rack for even heat distribution.

Glaze Variations: If you don’t want to make a glaze, a simple dusting of powdered sugar or even a sprinkle of cinnamon-sugar before baking can be lovely. For a lemon-zucchini bread, add a teaspoon of lemon zest to the batter and use lemon juice in the glaze for a citrusy kick!

Storing and Reheating Tips

This zucchini bread is so good, you’ll want to make sure it stays fresh to enjoy! At room temperature, it’s best stored in an airtight container or wrapped tightly in plastic wrap. It will stay lovely for about 2-3 days. After that, it might start to lose a little of its moisture, but it’s still delicious.

If you need it to last longer, the refrigerator is your friend. Wrapped well, it can last up to a week in the fridge. It might feel a little firmer when it comes straight out of the fridge, but don’t worry, a quick reheat solves that.

For longer storage, freezing is a great option. You can freeze the whole loaf or individual slices. Wrap them tightly in plastic wrap, then in a layer of aluminum foil, and then place them in a freezer-safe bag. It will keep well for up to 3 months. To thaw, let it sit at room temperature for a few hours, or reheat gently in the oven or microwave.

Glaze Timing Advice: For room temperature storage, I always glaze the bread *after* it’s completely cooled. If you’re freezing it, I recommend glazing it *after* thawing and reheating, or simply dusting with powdered sugar once thawed, as the glaze can sometimes become a bit sticky in the freezer.

Frequently Asked Questions

Final Thoughts

This zucchini bread is truly a gem in my recipe collection. It’s a testament to how simple ingredients can come together to create something so comforting and delicious. It’s that perfect balance of sweet, moist, and satisfying that makes it my absolute go-to. I hope you feel the same way once you try it! If you love this recipe, you might also enjoy my Simple Banana Bread or my Easy Blueberry Muffins – they share that same spirit of approachable deliciousness.

So, please, give this zucchini bread a try! I’m genuinely excited for you to experience that incredible aroma filling your kitchen and that first perfect bite. I can’t wait to hear how yours turns out. Don’t be shy about leaving a comment below with your thoughts, your own variations, or any questions you might have. Happy baking!

broccoli cheese soup

If you like Panera's Broccoli Cheese Soup, you have to try this easy copycat recipe you can make at home in under an hour!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 5 tablespoons butter divided
• 2 large carrots peeled and grated or sliced extremely thin
• 1 small yellow onion finely chopped
• 0.5 teaspoon minced garlic (about 1 clove)
• 0.25 cup flour
• 0.75 teaspoon salt
• 0.75 teaspoon pepper
• 1 pinch nutmeg
• 2 cups chicken stock
• 1.5 cups heavy cream
• 3 cups fresh broccoli cuts diced into 0.5 inch pieces
• 2 cups freshly shredded sharp cheddar plus extra for garnish

Method

 

Preparation Steps

1. In a saucepan, add 1 tablespoon of butter and cook carrots and onion over medium heat until tender and onion is translucent, about 4 minutes.
2. Add garlic and cook for 30 seconds, stirring to ensure it doesn’t burn. Remove from heat.
3. In a large Dutch oven, melt remaining 4 tablespoons of butter over medium heat.
4. Add flour and stir to make a roux. Cook 4 minutes whisking constantly or until it thickens.
5. Gradually stir in broth and heavy cream, whisking constantly.
6. Simmer 20 minutes over low heat, stirring occasionally.
7. Add the broccoli and saucepan carrots, onion, and garlic, along with salt, pepper and nutmeg and stir to mix. Simmer another 20 minutes.
8. Add cheese and remove from heat.
9. Stir until cheese is melted.
10. Garnish with additional cheese if desired and serve immediately.

Notes

This soup is best enjoyed immediately after cooking, though leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Freezing is not recommended as it may negatively affect the cheese and cream texture.