Easy Tuna Egg Salad Recipe
You know those recipes that just stick with you? The ones you pull out when you need a guaranteed win, or when you’ve got an abundance of something from the garden and don’t want it to go to waste? For me, that recipe is this Zucchini Bread. Honestly, it’s more than just zucchini bread. It’s comfort, it’s sunshine in a loaf, and it’s the smell that fills my entire house and makes everyone come running. It’s the kind of bake that makes a gloomy Tuesday feel a little bit brighter, or a weekend morning feel extra special. It’s so good, in fact, that my kids, who are notoriously picky, will devour this faster than I can slice it. It’s like a hug in cake form, and when you try it, you’ll totally get why this zucchini bread is my absolute go-to. It’s even better than my grandmother’s classic apple crumble, and that’s saying something!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread – meaning no yeast involved, which is always a win in my book. It’s made with finely grated zucchini, which sounds a little… healthy, I know. But trust me, you don’t taste the zucchini at all! What you *do* taste is pure, unadulterated deliciousness. The zucchini’s magic is that it adds incredible moisture and tenderness to the bread, making it unbelievably soft and almost melt-in-your-mouth good. Think of it as the secret ingredient that elevates a simple loaf into something truly spectacular. It’s not a dense, heavy bread; it’s light, fluffy, and has just the right amount of sweetness. It’s like a super moist, subtly spiced cake that happens to have vegetables hidden inside. And that’s the beauty of it – it’s a clever way to sneak in some goodness without anyone even noticing!
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has become my absolute kitchen hero. First off, the flavor. Oh, the flavor! It’s perfectly spiced with cinnamon and a hint of nutmeg, giving it this warm, inviting aroma that’s just heavenly. It’s not overly sweet, which I really appreciate, and the subtle earthy notes from the zucchini actually complement the spices beautifully. It’s a flavor that just feels right, no matter the season. Then there’s the simplicity. Honestly, if you can stir a few things together, you can make this. It’s a one-bowl wonder for the batter, and the rest is just as straightforward. This recipe is an absolute lifesaver on busy weeknights when I need a quick dessert or a special treat without a lot of fuss. Plus, it’s incredibly cost-effective. Zucchini is usually pretty affordable, and the other pantry staples are things I almost always have on hand. It’s a fantastic way to bake something amazing without breaking the bank. And versatility? You bet! While I adore it plain, I sometimes throw in a handful of chocolate chips or chopped walnuts for extra texture and indulgence. It’s also fantastic as a base for a quick breakfast when you’re on the go. What I love most, though, is that it always turns out perfectly. It’s incredibly forgiving, and even if you’re a beginner baker, you’ll nail this. It’s a recipe that brings joy and deliciousness without any stress, and that, my friends, is pure gold.
How do you make Zucchini bread?
Quick Overview
Making this amazing zucchini bread is surprisingly easy! You’ll basically whisk together your dry ingredients, then your wet ingredients, combine them gently, fold in the star – the zucchini – and bake until golden and fragrant. The optional creamy lemon glaze is just a simple mix of powdered sugar and lemon juice that takes it to another level of deliciousness. It’s a straightforward process that yields incredibly moist and flavorful results every single time. You won’t need any fancy equipment, just your bowls, a whisk, and a spatula.
Ingredients
For the Main Batter:
2 cups all-purpose flour: I usually use a good quality all-purpose flour. If you’re going gluten-free, I’ve had success with a 1:1 gluten-free blend, though the texture can be a *tiny* bit denser. Always measure your flour by spooning it into the cup and leveling it off, not by scooping directly from the bag. This prevents you from packing too much in!
1 teaspoon baking soda: This helps give the bread its lovely rise.
1/2 teaspoon salt: Balances out the sweetness and enhances the flavors.
1 teaspoon ground cinnamon: This is crucial for that warm, cozy flavor. Don’t skimp!
1/4 teaspoon ground nutmeg: Just a pinch adds a wonderful depth of flavor, but you can omit if you’re not a fan.
1 1/2 cups granulated sugar: You can reduce this slightly if you prefer a less sweet bread, but I find this is the perfect balance.
2 large eggs: At room temperature, they incorporate better.
1/2 cup vegetable oil: Or another neutral oil like canola or even melted coconut oil. This is what keeps it so incredibly moist.
1/4 cup unsweetened applesauce: This is my secret weapon for extra moisture and tenderness. It also helps reduce the oil a little!
1 teaspoon vanilla extract: Always use good quality vanilla for the best flavor.
2 cups finely grated zucchini: Make sure to squeeze out as much excess liquid as you can – I’ll explain how in a minute!
For the Filling (Optional, but highly recommended!):
1/2 cup chopped walnuts or pecans: Toasted them lightly first for extra flavor!
1/2 cup chocolate chips: Semi-sweet or dark chocolate chips are my preference.
For the Creamy Lemon Glaze:
1 cup powdered sugar: Sifted to avoid lumps.
2-3 tablespoons fresh lemon juice: Start with 2, add more until you reach your desired consistency.
1/2 teaspoon lemon zest (optional): For an extra punch of lemon flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350 degrees F (175 degrees C). While that’s heating up, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then I like to flour it too, tapping out any excess. This ensures your beautiful bread pops out cleanly. Some people like to line it with parchment paper too, which is another great option!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk so everything is evenly distributed. This is important because you don’t want pockets of baking soda or clumps of spices.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract until everything is well combined and smooth. It should look nice and emulsified.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until *just* combined. It’s really important not to overmix here! A few streaks of flour are okay; they’ll disappear when you add the zucchini. Overmixing can lead to a tough loaf, and nobody wants that!
Step 5: Prepare Filling
If you’re adding walnuts, pecans, or chocolate chips, now’s the time to gently fold them into the batter. Just a few quick folds to distribute them evenly. Remember, we’re being gentle here!
Step 6: Layer & Swirl
Now for the star of the show: the zucchini! Gently fold in the grated zucchini until it’s just distributed throughout the batter. Make sure to squeeze out as much liquid as possible from the zucchini before adding it. You can do this by grating it into a clean kitchen towel or cheesecloth and wringing it out. Trust me, this step makes all the difference in preventing a soggy loaf!
Step 7: Bake
Pour the batter evenly into your prepared loaf pan. Smooth the top a little with your spatula. Pop it into the preheated oven and bake for about 50-65 minutes. The exact time will depend on your oven. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up a bit before you turn it out. Then, carefully invert it onto a wire rack to cool completely. This is crucial! Don’t try to glaze a warm loaf; the glaze will just melt off. Once it’s completely cool, whisk together the sifted powdered sugar, lemon juice, and optional lemon zest until smooth and pourable. Drizzle it generously 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 has set, it’s time for the best part! Slice into thick, delicious pieces and enjoy. I love serving this slightly warm or at room temperature. It’s perfect with a cup of coffee or tea.
What to Serve It With
This zucchini bread is so versatile, it’s practically a chameleon in the kitchen! For a perfect breakfast, I love pairing a warm slice with a strong cup of black coffee. The slight bitterness of the coffee cuts through the sweetness of the bread beautifully, and it’s just a comforting way to start the day. If you’re feeling a bit more ambitious for brunch, imagine this: a beautiful platter with a slice of this zucchini bread, some fresh berries, maybe a dollop of Greek yogurt or whipped cream, and a side of crispy bacon. It’s elegant yet still so approachable. For dessert, it’s absolutely divine on its own, but if you want to go all out, a tiny scoop of vanilla bean ice cream alongside a warm slice is pure bliss. And for those cozy snack times, honestly, just a glass of milk and a big slice of this bread is pure comfort. My family loves it as an afternoon treat after school – it’s the perfect pick-me-up. Sometimes I’ll even toast a slice lightly and spread a thin layer of cream cheese on it for a little extra something special. It really is good with almost anything!
Top Tips for Perfecting Your Zucchini Bread
Okay, so you’ve got the recipe, but here are a few little secrets I’ve picked up over the years that really elevate this zucchini bread from good to absolutely spectacular. First, about that zucchini prep: you MUST squeeze out the excess moisture. I learned this the hard way early on! If you skip this step, you’ll end up with a dense, heavy loaf that’s just… not right. Grating the zucchini on the larger holes of a box grater and then squeezing it thoroughly in a clean kitchen towel or cheesecloth is your best bet. It might seem like a lot of zucchini, but it cooks down beautifully. When it comes to mixing, remember my mantra: don’t overmix! Overmixing develops the gluten in the flour, leading to a tough, chewy texture. Mix the wet and dry ingredients until they are *just* combined, and then fold in the zucchini very gently. Seriously, just a few turns of the spatula. For the swirl, if you’re adding mix-ins like chocolate chips or nuts, I like to fold them in very gently at the end. For visual appeal, you can always reserve a few chocolate chips to press into the top before baking. Ingredient swaps are definitely possible! If you don’t have applesauce, you can use a bit more oil, but the applesauce really adds that extra softness. I’ve even experimented with using half almond milk and half oil, and it was surprisingly moist! Baking is key, of course. Always use the middle rack of your oven for even heat distribution. Ovens can be wildly different, so the toothpick test is your best friend. Don’t be afraid to let it bake a few minutes longer if needed, just keep an eye on it so it doesn’t burn. For the glaze, consistency is everything. If it’s too thick, add a tiny splash more lemon juice. If it’s too thin, add a bit more powdered sugar, a tablespoon at a time. I’ve also found that adding a little lemon zest to the glaze gives it a brighter, more vibrant flavor that I absolutely adore!
Storing and Reheating Tips
This zucchini bread is surprisingly forgiving when it comes to storage, which is a huge plus in my busy household. If you’re planning on eating it within a day or two, you can simply keep it at room temperature. Just wrap the loaf tightly in plastic wrap or store it in an airtight container. It stays wonderfully moist this way. If you know you won’t get through the whole loaf in a couple of days, or if your kitchen is particularly warm, I highly recommend refrigerator storage. Pop it into an airtight container or wrap it well in plastic wrap and foil. It should stay fresh and delicious for up to 4-5 days. The glaze might get a little softer in the fridge, but it’s still tasty! Now, for the freezer – this is a lifesaver! Once the bread is completely cooled (and the glaze is set, if you’ve added it), 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 beautifully for up to 3 months. When you’re ready to enjoy it, you have a couple of options. For reheating, I love gently warming a slice in a toaster oven or a regular oven at around 300 degrees F (150 C) for about 5-10 minutes. It brings back that lovely fresh-baked aroma and makes it wonderfully tender again. If it was glazed, I sometimes add the glaze *after* reheating to ensure it stays nice and pristine. You can also reheat it in the microwave, but be careful not to overheat it, or it can become a bit gummy. For thawed frozen bread, just let it come to room temperature, or give it a gentle warm-up. The quality is always surprisingly good, which is why I often bake two loaves at once and freeze one for later!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to zucchini bread recipe! It’s more than just a recipe; it’s a little piece of comfort and joy that I love sharing with all of you. It’s proof that sometimes the simplest ingredients can create something truly magical. It’s the perfect example of how a humble vegetable can transform into an unbelievably delicious treat. If you’re a fan of moist cakes and warm spices, or if you’re just looking for a reliable and crowd-pleasing bake, you absolutely have to give this a try. It’s the kind of recipe that makes you feel like a baking superstar, even if you’re just starting out. I really hope you love it as much as my family and I do. If you try it out, please let me know in the comments below how it turns out, or if you have any fun variations you love! Happy baking, and I can’t wait to hear all about your delicious creations!
Tuna Egg Salad
Ingredients
Method
- Chop the eggs and add them to a bowl with the tuna, mayo and red onion.
- Mix to combine and season with salt and pepper to taste.
- Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.
